25-Minute One-Pan Chicken with Zucchini and Pesto

This 25-minute one-pan chicken with zucchini and pesto is an easy dinner for two with very little cleanup. Brown the bite-sized chicken pieces first, then cook the zucchini, cherry tomatoes and garlic in the same skillet. Stir in the Genovese pesto only at the end, with the heat off or very low.

Total time25 minutes

Serves2

Equipmentone skillet

The recipe in brief

• Cut the chicken into bite-sized pieces, the zucchini into half-moons and the cherry tomatoes in half.
• Brown the chicken, transfer it to a plate, then cook the zucchini, garlic and tomatoes in the same skillet.
• Return the chicken to the skillet and stir in the pesto with the heat off or very low.

A quick chicken dinner with just one skillet

Cooking the zucchini in the same skillet as the chicken keeps the browned pan juices in the dish. Add the garlic and cherry tomatoes towards the end of the vegetable cooking time. The pesto goes in last, after the cooked chicken returns to the skillet and the heat is switched off or reduced to a minimum.

Plan your next quick dinner

Explore 7 Quick Dinners for a New Week: From Pepper Spaghetti to Veal Saltimbocca →

Ingredients for 2 servings

• 1 large chicken fillet (about 350 g)
• 2 small young zucchini
• 100 g cherry tomatoes
• 2–3 heaped tbsp Genovese pesto
• 1 garlic clove (pressed)
• olive oil, salt and pepper

Method

Prepare the ingredients: Cut the chicken fillet into bite-sized pieces (cubes or strips). Wash the zucchini and slice them into half-moons about half a centimetre thick. Cut the cherry tomatoes in half.

Cook the chicken: Heat one tablespoon of olive oil in a large skillet. Add the chicken pieces and season them with salt and pepper. Cook over medium to medium-high heat for about 7 to 10 minutes, until golden brown on all sides and fully cooked. Transfer the chicken to a plate for the moment.

Cook the vegetables: Add a little more oil to the same skillet without washing it; the tasty juices from the chicken are still there. Add the sliced zucchini and cook, stirring, for 4–5 minutes until they take on some colour. Towards the end, add the pressed garlic and cherry tomatoes, allowing the garlic to become fragrant.

Combine and finish: Return the cooked chicken to the skillet. Turn off the heat (or reduce it to the lowest setting), then add 2 to 3 tablespoons of pesto. Mix well. Tip: Do not cook the pesto for long: the basil quickly loses its freshness and can turn bitter. The heat of the dish is enough to bring the flavours together.

Serve: Serve on its own or with a piece of fresh bread.

Cooking and pesto tips

• The 7–10 minute cooking time is a guide; it depends on the size of the chicken pieces. Browning alone does not confirm that the centre is cooked. For small pieces of poultry, Slovenia's National Institute of Public Health recommends a centre temperature of at least 74 °C for 15 seconds.
• Stir in the pesto with the heat off or very low, as described in the method.

Frequently asked questions

How long does this one-pan chicken take?

The dinner for two takes about 25 minutes. The actual chicken cooking time depends on the size of the pieces.

When should I add the pesto?

Add it after returning the cooked chicken to the vegetables, with the heat switched off or reduced to the lowest setting.

How do I check that the chicken is cooked?

Do not rely on browning alone. For small chicken pieces, use a food thermometer to check that the centre has reached at least 74 °C for 15 seconds.

What can I serve with it?

Serve the skillet dish on its own or with a piece of fresh bread, as in the original recipe.

25-Minute Leek and Wild Mushroom Rice Skillet with Thyme

This 25-minute leek and wild mushroom rice skillet with thyme is a warm, comforting meat-free dinner. Sweet leek, fragrant porcini mushrooms, and earthy thyme cook with rice in vegetable stock, creating a flavorful meal for two without the gradual stirring required for classic risotto.

Total time25 minutes

Serves2

Difficultyeasy

Recipe at a glance

• Soften the leek in olive oil or butter, then add the mushrooms and thyme.
• Stir in the uncooked rice and toast for 1 minute.
• Add the warm vegetable stock, cover, and cook for 12 to 15 minutes.
• Stir in Parmesan or nutritional yeast and let the rice rest for 2 minutes.

A comforting rice skillet without the work of risotto

The combination of sweet leek, fragrant porcini mushrooms, and earthy thyme creates a rich flavor. The rice cooks directly in the vegetable stock with the mushrooms, so there is no need to add liquid gradually as you would for classic risotto.

More new ideas for easy dinners

See how quick dinners are created and discover 9 new easy dinner ideas →

Ingredients

• 1 large leek, thoroughly washed and thinly sliced into rounds
• 150 g fresh or frozen porcini mushrooms, sliced (chanterelles or button mushrooms can also be used)
• 150 g rice
• 2 tablespoons olive oil or butter
• 1 teaspoon fresh or dried thyme
• 400 ml warm vegetable stock
• salt and pepper, to taste
• 1 tablespoon grated Parmesan or nutritional yeast

Method

Cook the leek: Heat the olive oil or butter in a wide skillet. Add the sliced leek and cook over medium heat for about 4 minutes, until softened.

Add the mushrooms: Add the sliced porcini mushrooms and thyme to the leek. Cook for another 3 to 4 minutes, until the mushrooms release their liquid and brown nicely.

Add the rice: Add the uncooked rice to the skillet and cook for 1 minute, until translucent and coated with the flavor of the oil and mushrooms.

Cook: Pour in the warm vegetable stock, stir well, cover, and reduce the heat to low. Cook for 12 to 15 minutes, depending on the type of rice, until the rice has absorbed the liquid and is tender.

Finish: Remove the skillet from the heat, stir in the grated Parmesan or nutritional yeast, cover, and let it rest for 2 minutes. Add more salt and pepper if needed before serving.

Tips for a flavorful mushroom rice skillet

• Wash the leek thoroughly before slicing it into thin rounds.
• Use fresh or frozen porcini, chanterelles, or button mushrooms.
• Warm the vegetable stock before adding it to the skillet.
• Adjust the cooking time to the type of rice; it is ready when tender and the liquid has been absorbed.
• After adding the Parmesan or nutritional yeast, cover and let the rice rest for 2 minutes.

Plan your next quick dinner

Explore 7 quick dinners for a new week, from pepper spaghetti to veal saltimbocca →

Frequently asked questions

Which mushrooms can I use?

You can use fresh or frozen porcini, chanterelles, or button mushrooms.

Can I use fresh or dried thyme?

Yes. Use 1 teaspoon fresh or dried thyme.

How long should I cook the rice?

Cook it covered over low heat for 12 to 15 minutes, or until it has absorbed the liquid and is tender.

What can I use instead of Parmesan?

Replace the tablespoon of grated Parmesan with nutritional yeast.

How long does the recipe take and how many does it serve?

The dish is ready in about 25 minutes and serves two.