Chicken · dinner · keto

Creamy Pesto Chicken Skillet

I’ve been feeling a bit under the weather this weekend, but have pushed through to make sure I meal prepped for the week.

If I don’t meal prep, I’m absolutely lost. There’s also NO way I can cook on the weekdays. I’m usually pretty pooped after work and there’s no way I can slave over the stove on the weekdays.

I kept most things simple this weekend: one pan dinners, kabobs, baked snacks for work.

This recipe was incredibly easy and fit the bill. I had just watched an episode of the Pioneer Woman where it gave me the inspiration for this dish (love Ree Drummond). She did a few things differently, like cooking the onions with the squash and zucchini, and using corn instead of mushrooms like I opted for.

I wanted my onions really soft and gourds really not, that’s why I cooked them separately. I’ve discussed plenty of times where I hate soggy squash; I want it crisp-tender and still very colorful. Overecooked squash and zucchini turn a pale yellow and green and don’t look nearly as good as they do when they’re raw.

Who else loves when you can make an entire dinner in one pan? Easy prep, easy cleanup, and easy cooking. It comes in really handy if you do all of your cooking over two days.

You could easily make this dish vegetarian; just take the chicked out. All of the vibrant summer veggies really hold their own in this skillet. Make sure you don’t forget to squeeze a lemon over the finished product: it makes the flavor out of this world!

Creamy Pesto Chicken Skillet

  • Servings: 4-6
  • Difficulty: Easy
  • Print

A one pan meal with Italian chicken, summer veggies, and creamy pesto.

Ingredients

  • 1 lb. chicken breast, cubed
  • 1 tsp. oregano
  • 2 tsp. dried basil
  • 1 tsp. garlic powder
  • 1/4 tsp. red pepper flakes
  • salt & pepper
  • 3 TBS. olive oil
  • 1 zucchini, cut into half moons
  • 1 yellow squash, cut into half moons
  • 1 cup grape tomatoes, cut in half
  • 1 red onion, sliced
  • 1 bunch kale, stems removed, and torn into pieces
  • 2 cups sliced baby portobello mushrooms
  • 1 (8 oz.) jar prepared pesto
  • 3/4 cup heavy cream
  • Juice of 1 lemon
  • Parmesan cheese, for serving

Directions

  1. Season chicken breast cubes with oregano, dried basil, garlic powder, red pepper, salt & pepper. Heat one tablespoon olive oil in a heavy bottom skillet or Dutch oven. Add chicken and cook until no longer pink and cooked through, about 3-4 minutes. Remove to a plate.
  2. Add another tablespoon of oil to the skillet and heat. Add onion and saute until soft, about 2-3 minutes.
  3. Add zucchini and squash and stir, cooking, for about a minute. Push the sides and add tomatoes and mushrooms. Continue cooking until mushrooms are browned, about 2-3 minutes.
  4. Add kale and stir, cooking for 1-2 minutes. In a measuring cup, whisk together cream and pesto. Add chicken back to skillet and pour in pesto mixute. Stir and cook for another 2-3 minutes.
  5. Before serving, squeeze in lemon juice and stir. Serve with parmesan cheese for topping.

Step-By-Step Instructions

Season chicken breast cubes with oregano, dried basil, garlic powder, red pepper, salt & pepper.

Heat one tablespoon olive oil in a heavy bottom skillet or Dutch oven. Add chicken and cook until no longer pink and cooked through, about 3-4 minutes. Remove to a plate.

Add another tablespoon of oil to the skillet and heat. Add onion and saute until soft, about 2-3 minutes. Add zucchini and squash and stir, cooking, for about a minute.

Push the sides and add tomatoes and mushrooms. Continue cooking until mushrooms are browned, about 2-3 minutes.

Add kale and stir, cooking for 1-2 minutes.

In a measuring cup, whisk together cream and pesto. Add chicken back to skillet and pour in pesto mixute. Stir and cook for another 2-3 minutes. Before serving, squeeze in lemon juice and stir. Serve with parmesan cheese for topping.

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