One-Pan Pesto Chicken and Zucchini Bake

Simplify your dinner with this easy Savory One-Pan Pesto Chicken and Zucchini Bake! This delicious recipe combines juicy chicken, fresh zucchini, and rich basil pesto for a flavorful meal that's perfect for busy families. Plus, it's all made in one pan, making cleanup a breeze! Ready to elevate your weeknight meals? Click through to explore the full recipe and discover tips for customizing this healthy dish to suit your tastes!

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Ingredients

4 boneless, skinless chicken breasts

1 cup basil pesto (store-bought or homemade)

3 medium zucchinis, sliced into half-moons

1 cup cherry tomatoes, halved

1 cup mozzarella cheese, shredded

2 tablespoons olive oil

2 cloves garlic, minced

Salt and pepper to taste

Fresh basil leaves for garnish (optional)

Instructions

Preheat the oven to 400°F (200°C) and coat a large baking dish with a little olive oil.

In a small bowl, mix the basil pesto with minced garlic, and leave it aside.

Place the chicken breasts in the center of the baking dish and season them with salt and pepper.

Spread the pesto mixture evenly over the chicken breasts, ensuring they are well-coated.

Arrange the sliced zucchinis and halved cherry tomatoes around the chicken in the baking dish. Drizzle the remaining olive oil over the veggies, and season with additional salt and pepper if desired.

Sprinkle the shredded mozzarella evenly over the chicken and vegetables for that delicious cheesy topping.

Cover the entire baking dish with aluminum foil and bake for about 25 minutes.

Carefully remove the foil and bake for an additional 15 minutes, or until the chicken is cooked through (internal temperature should reach 165°F or 74°C), and the cheese is bubbling and golden.

Remove from the oven and let it rest for a few minutes before serving.

Garnish with fresh basil leaves before serving for an extra burst of flavor.

Prep Time: 15 mins | Total Time: 45 mins | Servings: 4