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Creamy Pesto Chicken Skillet

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This one-pan wonder is a flavor-packed medley of tender chicken, crisp-tender veggies, and a luxuriously creamy pesto sauce. It’s hearty, colorful, and perfect for a cozy dinner that comes together effortlessly—and tastes like it came straight from your favorite bistro.

Ingredients

Scale

6 chicken thighs, bone-in, skin-on

8 oz mushrooms, sliced

8 oz cherry tomatoes

1 small red bell pepper, cut into strips

1 small green bell pepper, cut into strips

1 small orange bell pepper, cut into strips

1 small onion, sliced

1 zucchini, cut into strips

4 garlic cloves, sliced

1 cup pesto (store-bought or homemade)

1 cup cream

1 tsp red chili flakes

Salt and pepper to taste

2 tbsp oil

Instructions

Heat 1 tbsp oil in a large skillet over medium-high heat. Season chicken with salt and pepper.

Sear chicken skin-side down for 5–7 minutes until golden. Flip and cook another 4–5 minutes. Remove and set aside.

Add remaining oil to the skillet. Sauté onions, bell peppers, mushrooms, zucchini, and garlic until slightly tender, about 5–6 minutes.

Stir in pesto, cream, and chili flakes. Mix well and bring to a gentle simmer.

Return chicken to the skillet, nestling it into the sauce.

Cover and simmer on low for 20–25 minutes until chicken is cooked through and flavors are melded.

Serve warm with crusty bread, pasta, or cauliflower rice.

Notes

Low-carb, gluten-free, one-pan meal

Nutrition

Find it online: http://minikitchenmagic.com/creamy-pesto-chicken-skillet/