Easy One Pan Chicken & Broccoli with the best Pesto Cream Sauce! This dish is ready in 20 minutes or less and packed with amazing flavor. Delicious over pasta, mashed potatoes, or nothing at all!
I’ve been on a real kick lately. A “use what we have” kick. You know the kind? It hits me every now and then… usually after one too many trips to the grocery store to buy something we already had buried in the pantry or fridge… after which I basically refuse to go to the store until we use up whatever we have.
To be honest, it doesn’t always make for the most amazing meals. There are a lot of dinners I don’t share with you… for good reason! But this time I got lucky. (And so did you!) Because this time I had chicken and broccoli and Parmesan cheese, plus a creamy pesto sauce I had made the day before.
And so… this One Pan Chicken & Broccoli with Creamy Pesto Sauce was born. Made in one pan, just like the name says, and ready in 20 minutes or less.
It’s a dish I will absolutely be making on repeat, because there are so many different ways to eat it. Over pasta, over rice, over mashed potatoes, or literally straight from the pan.
You can switch up the veggies, load it up with cheese, add fresh basil, drizzle it with chili infused olive oil… the possibilities are endless. And/or it’s completely delicious as is!
what you’ll need for this recipe
Chicken – Chicken breast is one of the main ingredients in this recipe. I used 2 pounds boneless, skinless chicken breast, cut into 1 1/2 inch pieces. *Substitute chicken thighs if you prefer!
Olive oil – Olive oil is used to coat the chicken for sautéeing. It also adds delicious flavor, especially if you use a high quality oil. *Substitute flavored olive oil for extra flavor
Italian seasoning, salt & pepper – I used Italian seasoning, salt and pepper to season the chicken. Feel free to add garlic powder, onion powder, or any additional seasonings you’d like.
Broccoli – Broccoli pairs well with the chicken and the sauce and cooks quickly in a skillet, making it the perfect choice for this recipe. I used 4 cups of broccoli florets.
Creamy pesto sauce – Homemade Creamy Pesto Sauce gives this dish tons of delicious flavor. I used 1 batch of the sauce, which is about 1 1/2 cups. *Substitute store bought alfredo or creamy pesto sauce if you prefer.
Parmesan – I used about 1/4 cup freshly grated Parmesan cheese for garnish. Feel free to use more, according to taste.
Red pepper flakes – Finally, a sprinkle of red pepper flakes adds just the right amount of heat to this dish, balancing it out perfectly.
how to make chicken & broccoli with pesto cream sauce
Cook the chicken. In a large mixing bowl, combine chicken, 2 Tablespoons olive oil, 2 teaspoons Italian seasoning, 1 teaspoon salt and 1/2 teaspoon pepper. Toss to coat. In a medium skillet, heat 2 Tablespoons olive oil over medium heat. Add the chicken and cook 4-5 minutes, just until opaque. *Chicken does not have to be cooked all the way through.
Add the broccoli. Add the broccoli florets and 1/4 cup water or chicken broth. Cover and cook over medium heat 5 minutes or until broccoli is tender crisp and chicken has reached 165°F.
Stir in the sauce & cheese. Stir in the creamy pesto sauce and grated Parmesan.
Garnish. Garnish with red pepper flakes, fresh pepper, and additional Parmesan cheese as desired.
Recipe Variations
- Substitute chopped chicken thighs for breasts
- Add cauliflower, asparagus, red peppers, tomatoes, or any of your favorite veggies
- Sauté onion and garlic with the chicken
- Add jarred sun dried tomatoes or marinated artichoke hearts
- Substitute chili infused olive oil for regular olive oil (and drizzle with some extra!)
- Add additional seasonings, such as onion powder, garlic powder, or oregano
- Use homemade Alfredo Sauce instead of creamy pesto
- Substitute your favorite store bought sauce
- Garnish with fresh basil or drizzle with additional pesto
storing & reheating
Leftover Chicken & Broccoli can be stored in an airtight container in the refrigerator for up to 4 days. To reheat, transfer to a skillet and heat over medium-low heat, stirring occasionally, until chicken reaches 165°F. Garnish with fresh Parmesan and enjoy!
More Chicken Recipes to Try
Looking for more delicious ways to enjoy chicken? Check out these favorites!
Chicken & Broccoli with Pesto Cream Sauce
Ingredients
- 2 pounds boneless, skinless chicken breast cut into 1 1/2 inch pieces
- 2 Tablespoons olive oil
- 2 teaspoons Italian seasoning
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 4 cups broccoli florets
- 1/4 cup water
- 1 1/2 cups creamy pesto sauce
Instructions
- In a large mixing bowl, combine chicken, 2 Tablespoons olive oil, 2 teaspoons Italian seasoning, 1 teaspoon salt and 1/2 teaspoon pepper. Toss to coat.
- In a medium skillet, heat 2 Tablespoons olive oil over medium heat. Add the chicken and cook 4-5 minutes, just until opaque. *Chicken does not have to be cooked all the way through.
- Add the broccoli florets and 1/4 cup water or chicken broth. Cover and cook over medium heat 5 minutes or until broccoli is tender crisp and chicken has reached 165°F.
- Stir in the creamy pesto sauce and grated Parmesan.
- Garnish with red pepper flakes, fresh pepper, and additional Parmesan cheese as desired. Serve as is OR over mashed potatoes or pasta.
Notes
Recipe Variations
- Substitute chopped chicken thighs for breasts
- Add cauliflower, asparagus, red peppers, tomatoes, or any of your favorite veggies
- Sauté onion and garlic with the chicken
- Add jarred sun dried tomatoes or marinated artichoke hearts
- Substitute chili infused olive oil for regular olive oil (and drizzle with some extra!)
- Add additional seasonings, such as onion powder, garlic powder, or oregano
- Use homemade Alfredo Sauce instead of creamy pesto
- Substitute your favorite store bought sauce
- Garnish with fresh basil or drizzle with additional pesto
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