There’s nothing quite as disappointing as slicing into a chicken breast only to find it’s tough and dry. It used to happen to me all the time! But honestly, one simple change in how I cook it makes all the difference. Now, I get perfectly tender, juicy chicken every single time, right alongside my favorite roasted vegetables and vibrant homemade pesto. This one-pan pan-seared chicken with pesto and roasted veggies is not just a meal; it’s a revelation in weeknight cooking. Forget complicated techniques – this easy method guarantees delicious results!

Why This Pan-Seared Chicken with Pesto is a Winner

If you’re tired of dry chicken dinners, get ready for a game-changer. This recipe is a go-to in our house for so many reasons:

Guaranteed Juicy Chicken: We use a two-step cooking method – searing followed by a lower-heat finish – that locks in moisture beautifully.
Fresh & Flavorful Pesto: Making your own pesto is surprisingly easy and the fresh basil flavor is incomparable.
Simple Roasted Vegetables: Potatoes, mushrooms, and tomatoes roast alongside, soaking up flavor and providing a wonderful textural contrast. It’s almost like making easy crispy roasted potatoes, but with more variety!
Minimal Cleanup: With just one baking sheet for the veggies and one skillet for the chicken, cleanup is a breeze.
Quick & Easy: From start to finish, you’re looking at under an hour for a complete, healthy, and incredibly satisfying meal.

Gathering Your Ingredients for Pan-Seared Chicken with Pesto & Roasted Veggies

Part of the beauty of this dish lies in its simple, fresh ingredients that pack a punch. You likely have many of these staples in your pantry already. Let’s break down what you’ll need:

Boneless, Skinless Chicken Breasts: The star of the show! Choose breasts that are relatively uniform in thickness for even cooking. Four medium-sized breasts typically feed four people generously.
Small Potatoes: Think baby potatoes, fingerlings, or small red or gold potatoes. Halving or quartering them ensures they cook through and get lovely and crispy edges while roasting.
Cremini Mushrooms: These have a deeper, earthier flavor than white button mushrooms and hold up well to roasting. Trim the stems and halve them.
Cherry or Grape Tomatoes: These little bursts of sweetness soften and concentrate their flavor as they roast, adding a pop of color and acidity to the dish.
Olive Oil: You’ll need a good amount for roasting the vegetables and searing the chicken. An extra virgin olive oil is great for flavor.
Salt and Freshly Ground Black Pepper: Essential seasonings to enhance all the natural flavors.
Fresh Parsley: A sprinkle of fresh, chopped parsley over the roasted potatoes adds brightness and a touch of herbaceous freshness right at the end.

For the vibrant, herbaceous homemade pesto:

Fresh Basil Leaves: The foundation of classic pesto. You’ll need a generous two cups, loosely packed. Make sure they are fresh and vibrant green.
Grated Parmesan Cheese: Adds a salty, nutty depth. Use good quality grated Parmesan for the best flavor.
Pine Nuts or Walnuts: Traditionally, pesto uses pine nuts, but walnuts are a fantastic and often more affordable alternative. They both add richness and texture.
Garlic Cloves: Just two cloves provide that essential pungent kick that complements the basil so well. Adjust to your preference!
Olive Oil: Used to emulsify the pesto ingredients into a smooth, vibrant sauce. The quality of your olive oil here really shines through.
Salt and Pepper: To season the pesto perfectly and balance the flavors.

Gathering these simple components sets you up for a truly satisfying meal.

Crafting Your Pan-Seared Chicken with Pesto: Step-by-Step

Don’t let the impressive result fool you; this recipe is straightforward. Here’s how we bring it all together, ensuring maximum flavor and perfectly cooked components:

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Let’s get those veggies roasting first! Preheat your oven to a hot 400°F (200°C). On a large baking sheet, spread out your potatoes and mushrooms. Give them a generous shower of olive oil, about 2-3 tablespoons, along with a good pinch of salt and plenty of freshly ground black pepper. Toss everything together right on the sheet to coat evenly. Now, scatter the cherry or grape tomatoes over the pan – they’ll soften and become wonderfully sweet! Slide the baking sheet into the preheated oven.
While the vegetables are roasting away, it’s the perfect time to whip up that gorgeous green pesto. Grab your food processor. Add the fresh basil leaves, grated Parmesan cheese, pine nuts (or walnuts), and garlic cloves. Pulse the mixture a few times until everything is roughly chopped and starting to come together. Now, with the food processor running continuously, slowly and steadily pour in the half cup of olive oil through the feed tube. Watch as the ingredients emulsify into a beautiful, vibrant green sauce. Process until it’s smooth, but don’t blend it so much that it loses all texture – a little coarseness is nice. Stop, scrape down the sides if needed, and then season the pesto with salt and pepper to taste. Give it one last quick pulse to combine the seasoning. Set the finished pesto aside.
Now, let’s turn our attention to the chicken – this step is absolutely crucial for tenderness! Take your boneless, skinless chicken breasts and pat them completely dry using paper towels. Moisture on the surface prevents a good sear, and a good sear is key to locking in juices. Once they are bone dry, season both sides generously with salt and freshly ground black pepper. Don’t be shy with the seasoning!
Grab a large, oven-safe skillet (cast iron or stainless steel works great here). Add 1-2 tablespoons of olive oil to the skillet and place it over medium-high heat. Wait until the oil is shimmering – you should see faint waves or movement – but not smoking. Carefully place the seasoned chicken breasts into the hot skillet. Listen for that satisfying sizzle! Be mindful not to overcrowd the pan; if your chicken breasts are large or your skillet isn’t huge, cook them in two batches to ensure they sear properly instead of just steaming.
Sear the chicken for 3-4 minutes per side. You’re looking for a beautiful, golden-brown crust to form on both sides. This initial high-heat sear builds flavor and texture. Now, here’s the magic trick for juicy chicken: Once both sides are nicely seared, reduce the heat significantly to medium or even medium-low. Continue cooking the chicken in the skillet for another 6-10 minutes total (this time will vary depending on how thick your chicken breasts are). Flip them once during this lower-heat cooking phase. Use an instant-read thermometer inserted into the thickest part of the largest chicken breast to check for doneness. It should register 165°F (74°C). As soon as it hits that temperature, remove the chicken from the skillet. Don’t leave it in the pan longer, even if the oven is preheated – the finishing time on the stovetop is usually perfect here.
Immediately transfer the cooked chicken breasts from the skillet to a plate or cutting board. Tent them loosely with aluminum foil. Let them rest for a minimum of 5-10 minutes. This resting period is non-negotiable! It allows the juices, which have been pushed to the center during cooking, to redistribute back throughout the meat. Skipping this step means those precious juices will just run out onto your cutting board, leaving you with… you guessed it, dry chicken.
While the chicken rests, your roasted vegetables should be tender and slightly caramelized. Check them – they should be roasted for about 25-30 minutes total. Once done, remove the baking sheet from the oven and sprinkle the roasted potatoes generously with freshly chopped parsley. Now, it’s time to serve! Slice the rested chicken breasts against the grain for maximum tenderness. Arrange the sliced chicken on plates alongside the roasted potatoes, mushrooms, and tomatoes. Spoon a generous dollop (or more!) of that vibrant homemade pesto over the chicken. Enjoy every tender, flavorful bite!

Tips for Perfect Pan-Seared Chicken & Pesto

Want to make this meal even better? Here are a few pro tips:

Chicken Thickness: If your chicken breasts are very thick, you can pound them slightly to a more even thickness (about 1 inch). This helps them cook more evenly and quickly.
Resting is King: We mentioned it in the instructions, but seriously, do not skip the resting step for the chicken. It’s the most important factor in achieving juicy meat.
Pesto Variations: No pine nuts or walnuts? Try almonds or even pumpkin seeds for a different flavor profile. You can also swap some of the basil for spinach or arugula for a twist. Add a squeeze of fresh lemon juice to the pesto for extra brightness.
Vegetable Swaps: This recipe is super flexible with veggies! Feel free to swap the potatoes, mushrooms, and tomatoes for other favorites like broccoli florets, bell pepper chunks, zucchini slices, red onion wedges, or roasted butternut squash wedges. Adjust roasting times as needed for different vegetables.
Make Ahead: The pesto can be made a day or two in advance and stored in an airtight container in the fridge. Drizzle a thin layer of olive oil over the top before sealing to prevent browning.

What to Serve With Your Pan-Seared Chicken & Pesto

This dish is a complete meal on its own, with the chicken providing protein, the vegetables providing fiber and nutrients, and the pesto adding healthy fats and flavor. However, if you want to round it out further or feed a larger crowd, consider adding:

A simple side salad with a light vinaigrette.
Crusty bread for soaking up any extra pesto or chicken juices.
Cooked pasta or quinoa mixed with a little extra pesto.

Your Pan-Seared Chicken with Pesto Questions Answered (FAQ)

Got questions? We’ve got answers to help you nail this recipe!

How do I prevent the chicken from getting dry?

This recipe specifically addresses dry chicken! The key steps are: 1) Patting the chicken completely dry before searing to get a good crust. 2) Searing over medium-high heat initially. 3) Crucially, reducing the heat to medium-low after searing and finishing the cooking gently until it reaches precisely 165°F (74°C) internally – no higher! 4) Resting the chicken for 5-10 minutes after cooking. Following these steps will result in incredibly juicy chicken.

Can I make the pesto without a food processor?

Yes, you absolutely can! It takes a bit more effort, but it’s the traditional way. You can use a mortar and pestle to grind the garlic and nuts first, then add the basil and cheese, and finally stream in the olive oil while continuing to grind and stir. It results in a slightly coarser, but still delicious, pesto.

What if I don’t have pine nuts or walnuts?

No problem! Other nuts like almonds (blanched or not) or cashews can work. For a nut-free version, pumpkin seeds (pepitas) or sunflower seeds can be used, though they will change the flavor profile slightly. Ensure whatever seed you use is unsalted.

Can I use other vegetables for roasting?

Definitely! This dish is very adaptable. Broccoli, cauliflower, bell peppers, zucchini, asparagus, green beans, red onion, or even sweet potatoes are all great options. Just adjust roasting times based on how quickly they cook.

How long does the pesto last?

Homemade pesto typically lasts for about 4-5 days in an airtight container in the refrigerator. To keep its vibrant green color and prevent oxidation, press a piece of plastic wrap directly onto the surface of the pesto before sealing the container, or pour a thin layer of olive oil over the top.

Can I freeze leftover chicken and vegetables?

Yes, you can freeze cooked chicken and roasted vegetables. Store them in separate airtight containers or freezer bags for up to 3-4 months. Reheat gently in the oven or microwave. The pesto can also be frozen; portion it into ice cube trays, freeze until solid, then transfer the cubes to a freezer bag. Thaw as needed.

Enjoy Your Homemade Pan-Seared Chicken with Pesto & Roasted Veggies!

There you have it – a simple yet incredibly effective way to enjoy perfectly cooked chicken breast alongside flavorful roasted vegetables and bright, fresh pesto. This easy skillet chicken meal is perfect for busy weeknights but feels special enough for company. Give this recipe a try and say goodbye to dry chicken forever!

Did you make this dish? We’d love to see it! Leave a comment below and let us know how it turned out!

Pan-Seared Chicken with Pesto and Roasted Veggies