Mediterranean Pesto Chicken

Amy Massey
by Amy Massey
4 Servings
35 min

This Mediterranean Pesto chicken dish was created when I had an open jar of pesto left in the fridge that I didn't want to see go to waste and boy it did not disappoint!


You can be as experimental as you like when it comes to the vegetables added to this recipe, but I opted for classic Mediterranean choices such as zucchini and peppers. The dish is rich and creamy without being overly heavy or sickly due to the sharpness of the lemon zest and the vibrant flavour of the pesto.

This Mediterranean Pesto chicken dish works brilliantly with your favourite pasta or some boiled new potatoes. The chicken packs all the flavour so it doesn't need a lot to compliment it!

Fresh Mediterranean style vegetables are gently cooked until softened.

The vegetables and chicken are then cooked in a rich, creamy and vibrant pesto sauce, before zingy lemon zest is added to cut through the creaminess and give the perfect balance.

Mediterranean Pesto Chicken
Recipe details
  • 4  Servings
  • Prep time: 10 Minutes Cook time: 25 Minutes Total time: 35 min
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Ingredients
  • 3 chicken breasts, diced into small chunks
  • 2 tbsps olive oil
  • 1 courgette (zucchini) halved lengthways and then cut into half moons.
  • 1 red bell pepper, seeded and cut into strips
  • 1/2 a red onion, sliced finely
  • 1 cup cherry or baby plum tomatoes
  • 1/3 cup basil pesto
  • 1/2 cup heavy cream
  • Juice of 1/2 a lemon
  • Zest of 1 lemon
  • Salt and pepper
Instructions
Mix the cream and basil pesto together in a small bowl and set aside.
Heat the olive oil in a saucepan or wok over a medium heat and add the red onion, pepper, zucchini and tomatoes.
Season with salt and pepper and cook gently for around 5 minutes until the vegetables have softened slightly.
Add the chicken to the pan and continue to cook until the chicken is browned.
Reduce the heat the low and stir in the creamy pesto mixture.
Stir in the lemon zest to finish and serve with pasta or potatoes.
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