Pesto Chicken & Veggie Casserole – Simple, Comforting, and Fresh

If you love weeknight dinners that taste like they took all afternoon, this Pesto Chicken & Veggie Casserole is for you. It’s creamy, herby, and packed with colorful vegetables that make each bite satisfying. You can prep it in minutes, let the oven do the work, and end up with something that feels special without being fussy.

It’s also flexible, so you can use what you have on hand and still get great results.

Pesto Chicken & Veggie Casserole – Simple, Comforting, and Fresh

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings 6 servings

Ingredients

  

• 1.5 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
• 2 cups broccoli florets (fresh or frozen, thawed)
• 1 red bell pepper, sliced into strips
• 1 small zucchini, halved lengthwise and sliced
• 1 small red onion, thinly sliced
• 1 cup cherry tomatoes, halved
• 3/4 cup basil pesto (store-bought or homemade)
• 1/2 cup heavy cream or plain Greek yogurt (for creaminess)
• 1/2 cup grated Parmesan cheese
• 1 cup shredded mozzarella
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon Italian seasoning (optional)
• 1/2 teaspoon red pepper flakes (optional for heat)
• Salt and black pepper, to taste
• Fresh basil, for garnish (optional)

Instructions

 

• Prep the oven and pan: Preheat your oven to 400°F (200°C). Grease a 9x13-inch baking dish with a little olive oil or line with parchment for easy cleanup.
• Season the chicken: Pat the chicken dry with paper towels. Toss with 1 tablespoon olive oil, salt, pepper, and Italian seasoning. Set aside.
• Prep the veggies: In a large bowl, combine broccoli, bell pepper, zucchini, red onion, and tomatoes. Add the remaining olive oil, garlic, a pinch of salt, and black pepper. Toss to coat.
• Make the sauce: In a small bowl, stir together the pesto and heavy cream (or Greek yogurt) until smooth. If you like heat, add red pepper flakes.
• Assemble the casserole: Spread the vegetables in an even layer in the baking dish. Scatter the chicken pieces over the top. Pour the pesto mixture over everything and toss gently in the dish so it’s evenly coated.
• Add the cheese: Sprinkle Parmesan evenly over the top. Cover loosely with foil and bake for 15 minutes.
• Uncover and finish: Remove the foil, sprinkle on the mozzarella, and bake for another 12–15 minutes, until the chicken is cooked through (165°F/74°C) and the cheese is melted and lightly golden.
• Rest and garnish: Let the casserole rest for 5–10 minutes before serving. Garnish with fresh basil if you have it.
• Serve: Enjoy as-is, or spoon over cooked rice, quinoa, pasta, or mashed potatoes for a heartier meal.

Why This Recipe Works

This casserole brings together juicy chicken, bright pesto, and a medley of vegetables, all baked under a light, cheesy topping. The pesto acts as both a marinade and a sauce, delivering big flavor with minimal effort. Roasting everything together lets the vegetables caramelize slightly while the chicken stays tender.

A little cream or Greek yogurt adds body and keeps the dish from drying out. The result is cozy, fresh, and balanced—comfort food that doesn’t feel heavy.

Ingredients

• 1.5 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
• 2 cups broccoli florets (fresh or frozen, thawed)
• 1 red bell pepper, sliced into strips
• 1 small zucchini, halved lengthwise and sliced
• 1 small red onion, thinly sliced
• 1 cup cherry tomatoes, halved
• 3/4 cup basil pesto (store-bought or homemade)
• 1/2 cup heavy cream or plain Greek yogurt (for creaminess)
• 1/2 cup grated Parmesan cheese
• 1 cup shredded mozzarella
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon Italian seasoning (optional)
• 1/2 teaspoon red pepper flakes (optional for heat)
• Salt and black pepper, to taste
• Fresh basil, for garnish (optional)

Instructions

1. Prep the oven and pan: Preheat your oven to 400°F (200°C). Grease a 9×13-inch baking dish with a little olive oil or line with parchment for easy cleanup.
2. Season the chicken: Pat the chicken dry with paper towels.

   Toss with 1 tablespoon olive oil, salt, pepper, and Italian seasoning. Set aside.

3. Prep the veggies: In a large bowl, combine broccoli, bell pepper, zucchini, red onion, and tomatoes. Add the remaining olive oil, garlic, a pinch of salt, and black pepper.

   Toss to coat.

4. Make the sauce: In a small bowl, stir together the pesto and heavy cream (or Greek yogurt) until smooth. If you like heat, add red pepper flakes.
5. Assemble the casserole: Spread the vegetables in an even layer in the baking dish. Scatter the chicken pieces over the top.

   Pour the pesto mixture over everything and toss gently in the dish so it’s evenly coated.

6. Add the cheese: Sprinkle Parmesan evenly over the top. Cover loosely with foil and bake for 15 minutes.
7. Uncover and finish: Remove the foil, sprinkle on the mozzarella, and bake for another 12–15 minutes, until the chicken is cooked through (165°F/74°C) and the cheese is melted and lightly golden.
8. Rest and garnish: Let the casserole rest for 5–10 minutes before serving. Garnish with fresh basil if you have it.
9. Serve: Enjoy as-is, or spoon over cooked rice, quinoa, pasta, or mashed potatoes for a heartier meal.

Storage Instructions

• Refrigerate: Cool completely, then store in an airtight container for up to 4 days.
• Freeze: Portion into freezer-safe containers.

  Freeze for up to 2 months. For best texture, thaw overnight in the fridge before reheating.

• Reheat: Warm in a 350°F (175°C) oven for 15–20 minutes, or microwave in short bursts, stirring in between. Add a splash of water or cream if it looks dry.

Benefits of This Recipe

• Fast prep: Most of the work is chopping.

  The oven handles the rest.

• Balanced meal: You get protein, vegetables, and healthy fats in one pan.
• Kid-friendly flavors: Mild, cheesy, and herb-forward without being spicy.
• Flexible ingredients: Swap veggies based on season or what’s in your fridge.
• Great for meal prep: Keeps well and reheats without losing flavor.

Pitfalls to Watch Out For

• Watery casserole: Zucchini and tomatoes release moisture. Cut zucchini into thicker half-moons and don’t overpack the dish. If using frozen broccoli, thaw and pat dry.
• Overcooked chicken: Cut pieces evenly and avoid baking much past the 165°F mark.

  Resting after baking helps keep it juicy.

• Burnt cheese: Keep the foil on for the first part of baking, then remove to brown. If it darkens too quickly, tent loosely again.
• Bland pesto: Quality varies. Taste your pesto first.

  If it’s flat, add a squeeze of lemon and a pinch of salt to the sauce.

Recipe Variations

• Low-carb: Skip starchy sides and load up on extra broccoli or cauliflower florets.
• With pasta: Stir in 8 ounces of cooked short pasta before baking. Add an extra 1/4 cup cream to keep it saucy.
• Dairy-light: Use a lighter hand with cheese and swap cream for a splash of chicken broth. Add a dusting of breadcrumbs for texture.
• Different proteins: Try turkey breast, cooked shredded rotisserie chicken (reduce bake time), or mild Italian sausage (brown first).
• Extra greens: Fold in a few handfuls of baby spinach or chopped kale before baking.

  They’ll wilt into the sauce.

• Nut-free pesto: Use a pesto made without pine nuts or swap in sunflower seeds.
• Roasted flavor boost: Toss the veggies with a teaspoon of balsamic vinegar before baking for deeper sweetness.

FAQ

Can I use store-bought pesto?

Yes. Store-bought pesto works great here. Choose a brand with real basil, olive oil, nuts, and Parmesan for the best flavor.

If it tastes oily or dull, brighten it with lemon juice and a pinch of salt.

What vegetables can I swap in?

Use what you like. Asparagus, green beans, mushrooms, or cauliflower all work. Avoid water-heavy vegetables like sliced tomatoes unless you reduce the amount or remove seeds to prevent excess liquid.

Can I make this casserole ahead?

You can assemble it up to 12 hours ahead and refrigerate.

Add the cheese just before baking. If baking straight from the fridge, add 5–10 minutes to the cook time.

How do I know the chicken is done?

Use an instant-read thermometer. The internal temperature should reach 165°F (74°C).

If you don’t have a thermometer, cut a piece to check that the juices run clear and the center is no longer pink.

Is there a lighter option than heavy cream?

Yes. Plain Greek yogurt, half-and-half, or even a splash of milk plus an extra tablespoon of pesto can work. Greek yogurt gives tang and creaminess without feeling heavy.

Can I make it spicy?

Absolutely.

Add red pepper flakes to the sauce or sprinkle a little over the cheese before baking. You can also stir in a bit of Calabrian chili paste for a deeper heat.

What should I serve with it?

Keep it simple with a green salad and crusty bread. For something heartier, serve over rice, quinoa, or buttered noodles to catch the extra sauce.

In Conclusion

This Pesto Chicken & Veggie Casserole is the kind of dinner that makes weeknights feel easier.

It packs flavor, color, and comfort into one pan, and it’s simple to adapt to your tastes. With minimal prep and reliable results, it’s a recipe you’ll return to again and again. Keep a jar of pesto on hand, and you’re halfway to a satisfying meal anytime.