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Cheesy Pesto Chicken & Veggie Bake - Easy, Comforting, and Full of Flavor

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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Chicken: 1.5 to 2 pounds boneless, skinless chicken breasts or thighs, cut into 1- to 1.5-inch pieces
  • Pesto: 1/2 cup basil pesto (store-bought or homemade)
  • Cheese: 1 to 1.5 cups shredded mozzarella, plus 1/4 cup grated Parmesan
  • Vegetables: 2 cups broccoli florets, 1 red bell pepper (sliced), 1 small red onion (sliced), 1 cup cherry tomatoes (halved), 1 medium zucchini (sliced into half-moons)
  • Olive oil: 2 tablespoons
  • Lemon: Zest and juice of 1/2 lemon
  • Garlic: 2 cloves, minced (optional if your pesto is very garlicky)
  • Seasonings: 1 teaspoon Italian seasoning, 1/2 teaspoon red pepper flakes (optional), salt and black pepper
  • Fresh basil: A handful, roughly torn, for garnish
  • Pan spray or extra oil: For greasing the baking dish

Method
 

  1. Preheat and prep: Heat your oven to 400°F (200°C). Lightly grease a 9x13-inch baking dish or sheet pan.
  2. Season the chicken: Pat chicken dry. Toss with 2 tablespoons pesto, a squeeze of lemon juice, a pinch of salt, and black pepper. Set aside while you prep the veggies.
  3. Dress the veggies: In a large bowl, combine broccoli, bell pepper, red onion, zucchini, and cherry tomatoes. Add olive oil, lemon zest, Italian seasoning, garlic (if using), red pepper flakes, 1/2 teaspoon salt, and several grinds of pepper. Toss to coat well.
  4. Assemble the pan: Spread the veggies in an even layer in the baking dish. Nestle the chicken pieces on top so they’re not crowded or stacked.
  5. First bake: Bake for 18–22 minutes, until the chicken is just cooked through and the veggies start to brown at the edges. Thighs may need a couple of extra minutes. Stir once halfway if your oven browns unevenly.
  6. Add pesto and cheese: Remove from the oven. Spoon the remaining pesto over the chicken and veggies and toss gently to coat. Sprinkle mozzarella and Parmesan evenly over the top.
  7. Second bake: Return to the oven for 6–8 minutes, until the cheese is melted and bubbly. For extra golden spots, broil for 1–2 minutes at the end, watching closely.
  8. Finish and serve: Let it rest for 3–5 minutes. Scatter fresh basil on top. Taste and adjust with a pinch of salt, more lemon, or extra pepper. Serve as is or with crusty bread, cooked quinoa, or pasta.