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

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Ingredients Method

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)

Method
 

  1. 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.
  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.