Pan-Seared Pesto Chicken with Zucchini Noodles
Succulent chicken breast tossed with fresh basil pesto and ribbons of tender zucchini.
Recipe Author
Riff Kitchen@riffkitchen
Pan-Seared Pesto Chicken with Zucchini Noodles
Succulent chicken breast tossed with fresh basil pesto and ribbons of tender zucchini.
By Riff KitchenOn Riff.kitchen, recipes start from what is already in your fridge. Add what you have, and it plans around whatever goes off first.
- 10 prep · 15 cook
- 25 min
- servings
- 2
- effort
- Easy
Chef's note
This light yet satisfying meal provides a high-protein, low-carb lunch that comes together in one pan.
Method
8 steps · tap one to tick it off
Tips
Brown the chicken in one spaced layer. Strips packed tightly release juice and turn grey. Leave gaps between them and let them color before turning.
Keep the zucchini slightly firm. The ribbons keep softening once the chicken and pesto go back in. Fully soft at step 5, they end up limp and watery on the plate.
Lower the heat before the pesto. Basil pesto darkens and its cheese turns greasy if it fries. Over medium-low it only needs warming through to coat everything.
Swaps
No chicken breast? Boneless chicken thighs, which stay juicier. Brown them a couple of minutes longer.
No cherry tomatoes? Grape tomatoes, used the same way, or a few chopped sun-dried tomatoes.
No parmesan cheese? Pecorino Romano or grated Grana Padano.
Storage
Fridge: 3 to 4 days in a sealed container. The zucchini releases water as it sits, so drain it before reheating.
Freezer: Not worth freezing with the zucchini, which thaws limp and watery. The pesto chicken alone keeps 2 to 3 months.
Reheat: In a skillet over medium heat, briefly, until steaming hot (75°C in the center).
Fridge and reheating follow Illinois Extension; freezer times are for quality and follow the University of Nebraska-Lincoln, as on what freezes and what does not.
Made it?
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Ask the chef
Swap something, change the servings, or ask why a step works
Riff Assistant
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Chef's note
This light yet satisfying meal provides a high-protein, low-carb lunch that comes together in one pan.
Instructions
Follow the steps to perfection.
Tips
Brown the chicken in one spaced layer. Strips packed tightly release juice and turn grey. Leave gaps between them and let them color before turning.
Keep the zucchini slightly firm. The ribbons keep softening once the chicken and pesto go back in. Fully soft at step 5, they end up limp and watery on the plate.
Lower the heat before the pesto. Basil pesto darkens and its cheese turns greasy if it fries. Over medium-low it only needs warming through to coat everything.
Swaps
No chicken breast? Boneless chicken thighs, which stay juicier. Brown them a couple of minutes longer.
No cherry tomatoes? Grape tomatoes, used the same way, or a few chopped sun-dried tomatoes.
No parmesan cheese? Pecorino Romano or grated Grana Padano.
Storage
Fridge: 3 to 4 days in a sealed container. The zucchini releases water as it sits, so drain it before reheating.
Freezer: Not worth freezing with the zucchini, which thaws limp and watery. The pesto chicken alone keeps 2 to 3 months.
Reheat: In a skillet over medium heat, briefly, until steaming hot (75°C in the center).
Fridge and reheating follow Illinois Extension; freezer times are for quality and follow the University of Nebraska-Lincoln, as on what freezes and what does not.
Made it?
Tap a star to rate it.
Community Reviews 0
No reviews yet. Be the first to try this!
Riff Assistant
Ready to Remix