Creamy Pesto Chicken Skillet

Jun 20 2019
Cook up a serious family dinner in one big skillet! Or make it for yourself, and have delicious leftovers for days. This dish will win over veggie skeptics and pesto doubters alike…

Hungry Girl's Healthy Creamy Pesto Chicken Skillet Recipe

Print Creamy Pesto Chicken Skillet Print

1/6th of recipe (about 1 cup): 279 calories, 15g total fat (5.5g sat. fat), 629mg sodium, 9.5g carbs, 2.5g fiber, 4g sugars, 27.5g protein

Click for WW Points® value*

Prep: 15 minutes
Cook: 20 minutes



1 cup roughly chopped fresh basil

1 oz. (about 1/4 cup) pine nuts

1/4 cup grated Parmesan cheese

1/4 cup light/reduced-fat cream cheese

1 tbsp. olive oil

1 tbsp. lemon juice

1 tbsp. chopped garlic

1/2 tsp. each salt and black pepper


Chicken & Veggies

1 lb. raw boneless skinless chicken breast cut into bite-sized pieces

1/4 tsp. salt

1/8 tsp. black pepper

3 cups roughly chopped cauliflower

1 cup chopped red bell pepper

1 cup chopped onion

3/4 cup shredded part-skim mozzarella cheese

2 tbsp. grated Parmesan cheese


Combine pesto ingredients in a small blender or food processor. Add 1/4 cup water, and blend until uniform.

Bring an extra-large skillet sprayed with nonstick spray to medium heat. Add chicken, salt, and black pepper. Cook and stir for about 5 minutes, until cooked through. Set chicken aside.

Remove skillet from heat. Clean, if needed. Respray, and bring to medium-high heat. Add cauliflower, bell pepper, onion, and 1/4 cup water. Cover and cook for 6 minutes, until veggies have mostly softened. Uncover, and cook and stir until water has evaporated and veggies are tender, about 2 minutes.

Reduce heat to medium low. Add cooked chicken, pesto, and mozzarella. Cook and stir until skillet contents are hot and well mixed and mozzarella has melted, about 2 minutes.

Serve topped with Parm.


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