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Recipe from Simpler Savory

The recipe

Low-Carb Pesto Chicken Skillet

Prep
15 min
Cook
20 min
Total
35 min
Servings
4 servings

Nutrition Facts

Serving multiplier

Nutrition values scale; ingredient amounts stay as written.

Original author values. Recipe yield: 4 servings.

calories
360

2× the original author values. Recipe yield: 4 servings.

calories
720

3× the original author values. Recipe yield: 4 servings.

calories
1080
Values are reproduced from the source recipe; this site only applies the selected linear multiplier and does not estimate nutrients.

Ingredients

  • 1.5 pounds boneless skinless chicken thighs — cut into bite-size pieces; chicken breast works too
  • 1 teaspoon kosher salt
  • 0.5 teaspoon black pepper — freshly ground
  • 2 tablespoons olive oil — divided
  • 2 medium zucchini — halved lengthwise and sliced into 1/2-inch half-moons
  • 3 cloves garlic — thinly sliced or minced
  • 1 cup cherry tomatoes — left whole or halved; optional
  • 4 cups baby spinach — loosely packed
  • 0.5 cup basil pesto — store-bought or homemade; thin if very thick
  • 0.25 cup Parmesan cheese — finely grated
  • 1 tablespoon unsalted butter — for gloss and flavor
  • 0.5 medium lemon — juiced, plus extra wedges for serving
  • 2 tablespoons chicken broth or water — as needed to loosen sauce
  • 0.25 teaspoon red pepper flakes — optional, to taste
  • 1 cup artichoke hearts — quartered and patted dry
  • 0.25 cup olives — sliced; Castelvetrano or Kalamata

Instructions

  1. Pat chicken dry with paper towels, then season evenly with kosher salt and black pepper.
  2. Heat a large wide skillet over medium-high. Add 1 tablespoon olive oil and swirl to coat.
  3. Add chicken in a single layer; do not crowd. Sear 2 to 3 minutes per side until lightly golden and mostly cooked through. Slide chicken to one side of the pan.
  4. Add remaining 1 tablespoon olive oil if the pan looks dry. Add zucchini and cook, stirring occasionally, until lightly caramelized, 3 to 4 minutes.
  5. Stir in garlic and cook 30 seconds until fragrant, taking care not to brown it.
  6. Add cherry tomatoes and a pinch of salt. Cook 1 to 2 minutes until some begin to burst and look saucy at the edges.
  7. Scoot everything together and spoon in the pesto, tossing to coat with the chicken juices. If thick, splash in broth or water a tablespoon at a time until silky.
  8. Add spinach and toss just until wilted and glossy, about 30 to 60 seconds. Reduce heat to low.
  9. Stir in Parmesan and butter until melted and the sauce looks shiny. Add red pepper flakes if using.
  10. Squeeze in lemon juice, taste, and adjust salt and pepper as needed. Thin again with a splash of broth if desired.
  11. Remove from heat and let rest 1 minute so the sauce settles and clings. Serve hot with extra Parmesan and lemon wedges. For low carb, pair with zucchini noodles or cauliflower rice.

Notes

Store leftovers in an airtight container for up to 3 days. Reheat gently in a skillet over medium-low with a splash of water or broth until warmed and glossy; microwave in short bursts, stirring between, to avoid overcooking. For freezing up to 2 months, skip tomatoes and spinach before freezing; add fresh spinach when reheating. Finish with fresh lemon and Parmesan before serving.

Source: https://simplersavory.com/low-carb-pesto-chicken-skillet/