Pesto Chicken and White Bean Skillet

This Pesto Chicken and White Bean Skillet is cheesy and delicious. Best yet, it’s packed with protein and fiber for a filling and nutritious dinner for the whole family.

I truly love a one-pan dish. Less clean up, no having to time multiple pots of food.

This Pesto Chicken and White Bean Skillet has loads of flavor and is packed with protein and fiber!

For a high-protein, high-fiber breakfast skillet, check out my one-pan Kale, Asparagus, and Fava Bean Shakshuka!

Jump to:

• Ingredients
• Instructions
• Substitutions and Variations
• Storage
• More dinner ideas:
• Pesto Chicken and White Bean Skillet

Ingredients

• Olive Oil: Adds richness and helps sauté the vegetables.
• Onion: Provides a sweet and savory base flavor.
• Garlic: Adds aromatic depth to the dish.
• Ground Chicken: A lean protein that is the foundation and absorbs the flavors of the dish.
• White Beans: Adds creaminess and extra protein and fiber. My favorite are the Trader Joe’s Great Northern Beans, but really any white beans will do.
• Pesto: Infuses the dish with a fresh, herbaceous flavor. Try my Pesto Without Pine Nuts recipe!
• Zucchini: Adds a mild, sweet taste and texture and more fiber.
• Cherry Tomatoes: Adds a burst of acidity and sweetness.
• Cheesy: I like a combination of shredded cheese and grated parmesan!
• Cauliflower Gnocchi, to serve (optional): A high-fiber alternative to traditional gnocchi. Feel free to serve with whatever you’d like!

See recipe card for quantities.

Instructions

• Cook the Cauliflower Gnocchi: Follow the package instructions to cook the gnocchi. For extra crispiness, I will bake the gnocchi in the oven at 425°F for about 20 minutes while I work on the rest of the dish. This step is optional – feel free to cook rice, couscous, or another pasta type instead (or choose to enjoy this Pesto Chicken and White Bean Skillet on its own).
• Cook the Chicken: Heat olive oil in a nonstick skillet over medium heat. Add the chopped onion and sauté for about 5 minutes. Add the minced garlic and continue to sauté until the onion is translucent. Add the ground chicken to the skillet. Break it apart with a wooden spatula and cook until the chicken is *just* browned on the outside.
• Combine Ingredients: Add the sliced zucchini and about half of the pesto to the skillet. Cover the skillet and reduce the heat to low. Cook for about 10 minutes. Add the white beans, cherry tomatoes, and the remaining pesto to the skillet and stir to combine. Cover the skillet and cook for about 5 more minutes, or until the tomatoes have softened and the chicken is fully cooked through.
• Finish and Serve: Top the mixture with cheese and allow it to melt. Set the oven to broil and add the skillet to the top rack. Allow to broil until the cheese is melted. top rack of my oven to broil for a few minutes to speed up the melting. Serve the saucy chicken and vegetables over the cooked gnocchi. Enjoy!

Substitutions and Variations

• Pesto – you can use any kind of pesto you’d like. While this recipe is made with traditional basil pesto, feel free to substitute with a lemon pesto or sun-dried tomato pesto if you prefer.
• Beans – I love the creaminess and neutrality of white beans in this recipe. However, you can use what you have on hand. Chickpeas could be a good subtitute in a pinch!
• Vegetables – You can add more veggies, or substitute. Broccoli, cauliflower, green beans, or even spinach would be lovely in this recipe too! If using spinach, you can add with the beans.

Storage

1. In the fridge: Store this Pesto Chicken and White Bean Skillet in the fridge for up to five days. Reheat in the microwave or on a skillet.
2. In the freezer: Freeze leftovers in an air-tight container for up to three months.

More dinner ideas:

• Lemon Crusted Pesto Salmon
• Easy Pesto Ricotta Pasta
• Spinach and Feta Stuffed Chicken Breast
• One-Pan Spaghetti Squash and Meatballs