Baked Pesto Chicken and Veggie Casserole: The 45-Minute Weeknight Hero You’ll Actually Crave

You want a dinner that tastes like a chef made it, but you’ve got 30 minutes and a hungry crowd. Cool—this casserole is your cheat code. Chicken, veggies, and basil pesto come together like a greatest hits album, with melty mozzarella doing what mozzarella does best.

It’s bright, garlicky, and ridiculously satisfying without being heavy. No fancy techniques, no stress, just real flavor that hits hard and fast.

What Makes This Special

This is comfort food that doesn’t knock you out for two hours after. The pesto brings bold basil and parmesan notes that turn basic chicken into something craveable, while the veggies soak up that flavor and add texture.

It’s baked in one dish, which means fewer dishes and more time pretending you’re not already in pajamas.

It scales like a pro: double it for a crowd, or split into two smaller casseroles and freeze one. You can go low-carb with cauliflower rice, or toss in pasta for the carb party of your dreams. And yes, it’s just as good the next day—maybe better.

What Goes Into This Recipe – Ingredients

• 1.5 lbs boneless, skinless chicken breasts, cut into bite-size chunks (or thighs if you like it richer)
• 1 cup basil pesto (store-bought or homemade)
• 2 cups broccoli florets
• 1 red bell pepper, sliced
• 1 small red onion, thinly sliced
• 1 medium zucchini, halved and sliced
• 1 cup cherry tomatoes, halved
• 2 cloves garlic, minced
• 1/2 cup grated Parmesan
• 1.5 cups shredded mozzarella
• 2 tablespoons olive oil
• 1 teaspoon Italian seasoning
• 1/2 teaspoon crushed red pepper flakes (optional, for a little kick)
• Salt and black pepper, to taste
• Juice of 1/2 lemon (optional, but brightens everything)
• Fresh basil, for garnish (optional, but makes it look pro)

How to Make It – Instructions

1. Preheat and prep. Heat your oven to 400°F (205°C).

   Lightly grease a 9×13-inch casserole dish.

2. Season the chicken. Pat the chicken dry, then toss with 1 tablespoon olive oil, salt, pepper, and Italian seasoning. Add crushed red pepper if you’re living a little.
3. Prep the veggies. In a large bowl, toss broccoli, bell pepper, red onion, zucchini, tomatoes, and garlic with remaining olive oil, a pinch of salt, and a few grinds of pepper.
4. Combine with pesto. Add the chicken to the veggie bowl, spoon in the pesto, and toss until everything is coated. Stir in the Parmesan.
5. Assemble the casserole. Spread the mixture evenly in the baking dish.

   Cover loosely with foil for the first round to keep it juicy.

6. Bake, then finish. Bake covered for 15 minutes. Remove foil, sprinkle mozzarella evenly over the top, and bake for another 10–12 minutes, until the cheese is melted and the chicken reaches 165°F (74°C).
7. Broil for color (optional). Broil 1–2 minutes for golden, bubbly cheese. Watch closely—cheese goes from hero to zero fast.
8. Finish and serve. Squeeze lemon over the top, garnish with basil, and let it rest 5 minutes.

   Serve as-is, over rice, pasta, or cauliflower rice.

Storage Tips

• Fridge: Store leftovers in an airtight container for 3–4 days. Reheat covered at 350°F until warmed through, or use the microwave in 45-second bursts.
• Freezer: Freeze in portions for up to 2 months. Thaw overnight in the fridge, then reheat in the oven for best texture.
• Make-ahead: Assemble up to 24 hours in advance (hold the mozzarella), cover, and refrigerate.

  Add cheese right before baking.

• Pro tip: If the pesto tightened up after reheating, splash with a little olive oil or a squeeze of lemon to revive it.

Health Benefits

• High-quality protein: Chicken provides essential amino acids for muscle repair and satiety—less snacking, more satisfaction.
• Veg-loaded: Broccoli, peppers, zucchini, tomatoes—fiber, vitamin C, antioxidants. Your immune system says thanks.
• Healthy fats: Pesto brings olive oil, nuts, and Parmesan. These fats help with nutrient absorption and flavor (the real MVP).
• Lower-carb friendly: Skip the pasta and keep it light while still feeling full.

  Want carbs? Add a small side and balance it.

• Gluten-free by default: Just ensure your pesto is certified gluten-free if that’s important for you, FYI.

What Not to Do

• Don’t overcook the chicken. Overcooked chicken turns into chalk. Use a thermometer and pull at 165°F.
• Don’t drown it in pesto. More isn’t more.

  Too much pesto can make it greasy and overpower the veggies.

• Don’t skip seasoning the veggies. Salt and pepper matter—otherwise you’re just baking wet vegetables with cheese (sad).
• Don’t crowd the dish too tightly. If it’s piled high, it steams. Use a large dish for better caramelization and flavor.
• Don’t add fresh mozzarella too early. It can weep water. If using fresh mozz, add it in the last 5–7 minutes.

Different Ways to Make This

• Creamy pesto version: Stir 1/3 cup ricotta or cream into the pesto before mixing for a lush, saucy casserole.
• Pesto pasta bake: Fold in 8 oz cooked short pasta and 1/4 cup pasta water, then bake as directed for a heartier meal.
• Low-carb swap: Replace zucchini with cauliflower florets or riced cauliflower to cut carbs further.
• Dairy-light: Reduce mozzarella by half and boost flavor with extra herbs, lemon zest, and a sprinkle of toasted pine nuts.
• Thighs over breasts: Use boneless chicken thighs for extra juiciness.

  Increase bake time by 3–5 minutes if pieces are larger.

• Sheet pan route: Spread everything on a sheet pan for crispier edges. Add cheese in the last 5 minutes.
• Veg-forward: Swap chicken for chickpeas and add mushrooms for a satisfying vegetarian version.

FAQ

Can I use store-bought pesto?

Yes. Choose a pesto with real basil, olive oil, Parmesan, and nuts.

If it lists soybean oil first, you’ll taste the difference. You can brighten cheaper pesto with a squeeze of lemon and a little extra Parmesan.

Do I need to pre-cook the chicken?

Nope. Cut into bite-size pieces and it’ll cook through in the oven.

Just don’t go too big with the chunks or they’ll lag behind the veggies.

What vegetables work best?

Sturdy, quick-roasting veggies like broccoli, peppers, zucchini, onions, and cherry tomatoes. Avoid water-bombs like cucumber or eggplant unless you salt and drain them first.

How do I make it spicier?

Add extra red pepper flakes, a chopped jalapeño, or a drizzle of Calabrian chili paste into the pesto mix. Spicy pesto is a thing—and it slaps.

Can I make this dairy-free?

Use a dairy-free pesto and swap mozzarella/Parmesan for a plant-based alternative or skip the cheese and add toasted nuts for crunch.

A little nutritional yeast can add a cheesy vibe.

What should I serve it with?

Rice, orzo, garlic bread, quinoa, or a simple arugula salad with lemon and olive oil. If you’re going low-carb, cauliflower rice is a solid move.

How do I keep it from getting watery?

Don’t overcrowd the dish, cut zucchini into thicker pieces, and bake uncovered for the last half. Salting zucchini for 10 minutes and patting dry also helps if you’re particular.

Can I assemble and freeze before baking?

Yes, but skip the mozzarella until bake day.

Thaw overnight, then bake covered for 15 minutes and uncovered with cheese for 12–15 minutes.

My Take

This Baked Pesto Chicken and Veggie Casserole is the definition of efficient flavor. It hits all the notes—herby, cheesy, juicy, and bright—without leaving you chained to the stove. The lemon at the end is the silent assassin that makes everything pop, IMO.

If weeknights feel chaotic, this is that reliable, no-brainer win you’ll keep in the rotation. And if someone asks for the recipe? Tell them it’s “a family secret”—then send them this page.