Name: Sheet Pan Pesto Chicken with Zucchini and Tomatoes in Your Pressure Cooker Recipe
Prep time: 10 min
Cook time: 16 min
Total time: 26 min
Cuisine: Mediterranean
Ingredients: 1 pound boneless skinless chicken breasts, cut into bite-sized pieces; 2 cups cherry tomatoes; 2 zucchini, cut into ½ to ¾ inch slices; 3 tablespoons pesto (fresh or store-bought); Kosher salt, to taste; Fresh ground black pepper, to taste; Olive oil (optional, for tossing)

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Introduction

This Sheet Pan Pesto Chicken with Zucchini and Tomatoes is a delicious and effortless meal made in your pressure cooker. The combination of tender chicken, fresh cherry tomatoes, and zucchini tossed in vibrant pesto makes for a quick dinner full of flavor.

The image shows a rectangular pizza in a metal tray with a thick golden-brown crust at the edges. The first layer is a light brown tomato sauce spread evenly over the dough. Above that is a melted mozzarella cheese layer, golden in some spots, bubbling and slightly stretchy. On top, there are thin slices of green zucchini and bright red tomatoes arranged in a scattered way. Fresh green basil leaves, thinly sliced, are sprinkled over the vegetables. The pizza is cut into square pieces, and the surface beneath the tray is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pound boneless skinless chicken breasts, cut into bite-sized pieces
2 cups cherry tomatoes
2 zucchini, cut into ½ to ¾ inch slices
3 tablespoons pesto (fresh or store-bought)
Kosher salt, to taste
Fresh ground black pepper, to taste
Olive oil (optional, for tossing)

Instructions

Step 1: Slice the chicken into bite-sized pieces and the zucchini into ½ to ¾ inch rounds.
Step 2: In the pressure cooker pot, toss together the chicken, cherry tomatoes, and zucchini.
Step 3: Add the pesto and stir well to coat everything evenly.
Step 4: Season with kosher salt and fresh ground black pepper to taste.
Step 5: Seal the pressure cooker lid and set it to high pressure for 5 minutes.
Step 6: When cooking is complete, use a quick release to release the pressure immediately.

Tips & Variations

For extra flavor, drizzle a little olive oil over the vegetables before cooking.
Substitute chicken thighs for a juicier option.
Add a handful of fresh basil or parsley after cooking for brightness.
Use gluten-free pesto if needed to keep the dish allergy-friendly.

Storage

Store leftover pesto chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stove stirring in a splash of broth or water to help refresh the texture and keep the chicken moist.

How to Serve

The image shows a rectangular pizza cut into square pieces, baked in a metal pan. The pizza has a golden-brown crust as the base layer with melted cheese covering it, showing small browned spots. On top, there are thin circular slices of green zucchini and red tomato, each layer spread evenly across the pizza. Small green pieces of fresh basil are sprinkled over the vegetables, adding a fresh touch. The pan rests on a surface with a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken for this recipe?

It’s best to use fresh or fully thawed chicken pieces for even cooking. Using frozen chicken might increase cook time and affect the texture.

Can I prepare this dish without a pressure cooker?

Yes, you can cook it in a covered skillet or in the oven, but the pressure cooker significantly reduces cooking time and keeps the chicken juicy.