Creamy Pesto Chicken with Roasted Broccoli & Cauliflower – A Flavor-Packed 30-Minute Meal
Looking for a quick and delicious dinner that’s both satisfying and wholesome? This Creamy Pesto Chicken with Roasted Broccoli & Cauliflower is a flavor-packed meal ready in just 30 minutes! Perfectly seared chicken, crispy pesto-roasted veggies, and a rich, cheesy pesto sauce come together for the ultimate comfort food—without any added salt. This is a wonderful cost effective meal using fresh ingredients, that can simply be made healthier buy omitting the sauce.
Lighter Version, Chicken with Roasted Broccoli & Cauliflower
Want a lighter option? Skip the creamy sauce and let the bold pesto flavors shine! Whether you’re craving indulgence or a healthier twist, this easy dish is guaranteed to impress. Keep reading to see why this will be your new go-to weeknight favorite! I didn’t do this in the image, but you can drizzle with an herb infused or a good extra virgin olive oil. I will add this version to my Healthy category.
Basic Steps for Creamy Pesto Chicken with Roasted Broccoli & Cauliflower
Chicken Breast
Slice chicken breasts in half or pound out so it is no larger than 1/2 inch thick. I seasoned both sides with pesto and black pepper. You can add salt for more flavor, but I didn’t because sauce uses a salty cheese.
Pesto Broccoli and Cauliflower
Mix pesto with some olive oil and toss your vegetables in a blow. I soak my cauliflower in cold water for 5-10 minutes to clean and remove strong aftertaste. I have no idea if it works, what are your thougts?
Pesto, Pecorino–Romano Cream Sauce
This is a complex sauce. I deglazed the pan after searing the chicken with water. I sauteed onions, mushroom, add juice from the resting chicken, Tuscan infused olive oil, cream and Pecorinio-Romano cheese. If your sauce becomes to thick just add more cream
The History of Pesto: From Ancient Rome to a Global Favorite
Pesto, the vibrant green sauce bursting with fresh basil and garlic, has a history as rich as its flavor. Originating in Italy, this beloved condiment has evolved over centuries while staying true to its simple yet bold ingredients. From the kitchens of ancient Rome to tables worldwide, pesto remains a staple in Mediterranean cuisine and beyond. I grow two basil plants every year and make pesto cubes with a silicone ice cube mold and lid. Once frozen you can place in an air tight container, vaccum seal or leave in silicone mold with lid.
Ancient Roman Roots
The origins of pesto can be traced back to the Roman Empire, where a similar paste called moretum was made by crushing garlic, herbs, cheese, salt, olive oil, and vinegar. This early version wasn’t exactly the pesto we know today, but it laid the foundation for the concept of grinding herbs with oil to create a flavorful sauce.
The Birth of Genoese Pesto
Pesto as we know it originated in Genoa, Italy, during the 16th century. The word “pesto” comes from the Italian verb “pestare,” meaning “to crush”—a nod to the traditional mortar and pestle method used to grind basil, garlic, pine nuts, cheese, and olive oil into a smooth paste. This version, called Pesto Genovese, quickly became a regional specialty, thanks to the abundance of fresh basil in Liguria’s warm coastal climate.
Pesto’s Rise in Popularity
For centuries, pesto remained a well-kept Italian secret, mostly enjoyed in Liguria. However, in the 19th and 20th centuries, as Italian immigrants spread across the globe, so did their culinary traditions. By the late 20th century, pesto had become a staple in Italian restaurants worldwide, leading to a surge in commercial production.
Modern Variations and Global Influence
Today, pesto has expanded beyond its classic Genovese roots. Variations include:
- Pesto Rosso – A Sicilian take using sun-dried tomatoes instead of basil.
- Pistachio or Walnut Pesto – Common in southern Italy.
- Vegan Pesto – Omitting cheese while maintaining the creamy texture with nuts.
- Creative Twists – Versions using kale, arugula, or even avocado for unique flavors.
Pesto Today: A Culinary Icon
From pasta to roasted vegetables, sandwiches, and even pizza, pesto has become a versatile favorite around the world. Whether made the traditional way with a mortar and pestle or blended in a modern food processor, pesto continues to be a timeless symbol of Italian cuisine, freshness, and bold flavor.
How do you enjoy pesto? Share your favorite pesto-inspired dishes in the comments!
Ingredient of the Day-Cauliflower
Cauliflower, a staple in kitchens around the world, has a rich history that spans thousands of years. From its humble beginnings in the Mediterranean to its rise as a low-carb favorite, this versatile vegetable has been cultivated and celebrated across cultures.
Ancient Origins in the Mediterranean
Cauliflower traces its roots back to the Mediterranean region, where it was first cultivated over 2,000 years ago. It belongs to the Brassica oleracea species, the same plant family as broccoli, cabbage, and kale. Early varieties were closer to wild cabbage, but through careful cultivation, farmers developed the tightly packed white curds we recognize today. The ancient Greeks and Romans valued cauliflower for its medicinal properties, often using it to aid digestion and treat various ailments.
Spread Across Europe and Asia
By the 16th century, cauliflower had gained popularity in Italy and France, becoming a delicacy enjoyed by the European elite. French royalty, including Louis XIV, was particularly fond of the vegetable, leading to its widespread cultivation in France. Meanwhile, traders and explorers helped spread cauliflower to India and China, where it became a key ingredient in many regional dishes.
Cauliflower’s Rise in the Americas
Cauliflower made its way to North America in the late 1600s, brought over by European settlers. However, it wasn’t until the 20th century that large-scale cauliflower farming took off in the United States, particularly in California, where the ideal climate allowed for year-round cultivation.
A Modern Superfood
Today, cauliflower is celebrated for its nutritional benefits and versatility. With the rise of low-carb and gluten-free diets, cauliflower has transformed into a popular substitute for rice, pizza crust, and even mashed potatoes. Its mild flavor and ability to absorb seasonings make it a favorite among chefs and home cooks alike.
From its ancient Mediterranean roots to its modern superfood status, cauliflower has stood the test of time. Whether roasted, riced, or blended into a creamy soup, this nutrient-packed vegetable continues to evolve in kitchens worldwide.
What’s your favorite way to enjoy cauliflower? Let us know in the comments!
Creamy Pesto Chicken with Roasted Broccoli & Cauliflower
Equipment
- 1 large bowl
- 1 frying pan I used cast iron
Ingredients
Creamy Pesto Chicken with Roasted Broccoli & Cauliflower
- 1 large chicken breast
- 3 tsp or more of pesto
- 1 cup fresh broccoli
- 1 cup fresh cauliflower
- 1 tbsp oil
- 1 tsp flavored olive oil. I used a Tuscan flavored EVO
- ¼ C heavy cream or half and half
- 5 whole mushrooms
- ¼ cup onions
- ¼ cup water
- 1 pinch pepper to taste
- 1-2 tbsp pecorino-romano or other hard italian cheese
- 1 tsp pesto
- 2 tbsp olive oil
Instructions
Chicken
- slice chicken in half and marinate in pesto and black pepper. Feel free to add salt.1 large chicken breast
Roasted Broccoli & Cauliflower
- preheat oven to 425℉
- break off broccoli and cauliflower in large chunks. I put a cup of each but amount is up to you. I soaked cauliflower in cold water.3 tsp or more of pesto, 1 cup fresh broccoli, 1 cup fresh cauliflower, 2 tbsp olive oil
- mix 2 tsp pesto and olive oil together, and toss with broccoli and cauliflower.
- roast for 25 minutes using convection bake.
Pan Seared Chicken and Creamy Pesto Sauce
- This is important. Preheat pan so you can start cooking with 15 min. left on roasted vegetables.
- add 1tbsp of oil. I used grape seed oil1 tbsp oil
- sear chicken on med/high heat for 3-4 minutes on each side.1 large chicken breast
- remove chicken to rest for 5-10 minutes. Save liquid to sauce!
- Deglaze the pan with water, and add onions, mushrooms, flavored olive oil.5 whole mushrooms, ¼ cup onions, ¼ cup water, 1 tsp flavored olive oil. I used a Tuscan flavored EVO
- add cream, 1 tsp pesto and reduce until if coats a spoon and add pecorino-romano cheese¼ C heavy cream or half and half, 1-2 tbsp pecorino-romano or other hard italian cheese, 1 tsp pesto
- If sauce is too thick, add a little more cream
- slice chicken and serve.
Healthy Version
- replace the creamy pesto with olive oil
