There’s something about chicken breast that makes many of us hesitate when deciding what to cook for dinner.

It’s lean and versatile, but it often ends up dry and uninspiring. That’s why I love finding ways to make it shine without spending hours in the kitchen.

And this broccoli pesto chicken is one of those dishes that turns a simple cut of meat into a truly exciting meal.

It’s light yet creamy, packed with vegetables, and vibrant flavors that feel like summer on a plate.

What’s more, it comes together quickly, making it one of my favorite fun dinner ideas for two after a busy day.

Imagine tender chicken breasts layered over juicy tomatoes and zucchini, topped with a homemade broccoli pesto sauce, finished with parmesan and a crunchy topping, and baked in a creamy, wine-infused broth. Delicious, satisfying, and surprisingly easy—so, let’s see how to make it.

Instructions:

• Make the Broccoli Pesto: Bring a pot of water to a boil and blanch the broccoli for 30 seconds

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• Then remove, cool, and pat dry.
• Transfer broccoli to a food processor with the remaining broccoli pesto recipe ingredients.

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• Pulse until smooth, taste, and set aside.
• Make the Sauce and Topping: Mix chicken stock, marsala wine, cornstarch, salt, and pepper in a bowl.
• Crush cornflakes lightly, mix with olive oil, paprika, garlic powder, salt, and pepper.‍
• Prepare the Vegetables and Chicken: Slice tomatoes and zucchini into 1–2 mm slices and arrange them in an ovenproof dish.
• Season with salt, pepper, and drizzle with 1 tbsp olive oil.
• Pour the sauce over the veggies.

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• Place chicken breasts over the vegetables, top with pesto, grated parmesan, and sprinkle with the cornflake mix.

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• Bake at 200°C (400°F) for 25–30 minutes.
• Mix double cream with the remaining cornstarch, and stir gently into the dish.

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• Bake for 15–20 more minutes, until chicken reaches 74°C (165°F) and the sauce thickens.
• You can sprinkle some fresh parsley and chili flakes right before serving if you like a fresh and spicy kick.

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• Serve immediately with a simple green salad—or save leftovers for a flavorful sandwich.

About This Recipe

Influences and Inspiration

The idea of baking chicken with pesto isn’t new. Traditional Italian cuisine has long used basil pesto with meats and pasta, creating comforting yet vibrant flavors.

In our kitchen, we wanted to adapt that concept with a seasonal twist. Instead of basil, we turned to broccoli, a humble yet nutritious vegetable that’s always around.

Using broccoli creates a lighter, slightly earthy broccoli pesto, while still keeping the creamy richness of parmesan, olive oil, and garlic.

And this is exactly how our broccoli pesto recipe came to life: a blend of Italian inspiration with a healthier, home-friendly approach.

History of Pesto and Our Adaptation

Classic pesto originates in Genoa, Italy, and is traditionally made with basil, pine nuts, parmesan, garlic, and olive oil.

Over the centuries, cooks across the world have adapted pesto to whatever greens and nuts were available—kale, spinach, arugula, walnuts, and almonds.

Our version fits into this tradition by embracing broccoli as the star ingredient.

We combined that with the idea of a baked chicken dish layered over vegetables and wine, giving it more substance and making it a perfect all-in-one dinner.

Nutrition and Health

Chicken breast is a lean protein, ideal for a light meal. Pairing it with broccoli boosts fiber, vitamins C and K, and antioxidants.

The broccoli pesto sauce also replaces heavy creams or butter-based toppings, keeping the dish flavorful without being overly rich.

Tomatoes and zucchini bring hydration and minerals, while the cornflake topping adds crunch without frying.

Together, it’s a balanced dish that feels indulgent but still supports a nutritious diet.

Fun Facts

• Broccoli was first cultivated in Italy more than 2,000 years ago, making it a fitting ingredient for a pesto reinterpretation.
• Marsala wine, used in the sauce, originates from Sicily and is traditionally paired with chicken in Italian-American cuisine.
• Leftover broccoli pesto works perfectly as a pasta sauce or sandwich spread, making this dish versatile and waste-free.

FAQ

Q: Can I make this without Marsala wine?

A: Yes, you can substitute white wine or even extra chicken stock. The flavor will be slightly different but still delicious.

Q: How can I store leftovers?

A: Keep in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave.

Q: Can I make the broccoli pesto in advance?

A: Absolutely. The pesto can be prepared 2–3 days ahead and stored in the fridge. It also freezes well.

Q: What sides go best with this dish?

A: A simple green salad works beautifully, but you can also serve it with roasted potatoes, rice, or crusty bread.

Q: Can I use chicken thighs instead of chicken breasts?

A: Yes, thighs will work and may even stay juicier. Just adjust the cooking time slightly.

Conclusion

This baked broccoli pesto chicken is fresh, creamy, and full of summer flavors, ideal for busy nights when you still want something special.

I hope you’ll try it out soon, and when you do, tag us so we can see your version.

The full video recipe is available on our YouTube channel, so don’t forget to check it out, and while you’re there, please like and subscribe for more recipes like this.

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