Photo of Pesto Chicken & White Bean Bake by WW

Pesto Chicken & White Bean Bake

Total Time
20 min
10 min
10 min
Cooked chicken, canned beans, and prepared pesto are the keys to this quick and easy dinner that also features zucchini and parsley to keep things fresh. Plus, it all comes together in just one skillet, making cleanup a breeze.


Cooking spray

4 spray(s)

Uncooked zucchini

3 cup(s), chopped (from about 2 medium)

Cooked skinless boneless chicken breast(s)

2 cup(s), chopped, chopped

Pesto sauce


Kosher salt

½ tsp

Black pepper

½ tsp

Canned cannellini beans

31 oz, (2 [15.5-oz] cans), rinsed and drained

Whole wheat Panko breadcrumbs

¾ cup(s)

Fresh parsley

2 Tbsp, chopped, plus more for garnish

Canola oil

2 Tbsp

Garlic powder

½ tsp


  1. Coat a 10-inch ovenproof skillet with cooking spray and heat over medium-high. Add the zucchini and cook until browned and crisp-tender, about 5 minutes. Stir in ½ cup water, the chicken, pesto, salt, black pepper, and beans. Cook until the sauce thickens, adding more water by the tablespoonful if the mixture seems too dry, about 2 minutes.
  2. Preheat the broiler to low. In a medium bowl, combine the panko, 2 tbsp parsley, oil, and garlic powder. Sprinkle the panko over the chicken and beans. Transfer to the broiler. Broil until the topping is toasted, 1 to 2 minutes. Garnish with more parsley.
  3. Serving size: about 1 cup