One-Pan Pesto Chicken and Veggies - boneless, skinless chicken thighs cooked with sun-dried tomatoes, asparagus, cherry tomatoes in a delicious basil pesto sauce. Everything is done in one pan, 30 minutes recipe from start to finish!
Chicken deliciously smothered with basil pesto sauce and served along delicious vegetables. Healthy, gluten free, Mediterranean style recipe, packed with fiber (vegetables) and protein (chicken).
Related Pesto Chicken Recipes:
- Combine basil pesto with thinly sliced chicken, mushrooms and penne pasta in this delicious Chicken Pesto Pasta with Mushrooms
- To make this Summer Basil Pesto Tomato Mozzarella Chicken Bake all you do is just pile all the ingredients on top of the chicken breasts in a baking dish and then bake everything in the oven.
- Use that tortellini you see in the store all the time. Combine tortellini with chicken, basil pesto, and veggies in this easy Pesto Tortellini with Chicken and Veggies recipe.
This pesto chicken is a perfect meal for the hot days of the Summer - light, packed with veggies, full of bright colors, and so delicious! I love serving this pesto chicken with a fresh Summer salad, and my absolute current favorite is avocado salad with mozzarella and basil pesto. I also highly recommend this amazing beet salad with spinach, goat cheese, and cashews, and a beautiful strawberry spinach salad.
Ingredients you'll need for this Pesto Chicken and Veggies:
olive oil
chicken thighs, boneless and skinless
sun-dried tomatoes
asparagus
basil pesto
cherry tomatoes
Yes, you'll only need 6 ingredients for this recipe!
Look at all the colorful veggies that go into this dinner:
How to cook pesto chicken:
First, cook boneless, skinless chicken thighs (sliced into thinner strips) with sun-dried tomatoes until the chicken is completely cooked, and coat the chicken with basil pesto:
Add cherry tomatoes to the chicken in the skillet:
Cook the asparagus and combine all the ingredients together:
One-Pan Pesto Chicken and Veggies
Ingredients
- 2 tablespoons olive oil
- 1 pound chicken thighs boneless and skinless, sliced into strips
- ⅓ cup sun-dried tomatoes drained of oil, chopped
- 1 pound asparagus ends trimmed, cut in half, if large
- ¼ cup basil pesto
- 1 cup cherry tomatoes yellow and red, halved
Instructions
- Heat a large skillet on medium heat, add 2 tablespoons olive oil, add sliced chicken thighs, season chicken generously with salt, add half of chopped sun-dried tomatoes - and cook everything on medium heat for 5-10 minutes, flipping a couple of times, until the chicken is completely cooked through. Remove the chicken and sun-dried from the skillet, leaving oil in.
- Add asparagus (ends trimmed), seasoned generously with salt, remaining half of sun-dried tomatoes, and cook on medium heat for 5-10 minutes until the asparagus cooked through. Remove asparagus to serving plate.
- Add chicken back to the skillet, add pesto, stir to coat on low-medium heat until chicken is reheated, 1 or 2 minutes. Remove from heat. Add halved cherry tomatoes, mix with the pesto and the chicken. Add chicken and tomatoes to the serving plate with asparagus.
Nutrition
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.
What have I been cooking in my kitchen?
2 Years Ago: Asiago Cheese Chicken Breasts with Bacon
3 Years Ago: Black Bean and Beef Enchilada Casserole
4 Years Ago: Arugula Salad with Walnuts, Golden Raisins, and Gorgonzola
5 Years Ago: Spinach and Ricotta Cheese Stuffed Manicotti
Making it tonight, I have a jar of tomato pesto and no sundried tomatoes, do you think I could us the tomato pesto instead? I can get the sundried tomatoes if not! Thanks so excited to try this!
Marta, yes, you can use sun-dried tomato pesto - it would work great here! Enjoy, and I hope you like it!
This looks really great but can I skip the sun-dried tomatoes without affecting the flavour too much?
Yes, you can definitely skip sun-dried tomatoes. The majority of flavor will come from a good quality basil pesto.
I make this all the time. I loooooove it and so does my family. They ask for it all the time. I was even asked to make it when we were on vacation with the extended family. Very, very good. Thank you!
Colleen, your comment made my day! I am so glad this is one of your favorite recipes! 🙂
Made this for dinner tonight, followed the recipe and didn’t change a thing. It was SO quick and easy and delicious. My kids went back for seconds. Thank you for a great recipe!
Kim, thank you for the comment and the 5-star review! 🙂 So glad you enjoyed this recipe!
Do you know the serving size in grams or ounces?
No, but the whole recipe makes 4 servings.
This recipe was super easy and delicious! I substituted the chicken for tofu to make it vegan for myself and loved it. My husband had it with chicken and also loved it.
Thank you, Amber! I am so happy you liked it!
I’ve never had pesto until last Friday when my friend made chicken pesto with green beans mushrooms & tomatoes. I thoroughly enjoyed it. So much so I made it myself tonight, wasn’t quite as good as my friends but still very tasty. We both served it with pasta. Only worry for me is how many calories & fat does it contain?
Thank you Julia & Jan for introducing it to me
I made this dish tonight and it was a success. My niece had four servings. I on the other hand was not a fan only because I do not like pesto sauce. I did however taste everything prior to the sauce and it was AMAZING!!!!
Stacy, I am so glad this recipe was a success and that your niece enjoyed it! Thank you so much for stopping by and sharing such a positive comment - I really appreciate it!
Hey Julia! Loved this combo of chicken with cherry tomatoes. I really enjoyed this yummy dish (used Organic Indian Vegetables like Tomato and Capsicum too) made for my friends gathering the last weekend. Btw can I replace asparagus with broccoli? Will it make any difference in the taste of the whole dish?
So glad you enjoyed this recipe! You can definitely use broccoli - I think it will be quite good! You can also use green beans instead of broccoli - I think that would taste even better than broccoli.