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.
MY OTHER VIDEOSIngredients 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:
Delicious Pesto Chicken and Veggies. Sun-dried tomatoes, asparagus, cherry tomatoes in a delicious basil pesto sauce. 30 minutes from start to finish, everything is cooked in one pan. Gluten free, healthy, Mediterranean style recipe.
- 2 tablespoons olive oil
- 1 pound chicken thighs boneless and skinless, sliced into strips
- 1/3 cup sun-dried tomatoes drained of oil, chopped
- 1 pound asparagus ends trimmed, cut in half, if large
- 1/4 cup basil pesto
- 1 cup cherry tomatoes yellow and red, halved
- 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.
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
I only have fresh tomatoes. How would you recommend I adjust the cooking?
Just follow the recipe as is, and skip the parts about sun-dried tomatoes. No major changes needed, just proceed with the recipe as is, just without the sun-dried tomatoes. This recipe would work well without them too, thanks to the pesto.
I really enjoyed this recipe, though I did not use sun-dried tomatoes (we don’t like them.
Since it technically IS one-pan, but doesn’t all cook at the same time, I decided to roast the asparagus (baggie with salt, pepper, garlic powder, a small bit of the pesto, and olive oil, then shake) on a parchment-lined cookie sheet at 375 for 10 minutes WHILE the chicken was cooking, so that it would all get done about the same time.
This came out extremely delicious. I’d never cooked with basil pesto before.
Next time, I am going to try roasting whole chicken things in the oven until almost done, THEN slicing and finishing them in a pan, since that’s a lot more hands-off and I can make a lot more chicken that way, as the thighs really crowded my pan and took a long time to cook all the way through.
So glad you liked it! Thank you for sharing how you cooked this dish. Roasting the asparagus and the chicken in the oven is also an excellent approach for this recipe.
Can you make this with chicken breasts? If so, how many, and would the time cooking change?
Yes, you can make this with chicken breasts (skinless and boneless). Use 1 large chicken breast or 2 small ones. Thinly slice it. Cooking time will be the same since the chicken breast will be thinly sliced just like skinless and boneless chicken thighs.
Hi. This recipe was easy and tasted amazing. I added cut up zucchini to add more veggies. This will be on the keep list!
Thanks!
Thank you! So glad you enjoyed this recipe! 🙂 Great idea to add zucchini!
I just made this recipe.. it is unbelievably delicious…please try it..soo good. TY for posting it.
You’re very welcome! So glad you enjoyed this recipe! 🙂 🙂 🙂
Where do you find dairy free pesto? None of the basil pesto I found at Whole Foods is paleo compliant.
Marissa –
I am Italian and have made many varieties of pesto. I have never used dairy in my pesto so you must be looking for the wrong jarred product. You can also make your own but, it takes s lot of basil so be prepared. I vary mine by using walnuts instead of pine nuts sometimes which gives a different flavor.
Good luck.