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:
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 found this so incredibly oily, heavy and greasy! I drained the sun dried tomatoes but there’s still so much oil in them as they are packed in oil….and 2 tbs of oil to cook the chicken was clearly too much. Basil pesto is also all oil – so really just felt too greasy and not appealing.
Just made this tonight. Soooo good! Everything I enjoy and so easy! Thank you so much for posting!
Will be a follower!
You are very welcome! I am glad you found my site and tried this recipe. 🙂
I have made this twice now and we love it! My husband is sceptical when mixing foods together but he has seconds every time!
So happy to hear that! 🙂
Do you think you could make this in the crock pot so you could have it ready when you get home? Or bring it to a party?
Delish! A family fave and so easy!
My question is HOW DO YOU GET 12 GRAMS OF CARBS FROM THIS? And 7 gr of SUGAR?
Glad you liked it! It looks like most carbs come from sun-dried tomatoes, then asparagus, basil pesto, and tomatoes. Still, 12 grams of carbs in a single serving – that’s a very small amount of carbs.
I put mushrooms in and added the tomatoes 3 min early to cook a little more. Loved it
So happy to hear that! Adding mushrooms is a great idea!
So yummy!!! My wife made this for us a few nights ago, and she made her own fresh pesto. I’m not usually an asparagus fan but it was so fresh and lightly crunchy that I devoured it! Thankyou!
So happy to hear that you enjoyed this recipe. Homemade pesto is the best! Thank you for taking the time to leave such a wonderful comment!