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Pasta Chicken

One-Pan Pesto Chicken and Veggies

Published: Feb 15, 2018 | 266 Comments

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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!

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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.

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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!

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Look at all the colorful veggies that go into this dinner:

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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:

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Add cherry tomatoes to the chicken in the skillet:

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Cook the asparagus and combine all the ingredients together:

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4.9 from 57 votes
Print
One-Pan Pesto Chicken and Veggies
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 

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. 

Course: Main Course
Cuisine: Mediterranean
Servings: 4 servings
Calories: 423 kcal
Author: Julia
Ingredients
  • 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
Instructions
  1. 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.
  2. 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.
  3. 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 Facts
One-Pan Pesto Chicken and Veggies
Amount Per Serving
Calories 423 Calories from Fat 288
% Daily Value*
Fat 32g49%
Saturated Fat 7g44%
Cholesterol 112mg37%
Sodium 261mg11%
Potassium 856mg24%
Carbohydrates 12g4%
Fiber 4g17%
Sugar 7g8%
Protein 23g46%
Vitamin A 1520IU30%
Vitamin C 18.4mg22%
Calcium 75mg8%
Iron 4.4mg24%
* Percent Daily Values are based on a 2000 calorie diet.

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

Filed Under: Asparagus, Basil, Chicken, Dinner, Gluten Free, Recipe, Sun-Dried Tomatoes, Tomatoes, Vegetables Published: Feb 15, 2018 266 Comments

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Reader Interactions

Comments

  1. Stacy

    Dec 28, 2020 at 9:03 pm

    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!!!!

    Reply
    • Julia

      Dec 30, 2020 at 7:08 pm

      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!

      Reply
  2. Manasa

    Dec 24, 2020 at 7:09 am

    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?

    Reply
    • Julia

      Dec 24, 2020 at 3:46 pm

      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.

      Reply
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