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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!
Chicken deliciously smothered with basil pesto sauce and served along with 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.
- Want to make basil pesto from scratch? Here is a super flavorful and creamy 20-Minute Homemade Basil Pesto Recipe.
Nutrition
Nutrition Disclaimer:
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.
This was amazing! Served it with green beans and added mushrooms. Made it for pot luck ladies night! It was great!
Your instructions under the pictures are different from the recipe. I prefer adding the pesto and tomatoes with chicken as given with photos. Great recipe! Thanks!
This was AWESOME! My husband stopped numerous times throughout our meal and said how delicious it was. Super easy and fresh!
Absolutely delicious and so easy! I made it on my flat-top grill, which cut an already quick meal by half since I could cook everything at once. Thank you!
Can you substitute the chicken for fish, thinking of perhaps salmon?
This was exactly as you said, bright, delicious, perfect meal light meal for summer. It was enjoyed by all. Thank You!
Julia, on another recipe you originated in BHG, you added the nutritional values, kudos, kudos. It was the chicken and broccoli stir fry. Thank you for that. On the above recipe for one pan pesto chicken and veggies, you did not post the nutritional values. What gives? I cook for two college boys who count every calorie they ingest. I'm leaning only to the web sites that list these values. They are important and I know you want us to eat healthy. What gives? Ron.
Dude, use google and calculate it yourself!
Agreed. If the boys count calories then they are well aware that myfitnesspal allows you to copy the page link and it will calculate all the nutritional information for them. It was probably quicker to do that than it was to write the comment.
I had no idea that the myfitnesspal did this. Thanks!!!!
Very good meal...a hit with my family! I was searching for nutritional info & came across the comment about copy & pasting the link in myfitnesspal...I'm so glad to learn this! Thank you Julia for the recipe & thank you Kassandra for the myfitnesspal information!
Thank you, Melissa!
I made this dish just as the recipe says and it was delicious! There was enough left over for my husband to take for lunch the next day. He told me that after he warmed it up the smell of it was attracting his co-workers asking what smelled so good.
Hi Rebecca! So nice to read comments like that! 🙂 I am glad you and your husband enjoyed the dish. 🙂
Tonight I made this dish for my family and it was a huge hit. Bursting with color, flavor and so nutritious and quick easy to prepare. This recipe is a definite keeper!
Thank you - so glad you and your family liked it! 🙂 This one is definitely one of my favorite dishes right now. 🙂
If I use boneless skinless breast would o need to change anything?
No, you wouldn't have to change anything. The only thing is to slice chicken breasts into thinner strips (similar to what you see on the photos) and do not overcook them - remove them from the skillet right away, as soon as the chicken breast strips are cooked through.
This looks terrific - thank you very much!
Thank you, David!
my goodness this was delicious!
Thank you, Diana, I am glad you enjoyed it! 😉
It didn't turn out as pretty as yours (thanks no thanks to the hungry toddler) but it was utterly delicious. We loved it!! Thanks for another great recipe.
So glad you liked it! Pesto is great on everything!
What could I have it with? Pasta?
Yes, pasta would be great here, like angel hair pasta will work great here, I think.
Hi Julia, loving all the veggies in this dish, looks delicious. Love one pot meals.
Thank you, Cheri!
Could this be made with green beans instead of asparagus?
Yes, definitely!