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.
I love this recipe, it is so tasty and EASY! I've made it twice with asparagus and tonight for dinner I made it again but with broccolini. Delicious! My kids and husband love this recipe. The combo of the sundried tomatoes and pesto is perfect, it's hard to stop eating! Served with a side of rice pilaf to help soak up the yummyness, this is definitely a favorite recipe of mine.
I was surprised at good this is! We made our own cashew basil pesto fresh immediately before putting this dish together. We also cooked some whole wheat penne pasta and ate with the chicken and veggies. The whole family loved it. I skipped the removing the chicken part and added the asparagus before the chicken was all the way done and put a lid on to steam them somewhat. After the chicken was thoroughly cooked I did remove it and let the asparagus continue to sauté. I added the tomatoes and the chicken back along with the pesto and tossed it all together. I also used a lot more olive oil than it called for since my sun dried tomatoes were dried and not packaged in oil. Such a savory meal! Must try
I used Trader Joe’s Vegan Kale Cashew & Basil Pesto and served over zoodles. It was delicious and Paleo.
Wow - this was delicious! My husband and son (age 5) both loved it! I didn’t modify but love the idea of adding mushrooms next time.
Love this recipe! I often use zucchini instead of asparagus because that's usually what I have on hand. And honestly, I probably like it better. So tasty! And tonight I add mushrooms to the mix.
This recipe is excellent - delicious, healthy and easy. I have to double it just to feed a family of six because everyone likes it so much. Thanks for the recipe
My family and I really love this recipe. We've enjoyed it several times.
I love this dish soooooooooooooo much! So does my four year old!!! Thank you!
One of our favorite healthy meals! It’s quite easy to make and leftovers are even better!
Not sure how you're supposed to cook the asparagus with no added liquid of any kind. Had to you'll out a second pan to finish cooking as the asparagus was burning the bottom of the pan. I love all these ingredients but would not cook this way again.
The asparagus is cooked with olive oil and together with sun-dried tomatoes. Also, as the asparagus cooks, it releases some juices, too. As a result, using this method of cooking, the asparagus softens yet keeps its crunchy texture. Of course, you could also cook (or boil or steam) asparagus separately if you like, and then add it. That will work, too.
Hey Julia! Loved this combo of chicken with cherry tomatoes. I really enjoyed this yummy dish 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 could use broccoli instead of asparagus, and it will make the dish taste different but still very good!
My family really enjoyed this dish, I think I’ll add mushrooms next time like one of the other reviewers did.
So glad you liked this recipe! Adding mushrooms is a great idea!
I made this using Beyond meat chicken and a pesto with no dairy so it was vegan. I used less oil and put it on top of rice. Even my super picky 2 year old loved it.
So glad you enjoyed this recipe!
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. 🙂