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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.
Made this twice in the last couple weeks. It is so, so good and I've added it to my meal rotation! I swapped green beans for asparagus the last time I made it and it was great. The pesto and sun-dried tomato combination is perfect. I served with brown rice. Tonight I am using the leftover chicken and throwing it on top of a salad with some balsamic dressing. Can't wait!
My husband made this Saturday night. It was delicious! Having leftovers tonight!
This looks so amazing! I love that you use chicken thighs. I've been wanting a new chicken recipe with dark meat! thanks!
Can I use sun dried tomato pesto instead of regular pesto
Julia, hi. Just made this tonight and it was great! Substituted green beans (which I'd previously blanched and frozen) and fresh sweet corn cut from the cob for the asparagus. Added some parmesan at the end and served it with Jasmine rice. What a perfect end of summer meal! Thank you so much.
Love the ingredients and pictures of this recipe! It's hard to find gluten free recipes that make the whole family happy but I think my kids will love this one especially the pesto and sun dried tomatoes. Can't wait to try this one-thanks!
I was wondering why when I print this recipe, I get an advertisement instead of a picture of the dish? I know you must have to make money to maintain your pinterest site but an option to X out the ad and have a beautiful picture of the colorful chicken and vegetables would sure be nice.
This looks yummy and so colorful! I love asparagus
WOW! I just made this for dinner tonight. Easy and delicious. It's rare I am this impressed with a meal (that I made myself, because let's face it, everything tastes better when someone else does the cooking!). Thanks for this awesome recipe. I used veggies from the local farmer's market which made it extra fresh. Served it over angel hair pasta with a little shaved parm. Yum!
This was great!! I added diced bell peppers and onions for my husband. Served over roasted red potatoes & carrots. Super yummy, even husband loved it!
Delicious. Had most ingredients on hand so was super easy. Used snow peas instead of asparagus but any green veggie that cooks quickly should work. Sopped up sauce with a little garlic bread but some pasta or rice would complement it beautifully as well. Will definitely make again!
Easily prepared and delicious! It's a great dish for summer, and NO PASTA!! A recipe like this can be served with/without pasta but I prefer rice with the chicken and veggies.
The dish is very adaptable to adding other ingredients for a different "spin" on it.
Thank you, Julia!
Wow, this was so simple to make and definitely going into my dinner rotation! Thanks for a delicious, simple and healthy recipe, i am trying the Paprika Chicken with sundried tomatoes next!
I made this tonight and it was amazing! I am making it again tomorrow night. I had some red pepper in the fridge that needed to be used, chopped it up and added it. Totally delicious, can't wait to eat it tomorrow night. 🙂 Thank you for an amazing and easy dish!
I made this for dinner tonight. It was delicious! Will add this one to my favorites.