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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.
My friend shared your pesto pan chicken and said everyone in her home loved it. I'd like to make it but I'm on a very strict diet. I was wondering the calories and serving size.
Easy and delicious. Boyfriend and I loved it... thank you
Inspired by the lovely photo I made this tonight adding gnocchi to soak up the juices and served with shavings of Parmesan cheese-it was awesome and I will definitely make again. Thank you for the inspiration.
What could I use if I didn't have sun dried tomatoes?
Oh my goodness - just served this to my family - AMAZING! We served it over linguine noodles with Parmesan on top. One of the best and easiest recipes I've had in years! Thank you!
I will admit I am a picky eater, not by choice it's just some foods make me sick to my stomach. I saw this and my mouth watered instantly! I didn't wait I went out got what I needed and made it last night! Oh my goodness I was amazed at how delicious it was and easy to make (and that's coming from someone who doesn't cook much). Thank you thank you thank you for sharing this yummy recipe!
OMG...this will be an amazing yummilicious meal! What do you think about using a rotisserie chicken? My hubby likes the dark meat and I prefer the breast. The tomatoes, asparagus and pesto are a total winners in our house! I can't wait to try this maybe on my next day off...I work nights!
Thank you! I am glad you are interested in this recipe! 🙂 Yes, rotisserie chicken will work great here, too! I am thinking the presentation might suffer but the flavor will not! 🙂
I did it for my husband. Really tasty. Maybe we can try this too.
Seriously one of the BEST dishes i've ever discovered and cooked. Thank you!! I actually am not a huge tomato fan so I substituted the cherry tomatoes for sliced mushrooms, and it was fantastic! I'm gonna be making this again and again~
Thank you, Rachel, so glad you liked it! Mushrooms are great with pesto sauce, great choice! You may like the recipe below as well, it uses mushrooms and pesto with pasta (you can use gluten free pasta if you like):
https://juliasalbum.com/2016/06/pesto-chicken-pasta-with-mushrooms/
I'm sad to say I completely forgot to grab pesto on my way out the store door. And my foood is cooking. What's a good substitute?
Olive oil + fresh basil (or dry basil) + salt to taste, and maybe even a tablespoon or two of heavy cream towards the end.
Tried this for the first time tonight. My husband said, "I don't know what that was... but you're going to make that again!" Total win on this recipe! It has been shared and pinned already!
Sharon, thank you so much for stopping by and taking time to leave a comment! So glad you liked the recipe! 🙂 🙂 🙂
Prepared this for dinner tonight...my husband danced a jig and said this needs to be made once a month babe, and as our go to meal when we have guests!! It was delicious, simple and quick. you have a fan for life!!! thanks for sharing this recipe.
Louise, thank you so much for such a sweet comment! I am so glad you enjoyed the recipe! 🙂
How long will this recipe last ? Trying to meal prep and this looks yummy for my lunches for the week !
Refrigerated this will last about 4 days, so it should work for your lunch idea!
Loved this dish. I will look for more of your recipes.
Thank you! 🙂
I made this last night and it is FABULOUS!!! I will be making this often - DEFINITELY a "keeper"!
Thank you so much, Allyson! I am glad you enjoyed it! 🙂