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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.
You forgot to tell us how to season the chicken.
in the instructions it says season the chicken generously with salt
"seasoning" is a term that refers to salt and pepper.
This will always be to taste. If your pesto has a lot of flavour, you may not need to be "generous" with the salt.
Sodium in moderation 😉
The recipe does mention to season the chicken with salt. Then, you cook the chicken, seasoned with salt, in olive oil with chopped sun-dried tomatoes - so the chicken gets flavor from being cooked with sun-dried tomatoes. Later on, you add pesto. At the end of the recipe, the chicken has lots of stuff all over it.
Do you have a quick basil pesto recipe
2 cups basil leaves; half a cup of extra virgin olive oil; half a cup of parmesan cheese; 2 tablespoons of pine nuts; 2 garlic cloves (or you can add a 3rd if touvreally like garlic); salt and pepper to taste; chop/blend in food processor until it's creamy/a little chunky
I don’t really like cherry tomatoes...any suggestions for substitutes?
The ready-made pesto I buy has sun-dried tomatoes as one of the ingredients. It is also made with pistachios instead of pine nuts. It is so good, I can (and sometimes do) eat it out of the carton.
How does one make pesto sauce?
How does one make pesto sauce?
So, then you don't actually cook the cherry tomatoes? Just add them fresh to the rest?
Correct, I don't cook the cherry tomatoes. When everything is completely cooked, I add halved cherry tomatoes to the hot skillet with the chicken, pesto, and the rest of the ingredients, and mix everything while it's hot. Then, serve.
So my family & I started a low-carb diet and this is my first intentionally-made low carb dinner I've made. It was delicious! I will admit, I overcooked the asparagus (still alright & edible) and sun-dried tomatoes (definitely not edible), but despite that, it all came out really great! Definitely a recipe going into my repertoire!
Thank you, Leanna! I am so glad you liked this recipe! It's definitely low-carb friendly recipe that will keep you full and satiated nevertheless. 🙂
When I made this dish and my teenage son said, "That was so flavorful". Yes, he used the word 'flavorful'. I knew it was a hit! I'm not that great of a cook, and for me to be able to make it successfully, you know it's easy and delicious, too! Thanks.
So glad you and your son liked it! It's a pretty easy recipe too, for so much flavor, isn't it?!
Delicious and so very easy to make. A new favorite!
So glad you liked it!
This is as good as it looks. Certainly a do again. Thanks for sharing.
I am so glad it turned out well for you! And yes, the dish looks quite presentable! 🙂
I recently went on a diet and looking for new recipes. I made this tonight for dinner and I didn't want to use chicken thighs but instead I used turkey breast cut into thin strips. I served it with cauliflower rice. It was delicious and my husband even enjoyed it. Thank you for this recipe!
You're very welcome, Joanna! What a great idea to serve this with cauliflower rice and to use sliced turkey breast!
Can i use oyster sauce instead of pesto?
This would be a completely different flavor.
This was really, really good- a definite keeper. Thanks Julia!
I am so glad you liked it!
Could I use bone-in, skin on thighs and drumticks instead (because thats what I have) Would I need to adjust cook time? Looks delicious and I want to try tonight...thanks!
Made this tonight. It was delicious! Family loved it!