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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.
How do you know how much makes up one serving?
The whole dinner is 4 servings. What I usually do is divide equally into 4 plates.
I found this recipe while googling keto dinner ideas. Do u know if it's keto friendly?
Holy Cow, was this delicious!!! No complaints around the dinner table from anyone (which is simply amazing). We will definitely be making this one again. Great recipe, cook this tonight!
So happy you enjoyed this recipe! Thank you for stopping by and leaving your kind comment!
Tried this recipe and loved it! So easy and quick and healthy! Added extra veggies, so used more pesto. Topped with parmesan cheese. Very tasty. Thanks for sharing.
I made so many times and our favorite! I cooked the chicken high heat. I used some of the oil from the sun dried tomato,.. it’s a keeper Thank you!
Marissa, I am so glad you enjoyed this recipe. Thank you for your wonderful review!
Yeah this took way longer than 20 minutes of cook time. I had to cook on higher heat for longer to make sure all the chicken cooked through all the way. It was boneless and skinless as well. Dont get me wrong still delicious dish but if you do it on medium heat it's going to take twice as long. It's my favorite dish though now. Add a little bit of minced garlic as well for little extra taste and it was nice.
I am so glad you enjoyed this recipe! Whether to cook on medium or high heat really depends on the stove.
Made this for dinner tonight! So tasty. My family doesn’t like raw tomatoes so I cooked them with the asparagus. Thanks for sharing this recipe.
Christie, you are so welcome! So glad you enjoyed the recipe! 🙂
What would be the serving size of this dish? Making it for dinner tonight, looks delicious!!
made this tonight - delicious! but I think the nut. facts are incorrect ( I hope!) 32g of fat per SERVING?
Can you please confirm, or not.
Just checked the recipe, and here is the break-down of fat for the whole recipe: 28 g of fat from 2 tablespoons of olive oil, 75 g of fat from 1 pound of chicken thighs, and 23 g of fat from 1/4 cup of basil pesto. So total 126 g of fat for the whole recipe. Divided by 4 that makes about 32 g of fat per serving.
Made this tonight and it was so good! I skipped the roasted tomatoes as I’m not a fan of the texture. I did add about 3/4 of an onion and some zucchini I had left over. I also added 1/4 C of heavy cream with the pesto to make a creamer sauce. Will definitely make again!
Thank you, Melissa! So glad you liked this recipe! 🙂 Your additions of onion, zucchini and some heavy cream sound delicious!
This dish became a favorite among the whole family, the first time we made it. We've made it many times since then. Thanks to this dish my 10 year old son realized he likes tomatoes. We make the recipe as-is, and LOVE it. So healthy and delicious. One of the best ever!
Stacey, comments like yours make my day! So glad your whole family enjoyed this recipe - makes me so happy! And I am glad your son now likes the tomatoes!
My husband and I found this dish alright but nothing to write home about. Dunno why everyone is THAT impressed with the taste. Did it the first time to a t and it just wasn't all that. Second time around I added garlic and lemon juice and gave it more sun-dried tomatoes and that really improved the dish in my book.
Side note: Since the asparagus season came to an end I changed it up and added artichoke hearts and mushrooms instead, which really upped the game for me. This version is actually gonna stay in our rotation,. This review and the stars are however based on the original recipe.
Artichokes hearts and mushrooms are a delicious addition!
Loved it served it with rice
Happy you liked it! Rice is a great choice for a side dish!
Made tonight and it was as easy as read. Served over angel hair pasta. Perfect compliment. All loved it, lift but filling.
So glad you liked it! 🙂
I only have fresh tomatoes. How would you recommend I adjust the cooking?
Just follow the recipe as is, and skip the parts about sun-dried tomatoes. No major changes needed, just proceed with the recipe as is, just without the sun-dried tomatoes. This recipe would work well without them too, thanks to the pesto.