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One-Pan Pesto Chicken and Veggies

A quick and colorful one-pan meal featuring tender chicken, vibrant vegetables, and rich basil pesto, perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound chicken thighs (boneless and skinless, sliced into strips) Can substitute with chicken breasts for a leaner option.
  • 2 tablespoons olive oil Used for cooking chicken.
  • 1/3 cup sun-dried tomatoes (drained of oil, chopped)
  • 1 pound asparagus (ends trimmed, cut in half if large) Ensure ends are trimmed for even cooking.
  • 1/4 cup basil pesto Consider using homemade pesto for enhanced flavor.
  • 1 cup cherry tomatoes (yellow and red, halved)

Method
 

Cooking the Chicken
  1. Heat a large skillet over medium heat and pour in the olive oil, allowing it to heat.
  2. Add the sliced chicken thighs to the skillet and season generously with salt.
  3. Sprinkle half of the chopped sun-dried tomatoes over the chicken.
  4. Cook for about 5 to 10 minutes, flipping the chicken occasionally until fully cooked through.
Cooking the Asparagus
  1. Remove the chicken and sun-dried tomatoes from the skillet, leaving the oil.
  2. Add the trimmed asparagus to the skillet, seasoning it with salt.
  3. Cook the asparagus for about 5 to 10 minutes until bright green and tender but still crisp.
Combining Ingredients
  1. Return the cooked chicken to the skillet and add the basil pesto, stirring to coat evenly.
  2. Warm for 1 or 2 minutes until the chicken is reheated.
  3. Stir in the halved cherry tomatoes gently.
Serving
  1. Transfer the chicken and vegetable mixture onto a serving plate with the asparagus.

Notes

Consider serving hot and garnishing with fresh basil or Parmesan cheese. Pair with garlic bread or a fresh salad to enhance the meal.