One-Pan Pesto Chicken and Veggies

One-Pan Pesto Chicken and Veggies



Last Made


Prep Time

Prep: 10m

Cook Time

Cooking: 20m

Total Time

Total: 30m


  • 2 tablespoons olive oil,
  • 1 pound chicken thighs boneless and skinless; sliced into strips,
  • 1/3 cup sun-dried tomatoes drained of oil; chopped,
  • 1 pound asparagus ends trimmed; cut in half; if large,
  • 1/4 cup basil pesto,
  • 1 cup cherry tomatoes yellow and red; halved


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.