One-Pan Pesto Chicken and Veggies

Rating: 10

Last Made: 2018-03-07

Prep Time: 10

Cook Time: 20

Total Time: 30


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.

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