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One-Pan Pesto Chicken Veggies

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Savor juicy chicken simmered with sun-dried tomatoes, crisp asparagus, and colorful cherry tomatoes, all coated in fragrant basil sauce. This vibrant Mediterranean-inspired dinner is prepared entirely in one pan, streamlining cleanup and locking in robust flavors. Enjoy the ease and freshness as tender chicken melds with veggies, each bite rich with herby goodness. Ideal for busy evenings, the dish is light, healthy, and naturally gluten-free, putting both meal satisfaction and convenience on your table in just 30 minutes. Serve it piping hot, garnished with extra basil or a squeeze of lemon for added brightness.

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Clare Greco
Updated on Sun, 25 May 2025 17:46:18 GMT
A black bowl of food with chicken, green beans, and tomatoes. Pin it
A black bowl of food with chicken, green beans, and tomatoes. | recipesim.com

This vibrant one-pan pesto chicken and veggies recipe makes dinner stress-free while packing in Mediterranean flavor. Fresh basil pesto hugs juicy chicken, while sun-dried tomatoes and asparagus add color and nutrients. The perfect meal for busy nights and when you crave bright spring and summer flavors.

The first time I tossed all these ingredients together, I was shocked by how quickly it disappeared from the table. It is great when you want something wholesome but do not want to fuss with multiple pots and pans.

Ingredients

  • Olive oil: gives richness and helps everything brown beautifully. Choose extra virgin for the best flavor
  • Chicken thighs: add tenderness and remain juicy throughout cooking. Look for boneless and skinless for easy slicing
  • Sun-dried tomatoes: give sweet tang and a little chew. Choose ones packed in oil for better texture
  • Asparagus: offers crunch and green freshness. Thicker stalks hold up better sautéed
  • Basil pesto: infuses herby aroma and creaminess. Use the freshest store-bought pesto or make your own for extra punch
  • Cherry tomatoes: add juicy pop and vibrant color. Pick ripe and firm ones in any color mix you love

Step-by-Step Instructions

Prep the Chicken and Veggies:
Slice chicken thighs into strips for even cooking. Trim and halve asparagus if it is thick. Halve cherry tomatoes now so everything is ready to go
Brown the Chicken:
Heat olive oil in a large skillet over medium heat. Add sliced chicken and season well with salt. Scatter in half the sun-dried tomatoes. Cook for about five to ten minutes flipping two or three times so each piece is golden and cooked through. Remove chicken and tomatoes to a plate keeping oil in the pan
Sauté the Asparagus:
Add trimmed asparagus and the rest of the sun-dried tomatoes to the pan. Season with salt. Cook for five to ten minutes until asparagus is just tender. Transfer asparagus to a serving plate
Coat Chicken With Pesto:
Return cooked chicken and first half of sun-dried tomatoes to the pan. Spoon in basil pesto. Stir well over low heat so the chicken gets glossy and coated. Just one or two minutes to warm through
Finish and Serve:
Mix in halved cherry tomatoes so they just warm but stay bright. Arrange the chicken mixture over the asparagus. Serve right away while everything is fresh
A plate of chicken with tomatoes and herbs. Pin it
A plate of chicken with tomatoes and herbs. | recipesim.com

Pesto always brings family members to the table fast. My favorite touch is the sun-dried tomato, which is a flavor I did not love until I made this dish with my cousin during a family picnic. Now it is what I crave most in this skillet meal.

Storage tips

Store leftovers in an airtight container in the fridge for up to three days. Reheat gently in a skillet or microwave until just warmed through. The pesto stays flavorful and the vegetables keep a good texture

Ingredient substitutions

Chicken breast can be used instead of thighs but watch closely to avoid drying out. You can swap out asparagus for broccoli or green beans if needed. Try jarred roasted red peppers if you are out of sun-dried tomatoes or spinach instead of basil pesto for a milder herb flavor

Serving suggestions

Serve over a scoop of farro or quinoa to soak up the pesto sauce or toss the finished skillet with your favorite cooked pasta for extra comfort. I also love these flavors tucked into a warm pita with a sprinkling of feta

A pan of food with tomatoes, asparagus, and chicken. Pin it
A pan of food with tomatoes, asparagus, and chicken. | recipesim.com

Mediterranean connection

The combination of fresh pesto juicy chicken and garden vegetables traces back to rustic Mediterranean home cooking where using what you have on hand is the norm. Sun-dried tomatoes and basil both shine in Italian kitchens and bringing them together in one pan makes something both classic and new

Frequently Asked Questions

→ What type of chicken works best?

Boneless, skinless thighs bring extra juiciness and flavor, but breast strips can be used for a leaner result.

→ Can I use homemade basil sauce?

Yes, making fresh basil sauce at home adds more vibrant taste and aroma to the dish.

→ How can I keep veggies crisp?

Cook asparagus just until tender and add cherry tomatoes at the end to maintain color and texture.

→ Is this gluten free?

With the listed ingredients, this meal is naturally gluten free. Always check your basil sauce label if sensitive.

→ What pairs well with this dish?

It’s lovely on its own or served with quinoa, rice, or warm crusty bread for a heartier plate.

→ Can I add more vegetables?

Absolutely. Try bell peppers, zucchini, or spinach for extra color and nutrition without altering the flavors.

Pesto Chicken Veggies One Pan

Chicken, asparagus, sun-dried and cherry tomatoes in basil sauce—Mediterranean style, all in one pan.

Prep Time
10 Minutes
Cook Time
20 Minutes
Total Time
30 Minutes

Category: Main Dishes

Difficulty: Easy

Cuisine: Mediterranean

Yield: 4 Servings

Dietary: Gluten-Free

Ingredients

01 2 tablespoons olive oil
02 450 grams boneless, skinless chicken thighs, sliced into strips
03 55 grams sun-dried tomatoes, drained of oil and chopped
04 450 grams asparagus, ends trimmed and cut in half if large
05 60 millilitres basil pesto
06 150 grams cherry tomatoes, yellow and red, halved
07 Salt, to taste

Instructions

Step 01

Heat a large skillet over medium heat and add olive oil. Add sliced chicken thighs and season generously with salt. Incorporate half of the chopped sun-dried tomatoes and cook for 5–10 minutes, flipping occasionally, until chicken is thoroughly cooked.

Step 02

Remove the cooked chicken and sun-dried tomatoes from the skillet, leaving the oil intact. Add asparagus and the remaining half of sun-dried tomatoes, season well with salt, and cook over medium heat for 5–10 minutes until asparagus is just tender. Transfer asparagus to a serving plate.

Step 03

Return the chicken to the skillet, add basil pesto, and stir thoroughly to coat. Heat on low–medium for 1–2 minutes until chicken is warmed through. Remove from heat.

Step 04

Add halved cherry tomatoes to the chicken and pesto, stirring gently to combine. Transfer chicken, tomatoes, and sun-dried tomatoes to the serving plate alongside asparagus, and serve immediately.

Notes

  1. For best flavour, prepare basil pesto fresh at home for a richer and more aromatic sauce.

Tools You'll Need

  • Large skillet
  • Sharp knife
  • Chopping board
  • Measuring spoons

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains tree nuts and cheese if using traditional basil pesto.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 423
  • Total Fat: 32 g
  • Total Carbohydrate: 12 g
  • Protein: 23 g