Description
This one-pan pesto chicken and veggies recipe combines juicy chicken, asparagus, and cherry tomatoes in a basil pesto sauce. It is a 30-minute meal packed with fresh flavor and requires minimal cleanup.
Ingredients
- 1 ½ lbs boneless, skinless chicken thighs or breasts, cut into large chunks
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1 bunch asparagus, trimmed and cut into 2-inch pieces
- 1 cup cherry tomatoes, halved
- 1/3 cup sun-dried tomatoes, drained and sliced
- 1/3 cup basil pesto (store-bought or homemade)
- 1 tablespoon fresh lemon juice
- 2 tablespoons grated Parmesan cheese
- Fresh basil leaves (Optional Garnish)
- Extra Parmesan (Optional Garnish)
Instructions
- Heat 1 tablespoon of olive oil in a large skillet over medium heat.
- Season chicken with salt, pepper, and garlic powder.
- Sear chicken for 5–6 minutes per side until golden brown and fully cooked.
- Remove the chicken from the pan and set it aside.
- Add the remaining tablespoon of olive oil to the same skillet.
- Add asparagus and cook for 3 minutes.
- Stir in cherry tomatoes and sun-dried tomatoes.
- Cook for another 2–3 minutes until the vegetables are tender-crisp.
- Return the chicken to the skillet.
- Add pesto, lemon juice, and Parmesan cheese.
- Stir to coat everything evenly, cooking for 1–2 minutes until heated through.
- Remove from heat and garnish with extra Parmesan and fresh basil.
- Serve immediately with rice, pasta, or crusty bread.
Notes
- Cook chicken to an internal temperature of 165°F for safety.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: One-Pan Skillet
- Cuisine: American