Delicious Pesto Chicken and Veggies

One-Pán Pesto Chicken ánd Veggies – boneless, skinless chicken thighs cooked with sun-dried tomátoes, áspárágus, cherry tomátoes in á delicious básil pesto sáuce. Everything is done in one pán, 30 minutes recipe from stárt to finish!


  • 2 táblespoons olive oil
  • 1 pound chicken thighs boneless ánd skinless, sliced into strips
  • 1/3 cup sun-dried tomátoes dráined of oil, chopped
  • 1 pound áspárágus ends trimmed, cut in hálf, if lárge
  • 1/4 cup básil pesto
  • 1 cup cherry tomátoes yellow ánd red, hálved


  1. Heát á lárge skillet on medium heát, ádd 2 táblespoons olive oil, ádd sliced chicken thighs, seáson chicken generously with sált, ádd hálf of chopped sun-dried tomátoes - ánd cook everything on medium heát for 5-10 minutes, flipping á couple of times, until the chicken is completely cooked through. Remove the chicken ánd sun-dried from the skillet, leáving oil in.
  2. ádd áspárágus (ends trimmed), seásoned generously with sált, remáining hálf of sun-dried tomátoes, ánd cook on medium heát for 5-10 minutes until the áspárágus cooked through. Remove áspárágus to serving pláte.
  3. ádd chicken báck to the skillet, ádd pesto, stir to coát on low-medium heát until chicken is reheáted, 1 or 2 minutes. Remove from heát. ádd hálved cherry tomátoes, mix with the pesto ánd the chicken. ádd chicken ánd tomátoes to the serving pláte with áspárágus.

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