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Grab one pan and toss together this colorful pesto chicken with veggies for a breeze of a weeknight meal. Juicy chicken soaks up basil pesto, and a mix of asparagus and tangy sun-dried tomatoes brings loads of color and a fresh lift. It's a tasty way to get all those sunny, Mediterranean vibes when you're short on time.
The first time I threw these things in a skillet, the whole meal vanished before I could blink. It's the way to go when you want a real, feel-good dinner but hate juggling a pile of pots and pans.
Effortless Ingredients
- Cherry tomatoes: bring in a juicy snap and splash of color. Grab any mix of firm, ripe tomatoes you like
- Basil pesto: makes it rich and herby. Store-bought is easy, but homemade gives a flavor kick
- Asparagus: adds some crunch and spring vibes. The thicker ones cook up best in the pan
- Chicken thighs: stay super tender and full of flavor. Boneless and skinless are easier to slice
- Sun-dried tomatoes: sweet and a bit chewy, especially the kind packed in oil
- Olive oil: brings all the flavors together and gives everything that tasty golden touch. Extra virgin works best
Simple Steps
- Finish and Serve
- Toss in the cut cherry tomatoes last so they're just warmed, then pile everything over your asparagus and enjoy it while it's fresh
- Coat Chicken With Pesto
- Add the cooked chicken and half of those tasty sun-dried tomatoes back in. Drop in the basil pesto and stir over low heat just until everything gets shiny and coated, about a minute or two
- Sauté the Asparagus
- Throw trimmed asparagus and the rest of the sun-dried tomatoes into the pan, add a sprinkle of salt, then cook five to ten minutes till the asparagus is crisp-tender. Move it all to your serving plate
- Brown the Chicken
- Heat up olive oil in your pan on medium. Toss in chicken strips, season with salt, and add half the sun-dried tomatoes. Flip the chicken a couple times for five to ten minutes until golden. Move chicken and tomatoes to a plate, but leave the oil in the pan
- Prep Chicken and Veggies
- Slice up your chicken thighs so they cook evenly. If your asparagus is bulky, halve it. Cut cherry tomatoes too, so everything's prepped and waiting
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I swear, anytime the kitchen smells like pesto, everyone comes running. I used to skip sun-dried tomatoes, but after making this with my cousin at a picnic, now they're the bit I look forward to most.
Storage hints
Pop any extras in a container with a tight lid and stash in the fridge for up to three days. Warm them gently in the microwave or on the stove until just hot. The veggies stay crisp and the pesto keeps its zing.
Swap ideas
If you only have chicken breast, that works—just keep an eye so it doesn't get dry. No asparagus? Grab green beans or broccoli. Out of sun-dried tomatoes? Use roasted red peppers from a jar or try spinach instead of regular pesto for a lighter taste.
How to serve it
Spoon it over farro or quinoa to catch all that good sauce. Or mix with some cooked pasta for a cozy bowl. I’m a fan of stuffing leftovers in warm pita bread with a handful of crumbled feta.
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Sunny Mediterranean roots
All these fresh flavors—pesto, juicy chicken, and loads of veggies—come straight from simple Mediterranean home cooking, where you make the most with what you’ve got. The Italians really know how to pair basil and sun-dried tomato for a classic combo. Put it all in one pan and it feels both familiar and brand new.
Frequently Asked Questions
- → Which chicken cut is best?
Go for boneless skinless thighs if you like more flavorful, juicy bites. If you want something a bit lighter, sliced chicken breast totally works too.
- → Can I use homemade basil sauce?
Definitely! Whipping up basil sauce from scratch gives the meal a fresher, more fragrant punch.
- → How do I keep veggies from getting mushy?
Asparagus cooks pretty fast — take it off the heat when it’s just soft. Throw in the cherry tomatoes last so they stay bright and firm.
- → Is this dish gluten free?
Yep, the ingredients here are gluten free. Just take a peek at your basil sauce label to be sure if you have allergies.
- → What goes well on the side?
This dish is tasty by itself, but you could scoop it over rice, quinoa, or eat it with crusty bread for something filling.
- → Can I mix in different veggies?
For sure! Toss in whatever you’ve got, like bell peppers, spinach, or zucchini. It just adds color and keeps everything super tasty.