One Pan Pesto Chicken and Veggies

One Pan Pesto Chicken and Veggies


olive oil
chicken thighs, boneless and skinless
basil pesto
cherry tomatoes


  1. Heat a large skillet on medium heat, add 2 tablespoons olive oil, add sliced chicken thighs, season chicken generously with salt 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 leaving oil in.

  2. Add asparagus (ends trimmed), seasoned generously with salt,
    and cook on medium heat for 5-10 minutes until the asparagus cooked through. Remove asparagus to serving plate.

  3. 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.


Recipe courtesy of

Shaktie Reygers

Shaktie Reygers


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