Chicken Pesto and Asparagus Skillet Recipe

I love the dishes that can be thrown together in a matter of minutes and this is one you are going to want to make again and again.

It’s loaded with fresh vegetables and the flavor makes this a dish your whole family will love.

Be sure to check out more of our favorite skillet recipes:

• Skillet Ranch Chicken
• Ground Turkey Mexican Vegetable Skillet
• Teriyaki Beef Skillet
• Zucchini Tuscan Skillet
• Skillet Creamy Lemon Chicken

Ingredients needed for Chicken Pesto and Asparagus Skillet:

• olive oil
• boneless, skinless chicken tenders (sliced into strips)
• Salt and pepper
• sun-dried tomatoes
• asparagus
• broccoli florets
• pre-made basil pesto
• cherry tomatoes

If you wanted to, you could make your own basil pesto. CLICK HERE for one of our favorite recipes.

How to make Chicken Pesto and Asparagus Skillet:

1. Heat olive oil in a large skillet over medium heat. Add in chicken tenders and season with salt and pepper. Add in sun-dried tomatoes and cook until chicken is heated through (about 7-10 minutes). Remove chicken and tomatoes from skillet, set aside.
2. Add asparagus and broccoli to skillet and season with salt and pepper. Cook for 6-10 minutes or until vegetables are crisp tender. Remove vegetables from skillet.
3. Add chicken and tomatoes back to skillet and add in pesto, continuing to cook over medium heat until chicken is heated through. Add in cherry tomatoes and cooked vegetables and lightly mix until everything is coated with pesto.
4. Remove from heat and serve warm.

Looking for more Pesto recipes?! Try our Pesto Chicken Pasta Casserole and our Easy Chicken Pesto Bake!

Tips for making Chicken Pesto and Asparagus Skillet:

You can also switch out the asparagus and broccoli when it comes to making this dish.

You could easily do carrots and zucchini, or any other veggie favorites, as well.

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What to serve with Chicken Pesto and Asparagus Skillet:

• Easy Homemade Rolls
• Instant Pot Corn on the Cob
• Honey Lime Fresh Fruit Salad
• Homemade French Bread

Chicken Pesto and Asparagus Skillet

5 from 1 vote

Seasoned chicken tossed with asparagus, broccoli, tomatoes, and pesto. The perfect high protein and vegetable dish!

ServingServing: 6

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

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Ingredients

• ▢ 3 Tablespoons olive oil
• ▢ 1 ½ pounds boneless, skinless chicken tenders, sliced into strips
• ▢ salt and pepper, to taste
• ▢ ½ cup sun-dried tomatoes, drained of oil, chopped
• ▢ 1 pound asparagus, ends trimmed and cut in half
• ▢ 1 cup broccoli florets
• ▢ ½ cup basil pesto
• ▢ 1 ½ cups cherry tomatoes, halved

Equipment

• Skillet

Instructions

1. Heat olive oil in a large skillet over medium heat. Add in chicken tenders and season with salt and pepper. Add in sun-dried tomatoes and cook until chicken is heated through (about 7-10 minutes). Remove chicken and tomatoes from skillet, set aside.
2. Add asparagus and broccoli to skillet and season with salt and pepper. Cook for 6-10 minutes or until vegetables are crisp tender. Remove vegetables from skillet.
3. Add chicken and tomatoes back to skillet and add in pesto, continuing to cook over medium heat until chicken is heated through. Add in cherry tomatoes and cooked vegetables and lightly mix until everything is coated with pesto.
4. Remove from heat and serve warm.

Notes

You can switch out the vegetables for whatever your family prefers. I have also added zucchini and shredded carrots and both were delicious.

Nutrition

Calories: 322 kcal · Carbohydrates: 12 g · Protein: 29 g · Fat: 18 g · Saturated Fat: 3 g · Trans Fat: 1 g · Cholesterol: 74 mg · Sodium: 358 mg · Potassium: 1016 mg · Fiber: 4 g · Sugar: 7 g · Vitamin A: 1379 IU · Vitamin C: 31 mg · Calcium: 78 mg · Iron: 3 mg

Cuisine: American

Author: Camille Beckstrand

Course: Main Course

Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.

Recipe slightly adapted from Julia’s Album

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