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:
- 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.
- 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.
- 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.
- 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.
“I have so much time!” -No mom ever
Let us give you your time back. With the Six Sisters’ Meal Plans, we do the dinner planning, grocery ordering, and then all you have to do is decide whether to pick them up or have them delivered.
What to serve with Chicken Pesto and Asparagus Skillet:
Chicken Pesto and Asparagus Skillet
Ingredients
- 3 Tablespoon 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
Instructions
- 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.
- 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.
- 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.
- Remove from heat and serve warm.
Notes
Nutrition
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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Oh good and beautiful food.
CHICKEN PESTO is too good food
This has become a favorite at my house. Yum! Thank you!
Hi Rachael,
Thanks for taking the time to let us know how the fam likes the chicken pesto and asparagus skillet. We hope you’ll be back for more delicious recipes. Have a great long weekend!
This was a wonderful weeknight dinner! It came together quickly and was a great way to enjoy summer vegetables!
This recipe was great. Left out sun dried tomatoes because we don’t care for them. What do you consider a serving? 1 cup?
Maybe a little more. It feeds our family of 6 with adults and children.
I made this tonight and my husband and I really loved it. What a great meal. Easy, quick, nutritious, with fresh healthy ingredients and very, very delicious. I grow a lot of basil all summer and make a lot of pesto that I freeze in ice cube trays. I used four cubes for this recipe and served it over pasta! It was amazing. Thanks so much for this great recipe. I will be making this again.