This easy and healthy skillet pesto chicken and veggies takes only a few ingredients and can be prepared in under 30 minutes. Even better you can prepare in a skillet or roast in the oven.
A couple of weeks ago I shared my kale pesto recipe. The great thing about pesto is you can use it in so many different ways to add instant flavor to an otherwise simple dish, which inspire this skillet chicken and vegetables dish.
While I don't make one pan dishes very often, once I'm done I question myself why I don't make them every single night! Everybody has those days where they just don't really feel like cooking and want something easy, quick and healthy (hopefully).
And for me it was one of those days. Everything was ready in under 30 minutes and there was plenty for the next night.
This chicken and veggies meal can use a variety of vegetables of your liking. Today I chose asparagus and broccoli but other options could be zucchini, green beans, edamame, tomatoes, etc...
Jump to:
Recipe Ingredients
- Olive oil - used to cook chicken.
- Boneless, skinless chicken breasts - can also use chicken thighs.
- Asparagus and broccoli - can use whatever veggies you like.
- Sun-dried tomatoes - adds a punch of flavor.
- Pesto - homemade or store-bought works.
- Goat cheese - adds some tang.
- Parmesan cheese - adds some nutty and salty flavor.
- Pistachios - gives some needed crunch.
- Kosher salt and black pepper - enhances the flavor.
How to Make Chicken and Vegetables in a Skillet
- Heat 2 tablespoon olive oil in large skillet over medium-high heat. Season chicken with salt and pepper and add to skillet. Cook for 4 minutes per side or until chicken is cooked through. Remove chicken from skillet.
- In same skillet, add 1 tablespoon olive oil and reduce heat to medium. Stir in asparagus, broccoli, and sun-dried tomatoes. Season with salt and pepper. Cook for about 5 minutes or until broccoli is bright green.
- Remove skillet from heat and stir in cooked chicken, pesto and goat cheese. Thin out with some water if necessary. Top with roasted pistachios and Parmesan cheese.
Roasting Option
If you don’t want to cook this dish in the skillet, you can roast on a baking sheet.
Cut up the chicken and vegetables just like you would for the skillet and then place in an even layer on a large roasting pan. Heat the olive oil, pesto, goat cheese, salt and pepper in a medium bowl for about 30 seconds and whisk to combine.
Pour the pesto mixture over the chicken and vegetables and toss to combine.
Heat oven to 425°F and roast for 25 minutes, tossing halfway through or until the chicken is done. Top with Parmesan cheese and roasted pistachios.
Can I Use Store-Bought Pesto?
Of course. In fact, most times I make a dish like this, I'm using Costco's basil pesto. I always have some on hand.
What Cast Iron Skillet Do You Use?
For this as well as many other recipes such as sun-dried tomato chicken and chicken saltimbocca, I use a Lodge cast iron skillet. It's surprisingly affordable and will last years if you take care of it.
Pro Tips/Recipe Notes
- Cut the chicken in 1 inch cubes so they are quicker to cook and cook evenly.
- If using bigger asparagus it will have woody ends that aren't edible, so if you hold the asparagus near the end with two hands and bend it until it snaps, it should break right at the correct place.
- Add cold oil to a cold skillet and let heat up to proper temperature before adding the chicken. You'll know it is ready when the oil starts to shimmer.
- If you don't love broccoli and asparagus, you can use different vegetables - broccolini, cauliflower, green beans, zucchini are just a few examples.
- You know the chicken is cooked when it reaches 165°F with an instant-read thermometer or if you cut into the chicken and the juices run clear and there is no pink. Honestly, I always just cut the chicken to see when it is done. If it isn't just cook slightly longer.
- Leftovers will store well in the fridge for 2-3 days in an air-tight container or be frozen for 3 months.
Other Quick and Easy Recipes
- Chili Lime Sweet Potato and Chicken Skillet
- Roasted Red Pepper Pesto Chicken and Veggies
- Chicken and Broccoli Skillet Bake
- Chicken Pesto Meatballs
- Corned Beef Hash
If you’ve tried this pesto chicken and veggies or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I'm up to.
One Pan Pesto Chicken and Veggies
Ingredients
- 3 tablespoon olive oil, divided
- 1 ½ lbs chicken breasts, cut into 1" cubes
- 1 lb asparagus, cut into 2" pieces
- 4-5 cups broccoli, roughly chopped ( 2 broccoli heads)
- 1 (8 oz jar) sun-dried tomatoes, roughly chopped
- ⅔ cup homemade or store-bought pesto
- 2 oz goat cheese
- ¼ cup freshly grated Parmesan cheese
- 3 tablespoon roasted pistachios, chopped
- kosher salt + black pepper
Instructions
- Heat a large skillet over medium-high heat with 2 tablespoon olive oil. Season the chicken with salt and pepper and add evenly into the skillet so that all pieces are being cooked. Cook for 4 minutes and then flip and cook for another 4 minutes or until golden brown. Remove chicken and set aside, keeping warm.
- Add 1 tablespoon of olive oil to skillet and reduce to medium heat. Add asparagus, broccoli and sun-dried tomatoes. Season with salt and pepper and cook for about 5 minutes.
- Remove skillet from heat and add chicken, pesto and goat cheese. Add a tablespoon or two of water to thin out sauce. Serve with some Parmesan and chopped pistachios on top.
Notes
- Cut the chicken in 1 inch cubes so they are quicker to cook and cook evenly.
- If using bigger asparagus it will have woody ends that aren't edible, so if you hold the asparagus near the end with two hands and bend it until it snaps, it should break right at the correct place.
- Add cold oil to a cold skillet and let heat up to proper temperature before adding the chicken. You'll know it is ready when the oil starts to shimmer.
- If you don't love broccoli and asparagus, you can use different vegetables - broccolini, cauliflower, green beans, zucchini are just a few examples.
- You know the chicken is cooked when it reaches 165°F with an instant-read thermometer or if you cut into the chicken and the juices run clear and there is no pink. Honestly, I always just cut the chicken to see when it is done. If it isn't just cook it slightly longer.
- Leftovers will store well in the fridge for 2-3 days in an air-tight container or be frozen for 3 months.
Chris says
I’m a sundried tomato fan as well!