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The perfect recipe for when you're feeling lazy during a weeknight is this roasted red pepper pesto chicken and veggies which can be made under 30 minutes.
You might recall I shared a roasted red pepper pesto previously. Well after being in the freezer, it was time to put to use with this easy one skillet dish.
Weeknight meals are all about one skillet dishes that can be made in less than 30 minutes and this roasted red pepper pesto chicken and veggies is one of my go-tos.
When you think of pesto, you might be thinking of just plain old green pesto made with basil and pine nuts. But there are so many more creative options out there and that's where the roasted red pepper pesto comes into play.
With chicken, broccoli, asparagus, walnuts, pesto and some cheese, what could be better?
I know having an easy, but tasty weeknight meal is important for both people who love and don't love cooking. So if you're feeling lazy give this one a try.
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Recipe Ingredients
- Chicken breasts - can also use chicken thighs.
- Broccoli - adds a grassy, mildly bitter taste.
- Asparagus - adds bright, clean and earthy undertones.
- Garlic - a little extra garlic on top of the pesto never hurts.
- Crushed red pepper flakes - gives a little heat.
- Roasted red pepper pesto - can make your own or buy at the store.
- Parmesan cheese - adds some nuttiness to the meal.
- Walnuts - adds crunch and flavor.
- Salt and black pepper - enhances the flavor.
Step-by-Step Instructions
- Heat olive oil in skillet over medium-high heat. Toss salt and pepper in chicken and add to skillet, cooking on each side for 4 minutes or until cooked through. Set aside.
- Add olive oil, broccoli and asparagus to skillet, seasoning with salt and pepper. Cook for a couple of minutes and add garlic and crushed red pepper flakes, cooking for another minute.
- Remove the skillet from the heat and add chicken back in as well as the pesto, mixing until everything is coated. Top with some Parmesan, walnuts and basil.
Roasting Option
If you don't want to cook this pesto chicken and veggies dish in the skillet, you can roast on a baking sheet.
Cut up the chicken and broccoli just like you would for the skillet and then place in an even layer on a large roasting pan. Heat the olive oil, pesto, garlic, crushed red pepper, salt and pepper in a medium bowl for about 30 seconds and whisk to combine.
Pour the pesto mixture over the chicken and broccoli and toss to combine.
Heat oven to 425°F and roast for 25 minutes, tossing halfway through or until the chicken is done. With about 8 minutes left, add in the asparagus. Top with Parmesan cheese and roasted walnuts.
FAQs
If you can find it yes. Although not many stores carry roasted red pepper pesto. You can replace with regular pesto if needed.
For this as well as many other recipes such as chicken saltimbocca, I use a Lodge cast iron skillet. It’s surprisingly affordable and will last years if you take care of it.
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.
Pro Tips/Recipes Notes
- 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 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.
- If you don’t love broccoli and asparagus, you can use different vegetables – broccolini, cauliflower, green beans, zucchini are just a few examples.
- Leftovers will store well in the fridge for 2-3 days in an air-tight container or be frozen for 3 months.
Similar Recipes
- Chicken Pesto Meatballs
- Chicken Enchilada Skillet
- One Pan Pesto Chicken and Veggies
- Maple Glazed Chicken and Sweet Potato Hash
- Chicken and Broccoli Skillet Bake
If you’ve tried this roasted red pepper 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.
Roasted Red Pepper Pesto Chicken and Veggies
Ingredients
- 3 tbsp olive oil
- 1 lb chicken breasts, cut into 1" cubes
- 4 cups broccoli, roughly chopped
- 1 lb asparagus, cut into 2 inch pieces
- 1 garlic clove, minced
- ½ tsp crushed red pepper flakes
- ¾ cup roasted red pepper pesto
- ¼ cup freshly grated Parmesan cheese
- ¼ tbsp walnuts, chopped
- 1 tbsp fresh basil, chopped
- kosher salt and black pepper
Instructions
- Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add salt and pepper to chicken and then toss in pan. Cook on each side for about 4 minutes, or until golden brown and cooked through. Remove and set aside.
- Add remaining olive oil, broccoli and asparagus to skillet. Season with salt and pepper and cook for about 2-3 minutes. Add garlic and crushed red pepper flakes and cook for another minute.
- Remove skillet from heat and return chicken to the skillet. Add the pesto and mix so everything is coated. Serve with some Parmesan cheese, walnuts and fresh basil on top.
Notes
- 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 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.
- 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.
Love easy weeknight meals!