One Pan Pesto Chicken and Veggies

This easy and healthy one pan pesto chicken and veggies takes only a few ingredients and can be prepared in under 30 minutes.

Course Main Course

Cuisine American

Prep Time 5

Cook Time 20

Total Time 25

Servings

Calories 425kcal

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.

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.