Craving a dinner that’s bursting with fresh, Mediterranean flavors but short on time? Look no further! This one-skillet Pesto Chicken and Asparagus is your new weeknight hero. In just 35 minutes, you’ll have a vibrant, delicious, and satisfying meal on the table that tastes like you spent hours in the kitchen. The combination of savory pesto, sweet sun-dried tomatoes, and tender-crisp asparagus is simply divine!
Ingredients
• 2 tbsp / 30 ml olive oil
• 1 lb / 450 g boneless, skinless chicken thighs, sliced into 1-inch strips
• Salt and freshly ground black pepper, to taste
• 1/3 cup / 55 g sun-dried tomatoes in oil, drained and chopped
• 1 lb / 450 g asparagus, tough ends trimmed, cut into 2-inch pieces
• 1/4 cup / 60 g basil pesto
Instructions
1. Heat olive oil in a large skillet over medium-high heat. Season the chicken strips with salt and pepper. Add the chicken to the skillet and cook for 5-7 minutes, stirring occasionally, until golden brown and cooked through.
2. Using a slotted spoon, transfer the chicken to a plate and set aside, leaving the flavorful drippings in the skillet.
3. Add the asparagus pieces to the same skillet. Cook for 5-8 minutes, stirring frequently, until tender-crisp.
4. Return the cooked chicken to the skillet with the asparagus. Add the basil pesto and all of the sun-dried tomatoes. Stir everything together until well-coated and heated through, about 1-2 minutes.
5. Serve immediately and enjoy!
Nutritional Information
• Serving Size: 1/4 of recipe
• Calories: 370kcal
• Protein: 30g
• Carbohydrates: 9g
• Fat: 23g
• Fiber: 4g
• (Disclaimer: is an estimate and may vary based on used.)
Pro Tips
• For the best flavor, use a high-quality store-bought pesto or make your own. The pesto is a star ingredient here!
• Don’t overcrowd the skillet when cooking the chicken. Cook in batches if necessary to ensure it gets a nice golden-brown sear rather than steaming.
• For a creamier sauce, stir in a splash of heavy cream or full-fat coconut milk along with the pesto at the end.
• This dish pairs beautifully with pasta, quinoa, or crusty bread to soak up any extra sauce.
FAQ
Q: Can I use chicken breast instead of thighs
A: Yes, you can substitute boneless, skinless chicken breasts. Slice them into 1-inch strips as directed, but be mindful that they may cook slightly faster than thighs, so adjust the time to avoid drying them out.
Q: What should I serve with this pesto chicken and asparagus
A: This dish is very versatile. For a complete meal, serve it with pasta, quinoa, or crusty bread to soak up the delicious sauce. It also pairs well with rice or roasted potatoes.
Q: How can I make the sauce creamier
A: To create a creamier sauce, stir in a splash of heavy cream or full-fat coconut milk when you add the pesto and sun-dried tomatoes back into the skillet. This will add a rich, velvety texture.
Q: How do I store and reheat leftovers
A: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium-low heat or in the microwave until warmed through.
