One-skillet pesto chicken and asparagus is a 35-minute dinner bursting with Mediterranean color and flavor. Golden chicken thigh strips and crisp-tender asparagus share one pan with sun-dried tomatoes and a generous spoonful of basil pesto. Four servings, one skillet to wash, and about 5g net carbs per plate once you account for the fiber.
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 (1.94 oz) 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 (2.12 oz) 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.
Pro Tips
- Do not crowd the skillet when browning the chicken strips — cook in batches if you have to, because a full pan steams the meat and you lose the golden crust that anchors the dish.
- Leave the flavorful drippings in the pan after you remove the chicken; the asparagus cooks in them and picks up every bit of the browned fond.
- Use the best pesto you can find, or make your own — with so few ingredients, the basil pesto is the star of the sauce and a bland jar will flatten the whole dish.
- Trim the tough woody ends off the asparagus and cut the spears into 2-inch pieces so they cook to tender-crisp in the same 5-8 minutes the skillet needs.
- For a creamier sauce, stir a splash of heavy cream or full-fat coconut milk in with the pesto at the end — it keeps the dish keto while making the sauce cling to the chicken.
Frequently Asked Questions
Can I use chicken breast instead of thighs?
Yes — slice it into 1-inch strips and keep a close eye on it, since breast dries faster than the boneless skinless thighs in the recipe. Pull it from the pan as soon as it is golden and cooked through.
Does this dish work for meal prep?
It keeps for 3-4 days in the fridge and reheats gently in a skillet. The asparagus softens a bit but the pesto and sun-dried tomatoes keep every bite flavorful.
Is one-skillet pesto chicken keto-friendly?
Yes — each serving has 9g total carbs with 4g fiber (about 5g net), 30g protein, and 23g fat. Check that your store-bought pesto has no added sugar to keep it clean.
What can I serve with it on keto?
Skip the pasta and quinoa the dish is often paired with and serve it over zucchini noodles or cauliflower rice to soak up the pesto sauce. A simple green salad works too.
Recipe card below.
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One-Skillet Pesto Chicken and Asparagus
Ingredients
Method
- 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.
- Using a slotted spoon, transfer the chicken to a plate and set aside, leaving the flavorful drippings in the skillet.
- Add the asparagus pieces to the same skillet.
- Cook for 5-8 minutes, stirring frequently, until tender-crisp.
- 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.
- Serve immediately and enjoy!
- 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.
