One-pan keto pesto chicken with veggies brings tender chicken, crisp asparagus, and a rich basil pesto sauce together in about 30 minutes. Cherry and sun-dried tomatoes add pops of sweetness against the savory pesto. It's healthy eating at its most effortless — one skillet, minimal cleanup.
Craving a dinner that’s bursting with fresh, vibrant flavor but short on time and cleanup? Look no further! This One-Pan Keto Pesto Chicken is your new weeknight hero. We’re talking tender, juicy chicken thighs, perfectly crisp-tender asparagus, and a double-dose of tomato goodness from sweet cherry tomatoes and savory sun-dried ones. It all comes together in a single skillet, coated in a luscious basil pesto that makes every bite sing. Ready in about 30 minutes, this is healthy eating at its most delicious and effortless.
Ingredients
• 1.0 lb / 450g boneless, skinless chicken thighs, cut into 1-inch / 2.5 cm cubes
• 1.0 lb / 450g asparagus, woody ends trimmed and cut into 2-inch / 5 cm pieces
• 2.0 tbsp / 30 mL olive oil, divided
• 1.0 cup / 150g (5.3 oz) cherry tomatoes
• 0.33 cup / 80 mL sun-dried tomatoes, drained and roughly chopped
• 0.25 cup / 60 mL basil pesto
• Salt and freshly ground black pepper, to taste
Instructions
1. Directions
2. Sear the Chicken: Heat 1 tbsp / 15 mL of olive oil in a large skillet over medium-high heat. Season the chicken cubes generously with salt and pepper, then add to the hot skillet. Cook for 5-7 minutes, stirring occasionally, until golden brown and cooked through.
3. Set Chicken Aside: Use a slotted spoon to transfer the cooked chicken to a plate, leaving the flavorful drippings in the pan.
4. Sauté the Veggies: Add the remaining 1 tbsp / 15 mL of olive oil to the skillet. Add the asparagus and cook for 4-5 minutes, stirring frequently, until it turns bright green and tender-crisp.
5. Add Tomatoes: Toss the cherry tomatoes and sun-dried tomatoes into the skillet with the asparagus. Cook for another 2 minutes, just until the cherry tomatoes begin to soften and blister slightly.
6. Combine and Sauce: Return the chicken to the skillet. Spoon in the basil pesto and stir everything together gently to coat. Cook for 1-2 minutes more to heat everything through and allow the flavors to meld.
7. Serve Hot: Remove the skillet from the heat and serve immediately for the best flavor and texture.
Nutritional Information
• (per serving)
• Calories: 625 kcal, Fat: 48g, Protein: 41g, Total Carbohydrates: 14g, Fiber: 4g, Net Carbohydrates: 10g.
Pro Tips
• Pro-Tips for Success
• For the best golden-brown sear on your chicken, cook it in batches if your skillet isn’t large enough. Overcrowding will steam the chicken instead of browning it.
• Use a high-quality, store-bought pesto with minimal sugar, or make your own for the freshest flavor. Check the to ensure it’s keto-compliant.
• Feel free to swap the asparagus for other keto-friendly vegetables like broccoli florets, zucchini, or bell peppers. Adjust cooking time as needed.
• Elevate the dish by topping it with a sprinkle of toasted pine nuts, freshly grated Parmesan cheese, or a squeeze of fresh lemon juice just before serving.
FAQ
Q: Can I use other vegetables in this keto pesto chicken recipe
A: Yes, you can easily swap the asparagus for other keto-friendly vegetables like broccoli florets, zucchini, or bell peppers. Just be sure to adjust the cooking time as needed to get them perfectly crisp-tender.
Q: Is all store-bought pesto keto-friendly
A: Not always. It’s important to check the nutrition label on store-bought pesto for hidden sugars or non-keto ingredients. For best results, choose a high-quality brand with minimal sugar or make your own homemade pesto.
Q: Can I use chicken breast instead of chicken thighs
A: Absolutely. You can substitute boneless, skinless chicken breast for thighs. Cut it into 1-inch cubes and be mindful not to overcook it, as chicken breast can dry out more quickly than thigh meat.
Q: How do I get the best sear on my chicken
A: For a perfect golden-brown sear, ensure your skillet is hot before adding the chicken. Most importantly, avoid overcrowding the pan. Cook the chicken in batches if necessary to allow it to brown properly instead of steaming.
Pro Tips
- Cook the cubed chicken in batches if your skillet is small — overcrowding steams the chicken instead of giving it a golden-brown sear.
- Use a high-quality store-bought pesto with minimal sugar (or make your own), and check the label to keep it keto-compliant.
- Add the asparagus for 4-5 minutes until bright green and tender-crisp, then the cherry and sun-dried tomatoes for just 2 minutes so the tomatoes only blister slightly.
- Swap the asparagus for broccoli florets, zucchini, or bell peppers if you like — adjust the cook time so everything stays crisp-tender.
- Finish with a sprinkle of toasted pine nuts, freshly grated Parmesan, or a squeeze of fresh lemon juice right before serving.
Frequently Asked Questions
Is this pesto chicken keto-friendly?
Yes — each of the two servings has 14g of total carbohydrates and 10g of net carbs (after 4g fiber), with 41g of protein and 48g of fat. Just pick a pesto without added sugar.
Can I use chicken breast instead of thighs?
You can, though the cubed thighs in this recipe stay juicier through the sear. If using breast, cut it into the same 1-inch cubes and pull it as soon as it's cooked through.
What should I look for in a store-bought pesto?
Choose one with minimal sugar and a short ingredient list — basil, oil, nuts, and cheese. Checking the label keeps the dish keto-compliant without any extra effort.
Does this dish keep well?
Yes — it stores for 3-4 days in the fridge and reheats gently over low heat. The pesto stays glossy if you warm it slowly instead of blasting it.
Recipe card below.
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One-Pan Keto Pesto Chicken with Veggies
Ingredients
Method
- Directions
- Sear the Chicken: Heat 1 tbsp / 15 mL of olive oil in a large skillet over medium-high heat.
- Season the chicken cubes generously with salt and pepper, then add to the hot skillet.
- Cook for 5-7 minutes, stirring occasionally, until golden brown and cooked through.
- Set Chicken Aside: Use a slotted spoon to transfer the cooked chicken to a plate, leaving the flavorful drippings in the pan.
- Sauté the Veggies: Add the remaining 1 tbsp / 15 mL of olive oil to the skillet.
- Add the asparagus and cook for 4-5 minutes, stirring frequently, until it turns bright green and tender-crisp.
- Add Tomatoes: Toss the cherry tomatoes and sun-dried tomatoes into the skillet with the asparagus.
- Cook for another 2 minutes, just until the cherry tomatoes begin to soften and blister slightly.
- Combine and Sauce: Return the chicken to the skillet. Spoon in the basil pesto and stir everything together gently to coat.
- Cook for 1-2 minutes more to heat everything through and allow the flavors to meld.
- Serve Hot: Remove the skillet from the heat and serve immediately for the best flavor and texture.
