Skillet Pesto Chicken + Asparagus- This one-pan skillet chicken dinner can easily become your “go-to” weeknight meal. Only 5 ingredients and about 20 minutes total time needed to whip up this healthy meal. Bonus! the 5 ingredients can be found year round but this recipe can easily be customized to take advantage of seasonal produce favorites.
I didn’t set out to make a blog post of this easy skillet pesto chicken dinner because it really is SO easy you dont actually need a recipe. But then I got to thinking…why not? Everyone needs one of those “back hip pocket” type of recipes that is EASY! healthy, ready in just a few minutes and always works!
I’m using prepared pesto to keep things super quick but if you prefer to make your own pesto here’s an easy recipe:
1 cups fresh basil leaves (no stems)
1 tablespoons pine nuts or walnuts
1 large clove garlic
1/4 cup extra-virgin olive oil
1/4 cup freshly grated Parmesan cheese
In a food processor, combine basil leaves, pine nuts and garlic until finely minced. Add oil slowly while processor is running and continue processing . Add cheese and process just long enough to combine.
You don’t have to dirty a bunch of pots/pans , Skillet Pesto Chicken + Asparagus can be prepared in just one pan. Starting with the chicken which will cook a few minutes in the skillet before adding the pesto and asparagus. My favorite way to serve this dish is over cauliflower rice.
If you plan to serve over cauliflower rice and want to make it truly a one-pan dinner, you can add the cauliflower rice at the same time you add the asparagus and pesto. Let everything cook for a few minutes until the chicken is fully cooked and then add the tomatoes for a minute or two to heat them up and serve.
Thats it! easy peasy!
- 1 lb. boneless skinless chicken breast (or thighs)
- 2 Tbsp olive oil ( or avocado oil)
- 1 lb. fresh asparagus, ends trimmed and cut into half or thirds
- ¼ cup fresh prepared basil pesto* (more to taste)
- 1 cup cherry tomatoes, halved
- Serve of rice, cauliflower rice, pasta, zoodles, quinoa or grain of your choice
- Cut chicken into bite size pieces and season with salt to taste.
- Heat oil in a large skillet over medium heat. Add chicken and cook 2-3 min on each side. Add asparagus and pesto and cook for an additional 3-4 minutes until chicken is fully cooked. Add cherry tomatoes and cook for an additional 1-2 minutes until tomatoes become warm.
- Serve over rice, cauliflower rice, pasta, zoodles, quinoa or grain of your choice
1 cups fresh basil leaves (no stems)
1 tablespoons pine nuts or walnuts
1 large clove garlic
1/4 cup extra-virgin olive oil
1/4 cup freshly grated Parmesan cheese
In a food processor, combine basil leaves, pine nuts and garlic until finely minced. Add oil slowly while processor is running and continue processing . Add cheese and process just long enough to combine.
** You may want to add extra pesto or a drizzle of olive oil if you are serving over pasta, rice, grains.
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