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Sun Dried Tomato Pesto Chicken Skillet

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This sun dried tomato pesto chicken skillet is an easy and delicious meal perfect for busy weeknights! Ready in less than 30 minutes and made with flavorful tender chicken, fresh asparagus, tomatoes and sun dried tomatoes, you only need 6 ingredients to make this recipe.

This quick skillet meal is filled with tender chicken, fresh vegetables and flavorful pesto.
Pesto Chicken and Veggies

Serve with some rice or pasta on the side and some fruit for a complete meal the whole family will love.

A cast iron skillet with pesto chicken and veggies inside

This skillet chicken dinner comes together in less then 30 minutes! It’s fresh, healthy, and so delicious! The only thing it lacks is its ability to reheat well, so just go ahead and eat it all! Enjoy!

This meal is a perfect recipe for families who are exploring and loving veggies! Garden fresh veggies pair perfectly with

Want to help your family learn to like veggies? Visit our Etsy Shop today and go on a Veggie Adventure!

A cast iron skillet with skillet pesto chicken on a wooden table

How to make this sun dried tomato pesto chicken

This recipe is a quick and simple recipe. For the full set of directions, please make sure you scroll down to the recipe card below. Here is a brief overview:

  1. Heat a large skillet over medium heat with olive oil.
  2. When t he skillet is hot, add the sliced chicken thighs, half of the chopped sun-dried tomatoes, and cook on medium heat for 5-10 minutes, flipping occasionally. You want the chicken to be cooked through and nice and browned at the end.
  3. When the chicken has reached an internal temperature of 165 F, remove to another plate and keep warm.
  4. Keep the oil in the pan, and then add the asparagus and the rest of the dried-tomatoes and cook for 5 minutes, or until the asparagus is softening but not limp.
  5. Add the chicken back to the skillet and add the pesto and the cherry tomatoes, and stir to coat well and the chicken is reheated, about another minute or two.
  6. Serve, and Enjoy!

Serve this with a simple side like rice or pasta, and some fruit for a full meal. A slice of Wheaten bread would also be great with this meal!

A cast iron skillet filled with skillet pesto chicken and veggies with a wooden spoon

If you don’t have a cast iron skillet yet, you need to get one! They are amazing workhorses! A lot of people think cast iron is finicky and hard to use, but read this post on how to care for cast iron and you will see how easy they really are.

You can also check out other weeknight cast iron dinner recipes.

Food tastes better when its shared! If you try this recipe, let me know! Leave a comment and rate below! Love and links are always appreciated! If you’d like to share this post, please link to this post directly for the recipe, please do not copy and paste or screenshot. Thanks so much for supporting me! xoxo

Pesto Chicken and Veggies

Skillet Pesto Chicken and Veggies

This quick skillet meal is filled with tender chicken, fresh vegetables and flavorful pesto.
4 from 1 vote
Print Pin Rate
Course: One Pan
Cuisine: American
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Servings: 4 Servings
Calories: 377kcal
Author: Jenni

Ingredients

  • 2 TBSP Olive Oil
  • 1 pound boneless skinless chicken thighs
  • cup sun-dried tomatoes in oil
  • 1 pound asparagus
  • ¼ cup basil pesto
  • 1 cup cherry tomatoes

Instructions

  • Slice the chicken thighs into strips.

  • Drain the sun dried tomato oil off and roughly chop.

  • Heat a large skillet over medium heat with 2 TBSP olive oil.

  • Add the sliced chicken thighs and season with salt, half of the chopped sun-dried tomatoes, and cook on medium for 5-10 minutes, flipping occasionally.

  • While the chicken is cooking, cut the cherry tomatoes in half, and trim the ends off of the asparagus and cut into 2" pieces.

  • When the chicken is cooked through, remove to another plate and keep warm. Keep the oil in the pan, and then add the asparagus and the rest of the dried-tomatoes and cook for 5 minutes, or until the asparagus is cooked but not limp.

  • Add the chicken back to the skillet and add the pesto and the cherry tomatoes, and stir to coat well and the chicken is reheated, about another minute or two.

  • Serve, and Enjoy!

Nutrition

Serving: 1g | Calories: 377kcal | Carbohydrates: 9g | Protein: 33g | Fat: 25g | Saturated Fat: 5g | Polyunsaturated Fat: 19g | Cholesterol: 142mg | Sodium: 322mg | Fiber: 3g | Sugar: 3g
Julia’s Album

It seems like every other day I meet kids who refuse to eat pretty much everything. Mamas are always telling me their kids only eat frozen chicken nuggets, certain brands of cheese sticks, and other “kid” food. I definitely hear that kids refuse to eat anything plant based all the time.

I mean, I get it! Dinner is HARD!

Everyone is tired, crabby, hungry… its a sucky time of day. The very last thing you want to do is fight with kids about what they are eating. It totally makes sense in a tired parent brain to just feed them food you know they will eat. Its much better to know they are full and everyone is happy than to spend an hour fighting and have them go to bed hungry, right?

Except for when it all backfires and your kid is overly hungry because there are no options they will eat. I mean, don’t get mad – but its kind of, just ever so slightly, your fault.

See, kids only know what they are taught. If you only teach them to eat chicken nuggets and goldfish crackers because its easier – that’s all they will know. If you want to teach them to love and enjoy a variety of foods, you need to teach it to them – by nurturing, discovering, and exploring all the food world has to offer.

Wanna know my #1 secret to get kids interested in eating their veggies in a fun way?

GROW A GARDEN!

Kids love to be involved! Giving them the opportunity to help care for, harvest and prepare their own food teaches them not only responsibility and a love of nature, but it also gets them super interested in checking out what they are growing! Check out my entire post on Gardening with Kids for more information.

And while you are at it – give them a paring knife (affiliate link) (and some super supervision) and let them help slice the veggies a little, too! Learn more about how to teach your kids to cook.

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4 Comments

  1. This looks delicious and a perfect summer meal! I'll be pinning it for later!

  2. This recipe was so yummy and refreshing! My picky hubby and son loved the flavor of the chicken. They hate tomatoes though but that just meant more tomato goodness for me 🙂

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