One-Pan Pesto Chicken is a quick and tasty dish that combines juicy chicken breasts with a fresh, vibrant pesto sauce all cooked together in a single pan. The basil pesto brings a lovely herby flavor while the chicken stays tender and juicy. It’s a simple meal that feels special without needing a lot of prep or cleanup.
I love making this dish when I’m short on time but still want something satisfying and full of flavor. The best part is how easily the pesto coats the chicken, giving it a bright, garlicky punch. Sometimes, I toss in a handful of cherry tomatoes or fresh spinach right at the end to add a little extra color and freshness.
Serving this with a side of roasted veggies or a light salad makes for a perfect, balanced dinner. I always find it’s a crowd-pleaser because it’s both comforting and fresh, plus it comes together in no time. If you’re someone who enjoys meals that are both easy and delicious, this One-Pan Pesto Chicken will definitely become a go-to in your kitchen.
Key Ingredients & Substitutions
Chicken breasts: They cook quickly and stay tender when roasted. If you prefer, use chicken thighs for more juiciness, but they may need a bit longer to cook through.
Basil pesto: This is the flavor star! Store-bought works fine, but homemade pesto with fresh basil, garlic, nuts, and olive oil tastes amazing. You can substitute with sundried tomato pesto or a mix of herbs and garlic if you like.
Cherry tomatoes: These roast beautifully, getting sweet and slightly charred. If you can’t find them, grape tomatoes or halved regular tomatoes work well too.
Asparagus: Adds nice crunch and freshness. Green beans or zucchini slices can be great substitutes depending on what’s in season.
Onion rings: They soften and add a bit of sweetness. Yellow or white onions are best here; red onions might be a bit too sharp when roasted.
How Do You Ensure Tender Chicken and Perfectly Roasted Veggies in One Pan?
Balancing cooking times in one pan can be tricky, but here are my tips:
- Arrange chicken and vegetables in separate sections so each cooks evenly.
- Drizzle olive oil and season well but don’t overcrowd the pan to allow air to circulate.
- Roast at 400°F (200°C) to cook chicken through and get veggies tender with some roasted edges.
- Use a meat thermometer for the chicken—165°F (74°C) is the safe internal temp.
- Broil for 2-3 minutes at the end if you want a bit of char on the tomatoes and asparagus. Watch closely so nothing burns.
Following these steps helps keep the chicken juicy and gives the veggies a great roasted flavor without overcooking.
Equipment You’ll Need
- Ovenproof skillet or cast-iron pan – I like using this because it heats evenly and can go straight into the oven for roasting.
- Meat thermometer – helps ensure the chicken is cooked to the right temperature and stays tender.
- Mixing spoon or brush – useful for spreading pesto and tossing vegetables with oil and seasonings.
- Cutting board and knife – for chopping onions and trimming asparagus easily.
Flavor Variations & Add-Ins
- Swap basil pesto for sun-dried tomato pesto for a richer, tangy flavor.
- Use chicken thighs instead of breasts for juicier, more forgiving meat that stays tender longer.
- Mix in fresh spinach or arugula after roasting for extra greens and a peppery kick.
- Add sliced black olives or crumbled feta cheese on top before serving for extra salty, tangy flavor.
One-Pan Pesto Chicken
Ingredients You’ll Need:
For the Chicken and Veggies:
- 4 boneless, skinless chicken breasts
- 3 cups cherry tomatoes
- 1 bunch asparagus, trimmed
- 1 small onion, sliced into rings
For the Seasoning:
- 1/3 cup basil pesto (store-bought or homemade)
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp red pepper flakes (optional, for a little heat)
- Fresh basil or parsley, chopped (for garnish)
Time You’ll Need
This meal takes about 10 minutes to get everything ready and arranged in the skillet, plus 20-25 minutes to roast in the oven. If you want a bit of a char on your veggies and chicken, add 2-3 extra minutes under the broiler at the end. All together, plan for about 30-35 minutes from start to finish!
Step-by-Step Instructions:
1. Prep and Arrange
Preheat your oven to 400°F (200°C). Place the chicken breasts, cherry tomatoes, asparagus, and onion slices in separate sections inside a large ovenproof skillet or cast-iron pan. This way, everything roasts evenly without overcrowding.
2. Season and Pesto
Drizzle the olive oil over the chicken and veggies, then sprinkle salt, pepper, and red pepper flakes evenly. Next, spoon the basil pesto over each chicken breast, spreading it well to cover the tops for a burst of fresh flavor.
3. Roast and Finish
Put the skillet in the oven and roast for 20-25 minutes until the chicken is fully cooked (check with a meat thermometer for 165°F / 74°C) and the vegetables are tender and nicely roasted. To add a little extra color and smoky flavor, broil everything for 2-3 minutes at the end, but watch carefully so nothing burns!
4. Serve and Enjoy
Take the pan out of the oven, sprinkle chopped fresh basil or parsley on top for a bright touch, and serve everything straight from the skillet. It makes a beautiful, rustic presentation that’s as delicious as it looks!
Can I Use Frozen Chicken for This Recipe?
Yes, but be sure to fully thaw the chicken in the refrigerator overnight before cooking. This helps it cook evenly and stay juicy. Pat the chicken dry before seasoning to avoid extra moisture in the pan.
Can I Substitute the Vegetables?
Absolutely! Green beans, zucchini, or bell peppers work great as alternatives to asparagus and cherry tomatoes. Just make sure to cut them into similar sizes for even roasting.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave to keep the chicken tender and the veggies flavorful.
Can I Make This Recipe Dairy-Free?
Yes! Most store-bought pesto contains cheese, but you can find dairy-free pesto or make your own using nuts, basil, olive oil, and lemon juice for a cheesy-free option.
