Pesto Chicken with Roasted Asparagus and Burst Cherry Tomatoes (Easy Healthy Skillet Dinner Recipe)

Prep Time: 15 minutes   |   Cook Time: 20 minutes   |   Total Time: 35 minutes   |   Servings: 4

Introduction

Pesto chicken and vegetables is a fresh, flavorful dinner that combines juicy chicken with vibrant roasted vegetables and rich basil pesto. This easy healthy skillet recipe features tender chicken breasts cooked until golden, paired with asparagus and sweet burst cherry tomatoes for a colorful and balanced meal. The pesto adds a creamy herb-packed flavor that perfectly complements the roasted vegetables and juicy chicken. Ideal for busy weeknights or healthy meal prep, this dish feels light while still being satisfying. For the best results, use quality pesto and avoid overcooking the chicken so it stays tender and juicy.

Ingredients

• 2 boneless, skinless chicken breasts (about 1 lb / 450 g)
• 2 tablespoons olive oil (30 ml), divided
• 1 teaspoon salt (6 g)
• 1/2 teaspoon black pepper (2 g)
• 1 teaspoon garlic powder (3 g)
• 1 bunch asparagus, trimmed (250 g)
• 1 1/2 cups cherry tomatoes (225 g)
• 1/3 cup basil pesto (80 ml)
• 1 tablespoon lemon juice (15 ml)
• 2 tablespoons grated Parmesan cheese (optional)

Step-by-Step Instructions

1. Preheat the oven: Set oven to 425°F (220°C).
2. Season the chicken: Rub chicken breasts with 1 tablespoon olive oil, salt, black pepper, and garlic powder.
3. Prepare the vegetables: Toss asparagus and cherry tomatoes with the remaining olive oil and a pinch of salt.
4. Sear the chicken: Heat a large oven-safe skillet over medium-high heat. Sear chicken for 3–4 minutes per side until lightly golden.
5. Add vegetables: Arrange asparagus and cherry tomatoes around the chicken in the skillet.
6. Roast: Transfer skillet to the oven and roast for 12–15 minutes until chicken reaches 165°F (74°C) and vegetables are tender.
7. Add pesto: Remove from oven and spoon pesto over the chicken. Drizzle with lemon juice.
8. Finish and serve: Sprinkle with Parmesan if desired and serve hot with the roasted vegetables.

FAQs

Q1: Can I use chicken thighs instead of breasts?
Yes, chicken thighs work great and stay extra juicy.

Q2: What can I serve with pesto chicken?
Rice, pasta, quinoa, or crusty bread pair very well.

Q3: Can pesto chicken and vegetables be meal prepped?
Yes, store in airtight containers for up to 3 days in the refrigerator.

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