Paleo One-Pan Pesto Chicken

One-Pan Pesto Chicken and Veggies – boneless, skinless chicken thighs with sun-dried tomatoes, asparagus, cherry tomatoes in a delicious basil pesto sauce. Healthy, gluten free, Mediterranean style recipe, packed with fiber (vegetables) and protein (chicken). Easy, 30 minute recipe. Sourced from Julia’s Album.


Gluten free, Paleo


  • 1 lb Chicken thighs


  • 1 lb Asparagus

  • 1 cup Cherry tomatoes, yellow and red

  • 1/3 cup Sun-dried tomatoes


  • 1/4 cup Basil pesto

Oils & Vinegars

  • 2 tbsp Olive oil


  1. Heat a large skillet on medium heat, add 2 tablespoons olive oil, add sliced chicken thighs, season chicken generously with salt, add half of chopped sun-dried tomatoes – and cook everything on medium heat for 5-10 minutes, flipping a couple of times, until the chicken is completely cooked through. Remove the chicken and sun-dried from the skillet, leaving oil in.

  2. Add asparagus (ends trimmed), seasoned generously with salt, remaining half of sun-dried tomatoes, and cook on medium heat for 5-10 minutes until the asparagus cooked through. Remove asparagus to serving plate.

  3. Add chicken back to the skillet, add pesto, stir to coat on low-medium heat until chicken is reheated, 1 or 2 minutes. Remove from heat. Add halved cherry tomatoes, mix with the pesto and the chicken. Add chicken and tomatoes to the serving plate with asparagus.


Lakewood Hills Neighborhood 

PO Box 140604

Dallas, TX 75214

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