Can I use chicken thighs instead of chicken breasts?

Absolutely. I do it all the time, especially when I want a richer flavor or more forgiving cook time. Boneless, skinless chicken thighs work beautifully in this one-pan pesto chicken recipe. Just note they may need an extra 5–7 minutes in the oven depending on thickness, so be sure to check for doneness using a meat thermometer.

Is store-bought pesto okay?

Yes! While I love making homemade pesto during summer when basil is everywhere, store-bought pesto is totally fine and what I use 90% of the time. Just look for one with minimal ingredients — basil, olive oil, garlic, Parmesan, and pine nuts are ideal. If you’re nut-free, opt for a nut-free brand or try using basil-infused olive oil for a similar flavor.

Can I make this dairy-free?

Definitely. Choose a dairy-free pesto (there are plenty at health food stores or online) or make your own using nutritional yeast instead of Parmesan. You’ll still get that savory, herby punch without the dairy.

One Pan Pesto Chicken Recipe Everyone Loves

Description

A flavorful, family-friendly weeknight dinner made with juicy chicken, roasted veggies, and basil pesto — all in one pan and under 40 minutes.

Ingredients

Scale

4 boneless, skinless chicken breasts
1/2 cup basil pesto (store-bought or homemade)
1 pint cherry tomatoes
1 bunch asparagus, trimmed
2 tablespoons olive oil
Salt and pepper to taste
Optional: red pepper flakes, lemon zest, fresh basil for garnish

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Instructions

Preheat oven to 400°F (200°C). Pat chicken dry and place in a large ovenproof skillet or roasting pan.
Spread half the pesto over chicken and season with salt and pepper.
In a bowl, toss cherry tomatoes and asparagus with olive oil, salt, and pepper.
Arrange veggies around the chicken and dollop remaining pesto on top. Toss gently.
Roast for 20–25 minutes, or until chicken reaches 165°F (74°C) internally.
Let chicken rest 5 minutes before slicing. Garnish with fresh basil and red pepper flakes if using.
Serve with crusty bread, rice, mashed potatoes, or pasta.

Notes

Swap asparagus for green beans, zucchini, or bell peppers. Use chicken thighs if preferred. For dairy-free, use pesto without cheese.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Dinner
Method: Oven-Baked
Cuisine: American

Nutrition

Serving Size: 1 chicken breast with veggies
Calories: 390
Sugar: 4g
Sodium: 520mg
Fat: 24g
Saturated Fat: 4g
Unsaturated Fat: 18g
Trans Fat: 0g
Carbohydrates: 6g
Fiber: 2g
Protein: 35g
Cholesterol: 95mg