Pesto Chicken & Asparagus – Juicy, Flavor-Packed & One-Pan Dinner!
This vibrant one-pan meal features juicy chicken breasts glazed with basil pesto, paired with tender asparagus. A hassle-free dinner that’s packed with fresh flavors and colorful presentation, perfect for quick weeknights or impressing guests.
Ingredients
- 1 lb chicken breasts, boneless and skinless
- 1 bunch asparagus, trimmed
- 1 cup basil pesto (store-bought or homemade)
- 1 tablespoon olive oil
- Salt and pepper, to taste
- 1/4 cup grated Parmesan cheese (optional)
Instructions
- Preheat oven to 400°F (200°C)
- In a mixing bowl, combine the chicken breasts with half of the basil pesto
- On a large baking sheet, arrange the coated chicken breasts
- Drizzle with olive oil and season with salt and pepper
- Spread trimmed asparagus around the chicken
- Drizzle remaining pesto over the asparagus, tossing to coat
- Bake for 25 minutes or until chicken reaches 165°F and asparagus is tender
- If using Parmesan, sprinkle over the dish during the last 5 minutes of baking
Notes
For even cooking, cut chicken breasts to uniform thickness
Homemade pesto can be made by blending fresh basil, garlic, pine nuts, Parmesan, and olive oil
Adjust cooking time for smaller/larger chicken breasts
Monitor asparagus to prevent overcooking
Let chicken rest post-baking for optimal juiciness
Substitute chicken thighs for richer flavor
Use portobello mushrooms or tofu for a vegetarian option
Add zucchini noodles for a lighter version
Replace pine nuts in pesto with sunflower seeds for nut-free
Homemade pesto can be made by blending fresh basil, garlic, pine nuts, Parmesan, and olive oil
Adjust cooking time for smaller/larger chicken breasts
Monitor asparagus to prevent overcooking
Let chicken rest post-baking for optimal juiciness
Substitute chicken thighs for richer flavor
Use portobello mushrooms or tofu for a vegetarian option
Add zucchini noodles for a lighter version
Replace pine nuts in pesto with sunflower seeds for nut-free