Basil Pesto Chicken Recipe

5 from 1 vote

This one pan Italian basil pesto chicken stir-fry recipe with cubes of chicken breast, pesto, veggies, and fresh basil is quick, flavorful, and low-calorie. A great family-friendly weeknight meal!

Prep Time5

Cook Time15

Total Time20

Course: Dinner, Main Course

Cuisine: Italian

Servings: people

Calories: 389kcal

Author: Becky Hardin

Ingredients

1 tablespoon olive oil
1 pound boneless, skinless chicken breasts cubed*
1 red bell pepper sliced
1 bunch asparagus cut into 2-inch pieces
½ onion sliced
8 ounces mushrooms sliced
6.5 ounces basil pesto 1 small jar
1 tablespoon chopped fresh basil

Instructions

In a large skillet, heat the olive oil over medium heat. Once hot, add the chicken and cook until cooked through, about 10 minutes. Remove from the skillet with a slotted spoon and set aside.
1 tablespoon olive oil, 1 pound boneless, skinless chicken breasts
Add the red pepper, asparagus, onion, and mushrooms. Cook, stirring occasionally, until vegetables become tender, about 5 minutes.
1 red bell pepper, 1 bunch asparagus, ½ onion, 8 ounces mushrooms
Add the chicken back to the skillet, then stir in pesto and basil. Remove from heat and serve.
6.5 ounces basil pesto, 1 tablespoon chopped fresh basil

Notes

*Boneless chicken thighs can be used instead of chicken breasts.

Tips:

Add or substitute your preferred vegetables, like green bell pepper, carrots, yellow squash, zucchini.
Use homemade or store bought pesto.

Storage: Store basil pesto chicken in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.

Nutrition