Skip to main content

Tomato Pesto Chicken and Green Beans

The recipe and photography for this post was provided by Carolyn Hodges of The Dinner Shift.

Tomato Pesto Chicken and Green Beans
Tomato Pesto Chicken and Green Beans


  • 1 tablespoon olive oil
  • 1 pound boneless skinless chicken breasts
  • 1 14.5-oz can fire roasted diced tomatoes
  • 1/4 cup store-bought pesto
  • Cooked pasta (I like to serve this over whole wheat orzo)


  1. In a 10-inch skillet (with lid) heat olive oil over medium heat. Season both sides of the chicken with a generous sprinkle of Kosher salt and black pepper. Once the oil “shimmers” add the chicken and sear on one side, without moving, for two minutes. In the meantime, mix together the diced tomatoes (with juice) and pesto in a separate dish, stirring well to combine.
  2. Flip the chicken and add the tomato mixture to the pan, pouring evenly around the chicken. Once the sauce begins to simmer, cover and reduce heat to medium-low. Continue simmering for 8-10 minutes.
  3. Remove pan from heat and let stand, still covered, 3-4 minutes before serving.
  4. Serve over cooked pasta, alongside a simple salad.

Click Here to Print the Recipe for 4 Ingredient Tomato Pesto Chicken

By Carolyn Hodges
Carolyn is a boy mom and culinary dietitian in Cleveland, Ohio. The Dinner Shift is dedicated to helping busy moms get dinner on the table after the weekday grind, however that is defined for you and yours.

Be the first to leave a review!

Your name will be displayed if entered. Email address will not be published.
Required fields are marked *

This site is not optimized for your current browser (Internet Explorer 11).

Please switch to one of the following browsers for a complete viewing experience:

Chrome Logo Chrome Firefox Logo Firefox Edge Logo Edge