chicken thighs with pesto recipe

Written ByJenny Smyth Posted on
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The Best chicken thighs with pesto recipe

I’m so excited to share this recipe with you – chicken thighs with pesto is a staple in our household. It’s a dish that’s been passed down from my Italian nonna, and it never fails to impress. The key to this recipe is using high-quality ingredients, especially the pesto.

I like to use a homemade pesto made with fresh basil, garlic, and olive oil. It adds such a depth of flavor to the dish that’s hard to replicate with store-bought pesto. When I cook this for my family, they always ask for seconds – and sometimes even thirds!

It’s that good. The best part is that it’s incredibly easy to make, and it’s perfect for any occasion whether it’s a weeknight dinner or a special occasion. My kids love helping me in the kitchen, and this recipe is one of their favorites because it’s so fun to mix and match different toppings and ingredients.

One of the things I love most about this recipe is that it’s incredibly versatile – you can serve it as a main course or as an appetizer, and it pairs well with so many different sides and salads. Plus, it’s relatively healthy compared to other rich meat dishes. My family loves when I serve this at family gatherings because it’s always a crowd-pleaser – everyone raves about the flavors and textures.

And let’s not forget about the leftovers – this dish freezes beautifully, so we always make sure to save some for later in the week. Whether you’re cooking for one or ten, this chicken thighs with pesto recipe is sure to become a staple in your household too.

Chicken Thighs with Pesto

4.8 from 1030 votes

Tender chicken thighs baked with a flavorful pesto sauce. This dish is perfect for a quick and easy weeknight meal.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Chicken

4 bone-in, skin-on chicken thighs
salt
pepper
1 tablespoon olive oil

For the Pesto

1 cup fresh basil leaves
1/4 cup pine nuts
2 cloves garlic
1/4 cup grated Parmesan cheese
1/4 cup olive oil

👨‍🍳Directions

1Preheat the oven to 400°F.
2Season chicken thighs with salt and pepper on both sides.
3Heat olive oil in an oven-safe skillet over medium-high heat.
4Add chicken thighs skin-side down and cook until skin is golden brown and crispy, about 5-7 minutes.
5Flip and cook for an additional 3-4 minutes.
6While the chicken is cooking, prepare the pesto.
7In a food processor, combine basil leaves, pine nuts, garlic, and Parmesan cheese.
8Pulse until finely chopped.
9With the food processor running, slowly pour in the olive oil until the mixture is well combined and smooth.
10Spread the pesto evenly over the chicken thighs in the skillet.
11Place the skillet in the preheated oven and bake for 20-25 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F.
12The juices should run clear when the thickest part of the thigh is cut.
13Remove the chicken from the oven and let it rest for 5 minutes before serving.
14This allows the juices to redistribute throughout the meat.
15Serve the chicken thighs hot with any remaining pesto drizzled on top.

🔧Equipment

Baking sheet
Oven
Food processor

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 28g💛Saturated Fat: 6g❤️Cholesterol: 95mg🧂Sodium: 450mg🌾Total Carbs: 5g🥦Dietary Fiber: 1g🍬Sugars: 1g🥩Protein: 25g

📝Notes

Tips: You can use store-bought pesto to save time. If using bone-in, skinless chicken thighs, reduce the cooking time by 5-7 minutes.

Watch Video Of How Chicken Thighs with Pesto Works

This chicken thighs with pesto recipe is always a good idea for any occasion – whether you’re cooking for one or ten, it’s sure to impress.

One of my favorite things about this dish is how well it reheats – simply thaw overnight in the fridge or reheat in the oven at 350°F (175°C) until warmed through.

Serve hot over pasta or rice, garnished with extra basil leaves if desired.

❓ Frequently Asked Questions About Chicken Thighs with Pesto

Q: What type of chicken thighs should I use?

A: You can use either bone-in or boneless chicken thighs for this recipe. If you prefer boneless thighs, just make sure they’re skin-on for maximum flavor.

Q: Can I use pre-made pesto?

A: While store-bought pesto can be convenient, I highly recommend making your own pesto from scratch using fresh basil, garlic, and olive oil. It makes all the difference in the world!

Q: How do I prevent the chicken from drying out?

A: To prevent overcooking, make sure you don’t overcook the chicken – aim for an internal temperature of 165°F (74°C). Also, don’t overcrowd your baking sheet – cook in batches if necessary.

Q: Can I serve this dish as a main course?

A: Absolutely! This dish makes a fantastic main course when served with roasted vegetables or a side salad.

Q: Can I freeze leftovers?

A: Yes! Chicken thighs with pesto freeze beautifully, so feel free to save some for later in the week or even months down the line.

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