Description
Enjoy these incredibly flavorful Baked Pesto Chicken Thighs. This recipe delivers maximum taste with minimal effort, perfect for busy weeknights when you want a comforting, delicious meal that tastes like you spent hours preparing it. We keep the steps simple so you can focus on enjoying the moment.
Ingredients
Scale
- 4 bone-in, skin-on chicken thighs
- 1/2 cup prepared basil pesto
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons grated Parmesan cheese (optional, for topping)
Instructions
- Preheat your oven to 400 degrees F (200 degrees C).
- Pat the chicken thighs completely dry using paper towels. This helps the skin crisp up nicely.
- In a small bowl, gently mix the olive oil, garlic powder, salt, and pepper.
- Rub the oil mixture all over the chicken thighs, making sure to get some under the skin if possible.
- Place the seasoned chicken thighs skin-side up in a baking dish.
- Spoon about 1 tablespoon of pesto over the top of each chicken thigh, spreading it gently.
- Bake for 35 to 45 minutes, or until the internal temperature reaches 165 degrees F (74 degrees C) and the skin is golden brown and crispy.
- If using, sprinkle the Parmesan cheese over the tops of the chicken during the last 5 minutes of baking.
- Let the chicken rest for 5 minutes before serving.
Notes
- You can use boneless, skinless thighs, but adjust the baking time down by about 10-15 minutes.
- For extra flavor layering, gently lift the skin and spread a thin layer of pesto directly onto the meat before replacing the skin and topping with the rest.
- This pairs wonderfully with roasted vegetables or a simple side salad.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 thigh
- Calories: 450
- Sugar: 1g
- Sodium: 550mg
- Fat: 35g
- Saturated Fat: 10g
- Unsaturated Fat: 25g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 110mg