If you’re looking for a dinner that feels both fancy and fuss-free, you’re going to love this Pesto Baked Chicken Thighs Recipe. I absolutely love how tender and flavorful the chicken turns out, thanks to that rich, herby pesto coating. Whenever I make this, it feels like a treat but without the complicated steps or endless ingredients. Stick with me, and I’ll share everything you need to nail this recipe perfectly.
Why You’ll Love This Recipe
- Easy and Quick: Prep takes 5 minutes and the chicken is ready in just 20, perfect for busy weeknights.
- Big Flavor Boost: Pesto gives the chicken an herby, garlicky punch that my family goes crazy for.
- Juicy, Tender Thighs: Baking keeps the chicken moist and juicy, with a beautiful golden crust from searing.
- Versatility: Works with store-bought or homemade pesto and pairs well with so many sides.
Ingredients You’ll Need
The magic behind this Pesto Baked Chicken Thighs Recipe is how well these ingredients come together—simple pantry staples with a fresh pesto that pulls it all into one amazing dish. I recommend using high-quality, organic chicken when you can; it really makes a difference.
- Chicken thighs: Boneless and skinless are easiest, but I sometimes use bone-in, skin-on for extra flavor and crispy skin.
- Garlic powder: Adds that warm, mellow garlic flavor without overpowering the pesto.
- Dried Italian herb blend: If you don’t have a blend, oregano and basil work just fine and keep that Mediterranean vibe.
- Sea salt: Enhances all the flavors in the chicken and pesto.
- Black pepper: Freshly cracked is best for a little kick.
- Red pepper flakes: Don’t be scared of these—they add just the right amount of subtle heat. You can leave them out if you prefer mild flavors.
- Basil pesto: Store-bought works beautifully here, but homemade will wow your guests if you have the time. Just add a bit more when using homemade pesto since it’s less concentrated.
- Olive oil: Helps sear the chicken and build that gorgeous crust on the skillet.
Variations
One of my favorite things about this Pesto Baked Chicken Thighs Recipe is how easy it is to tweak to your taste or dietary needs. I love encouraging you to play around with the flavors until it becomes your go-to.
- Dairy-free pesto: I’ve tried this with vegan pesto made from nuts and olive oil—equally delicious and perfect for dairy sensitivities.
- Spicy kick: When I want a bolder flavor, I up the red pepper flakes or toss in a pinch of smoked paprika for that smoky depth.
- Skin-on chicken thighs: I highly recommend using skin-on for the crispiest texture; just reduce the olive oil a bit to avoid excess greasiness.
- Oven-only method: Sometimes I skip stove-top searing, especially on busy nights—just bake at 425°F, flipping halfway and it still comes out tasty, though less crispy.
How to Make Pesto Baked Chicken Thighs Recipe
Step 1: Seasoning Magic
Start by preheating your oven to 375°F (190°C) and grab your trusty cast iron skillet—this pan makes all the difference when it comes to getting that beautiful sear. Toss the chicken thighs in a mixing bowl with garlic powder, dried Italian herbs, salt, pepper, red pepper flakes, and the basil pesto. I usually add an extra tablespoon of pesto if I’m using homemade, since it’s less concentrated and adds more flavor.
Step 2: Searing for Flavor
Heat your skillet over medium-high and add the olive oil. After about a minute—when the oil’s shimmering—place the chicken thighs in the pan, skin side down if applicable. Sear for 3 to 4 minutes without moving them; this will give you that golden crust you want. Flip and cook 2 to 3 more minutes on the other side.
Step 3: Oven Finish
Carefully transfer your skillet to the oven and bake until the internal temperature reaches 170°F (76°C). Usually, this takes 5 to 10 minutes depending on your thigh size. I like to use a meat thermometer to make sure it’s cooked perfectly—juicy and safe to eat. Just be careful not to hit any bones if you’re using bone-in thighs.
Step 4: Rest and Serve
Once out of the oven, let the chicken rest in the pan for about 5 minutes to let all those juices settle. Then serve it up and prepare for the compliments!
Pro Tips for Making Pesto Baked Chicken Thighs Recipe
- Choose the Right Pan: I always use a cast iron skillet for even heat and crispiness; it makes the searing step super easy.
- Pesto Adjustment: Homemade pesto usually needs a little more to punch up the flavor, so don’t hesitate to add an extra tablespoon.
- Resting is Key: Letting the chicken rest in the pan keeps it juicy and helps the pesto flavor really stick.
- Use a Meat Thermometer: It’s the easiest way to avoid under or overcooking—170°F internal temp is just right for thighs.
How to Serve Pesto Baked Chicken Thighs Recipe
Garnishes
I like to sprinkle fresh grated Parmesan and a few whole basil leaves on top right before serving—it makes the dish look so pretty and adds a fresh burst of color and flavor. A squeeze of lemon over the chicken really brightens things up as well.
Side Dishes
This Pesto Baked Chicken Thighs Recipe goes beautifully with roasted potatoes or asparagus. One time, I made a pesto pasta salad on the side, and it was a total hit—perfect for a light, summery meal.
Creative Ways to Present
For special dinners, I serve these chicken thighs over creamy polenta or buttered noodles, and garnish with toasted pine nuts for a little crunch. It instantly feels more festive and Instagram-worthy!
Make Ahead and Storage
Storing Leftovers
I usually store leftovers in an airtight container in the fridge where they last 2-3 days. The pesto flavor intensifies overnight, which is kind of exciting. Just keep the chicken chilled and covered.
Freezing
I don’t recommend freezing this recipe because pesto can change texture and fresh herbs don’t always thaw well, but if you do freeze, freeze the chicken and pesto separately whenever possible.
Reheating
When reheating, I prefer the oven at 350°F to keep the chicken moist and avoid drying out the pesto. Microwaving works in a pinch, but I pop it in for short bursts and cover with a damp paper towel to maintain juiciness.
FAQs
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Can I use chicken breasts instead of chicken thighs?
You can definitely use chicken breasts, but they tend to be leaner and can dry out faster. If you go this route, keep an eye on cooking time and consider adding a little more pesto or olive oil to keep them moist. Bone-in, skin-on thighs really give the best flavor and tenderness though!
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What kind of pesto is best for this recipe?
Basil pesto is classic, but you can experiment with sun-dried tomato or arugula pesto for a twist. Just make sure it’s thick enough to coat the chicken well and not too watery. Homemade pesto often needs a bit more added to get the flavor just right.
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Can I skip searing and just bake the chicken?
Yes! Baking alone works if you’re short on time, but you won’t get that crispy golden crust searing provides. To bake, place the chicken on a foil-lined sheet with a drizzle of oil and bake at 425°F for 20-30 minutes, flipping halfway through.
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Is this recipe gluten-free?
Absolutely! The ingredients in this recipe are naturally gluten-free. Just make sure your pesto doesn’t contain any gluten additives if you’re buying store-bought.
Final Thoughts
This Pesto Baked Chicken Thighs Recipe is one of those meals I keep coming back to because it’s just so comforting and full of flavor without any hassle. Whether you’re feeding family or just want a tasty dinner after a long day, I know you’ll appreciate how effortless it is. Seriously, give it a try, and I bet it’ll become your weeknight hero too!
Print
Pesto Baked Chicken Thighs Recipe
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Description
This Pesto Baked Chicken Thighs recipe features tender, juicy chicken thighs coated in a flavorful blend of basil pesto and Italian herbs, seared to golden perfection, then baked to finish cooking. Perfectly balanced with a hint of heat from red pepper flakes, this dish offers an easy yet elegant main course that pairs wonderfully with roasted vegetables or a fresh salad.
Ingredients
Chicken and Seasoning
- 4 boneless, skinless chicken thighs (~6 oz. each, about 1 ½ lbs total; organic, pasture-raised when possible; bone-in, skin-on optional)
- 1 tsp garlic powder
- 2 tsp dried Italian herb blend (or dried oregano + basil)
- 1/4 tsp sea salt
- 1/2 tsp black pepper
- 1/2 tsp red pepper flakes (omit or reduce for less heat)
Pesto and Oil
- 3–4 Tbsp basil pesto (store-bought or homemade; add extra 1 Tbsp if homemade for stronger flavor)
- 2 tsp olive oil (less if using skin-on thighs)
Instructions
- Preheat the Oven and Prepare Skillet: Preheat your oven to 375°F (190°C) and place a large 10-12 inch cast iron skillet on the stovetop, ready for searing the chicken.
- Season the Chicken: In a mixing bowl, combine the chicken thighs with garlic powder, dried Italian herbs, sea salt, black pepper, red pepper flakes, and basil pesto. Mix thoroughly to ensure all pieces are evenly coated. If using homemade pesto, add an extra tablespoon for enhanced flavor.
- Heat and Sear the Chicken: Heat the cast iron skillet over medium-high heat. Add olive oil and allow it to heat for about one minute. Place the chicken thighs in the skillet (skin side down if using skin-on) and cook without moving for 3-4 minutes until the underside is golden brown. Flip the thighs and cook for another 2-3 minutes on the other side.
- Bake the Chicken: Carefully transfer the entire skillet to the preheated oven, using an oven mitt. Bake the chicken until the internal temperature reaches 170°F (76°C), which typically takes 5-10 minutes depending on thigh size. Insert the thermometer into the thickest part of the thigh, avoiding bone for accuracy.
- Rest Before Serving: Remove the skillet from the oven and allow the chicken to rest in the pan for about 5 minutes. This helps the juices redistribute, ensuring juicy, tender meat.
- Serving Suggestions: Serve the pesto baked chicken thighs alongside roasted potatoes, roasted eggplant, pesto pasta salad, roasted asparagus, or a simple green salad for a complete meal.
- Storage and Reheating: Enjoy the dish fresh for best taste. Leftovers can be refrigerated, covered, for up to 2-3 days. Reheat gently in the oven or microwave before serving. This recipe is not suitable for freezing.
Notes
- Stovetop only cooking is not recommended as the chicken can burn on the outside before cooking through.
- For a bake-only option, skip the searing step: place seasoned chicken thighs on a foil- or parchment-lined baking sheet lightly oiled, bake at 425°F (218°C) for 20-30 minutes, flipping halfway, until the internal temperature reaches 170°F (76°C). The skin won’t be as crispy but the chicken remains delicious.
Nutrition
- Serving Size: 1 chicken thigh (~6 oz.)
- Calories: 320 kcal
- Sugar: 1 g
- Sodium: 400 mg
- Fat: 20 g
- Saturated Fat: 4.5 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 0.5 g
- Protein: 32 g
- Cholesterol: 110 mg
