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
Scale
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
