If you’re looking for a simple, flavorful dinner that feels both gourmet and homey, you absolutely need to try this Pesto Baked Chicken Thighs Recipe. I love this because it comes together quickly but tastes like you spent hours in the kitchen. Whether you’re cooking for the family or just want something easy midweek, these juicy chicken thighs slathered in pesto and perfectly baked will have everyone asking for seconds.
Why You’ll Love This Recipe
- Juicy and Flavorful: The pesto infuses every bite with herbaceous delight, keeping the chicken tender and moist.
- Quick Weeknight Winner: Ready in about 20 minutes, making it perfect for busy days without compromising on taste.
- Easy to Customize: Add your own spice or use dairy-free pesto for a dish that fits your taste and dietary needs.
- One-Pan Cleanup: Using a cast iron skillet means minimal dishes and maximum flavor with that nice sear.
Ingredients You’ll Need
This pesto baked chicken thighs recipe uses simple ingredients that pack a punch together. I always recommend getting good quality chicken thighs—organic or pasture-raised if you can find them—for the best flavor and texture.
- Chicken Thighs: I prefer boneless, skinless for quick cooking, but bone-in with skin works wonderfully for extra crispiness.
- Garlic Powder: Adds a subtle depth of flavor without overpowering the pesto.
- Italian Herb Blend: Dried oregano and basil are classic choices to complement the pesto’s basil notes.
- Sea Salt: Enhances natural flavors—using flaky sea salt can give a nice finish if sprinkled after baking.
- Black Pepper: Freshly cracked works best for a punch of heat and aroma.
- Red Pepper Flakes: Optional but I love the warm kick they add—adjust to your heat preference.
- Basil Pesto: Store-bought saves time, but homemade adds freshness; if homemade, add a bit extra since it’s less concentrated.
- Olive Oil: Helps with browning—use just a little for skin-on thighs to avoid excess grease.
Variations
I love how versatile this pesto baked chicken thighs recipe can be. Over time, I’ve played around with different tweaks, and that’s part of what makes this recipe so fun—you can personalize it without losing its essence.
- Spicy Twist: I like to double the red pepper flakes for a fiery version that my spice-loving family can’t get enough of.
- Dairy-Free Pesto: Swapping in a dairy-free pesto keeps this recipe accessible, and it still tastes fantastic—especially with a squeeze of fresh lemon.
- Skin-On Chicken Thighs: For an even crispier crust, use bone-in, skin-on thighs but reduce the olive oil to avoid greasiness.
- Oven-Only Method: If you’re short on time or don’t want the stovetop step, simply bake the chicken at a higher heat—it’s less crispy but still delicious.
How to Make Pesto Baked Chicken Thighs Recipe
Step 1: Prep and Season Like a Pro
Start by preheating your oven to 375°F (190°C) and grabbing a large cast iron skillet. In a bowl, toss your chicken thighs with garlic powder, Italian herbs, salt, pepper, red pepper flakes, and the pesto. If you’re using homemade pesto, add an extra tablespoon since it’s usually lighter in flavor. Mix everything well to ensure each piece is generously coated—this step makes all the difference in flavor penetration.
Step 2: Sear for Golden Perfection
Heat the skillet over medium-high and add your olive oil—wait about a minute for it to get nice and hot. Place the chicken thighs in the skillet—skin side down if you opted for skin-on. Don’t crowd the pan; leave a little space so they brown instead of steam. Cook about 3-4 minutes until you get that beautiful golden crust, then flip and sear the other side for 2-3 minutes. That caramelized exterior is what makes this dish so crave-worthy.
Step 3: Bake to Juicy Finish
Carefully transfer the skillet to the oven—remember, it’s hot! Bake the chicken until the internal temperature reaches 170°F (76°C). This usually takes 5-10 minutes depending on the size of your thighs. Using a meat thermometer really helps avoid overcooking, so your thighs stay tender and juicy. After baking, let them rest in the pan for about 5 minutes to lock in those juices before serving.
Pro Tips for Making Pesto Baked Chicken Thighs Recipe
- Use a Meat Thermometer: It’s the easiest way to get perfectly cooked chicken every time—no guesswork.
- Don’t Skip the Sear: Searing locks in flavor and gives the chicken a fantastic crust that baking alone won’t create.
- Double Up on Pesto: If using homemade pesto, add a little extra during mixing since it’s less concentrated than store-bought.
- Rest Before Serving: Letting the chicken rest keeps juices inside and results in a more tender bite.
How to Serve Pesto Baked Chicken Thighs Recipe
Garnishes
I usually sprinkle fresh chopped basil or parsley on top for a vibrant burst of color and fresh herb flavor. A little squeeze of lemon over the chicken right before serving adds a refreshing brightness that balances the richness of the pesto.
Side Dishes
My go-to sides with this pesto baked chicken thighs recipe are roasted potatoes tossed in rosemary, a simple green salad with tangy vinaigrette, or roasted asparagus. Sometimes I make a pesto pasta salad on the side to double down on the pesto flavor and keep things light and fresh.
Creative Ways to Present
For dinner parties, I love plating these chicken thighs over a bed of creamy polenta or alongside garlic mashed cauliflower for a cozy, elegant feel. Garnishing with pine nuts and Parmesan shavings really elevates the dish for guests and looks fancy without extra effort.
Make Ahead and Storage
Storing Leftovers
I store any leftovers in an airtight container in the fridge where they stay good for 2-3 days. I always make sure they’ve cooled completely before sealing to keep everything fresh. This is great for quick lunches or easy weeknight dinners.
Freezing
I’ve found this recipe isn’t the best candidate for freezing—the texture of baked chicken thighs changes a bit when thawed and reheated. If you want to freeze, I recommend freezing the raw seasoned chicken separately, then cooking fresh when ready.
Reheating
When reheating leftovers, I prefer the oven or a toaster oven at 350°F to help preserve the crustiness of the pesto coating. The microwave works too but sometimes makes the chicken a little softer. Just heat until warmed through, usually about 10-15 minutes in the oven.
FAQs
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Can I use bone-in, skin-on chicken thighs for this pesto baked chicken thighs recipe?
Absolutely! Bone-in, skin-on thighs add extra flavor and crispiness. Just reduce the olive oil slightly to avoid excess grease and adjust the cooking time by a few extra minutes to make sure they cook through properly.
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Is homemade pesto better than store-bought for this recipe?
Both work well, but homemade pesto tends to be lighter, so adding a bit more ensures your chicken is well coated and flavorful. Store-bought pesto is more concentrated, so you won’t need as much.
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Can I skip searing and just bake the chicken?
You can, but searing adds a beautiful crust and deeper flavor that baking alone doesn’t quite deliver. If you’re short on time, bake at 425°F on a lined sheet for 20-30 minutes, flipping halfway, until cooked through. The crust won’t be as crispy but it’s still tasty.
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How spicy is this pesto baked chicken thighs recipe?
It has a gentle kick from the red pepper flakes but nothing overwhelming. You can easily omit or reduce the red pepper flakes if you prefer milder flavors.
Final Thoughts
This pesto baked chicken thighs recipe has become one of my absolute favorites for busy nights or when I want something that tastes fancy but is effortless to make. The blend of herbs, the creamy pesto coating, and the juicy chicken just hits every note I want in a comforting, delicious meal. I hope you’ll give this recipe a try—it’s like sharing a warm hug from my kitchen to yours!
Print
Pesto Baked Chicken Thighs Recipe
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Description
This Pesto Baked Chicken Thighs recipe features juicy, flavorful chicken thighs coated in a fragrant basil pesto and Italian herbs, seared to golden perfection in a cast iron skillet and finished with oven baking. Perfectly tender and packed with savory, herbaceous notes, this dish is simple to prepare and pairs wonderfully with roasted vegetables or fresh salads.
Ingredients
Chicken and Seasoning
- 4 boneless, skinless chicken thighs (~6 oz. each, ~1 ½ lbs total; organic, pasture-raised preferred; bone-in, skin-on also work)
- 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 & Oil
- 3-4 Tbsp basil pesto (store-bought or homemade; add extra 1 Tbsp if homemade)
- 2 tsp olive oil (use less if using skin-on chicken thighs)
Instructions
- Preheat the oven and prepare skillet: Preheat your oven to 375°F (190°C) and set out a large 10-12 inch cast iron skillet.
- 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 until all pieces are evenly coated. Add an additional tablespoon of pesto if using homemade pesto, which is typically less concentrated.
- Sear the chicken: Heat the cast iron skillet over medium-high heat and add olive oil. After about 1 minute, once the oil is hot, add the chicken thighs—skin side down if using skin-on ones. Cook until the underside is golden brown, about 3-4 minutes. Flip the thighs and cook another 2-3 minutes until browned on both sides.
- Bake until cooked through: Carefully transfer the skillet to the preheated oven. Bake the chicken until the internal temperature reaches 170°F (76°C), usually about 5-10 minutes depending on the size of the thighs. Use a meat thermometer inserted into the thickest part without touching bone for accuracy.
- Rest before serving: Remove the skillet from the oven using an oven mitt, and let the chicken rest in the pan for approximately 5 minutes to allow juices to redistribute.
- Serving suggestions: Serve alongside roasted potatoes, roasted eggplant, pesto pasta salad, roasted asparagus, or a simple green salad for a complete meal.
- Storage and reheating: This dish is best enjoyed fresh. Leftovers can be stored covered in the refrigerator for up to 2-3 days. Reheat in the oven or microwave until hot. Note that it is not freezer friendly.
Notes
- Cooking on the stovetop alone is not recommended because the chicken exterior tends to burn before cooking through.
- To bake without searing, place seasoned chicken thighs on a foil or parchment-lined baking sheet lightly coated with oil and bake at 425°F (218°C) for 20-30 minutes, flipping halfway through, until internal temperature reaches 170°F (76°C). This method yields less crispy but still delicious chicken.
Nutrition
- Serving Size: 1 chicken thigh (~6 oz)
- Calories: 320
- Sugar: 1g
- Sodium: 350mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0.5g
- Protein: 32g
- Cholesterol: 110mg
