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
Scale
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
