why make this recipe
Crunchy Baked Pesto Chicken Thighs are a simple yet flavorful dish that makes a perfect weeknight dinner. The combination of juicy chicken thighs, zesty pesto, and crunchy breadcrumbs creates a satisfying meal that the whole family will love. Plus, it’s easy to prepare, and the oven does most of the work for you!
how to make Crunchy Baked Pesto Chicken Thighs
Ingredients:
- 4 bone-in chicken thighs (skin-on)
- 1/2 cup pesto sauce (store-bought or homemade)
- 1 cup panko breadcrumbs
- 1/2 cup grated Parmesan cheese
- 2 tablespoons olive oil
Directions:
- Preheat your oven to 400°F (200°C) and spray a baking dish with nonstick cooking spray.
- Pat the chicken thighs dry with paper towels and season generously with salt and pepper.
- In a bowl, mix panko breadcrumbs, Parmesan cheese, and olive oil until evenly combined.
- Spread pesto sauce generously over each chicken thigh.
- Press each pesto-covered thigh into the breadcrumb mixture until fully coated.
- Arrange the coated chicken in the baking dish and bake for 35-40 minutes or until the internal temperature reaches 165°F (74°C) and they’re golden brown.
how to serve Crunchy Baked Pesto Chicken Thighs
Serve the Crunchy Baked Pesto Chicken Thighs hot from the oven. Pair them with a fresh salad, steamed vegetables, or your favorite side dish. For an extra touch, drizzle some balsamic reduction on top before serving.
how to store Crunchy Baked Pesto Chicken Thighs
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the chicken in a preheated oven at 350°F (175°C) until warmed through. This will help maintain the crunchy coating.
tips to make Crunchy Baked Pesto Chicken Thighs
- Make sure to dry the chicken thighs well before seasoning to get a crispy crust.
- Feel free to use homemade pesto for a personal touch and fresher taste.
- For added flavor, you can mix garlic powder or Italian herbs into the breadcrumb mixture.
variation
You can substitute chicken thighs with chicken breasts if you prefer a leaner cut. Just adjust the cooking time, as breasts may cook faster.
FAQs
Q: Can I use a different type of sauce instead of pesto?
A: Yes, you can try barbecue sauce, marinara, or even a garlic herb sauce if you want to change the flavor.
Q: Can I freeze the leftovers?
A: Yes, you can freeze them for up to 2 months. Just ensure they are well-wrapped to avoid freezer burn.
Q: What should I serve with the chicken?
A: This dish goes well with rice, pasta, or a simple green salad to balance the flavors.
Crunchy Baked Pesto Chicken Thighs
A simple yet flavorful weeknight dinner featuring juicy chicken thighs, zesty pesto, and crunchy breadcrumbs.
- Total Time: 55 minutes
- Yield: 4 servings 1x
Ingredients
- 4 bone-in chicken thighs (skin-on)
- 1/2 cup pesto sauce (store-bought or homemade)
- 1 cup panko breadcrumbs
- 1/2 cup grated Parmesan cheese
- 2 tablespoons olive oil
Instructions
- Preheat your oven to 400°F (200°C) and spray a baking dish with nonstick cooking spray.
- Pat the chicken thighs dry with paper towels and season generously with salt and pepper.
- In a bowl, mix panko breadcrumbs, Parmesan cheese, and olive oil until evenly combined.
- Spread pesto sauce generously over each chicken thigh.
- Press each pesto-covered thigh into the breadcrumb mixture until fully coated.
- Arrange the coated chicken in the baking dish and bake for 35-40 minutes or until the internal temperature reaches 165°F (74°C) and they’re golden brown.
Notes
Serve with a fresh salad, steamed vegetables, or your favorite side dish. Drizzle with balsamic reduction for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Paleo
Nutrition
- Serving Size: 1 thigh
- Calories: 400
- Sugar: 1g
- Sodium: 500mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 80mg