Ingredients
Scale
- 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
Allow the chicken to cool completely before storing leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for best results.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 1g
- Sodium: 560mg
- Fat: 24g
- Saturated Fat: 7g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 90mg