If you’re looking for a dish that bursts with flavor and is quick to prepare, this pesto chicken recipe is your answer. Tender chicken thighs are smothered in a fresh basil pesto, making it a perfect option for a weeknight dinner or a special occasion. Not only is this dish delicious, but it’s also simple to prepare, allowing you to enjoy a gourmet meal in no time. Let’s dive into the details of this mouthwatering recipe!
Ingredients
- 4 chicken thighs (bone-in, skin-on)
- 1 cup fresh basil leaves
- 1/4 cup pine nuts
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic
- 1/2 cup olive oil
- Salt and pepper to taste
Servings and Cooking Time
This recipe serves 4 people. Preparation takes about 15 minutes, with an additional 30 minutes of cooking time.
Nutritional Value
Each serving (1 chicken thigh with pesto) contains approximately:
– Calories: 380
– Protein: 25g
– Fat: 28g
– Carbohydrates: 6g
– Fiber: 1g
Step-by-Step Cooking Process
- Preheat your oven to 375°F (190°C).
- Season the chicken thighs with salt and pepper.
- In a food processor, combine basil, pine nuts, garlic, and Parmesan.
- While the processor is running, slowly pour in olive oil until smooth.
- Heat an oven-safe skillet over medium-high heat.
- Place chicken thighs skin-side down in the skillet and sear for 5 minutes.
- Flip the chicken and spread pesto generously over the top.
- Transfer the skillet to the preheated oven.
- Bake for about 25 minutes or until the chicken reaches an internal temperature of 165°F (75°C).
- Let it rest for 5 minutes before serving.
Alternative Ingredients
You can substitute chicken thighs with chicken breasts for a leaner option. Additionally, walnuts or almonds can replace pine nuts in the pesto for a different flavor profile.
Serving and Pairings
This pesto chicken pairs wonderfully with pasta, quinoa, or a fresh green salad. For a complete meal, serve it alongside roasted vegetables or garlic bread.
Storage and Reheating
Store leftover pesto chicken in an airtight container in the refrigerator for up to 3 days. To reheat, place it in a preheated oven at 350°F (175°C) until warmed through. This dish can be frozen for up to 2 months; just ensure it’s well wrapped.
Cooking Mistakes
- Don’t skip searing the chicken; it adds flavor.
- Ensure the chicken is fully cooked to avoid foodborne illness.
- Don’t over-blend the pesto; it should remain slightly textured.
- Use fresh basil for the best flavor.
- Watch the cooking time; overcooked chicken can be dry.
Helpful Tips
- Let the chicken rest before serving for better juiciness.
- Experiment with different nuts in the pesto.
- Make extra pesto to use on sandwiches or salads.
- Adjust the garlic in the pesto according to your taste.
FAQs
Can I use store-bought pesto?
Yes, store-bought pesto can save time and still be delicious. Just be sure to choose a high-quality brand for the best flavor.
Is this recipe suitable for meal prep?
Absolutely! This dish reheats well, making it a great option for meal prepping your lunches for the week.
Can I make this recipe with other proteins?
Yes, you can use turkey or pork, but adjust cooking times accordingly to ensure proper doneness.
What can I serve with pesto chicken?
Pesto chicken is versatile; it goes well with pasta, rice, or even on a bed of greens for a lighter option.
How do I know when the chicken is properly cooked?
Use a meat thermometer to check that the internal temperature reaches 165°F (75°C) for safe consumption.
Conclusion
This pesto chicken recipe is a delicious and simple way to enjoy a gourmet meal at home. With its vibrant flavors and easy preparation, it’s sure to become a family favorite. Give it a try for your next dinner, and savor every bite!
Pesto Chicken Recipe
Ingredients
- 4 chicken thighs bone-in, skin-on
- 1 cup fresh basil leaves
- 1/4 cup pine nuts
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic
- 1/2 cup olive oil
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C).
- Season the chicken thighs with salt and pepper.
- In a food processor, combine basil, pine nuts, garlic, and Parmesan.
- While the processor is running, slowly pour in olive oil until smooth.
- Heat an oven-safe skillet over medium-high heat.
- Place chicken thighs skin-side down in the skillet and sear for 5 minutes.
- Flip the chicken and spread pesto generously over the top.
- Transfer the skillet to the preheated oven.
- Bake for about 25 minutes or until the chicken reaches an internal temperature of 165°F (75°C).
- Let it rest for 5 minutes before serving.
