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To make baked pesto chicken thighs, gather these key ingredients: - 4 chicken thighs, skin-on and bone-in - 1/2 cup basil pesto (store-bought or homemade) - 1 cup cherry tomatoes, halved - 1/2 cup mozzarella cheese, shredded - 2 tablespoons olive oil - 1 teaspoon garlic powder - 1 teaspoon dried oregano - Salt and pepper to taste - Fresh basil leaves for garnish These ingredients blend well and create a tasty dish. The chicken thighs stay juicy, while the pesto adds a fresh flavor. Having the right tools makes cooking easier. I suggest using: - A baking dish - A mixing bowl - A meat thermometer - Paper towels - A spoon for spreading These tools help ensure your chicken cooks evenly and has the best flavor. If you want to kick up the taste, consider these optional ingredients: - Lemon zest for brightness - Red pepper flakes for a spicy kick - Fresh spinach for added greens - Parmesan cheese for a richer flavor Adding these can make your dish even more exciting. Experimenting with flavors keeps cooking fun! You can find the full recipe for baked pesto chicken thighs to guide you through every step. First, set your oven to 400°F (200°C). This hot temperature helps the chicken cook evenly. While the oven warms up, grab your chicken thighs. Use paper towels to pat them dry. This step is key for crispy skin. Next, rub olive oil over each thigh. It adds flavor and helps the seasoning stick. Sprinkle garlic powder, oregano, salt, and pepper on top. Make sure to coat the chicken well. Now, it’s time to add the star of the dish: pesto! Mix your basil pesto with a bit of olive oil if it feels too thick. Spread this tasty mix on top of the chicken thighs. Make sure every bit is covered. In a baking dish, place the chicken skin-side up. Scatter halved cherry tomatoes around the chicken. These will roast and add sweetness. Place the dish in your preheated oven. Bake for about 35-40 minutes. Check that the juices run clear and the chicken hits 165°F (74°C) at the thickest part. For extra crispy skin, broil the chicken for 2-3 minutes at the end. Keep a close eye so it doesn’t burn. This step makes the skin golden and crunchy. Let the chicken rest for 5 minutes after baking. Garnish with fresh basil leaves for a nice touch. You can find the full recipe for baked pesto chicken thighs earlier in this article. Enjoy your delicious meal! When picking chicken thighs, look for ones that are plump and fresh. Skin-on and bone-in thighs add flavor and moisture. Check for a nice, golden color. Avoid any with dark spots or a strong smell. Quality thighs will make your baked pesto chicken even better. Marinades can boost the taste of chicken thighs. Simple mixes work best. Try using olive oil, lemon juice, and garlic. Let the chicken sit in the marinade for at least 30 minutes. This helps the flavors sink in. You can even use your basil pesto as a marinade. Just slather it on and let it soak for more deliciousness. Baked pesto chicken pairs well with many sides. For a fresh touch, serve it with a crisp salad. Roasted vegetables also make a great match. You can try mashed potatoes or garlic bread for heartiness. A glass of white wine will elevate the meal. Explore these options to create a perfect dinner. For the full recipe, check the details above! {{image_2}} You can use different meats for this dish. Chicken thighs are juicy and flavorful, but other meats work well too. Try using chicken breasts for a leaner option. You can also use turkey thighs, which taste great with pesto. If you want red meat, try pork chops. Just remember to adjust cooking times for different meats. You don’t have to stick with basil pesto. There are many types of pesto to explore. Try sun-dried tomato pesto for a rich, tangy flavor. Spinach pesto brings a fresh taste that pairs well with chicken. You can even make a nut-free pesto using avocado. Each variation adds a unique twist to the dish. To make this dish vegetarian, you can skip the chicken altogether. Use hearty vegetables instead. Zucchini, eggplant, or portobello mushrooms make great substitutes. Coat them with pesto just like the chicken. Add cheese for richness or skip it for a dairy-free version. This ensures everyone can enjoy a tasty meal. For the full recipe, check out the details above. After making Baked Pesto Chicken Thighs, let them cool down. Place the chicken in an airtight container. Store it in the fridge. It will stay fresh for up to four days. Always check for any signs of spoilage before eating. You can freeze Baked Pesto Chicken Thighs for later use. Wrap each thigh in plastic wrap. Then, place them in a freezer-safe bag. Squeeze out the air to prevent freezer burn. They can last up to three months in the freezer. Thaw in the fridge before reheating. To reheat the chicken thighs, preheat your oven to 350°F (175°C). Place the chicken in a baking dish. Add a splash of water or broth to keep it moist. Cover with foil to trap steam. Heat for about 20-25 minutes or until warm. You can also use a microwave, but the oven keeps the skin crispy. Enjoy your leftovers! For the complete recipe, refer to the Full Recipe section. You should bake chicken thighs for 35 to 40 minutes at 400°F. The exact time may vary. Always check the internal temperature. The chicken needs to reach 165°F for safety. Yes, you can use boneless chicken thighs. They cook faster than bone-in thighs. Reduce baking time to around 25 to 30 minutes. Always check for doneness with a meat thermometer. Baked pesto chicken thighs pair well with various sides. Try serving them with rice or pasta. A fresh salad or roasted veggies also works great. You can even serve it with crusty bread to soak up the juices. Check for doneness using a meat thermometer. The thickest part of the thigh should read 165°F. If you don’t have a thermometer, look for clear juices. Poke the chicken, and if the juices run clear, it’s ready. Enjoy your meal! For more details, check the Full Recipe. This article covered how to make tasty baked pesto chicken thighs. You learned about key ingredients, tools, and optional flavor enhancers. I provided step-by-step instructions for baking, tips for crispy skin, and choices for meat. We also explored storage tips and answered common questions. Now, you have the tools to create a delicious meal. Enjoy experimenting with flavors and variations. Happy cooking!

Baked Pesto Chicken Thighs

Elevate your dinner with these delicious baked pesto chicken thighs! This simple recipe features juicy chicken thighs smothered in rich basil pesto, surrounded by sweet cherry tomatoes, and topped with melted mozzarella cheese. Perfect for busy nights, it’s ready in just 50 minutes. Click through to discover how to make this flavorful dish that will impress your family and friends! Don't miss out on this savory delight.
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Ingredients
  

4 chicken thighs, skin-on and bone-in

1/2 cup basil pesto (store-bought or homemade)

1 cup cherry tomatoes, halved

1/2 cup mozzarella cheese, shredded

2 tablespoons olive oil

1 teaspoon garlic powder

1 teaspoon dried oregano

Salt and pepper to taste

Fresh basil leaves for garnish

Instructions
 

Preheat the Oven: Preheat your oven to 400°F (200°C).

    Prepare Chicken: Pat the chicken thighs dry with paper towels. This will help the skin crisp up during baking.

      Season the Chicken: Rub the chicken thighs with olive oil, garlic powder, dried oregano, salt, and pepper. Make sure to cover them evenly.

        Add Pesto: In a small bowl, mix the basil pesto with a little extra olive oil to loosen it if necessary. Spread a generous layer of pesto over the tops of the chicken thighs, ensuring they are well-coated.

          Arrange in Baking Dish: Place the chicken thighs skin-side up in a baking dish. Scatter the halved cherry tomatoes around the chicken.

            Bake: Place the dish in the oven and bake for about 35-40 minutes, or until the chicken juices run clear and a meat thermometer reads 165°F (74°C) at the thickest part.

              Add Cheese: During the last 5 minutes of baking, sprinkle the shredded mozzarella cheese on top of the chicken to melt.

                Broil (Optional): For an extra crispy skin, you can broil the chicken for an additional 2-3 minutes, keeping a close eye to prevent burning.

                  Rest and Garnish: Remove the dish from the oven and let the chicken rest for about 5 minutes. Garnish with fresh basil leaves before serving.

                    Prep Time: 10 minutes | Total Time: 50 minutes | Servings: 4