3-Ingredient Pesto Chicken

Why You’ll Love This Recipe

This recipe is as easy as it gets, but it’s packed with incredible flavor. The bone-in, skin-on chicken thighs cook up juicy and tender, with crispy skin that pairs perfectly with the herbaceous, garlicky pesto. The simplicity of the ingredients doesn’t mean you sacrifice taste—quite the opposite! The pesto adds a rich, herby flavor that elevates the chicken in an effortless way. Plus, it’s a versatile dish that can be served with a side of vegetables, rice, or even a fresh salad. You’ll love how easy it is to prepare and how delicious the results are!

Ingredients

• 4 bone-in, skin-on chicken thighs
• Drizzle of avocado oil
• Salt
• Pepper
• 2 heaping tablespoons pesto (sugar-free)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat the Oven: Begin by preheating your oven to 400°F (200°C).
2. Season the Chicken: Pat the chicken thighs dry with paper towels, then drizzle them with avocado oil. Season both sides with salt and pepper to taste.
3. Apply the Pesto: Spread a heaping tablespoon of pesto on each chicken thigh, making sure to coat the skin evenly. If you prefer a stronger pesto flavor, you can add a little more.
4. Bake the Chicken: Place the chicken thighs on a baking sheet lined with parchment paper or foil. Bake in the preheated oven for 35-45 minutes, or until the internal temperature of the chicken reaches 165°F (74°C) and the skin is crispy and golden.
5. Serve: Once done, remove the chicken from the oven and let it rest for a few minutes before serving. Enjoy with your favorite side dish!

Servings and Timing

• Servings: 4
• Prep time: 5 minutes
• Cook time: 35-45 minutes

Variations

• Use boneless, skinless chicken thighs: If you prefer boneless chicken, simply reduce the cooking time by 10-15 minutes and check the internal temperature to ensure it’s cooked through.
• Add a squeeze of lemon: For a fresh burst of flavor, squeeze a little lemon juice over the cooked chicken before serving.
• Try a different pesto: Experiment with different types of pesto, like sun-dried tomato pesto or basil and walnut pesto, for a unique twist.
• Add vegetables: Roasting vegetables like zucchini, bell peppers, or cherry tomatoes alongside the chicken can make for a complete meal.

Storage/Reheating

• Storage: Store any leftover pesto chicken in an airtight container in the refrigerator for up to 3 days.
• Reheating: Reheat the chicken in the oven at 350°F (175°C) for 10-15 minutes, or until warmed through. You can also reheat it in the microwave, though it may not be as crispy.

FAQs

Can I use chicken breasts instead of thighs?

Yes, you can use chicken breasts, but they tend to dry out quicker than thighs. Be sure to check the internal temperature and reduce the cooking time to avoid overcooking.

Can I use a different type of oil?

Yes! You can substitute avocado oil with olive oil, vegetable oil, or another neutral oil, though avocado oil is a great option for its mild flavor and high heat tolerance.

Is there a dairy-free pesto option?

Yes! There are dairy-free pesto recipes that use nutritional yeast instead of Parmesan. Many store-bought pestos are also dairy-free, so be sure to check the label if you’re avoiding dairy.

Can I cook this on the stovetop instead of in the oven?

Yes, you can pan-sear the chicken on medium-high heat until the skin is crispy, then reduce the heat and cover to cook the chicken through. You’ll want to cook the chicken for about 25-30 minutes, turning it occasionally to avoid burning.

How can I make this recipe spicier?

Add some red pepper flakes to the pesto before applying it to the chicken, or drizzle some hot sauce over the cooked chicken for a spicy kick.

Can I make the pesto in advance?

Absolutely! You can make the pesto up to a week in advance and store it in the fridge. It can also be frozen for longer storage.

What side dishes go well with this pesto chicken?

This pesto chicken pairs wonderfully with roasted vegetables, a simple salad, quinoa, rice, or even mashed potatoes.

Can I grill the chicken instead of baking it?

Yes, grilling the chicken works great! Preheat your grill to medium-high heat and cook the chicken thighs for about 25-30 minutes, flipping occasionally, until the internal temperature reaches 165°F.

Can I marinate the chicken in the pesto?

Marinating the chicken in pesto for a couple of hours or overnight will infuse even more flavor into the meat, but it’s not necessary to get a delicious result. You can still achieve great flavor by applying the pesto right before cooking.

Can I use store-bought pesto for this recipe?

Yes, store-bought pesto works perfectly in this recipe. Just make sure to choose a sugar-free pesto if you’re following that dietary preference.

Conclusion

This 3-Ingredient Pesto Chicken is a quick and flavorful way to enjoy a healthy, satisfying meal with minimal effort. The tender, juicy chicken thighs paired with the rich and herbaceous pesto are a winning combination, and with just a few ingredients, it’s the perfect dish for busy nights. Whether you’re cooking for yourself or a crowd, this simple recipe is sure to become a staple in your kitchen. Enjoy!

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