Creamy Baked Pesto Chicken Thighs Recipe

Cooking Directions

• STEP 1.Preheat the oven to 375°F (190°C) and grease a baking dish.
• STEP 2.Season the chicken thighs with salt, pepper, and garlic powder.
• STEP 3.In a small bowl, mix together the basil pesto, heavy cream, and Parmesan cheese.
• STEP 4.Place the seasoned chicken thighs in the greased baking dish.
• STEP 5.Pour the creamy pesto sauce over the chicken thighs, making sure they are evenly coated.
• STEP 6.Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and the sauce is bubbly and golden.
• STEP 7.Remove the baking dish from the oven and sprinkle the mozzarella cheese over the chicken thighs.
• STEP 8.Return the dish to the oven and bake for an additional 5 minutes, or until the cheese is melted and bubbly.
• STEP 9.Remove from the oven and let the chicken thighs rest for a few minutes before serving.
• STEP 10.Serve the Creamy Baked Pesto Chicken Thighs hot, garnished with fresh basil leaves, if desired.

Cooking Tips

• You can use store-bought basil pesto or make your own homemade pesto for this recipe.
• If you prefer a lighter version, you can use Greek yogurt instead of heavy cream in the creamy pesto sauce.
• Serve the chicken thighs with a side of pasta, rice, or roasted vegetables for a complete meal.

Storage and Serving

• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat, place the chicken thighs in a baking dish and cover with foil. Bake in a preheated oven at 350°F (175°C) for about 15-20 minutes, or until heated through.
• This dish is best served fresh, but you can also freeze the cooked chicken thighs (without the cheese topping) for up to 3 months. Thaw in the refrigerator overnight before reheating.
• Garnish with fresh basil leaves before serving to add a pop of color and freshness to the dish.