Crunchy Baked Pesto Chicken Thighs

Rating: 4.8 stars
5 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Easy and flavorful baked chicken thighs amped up with pesto!

By RainbowJewels

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Recipe Summary

prep:
10 mins
cook:
20 mins
total:
30 mins
Servings:
4
Yield:
4 servings
Nutrition Info
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper.

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  • Combine panko, Parmesan cheese, olive oil, salt, and pepper in a bowl.

  • Place chicken thighs onto the prepared baking sheet and coat each side with pesto. Press panko mixture onto chicken.

  • Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts

Per Serving:
339 calories; protein 26.4g; carbohydrates 10.6g; fat 22.1g; cholesterol 83.2mg; sodium 517.4mg. Full Nutrition
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Reviews (4)

Read More Reviews

Most helpful positive review

Deanna
Rating: 5 stars
11/18/2019
Made for the family tonight and it was a big hit! The only thing I would change is the proportion of cheese and Panko. It wasn t very crunchy but still very good good. I will put more panko and less cheese next time. Read More
Helpful
(2)
5 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
Deanna
Rating: 5 stars
11/18/2019
Made for the family tonight and it was a big hit! The only thing I would change is the proportion of cheese and Panko. It wasn t very crunchy but still very good good. I will put more panko and less cheese next time. Read More
Helpful
(2)
Shelley W
Rating: 4 stars
01/20/2020
Sorry I hit the go before I was done...that s me! In case it is helpful to anyone: Read More
Helpful
(1)
Janet Ubelhor Fischer
Rating: 5 stars
08/22/2020
Had garden veggies on hand so added onions and zucchini for a one-pan dinner. Some of the zucchini was coated with the leftover pesto/panko mix; some was not. Just wanted to use up what I had. Added a few small, fresh tomatoes with 5-10 minutes to go, and sprinkled a bit more Parmesan on the veggies. Removed from oven at the end of 20 minutes and garnished with a handful of ribbon cut fresh basil. I will make this again. Read More
Helpful
(1)
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Sue B
Rating: 5 stars
06/01/2020
OMG...so good! So easy! I use this site regularly because I count on the reviews. This is the first review I've posted because there were so few for this recipe. MAKE THIS ! I had some other stuff going in the oven so I reduced the temp a bit and for longer, but it was SO incredibly tasty. Thats all I changed. Definitely making again and again. I used my own home made pesto. Thank you for this yummy recipe! Read More
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