Baked Pesto Chicken Thighs and Potatoes


Prepared pesto is all you need to turn plain chicken and potatoes into a flavorful dinner. Serve with a side salad for a complete meal.

Prep Time:
10 mins
Cook Time:
30 mins
Total Time:
40 mins


  • 1 pound mini red potatoes, cut into 1-inch pieces

  • ¼ cup prepared pesto, divided

  • 4 boneless, skinless chicken thighs

  • salt and ground black pepper to taste


  1. Preheat the oven to 400 degrees F (200 degrees C).

  2. Mix potatoes with 1/2 of the pesto in a bowl. Transfer potatoes to an 11x13-inch baking dish.

  3. Place chicken thighs the same bowl. Unfold chicken and rub remaining pesto all over. Fold thighs back up into original shape and place into the baking dish next to potatoes.

  4. Bake in the preheated oven, stirring potatoes occasionally, until potatoes are soft when pieced with a fork and chicken is no longer pink in the center and the juices run clear, 28 to 30 minutes. An instant-read thermometer inserted into the chicken should read at least 165 degrees F (74 degrees C).

  5. Season with salt and pepper before serving.


If you like extra-soft potatoes, microwave cubed potatoes for 3 minutes before tossing with pesto in Step 2.

Nutrition Facts (per serving)

264 Calories
14g Fat
19g Carbs
16g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 264
% Daily Value *
Total Fat 14g 18%
Saturated Fat 4g 19%
Cholesterol 44mg 15%
Sodium 197mg 9%
Total Carbohydrate 19g 7%
Dietary Fiber 2g 9%
Total Sugars 1g
Protein 16g
Vitamin C 11mg 55%
Calcium 127mg 10%
Iron 2mg 11%
Potassium 641mg 14%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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