Pesto Baked Chicken Thighs
Ingredients
The chicken
-
4
pieces
boneless, skinless chicken thighs
The seasoning
-
1
tsp
garlic powder
-
2
tsp
dried Italian herb blend
-
¼
tsp
sea salt
-
½
tsp
black pepper
-
½
tsp
red pepper flakes
The sauce
The oil
Instructions
- Preheat the oven to 375°F (190°C) and prepare a large cast iron skillet.
- In a mixing bowl, combine chicken thighs with garlic powder, dried herbs, salt, pepper, red pepper flakes, and pesto, mixing until evenly coated.
- Heat the skillet over medium-high heat, add olive oil, and let it heat for a minute.
- Add the chicken thighs to the skillet (skin side down if applicable) and sear until golden brown, about 3-4 minutes, then flip and cook for another 2-3 minutes.
- Transfer the skillet to the oven and bake until the internal temperature reaches 170°F (76°C), about 5-10 minutes.
- Remove from the oven and let the chicken rest in the pan for about 5 minutes before serving.
Nutrition Facts (estimated)
Servings
4
Calories
248
Total fat
11g
Total carbohydrates
2.4g
Total protein
35g
Sodium
366mg
Cholesterol
144mg
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