Baked Pesto Chicken Thighs – Juicy, Flavor-Packed, and Weeknight-Friendly

Baked pesto chicken thighs are one of those reliable, no-fuss dinners that always feel a little special. You get tender, juicy meat, a rich herb-forward sauce, and that irresistible golden finish from the oven. It’s the kind of recipe you can throw together on a busy night or serve to guests without breaking a sweat.

With just a handful of ingredients and a few smart steps, you’ll have a main dish that tastes like you worked harder than you did. Let’s keep it simple and make something delicious.

Baked Pesto Chicken Thighs - Juicy, Flavor-Packed, and Weeknight-Friendly

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings 4 servings

Ingredients

  

• Chicken thighs: 2 to 2.5 pounds (about 6 to 8 pieces), bone-in and skin-on for best flavor, or boneless/skinless if preferred.
• Pesto: 1/2 to 3/4 cup, store-bought or homemade (basil pesto is classic).
• Lemon: 1 lemon for zest and juice.
• Garlic: 2 cloves, finely minced (optional if your pesto is very garlicky).
• Olive oil: 1 to 2 tablespoons.
• Parmesan: 1/4 cup, finely grated, plus extra for serving.
• Cherry tomatoes: 1 to 2 cups (optional, for roasting alongside).
• Salt and black pepper: To taste.
• Red pepper flakes: A pinch, optional for heat.

Instructions

 

• Preheat the oven: Set to 425°F (220°C). Line a baking sheet or shallow roasting pan with foil or parchment for easy cleanup. Place a wire rack on top if you want extra crispy skin.
• Prep the pesto mixture: In a bowl, stir together the pesto, lemon zest, 1 tablespoon lemon juice, minced garlic (if using), olive oil, and grated parmesan. Add a pinch of red pepper flakes if you like a little heat.
• Season the chicken: Pat the chicken thighs dry with paper towels. Season both sides with salt and black pepper. Dry skin helps crisping if you’re using skin-on thighs.
• Coat the chicken: Spoon the pesto mixture over the thighs, coating them well. If using skin-on thighs, lift the skin gently and rub some pesto under it for deeper flavor.
• Add tomatoes (optional): Scatter cherry tomatoes around the chicken. Drizzle them with a little olive oil and a pinch of salt.
• Bake: Place the pan in the oven and bake for 25 to 35 minutes, depending on the size and type of thighs. Skin-on bone-in thighs typically need closer to 35 minutes; boneless can be done around 25 minutes.
• Check doneness: Use an instant-read thermometer. The internal temperature should reach 165°F (74°C) in the thickest part, not touching bone.
• Optional broil: For extra browning, broil for 1 to 3 minutes at the end. Keep a close eye to avoid burning the pesto.
• Rest and finish: Let the chicken rest for 5 minutes. Squeeze on a bit more lemon juice and sprinkle with extra parmesan. Serve with the roasted tomatoes and pan juices.

What Makes This Recipe So Good

• Uncomplicated, big flavor: Pesto brings garlic, basil, and parmesan together in one spoonful, so you don’t need a long ingredient list.
• Juicy every time: Chicken thighs stay moist in the oven and pick up flavor as they bake.
• Hands-off cooking: A quick marinate, then straight into the oven. Minimal active time.
• Flexible and forgiving: Works with store-bought or homemade pesto, bone-in or boneless thighs, and different sides.
• Easy to scale: Double it for a crowd or halve it for a smaller table without any fuss.

Shopping List

• Chicken thighs: 2 to 2.5 pounds (about 6 to 8 pieces), bone-in and skin-on for best flavor, or boneless/skinless if preferred.
• Pesto: 1/2 to 3/4 cup, store-bought or homemade (basil pesto is classic).
• Lemon: 1 lemon for zest and juice.
• Garlic: 2 cloves, finely minced (optional if your pesto is very garlicky).
• Olive oil: 1 to 2 tablespoons.
• Parmesan: 1/4 cup, finely grated, plus extra for serving.
• Cherry tomatoes: 1 to 2 cups (optional, for roasting alongside).
• Salt and black pepper: To taste.
• Red pepper flakes: A pinch, optional for heat.

Instructions

1. Preheat the oven: Set to 425°F (220°C).

   Line a baking sheet or shallow roasting pan with foil or parchment for easy cleanup. Place a wire rack on top if you want extra crispy skin.

2. Prep the pesto mixture: In a bowl, stir together the pesto, lemon zest, 1 tablespoon lemon juice, minced garlic (if using), olive oil, and grated parmesan. Add a pinch of red pepper flakes if you like a little heat.
3. Season the chicken: Pat the chicken thighs dry with paper towels.

   Season both sides with salt and black pepper. Dry skin helps crisping if you’re using skin-on thighs.

4. Coat the chicken: Spoon the pesto mixture over the thighs, coating them well. If using skin-on thighs, lift the skin gently and rub some pesto under it for deeper flavor.
5. Add tomatoes (optional): Scatter cherry tomatoes around the chicken.

   Drizzle them with a little olive oil and a pinch of salt.

6. Bake: Place the pan in the oven and bake for 25 to 35 minutes, depending on the size and type of thighs. Skin-on bone-in thighs typically need closer to 35 minutes; boneless can be done around 25 minutes.
7. Check doneness: Use an instant-read thermometer. The internal temperature should reach 165°F (74°C) in the thickest part, not touching bone.
8. Optional broil: For extra browning, broil for 1 to 3 minutes at the end.

   Keep a close eye to avoid burning the pesto.

9. Rest and finish: Let the chicken rest for 5 minutes. Squeeze on a bit more lemon juice and sprinkle with extra parmesan. Serve with the roasted tomatoes and pan juices.

Storage Instructions

• Refrigerator: Store leftovers in an airtight container for up to 4 days.
• Freezer: Cool completely, then freeze in a freezer-safe container for up to 3 months.

  Thaw overnight in the fridge.

• Reheating: Warm in a 325°F (165°C) oven, covered, for 10 to 15 minutes, or until heated through. For microwave reheating, cover and use 50% power to keep the chicken from drying out.

Benefits of This Recipe

• Balanced flavor: Bright basil and lemon cut through the richness of the thighs, so it tastes fresh, not heavy.
• Meal prep friendly: The flavors hold up well, and the chicken stays tender even after reheating.
• Nutrient-dense: Pesto adds healthy fats from olive oil and nuts, plus herbs and garlic for a boost of flavor without extra sugar.
• Low effort, high reward: Minimal chopping and no complicated techniques.
• Versatile pairings: Great with roasted potatoes, pasta, rice, quinoa, or a simple green salad.

Common Mistakes to Avoid

• Skipping the dry-off: If you don’t pat the chicken dry, the skin won’t crisp and the pesto may slide off.
• Overbaking: Pesto can darken quickly. Start checking temperature a few minutes early, especially with boneless thighs.
• Too much salt: Pesto and parmesan are salty.

  Season lightly at first and adjust at the end.

• Burning under the broiler: A minute too long can scorch the basil. Broil briefly and watch closely.
• Using a cold pan: A preheated oven and proper pan spacing help render fat and create a nicer finish. Don’t crowd the thighs.

Variations You Can Try

• Sun-dried tomato pesto: Swap basil pesto for sun-dried tomato pesto for a deeper, sweeter flavor.

  Pair with mozzarella and olives.

• Pesto cream bake: Whisk 1/4 cup heavy cream into the pesto mixture for a milder, luxurious sauce.
• Sheet pan dinner: Add sliced baby potatoes and green beans to the pan. Toss with olive oil, salt, and pepper. Roast everything together.
• Cheesy topping: In the last 5 minutes, add a light blanket of shredded mozzarella or provolone for a melty finish.
• Grilled version: Marinate in pesto, then grill over medium heat, flipping as needed, and finish with lemon.

  Perfect for summer.

• Nut-free pesto: Use a nut-free pesto (pumpkin seeds or sunflower seeds work well) if allergies are a concern.
• Spicy pesto: Stir Calabrian chili paste or a bit of hot sauce into the pesto mix for a kick.

FAQ

Can I use chicken breasts instead of thighs?

Yes. Use boneless, skinless breasts and bake at 425°F (220°C) for 18 to 22 minutes, depending on thickness. Check for 165°F (74°C) and avoid overcooking, since breasts dry out faster than thighs.

Is store-bought pesto okay?

Absolutely.

Choose a brand with simple ingredients—basil, olive oil, parmesan, pine nuts, garlic, salt. If it tastes good off the spoon, it will work here. You can brighten it with a little lemon juice.

Do I need to marinate the chicken?

It’s optional.

Even 15 to 30 minutes helps the flavors sink in. If you have time, marinate up to 8 hours in the fridge. Bring the chicken closer to room temp for 15 minutes before baking for even cooking.

How do I keep the pesto from burning?

Bake at 425°F with the rack in the middle and avoid broiling too long.

A touch of olive oil in the pesto mixture helps protect it, and you can tent with foil if it’s browning too quickly.

What should I serve with baked pesto chicken thighs?

Great sides include roasted baby potatoes, buttered pasta with a squeeze of lemon, creamy polenta, or a simple arugula salad. Crusty bread is perfect for soaking up the pan juices.

Can I make this dairy-free?

Yes. Use a dairy-free pesto and skip the parmesan.

Add a spoonful of nutritional yeast for a cheesy note if you like.

How do I get extra crispy skin?

Use bone-in, skin-on thighs. Pat them very dry, rub some pesto under the skin, and keep the top lightly coated. Bake on a wire rack and finish with a brief broil.

Final Thoughts

Baked pesto chicken thighs deliver maximum flavor with minimal effort.

They’re weeknight-friendly, company-ready, and endlessly adaptable. Keep a jar of good pesto on hand, and you’ll always have a plan for dinner. Serve it with a fresh squeeze of lemon, a sprinkle of parmesan, and something to mop up those juices—simple, satisfying, and consistently delicious.