Sun-dried tomato pesto chicken thighs

Sun-dried tomato pesto chicken thighs

A festive chicken dish for your holiday season!


5 chicken thighs

2 tbs extra virgin olive oil

3 cloves garlic

1 tsp salt

1/2 tsp freshly cracked black pepper

4 oz fresh mozzarella cheese, sliced


Sun dried tomato pesto:

1/3 c toasted pine nuts 

8.5 jar sun dried tomato halves in oil

Handful of basil

1/4 c parmesan cheese

2 garlic cloves


Start by preheating the open to 425F.

Toss the chicken thighs in the oil, garlic, salt and pepper in a cast iron skillet. Roast in the oven for 45 minutes or until internal thermometer reads 165F.

When the chicken is done, remove from the oven and add a slice of mozzarella to each piece. Place back into oven to broil for 2-3 minutes. Remove from oven.

For the pesto, combine the ingredients in a food processor and pulse until incorporated. Should be about 15 pulses or so.

Top each thigh with a heaped tbs of the pesto and garnish with fresh basil.




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