Pesto stuffed chicken thighs are a flavorful and comforting dish that feels impressive without being complicated. Juicy chicken, rich pesto, and a tender interior come together to create a meal that works just as well for a weeknight dinner as it does for a special occasion. The combination of herbs, garlic, and olive oil from the pesto adds depth and freshness to every bite.
Chicken thighs are ideal for stuffing because they stay moist and forgiving during cooking. Boneless, skin on thighs work especially well, as the skin helps lock in juices while crisping beautifully in the oven or pan. Once gently opened, the thighs create the perfect pocket for a generous spoonful of pesto.
Homemade basil pesto itself brings most of the flavor. Classic basil pesto with pine nuts, Parmesan, and garlic is a natural choice, but variations with spinach, arugula, or sun dried tomatoes also work beautifully. Some cooks like to add a bit of mozzarella or cream cheese to the filling for extra richness, creating a creamy center that contrasts nicely with the savory chicken.
After stuffing, the chicken thighs are rolled or folded and secured, then seasoned simply with salt and pepper. Searing them first gives the skin a golden color and adds a deeper flavor, while finishing in the oven ensures they cook through evenly. As they bake, the pesto melts into the chicken, infusing it from the inside.
Pesto stuffed chicken thighs pair well with a wide range of sides. Roasted vegetables, mashed potatoes, or a light salad balance the richness of the dish. They also work well with pasta or rice, especially when drizzled with the pan juices or a bit of extra pesto on top.
This dish is a great example of how simple ingredients can create something memorable. Pesto stuffed chicken thighs are aromatic, juicy, and full of flavor, making them a reliable favorite for anyone who enjoys comforting meals with a fresh, herb forward twist.
Ingredients
- 5 pieces chicken thighs bone-in, skin-on
- 1/2 cup pesto homemade or store-bought
- 1 tablespoon olive oil extra virgin
- 1/4 teaspoon salt to taste
- 1/4 teaspoon black pepper freshly ground, to taste
Instructions
- Preheat the oven to 375°F (190°C).
- Lift the skin of each chicken thigh and place a tablespoon of pesto under the skin. Spread it evenly, and then pull the skin back over the pesto.
- Rub the olive oil over the skin, and season with salt and black pepper.
- Place the chicken thighs in a baking dish, skin side up.
- Bake in the preheated oven for 30-35 minutes until the chicken is cooked through and has reached an internal temperature of 165°F (74°C).
- Let the chicken rest for a few minutes before serving.
Nutrition
