Creamy Baked Pesto Chicken
It’s such a super easy recipe and you can easily double the amount of chicken used without changing any other part of the recipe in case you’d like more leftovers or if you have more hungry mouths to feed. I also used Barilla jarred pesto to make this recipe really fast but of course you can make your own pesto too, you can find a recipe here. If making your own pesto, try using a basil and rocket combo for the herbs. The fresh, peppery flavours pair so well with tomatoes and caramelised chicken.
I hope you guys enjoy this creamy baked pesto chicken and if you make it, please let me know! I always love seeing your recipe remakes on Instagram and Pinterest!
Happy cooking,
Mel x
Yield: 4
Creamy Baked Pesto Chicken
Cook time: 30 MinTotal time: 30 Min
Ingredients
- 8 x free-range chicken thighs, skin-off
- 2 x 400g can of cherry or crushed tomatoes
- 1/2 cup water
- 1/3 cup extra virgin olive oil
- 3/4 jar (~75g) pesto
- 70-80g feta, crumbled
- Black pepper and fresh basil to serve
Instructions
- Preheat oven to 170C fan-forced.
- In an oven safe fry pan, fry off chicken in olive oil for 7-8 minutes on one side only until caramelised. Then remove from heat and turn chicken thighs over so the caramelisation is on top.
- In a bowl, combine pesto, water and tomatoes until mixed well.
- Add pesto and tomato mix to fry pan coating the chicken. Sprinkle over feta then bake for 15 minutes.
- Serve with basil leaves and pepper on top of grilled asparagus and potatoes, rice, pasta or even some cous cous and a salad.
