Description
Juicy chicken thighs coated in herby pesto and a crunchy panko crust, baked to perfection for a satisfying contrast of flavors and textures.
Ingredients
Scale
- 1.2 kg (about 4 pounds) chicken thighs, skinless
- 120 g (1/2 cup) basil pesto
- 120 g (1 1/4 cups) panko breadcrumbs
- 40 g (1/2 cup) grated Parmesan
- 2 cloves garlic, minced
- Zest of 1 lemon (about 1 tsp)
- 30–45 ml (2–3 tbsp) olive oil
- 1 tsp kosher salt
- Freshly ground black pepper to taste
- 1 tsp smoked paprika (optional)
- 1/4 tsp red pepper flakes (optional)
Instructions
- Bring the thighs to cool room temperature. Pat the chicken dry with paper towels and let sit for 15 minutes.
- Make the pesto coating by mixing basil pesto, olive oil, minced garlic, and lemon zest until smooth.
- Prepare the crunchy mixture by mixing panko breadcrumbs, grated Parmesan, smoked paprika, and a pinch of salt.
- Coat the thighs with the pesto mix, pressing them into the panko mixture.
- Bake in a preheated oven at 220°C (425°F) for 20-25 minutes, rotating the pan halfway through.
- Broil on high for an additional 2-3 minutes for extra crunch, monitoring closely.
- Rest for 5 minutes before serving. Enjoy warm with a lemon wedge.
Notes
For extra herb flavor, add finely chopped fresh basil to the panko mixture. Thighs can be coated and refrigerated for up to 24 hours before baking.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 1g
- Sodium: 750mg
- Fat: 36g
- Saturated Fat: 9g
- Unsaturated Fat: 27g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 32g
- Cholesterol: 160mg