Ingredients
Scale
- 4 chicken thighs
- 1 and 1/2 teaspoons kosher salt
- 3/4 teaspoon black pepper
- 2 tablespoons olive oil
- 1/3 cup Basil Pesto
- 1 tablespoon olive oil, for searing
- 1 tablespoon butter, for searing
- more pesto, for serving
Instructions
- Prepare the Basil Pesto if making at home.
- Place the chicken thighs in a pan or ziplock bag.
- Season both sides with salt and black pepper.
- Drizzle with olive oil and add the pesto, ensuring the chicken is well-coated.
- Let marinate for 15 minutes or refrigerate for up to 48 hours.
- Bring the chicken to room temperature before cooking.
- For stovetop: Heat a sauté pan over medium-high heat and add olive oil.
- Add chicken to the hot pan without overcrowding.
- Cook without moving for 3-4 minutes until browned.
- Flip the chicken using tongs and add butter to the pan.
- Cook until the other side is golden brown and the internal temperature reaches 160°F.
- Let the chicken rest for 5 minutes before slicing and serve with extra pesto.
- For grilling: Preheat grill to medium-high and brush with oil.
- Sear chicken for 3 minutes on each side, then lower heat and cook until done.
- Serve with pesto or with pasta.
Notes
Marinating the chicken enhances flavor and tenderness.
Letting the chicken rest after cooking helps retain juices.
Leftovers can be refrigerated for 4-5 days or frozen for future meals.
Nutrition
- Serving Size: 1 thigh
- Calories: 320
- Sugar: 0g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 30g
- Cholesterol: 90mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.