Serves 4
50 min
Pesto-Stuffed Chicken Thighs
Recipe GLPRac4889fbecab48
Succulent chicken thighs stuffed with aromatic pesto and fresh mozzarella, roasted until golden and served alongside a fresh Caprese salad made with ripe tomatoes, basil, and creamy mozzarella.
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Ingredients
4 bone-in, skin-on chicken thighs
3 tablespoons pesto
½ cup fresh mozzarella, sliced or cubed
3 tablespoons olive oil
½ teaspoon kosher salt
¼ teaspoon black pepper
1½ cups cherry tomatoes, halved
1 tablespoon fresh basil, finely chopped
Directions
Preheat your oven to 400°F. Trim any excess skin from the chicken thighs and place them skin-side up in an ovenproof baking dish.
Carefully loosen the skin of each thigh and insert about 1 teaspoon of pesto under the skin along with a small portion of the mozzarella. Distribute the remaining pesto over the top of each thigh.
Season the chicken with the kosher salt and black pepper to taste. Drizzle the olive oil evenly over all the thighs.
Place the baking dish in the preheated 400°F oven and roast for approximately 40 minutes, or until the chicken reaches an internal temperature of 165°F at the thickest part of the thigh.
While the chicken roasts, prepare the Caprese salad by gently combining the halved cherry tomatoes, remaining fresh mozzarella, and chopped basil in a small bowl.
Remove the chicken from the oven and allow to rest for a few minutes. Serve the pesto-stuffed thighs alongside the fresh Caprese salad.
