It’s hard to see the chicken underneath the rich pesto sauce, but it’s there! This dish takes 5 minutes to prep, 20 minutes to bake and no time to vanish from the plate. One of my daughters favorites and one of mine, because it’s quick and delicious.
You can make your own pesto or do what I did for this dinner and buy a quality prepared one (I got mine from Trader Joe’s). I served the Pesto Chicken with shell pasta (any will do) and a side of roasted cauliflower.
Pesto Chicken with Tomatoes
- 6 Chicken Thighs – Boneless and Skinless
- 1 6oz jar of prepared Pesto Sauce
- 1 tsp Bonnie’s Tasty Herb Rub
- 1 Tomato – diced
- 2 cloves garlic – minced
- Salt & Pepper
Pre-heat your oven to 375 degrees.
In a baking dish, lay out your chicken and sprinkle with some salt and pepper. Take spoonfulls of pesto and dollop onto the chicken, kind of smear it around, until it’s all gone. Then toss on the garlic and tomatoes and finish with a sprinkle of my Tasty Herb Rub…of course!
Bake uncovered for 20 minutes. You can broil for
the last two minutes if you to…this is always an extra tasty detail!
Use the “sauce” it creates on the bottom of the baking dish to top your pasta (or rice or quinoa or…???).
Gluten Free when served without semolina pasta.