There’s nothing like the convenience of a one-pan dinner recipe, and this one over-delivers with tender chicken and mouthwatering flavors.
You have the option to blend up a quick pesto with the recipe below, or to use a pre-made version. I prefer freshly made pesto, and you’ll find that it is very quick to whip together. If you’re not a fan of pesto or don’t have the ingredients on hand, you could substitute marinara sauce instead.
¼ cup Pine Nuts, toasted
1 teaspoon garlic, minced
1 cup fresh basil
2 teaspoons lemon juice
¼ cup parmesan cheese, shredded
¼ teaspoon sea salt
2 tablespoons olive oil
3 pounds boneless, skinless chicken thighs
sprinkle of sea salt and black pepper
sprinkle of garlic powder
¼ cup Basil pesto (quick recipe above or pre-made)
4 medium tomatoes, sliced
1 cup smoked gouda, shredded
¼ cup fresh basil leaves
2 tablespoons Pine Nuts, toasted
In a small, dry skillet place the pine nuts over medium heat. Toast, stirring often, until golden. Remove from heat.
In a food processor combine the pine nuts, garlic, basil leaves, lemon juice, parmesan and sea salt. Pulse until combined. Drizzle in the olive oil while continuing to process the pesto until it has the consistency of paste – don’t over-blend.
Preheat the oven to 425 degrees F. Lightly grease a rimmed baking sheet with olive oil.
Pound the chicken thighs to an even thickness. Generously sprinkle both sides of the thighs with salt, pepper and garlic powder.
Arrange the seasoned chicken thighs on the prepared baking sheet. Evenly spread the pesto over the tops of chicken thighs. Place a slice of tomato on each piece of chicken and sprinkle the gouda over the whole pan evenly.
Bake in the preheated oven for 35 minutes.
Drain the pan. Sprinkle with the basil leaves, pine nuts and additional sea salt. Serve warm and enjoy!
Be sure to generously salt this dish with high-quality sea salt. It really makes the flavors pop!
Calories: 414
Fat: 25g
Carbohydrates: 2g
Sodium: 528mg
Fiber: 0g
Protein: 45g
Sugar: 0g