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Pesto Chicken

Course Main Course
Cuisine Italian
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes

Ingredients

  • 2 tbsp Olive oil
  • 1 tbsp Seasoned salt
  • 1 tsp Cajun Seasoning
  • 2 tsp Poultry Seasoning
  • 2 lbs Chicken Thighs bone-in
  • 1 Sweet Red Pepper thinly sliced
  • 1 Poblano Pepper thinly sliced
  • 1 Vidalia Onion thinly sliced
  • 4-6 cloves Fresh Garlic sliced
  • 1 package (1lb) Campari Cocktail Tomatoes quartered
  • 1/2 cup Chicken broth
  • 2/3 cup Basil Pesto
  • 4 oz Asiago Cheese
  • Fresh Parsley chopped, for garnish

Instructions

  1. Preheat oven to 400F.  

    Heat olive oil in a large cast-iron skillet over medium-high heat. 

  2. Season chicken thighs with salt, pepper, seasoned salt, poultry seasoning, and cajun seasoning.  Once the oil in the pan is hot, place the chicken skin side down and allow it to sear for about 4 minutes.  Then flip the chicken and allow the other side to sear for another 4 minutes.  Once all sides are browned, remove chicken from pan and reduce heat to medium. 

  3. Add another tsp of olive oil, if the pan seems dry.  Then add in peppers, onions, and garlic.  Allow the veggies to saute in the olive oil for about 5 minutes or until they soften a bit.  

  4. Once the veggies are softened, add cocktail tomatoes and saute for about 3 minutes or until they look like they will burst.  Add in chicken stock to deglaze the pan and create a sauce at the bottom of the pan. 

  5. Add reserved chicken back to the skillet.  Spoon about a tablespoon of basil pesto on top of each thigh and then sprinkle the skillet with asiago cheese.  Place the skillet in the pre-heated oven and allow to roast for about 20 minutes or until the internal temperature reaches 165F.

  6. Once the chicken is cooked through, pull it out of the oven and allow it to rest for about five minutes.  Sprinkle the finished chicken with a little more asiago cheese and parsley for garnish and then serve!