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One-Skillet Chicken Thighs with Pesto and Vegetables
One-Skillet Chicken Thighs with Pesto and Vegetables
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Prep Time:
45 minutes
Cook Time:
45 minutes
Total Time:
330 minutes
One-skillet chicken thighs baked with sauteed veggies and drizzled in homemade pesto for flavorful perfection.
Ingredients:
  • 0.5 large red onion, chopped
  • 0.5 cup extra-virgin olive oil
  • 0.25 cup soy sauce
  • 3 tablespoons chopped fresh basil
  • 2 tablespoons red wine vinegar
  • 3 cloves garlic, minced
  • 1 teaspoon whole black peppercorns
  • 2 pounds skin-on, boneless chicken thighs
  • 4 tablespoons unsalted butter, divided
  • 0.5 medium red onion, chopped
  • 12 ounces fresh green beans, trimmed
  • 3 small red potatoes, cubed
  • 1 pint cherry tomatoes
  • 1 medium yellow bell pepper, chopped
  • 1 teaspoon ground black pepper
  • 4 leaves fresh basil
  • 7 ounces halloumi cheese, sliced
  • 4 ounces pine nuts
  • 4 cloves garlic
  • 1 large lemon, juiced
  • 1 dash hot pepper sauce
  • 2 cups packed fresh basil leaves
Instructions:
  • In a zip-top bag, blend red onion, oil, soy sauce, basil, vinegar, garlic, and peppercorns to make the marinade. Add chicken, massage gently, and refrigerate for 4 to 6 hours, flipping halfway through.
  • Preheat the oven to a toasty 350 degrees F (175 degrees C) while bidding farewell to the chicken's marinade.
  • In a large cast iron skillet over medium-high heat, melt 3 tablespoons of butter. Place chicken in the skillet, skin-side down, and sear until golden brown, about 4 to 5 minutes. This helps render out excess fat and create crispy skin. Flip the chicken and cook for an additional minute. Transfer the chicken to a plate and set aside.
  • Remove excess fat and oil from the skillet, then melt the remaining tablespoon of butter. Add red onion and garlic, cook for 1 to 2 minutes, stirring frequently. Stir in green beans, potatoes, cherry tomatoes, bell pepper, salt, and pepper. Cook for 4 to 5 minutes, then return the chicken to the skillet.
  • Place the skillet in the oven already preheated, and bake for 15 minutes.
  • After the skillet has been taken out of the oven, generously layer the chicken thighs with fresh basil leaves and slices of halloumi cheese, ensuring the cheese does not touch the edges. Place back in the oven and bake until the chicken is fully cooked, about 15-20 minutes. Check for doneness by using an instant-read thermometer – it should register at least 165 degrees F (74 degrees C) when inserted into the thickest part of the chicken.
  • Broil under high heat until the cheese turns a beautiful golden brown color, which should take about 3 to 5 minutes. Keep a close eye on it to avoid burning.
  • Prepare the pesto sauce by blending olive oil, pine nuts, garlic, lemon juice, salt, pepper, and hot sauce in a blender for 30 seconds. Then, add basil and blend until it reaches a smooth pesto consistency, about 30 seconds.
  • Drizzle the pesto sauce over both the chicken and the veggies.

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