If you want to make something special for dinner or a momentous event, this One-Skillet Spanish Pesto Chicken Thighs is your go-to recipe.
This delicious chicken dinner promises amazing flavor, juicy chicken thighs, and the rich, herby goodness of an easy-to-make Picada pesto. The best part, it pairs with just about anything. Let's make it!
This amazing pesto chicken recipe has all the flavors of a Spanish-style meal and is a family favorite.
Just like my juicy cast-iron roast chicken or my chicken drumstick lollipops, this unique chicken recipe can serve as a flavorful family dinner or entertain guests. It's always a winner and so worth making.
The Spanish Picada Pesto brings together all the wonderful chicken juices and flavors. I've made a separate post about how to make an easy Picada recipe because it can be used for so many other dishes. It's easy, and you can make this in advance, but I've included the recipe in this recipe card for your convenience.
Remember also to check out my collection of 30+ Holiday Chicken Recipes!
Jump to:
Why You'll Love This Recipe
- Simple Ingredients: This chicken dish comes together with ingredients you most likely have on hand. Even the Picada Sauce is easy to make.
- Maximum flavor: Fork-tender chicken is amazingly flavored and paired with a Spanish homemade pesto sauce that is simply finger-licking good.
- Amazing weeknight dinner or entertaining guests: This delicious meal is not just food; it's an experience, an inviting way to bring the family together any night of the week. It is even special enough to entertain guests.
Ingredients & Notes
See the recipe card for full information on ingredients and quantities.
You only need a handful of ingredients to make this one-skillet pesto chicken thighs recipe. Here's what should be on your grocery list:
- Olive oil: It's a key ingredient to get those lovely Mediterranean flavors.
- Bone-in chicken thighs: For a leaner option, you could also use boneless, skinless chicken thighs or breasts.
- Garlic cloves: It flavors the base of the chicken juice.
- Coconut milk: It adds a lovely creamy component.
- Water and bouillon: You can replace this with chicken broth or bone broth if preferred.
- Seasoning: Ground ginger, dried basil, salt, and black pepper to taste.
- Homemade Picada pesto: The recipe is included in the recipe card.
How To Make It
See the full recipe with measurements in the recipe card.
Step One (Picture 1 above) - Heat olive oil in a skillet over medium heat. Add pat-dried chicken, skin side down, and cook until golden brown, about 7-8 minutes on both sides. Transfer the chicken thighs to a plate and reserve. Leave fat in the pan.
Step Two (Picture 2 above) - Lower heat to medium. Add 1 tablespoon of olive oil and garlic to the skillet. Cook and stir until fragrant.
Step Three (Picture 3 above) - Add the water, coconut milk, bouillon and seasoning. Stir until the bouillon dissolves.
Step Four (Picture 4 above) - Return the chicken to the skillet, skin side up. Cover and simmer the chicken in the sauce for 25 to 30 minutes, stirring occasionally, until the thickest part of the thigh is completely cooked through.
Step Five (Picture 5 above) - Uncover the pan and stir half of the Picada pesto paste into the sauce to thicken. Spoon some of the creamy sauce and pesto over the chicken.
Step Six (Picture 6 above) - Serve with thin-sliced red or yellow onions and lemon wedges over cooked rice (optional) or a healthy side salad.
Note: Although you could use store-bought pesto, I highly encourage you to make this easy weeknight meal with my fresh pesto sauce Spanish-style. There is really no comparison.
Serving Suggestions
This pesto chicken thighs recipe pairs with just about anything. But here are a few suggestions:
- Serve with a refreshing, healthy cucumber salad or apple kale salad, which you can quickly make on the side.
- Roasted asparagus or veggies such as green beans, brussels sprouts, or oven-baked potatoes make a complete meal.
- For a more carb-centered option, try garlic crostini or gluten-free biscuits to dunk into the sauce or serve over a bed of rice.
Storage
Leftovers can be stored in an airtight container in the refrigerator for up to four days.
As the flavors continue to meld and deepen, they make for an excellent lunch the next day. Simply reheat on the stovetop until heated through.
Other Chicken Recipes To Try Next
Don't forget to subscribe to my Monthly Newsletter!
Your shares and ratings are valuable to me and so much appreciated. They'll help me create more content you and others can enjoy!
Here you have it, a delicious home meal with tender and perfectly cooked chicken and a great staple to have in your rotation! Enjoy!
📖 Recipe
Spanish Pesto Chicken Thighs
Mariska RamondinoEquipment
- 1 large pan or skillet with a lid
Ingredients
- 3 tablespoons olive oil divided
- 4 to 6 bone-in chicken thighs about 4 to 6 pounds
- ¼ teaspoon and a few pinches of salt or more to taste
- 2 garlic cloves, finely chopped
- 1 cup water 236 ml
- ¼ cup coconut milk 80 ml
- 1 bouillon (see note for substitutions)
- 1 teaspoon ground ginger
- 1 teaspoon dried basil
- black pepper (optional)
- picada pesto paste see notes
Instructions
- Pat dry chicken thighs with a paper towel.4 to 6 bone-in chicken thighs
- Heat olive oil in a large saute skillet over medium-high heat.3 tablespoons olive oil
- Add the chicken skin side down so the fat can render in the pan.
- Brown for 7 to 8 minutes without moving and until skin is crispy brown. Then flip and cook for another 7 to 8 minutes. Season both sides with a few pinches of salt.¼ teaspoon and a few pinches of salt or more to taste
- Using kitchen tongues or a fork, transfer the chicken thighs to a plate. Leave any sauce in the pan and on the stove. Lower the heat to medium.
- Add 1 tablespoon of olive oil (not necessary if there is enough chicken fat in the pan) and add garlic to the skillet. Cook and stir until fragrant over medium heat (about 15 to 20 seconds).2 garlic cloves, finely chopped
- Add the water and the coconut milk. Stir in the bouillon until it dissolves. Season the liquid with ¼ teaspoon salt, ginger, and basil. Add some black pepper to taste.1 cup water, ¼ cup coconut milk, 1 bouillon (see note for substitutions), 1 teaspoon ground ginger, 1 teaspoon dried basil, black pepper (optional)
- Return the chicken to the skillet, skin side up. Bring to a gentle steady simmer. Then lower the heat to medium-low to maintain that simmer and cover the pan.
- Let the chicken simmer in the sauce for 25 to 30 minutes, covered and stirring occasionally until the chicken is completely cooked through.
- Uncover the pan and stir half of the picada pesto paste into the sauce to thicken.picada pesto paste
- Remove from heat, spoon some sauce over the chicken, and garnish with the rest of the picada pesto.
- Serve with red thin sliced onions and lemon wedges over cooked rice (optional) or a side salad.
Notes
- Always dry the chicken thoroughly with a paper towel before placing it in the hot pan so the skin can become crispy brown.
- Instead of water and bouillon, you can use 1 cup of bone broth or chicken broth.
- Store any leftovers in an airtight container in the fridge for up to 4 days.
Add your own private notes
Whenever you come back to this recipe, you’ll be able to see your notes.
Nutrition (% Daily value)
Disclaimer: This nutritional data is calculated using third party tools and is only intended as a reference.
Leave a Reply