These Keto Pesto Stuffed Chicken Thighs are super easy to make and loaded with flavor – they also keep well for lunches all week long! A delicious low carb chicken recipe that the entire family will love!
One of my favorite things about chicken is that it’s like a blank canvas. Neutral in flavor, you can do almost anything to it and it will taste amazing.
Since Summer is almost over and I’m super sad about it, I’m obsessed with squeezing every last bit of fresh produce out of the season before it’s time to “pumpkin flavor all of the things!”
My garden is currently loaded with basil and tomatoes, so making these Keto Pesto Stuffed Chicken Thighs with a Caprese salad on the side seemed appropriate. You can use store-bought pesto with great results, but if you are overrun with basil like I am, why not make your own? Here’s one of my favorite basil pesto recipes – and it’s got a hint of lemon added, which gives it a nice lift.
If you aren’t a fan of basil, you could also try this recipe with my cilantro, walnut, and jalapeno pesto for a more Mexican flair.
This recipe is incredibly easy (I know you love that as much as I do) but loaded with flavor – perfect for a weeknight dinner now that the kids are getting ready to go back to school! Even if cooking isn’t usually your thing, I’m pretty sure you can handle this recipe.
Still worried? Here, I’ll even lay out the steps for you in photos.
Step 1 – Place your chicken thighs in an ovenproof dish and jam some pesto under the skin. Then rub the extra pesto all over the top of the skin. It should take 2 minutes and look like this.
Step 2 – Bake chicken for 40 minutes at 400 degrees (F). Remove and serve.
See? You got this.
Now I realize that not everyone loves chicken on the bone – and if that’s the case, you can use boneless, skinless chicken thighs – just reduce the cooking time by about 10 minutes.
These Keto Pesto Stuffed Chicken Thighs also taste great cold – for an easy low carb lunch during the week you can make a double batch, and then take the extra meat off the bone and chop it up. Then just stir in some mayo and a little extra pesto if you have it. Viola! Pesto chicken salad – eat it plain or wrap it in some romaine leaves for extra crunch!
Chicken must be cooked to an internal temperature of 170 degrees for boneless products and 180 degrees for bone in chicken products.
- 4 chicken thighs
- 3 Tbsp pesto
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 Tbsp olive oil
- 1 1/2 cups cherry tomatoes
- 1/2 cup fresh mozzarella, sliced or chopped
- 1 Tbsp fresh basil, chopped
- 2 Tbsp olive oil
- kosher salt and pepper to taste
- Trim the thighs of any extra skin and place in an ovenproof dish.
- Stuff about 1 tsp of pesto under the skin of each chicken thigh, then rub the rest of the pesto over the tops of the chicken.
- Season with salt and pepper.
- Drizzle with olive oil.
- Bake in a preheated 400 degree (F) oven for about 40 minutes.
- Remove and serve with Caprese salad.
- Combine all of the salad ingredients in a small bowl. Stir gently until fully combined.