Hi, I am Jane. Today, I’m gonna show you how to prepare basil pesto mozarella chicken thighs recipe. Never skip today’s recipe. This is a easy recipe to try and is one of my family food recipes. This time, I’m gonna make it a little bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Basil Pesto Mozarella Chicken Thighs Recipe
Basil Pesto Mozarella Chicken Thighs is one of the most popular of recent trending meals on earth. It is enjoyed by millions every day. It’s easy, it’s quick, it tastes yummy. They’re fine and they look fantastic. Basil Pesto Mozarella Chicken Thighs is something that I’ve loved my whole life.
To get started with this recipe, we have to prepare a few components. You can cook basil pesto mozarella chicken thighs using 10 ingredients and 12 steps. Here is how you cook it.
The ingredients needed to make Basil Pesto Mozarella Chicken Thighs:
- Prepare 1 jar basic Marinara Sauce
- Prepare 6 Boneless Skinless Chicken Thighs
- Make ready to taste Salt and Pepper
- Get 1 jar Basil Pesto
- Make ready 4 Tomatoes, sliced
- Get 1 (8 oz) package sliced Mozarella
- Take Italian Seasoning
- Make ready Parmesan Cheese
- Take Handful fresh Basil, shredded
- Take 32 oz Angel Hair Pasta
Steps to make Basil Pesto Mozarella Chicken Thighs:
- Preheat Oven to 350°F
- Pour marinara in a 13"x9baking dish.
- Place chicken thighs in the baking dish and sprinkle with salt and pepper.
- Spread pesto on each chicken thigh
- Cover them with tomatoes, and sprinkle with salt and pepper
- Place Mozzarella slices on top of tomatoes and sprinkle with Italian seasoning and grated Parmesan cheese.
- Bake for 50-60 minutes until chicken reaches a minimum internal temperature of 165°F.
- 10 minutes before they finish, start your water or instant pot for the pasta and cook according to package instructions.
- Toss pasta with fresh basil
- Remove chicken from oven (don’t forget to shut it off).
- Drizzle the pan juices over the pasta and serve with the chicken. Enjoy!
- NOTES* Do not skip out on the fresh basil, or the Mozarella. I even suggest getting some fresh tomatoes from your local farmers market. These items really make the dish *Pop*. If the Mozarella starts getting over cooked, cover with a piece of foil.
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