Skillet Pesto Chicken Thighs with Veggies

Name: Skillet Pesto Chicken Thighs with Veggies
Prep time: 45 min
Cook time: 45 min
Total time: 1 h 30 min
Yield: 8 servings
Cuisine: Italian, American
Ingredients: 3 whole Baby Red Potatoes; 1 tsp Black Pepper; 1 tsp Black Peppercorns; 2 lb Boneless Chicken Thigh; 1 cup Cherry Tomato; 0.5 cup Extra-Virgin Olive Oil; 3 tbsp Fresh Basil; 4 whole Garlic; 12 oz Green Beans; 7 oz Halloumi Cheese; 1 dash Hot Sauce; 1 whole Lemon; 3 whole Minced Garlic; 4 oz Pine Nuts; 0.5 whole Red Onion; 2 tbsp Red Wine Vinegar; 1 tsp Salt; 0.25 cup Soy Sauce; 4 tbsp Unsalted Butter; 1 whole Yellow Bell Pepper

Dinner 🍽️Lunch 🥪 Italian 🇮🇹American High-Protein 💪Sugar-Free Comfort-Food Anabolic Diet

Skillet Pesto Chicken Thighs with Veggies brings tender, crispy-edged chicken together with roasted green beans, tomatoes, potatoes, and sweet peppers for a balanced bite in every forkful. A tangy lemon-basil pesto and lightly browned halloumi add richness and freshness that set this one-pan meal apart. Serve for a cozy weeknight dinner or a relaxed weekend gathering when you want big flavor with minimal fuss.

Prep45 mins
Cook45 mins
Serves8
DifficultyMedium

1

In a zip-top bag, combine red onion, oil, soy sauce, basil, vinegar, garlic, and peppercorns to make the marinade and mix well. Add the chicken and massage thoroughly. Refrigerate for 4 to 6 hours, flipping once halfway through.
2

Preheat the oven to 350 degrees F (175 degrees C). Take the chicken out of the refrigerator and discard the marinade.
3

Melt 3 tablespoons butter in a large cast iron skillet over medium-high heat. Place the chicken skin-side down and sear until golden brown, 4 to 5 minutes. Flip the chicken and cook 1 minute more. Transfer the chicken to a plate and set aside.
4

Drain the excess fat and oil from the skillet, then melt the remaining 1 tablespoon butter. Once melted, add red onion and garlic and cook, stirring often, for 1 to 2 minutes. Stir in green beans, potatoes, cherry tomatoes, bell pepper, salt, and pepper. Cook for 4 to 5 minutes, stirring throughout. Return the chicken to the skillet.
5

Move the skillet to the preheated oven and bake for 15 minutes.
6

Remove the skillet from the oven. Layer basil leaves on the chicken thighs, then add halloumi cheese slices, ensuring the cheese does not touch the sides of the pan. Return to the oven and cook until the chicken is no longer pink in the centers, 15 to 20 minutes. An instant-read thermometer inserted into the center should reach at least 165 degrees F (74 degrees C).
7

Turn on the broiler and broil until the cheese is golden brown, 3 to 5 minutes, checking often to prevent burning.
8

Meanwhile, make the pesto sauce: In a blender, combine olive oil, pine nuts, garlic, lemon juice, salt, pepper, and hot sauce and blend for 30 seconds. Add basil and blend until it reaches a pesto-like consistency, about 30 seconds.
9

Drizzle the pesto sauce primarily over the chicken, and also over the veggies.