Pan-Roasted Italian Chicken with Pesto


1/4 teaspoon salt

1/4 teaspoon black pepper

1/2 teaspoon lemon zest

4-5 boneless and skinless chicken thighs (depending on size)

1 tablespoon fresh lemon juice

3 cups baby spinach

1 cup cherry tomatoes, halved

1/8 cup prepared basil pesto


Combine salt, pepper and zest; sprinkle evenly over both sides of chicken.

Preheat oven to 350°F.

Heat a 12-inch cast-iron skillet over medium heat. Place chicken, in pan. Cook 10 minutes, until chicken browns. Drain drippings from pan. Turn chicken. Transfer to oven, and bake 15 minutes, until chicken reaches 155°F when tested with a thermometer.

Transfer chicken to a plate; do not drain remaining drippings. Stir lemon juice and toss spinach and tomatoes in hot pan until spinach wilts slightly. Place chicken on spinach mixture, and spread each thigh with 1 tablespoon pesto, and serve hot.

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