One Pan Chicken & Pesto Dinner
One Pan Chicken & Pesto Dinner is a weeknight hero. Bone-in, skin-on chicken thighs are seared until golden, finished in the oven, then nestled back into a pan of lemony broth, pearl couscous, pesto, and spinach. It is balanced, deeply flavorful, and exactly the kind of meal I love serving my family when I want dinner to feel special without extra cleanup.
Servings: 6 People
Ingredients
- 1 tbsp butter
- 1 tbsp extra virgin olive oil
- 8 bone-in skin-on chicken thighs seasoned with salt and pepper
- 3 ½ cups of chicken broth
- ½ lemon
- 1 ½ cups orzo or pearl couscous
- ⅓ cup pesto
- 8 ounces fresh spinach
Instructions
- Preheat oven to 400°F
- Add 1 tbsp butter and 1 tbsp olive oil to a large skillet and cook over medium-high heat. Once the butter begins to foam, place the chicken in the pan, skin side down.
- Let the chicken cook for approximately 6 minutes or until the skin is a deep golden brown, then flip and place on the middle rack of your preheated oven for 20 minutes.
- Remove the chicken and return the skillet to the stove. Add chicken broth, lemon juice, and raise the heat to high to bring to a boil.
- Once the broth is boiling, add the couscous. Cook the couscous for 8 minutes, stirring frequently to prevent the couscous from sticking to the bottom of the pan
- Reduce to a simmer and mix in salt, pesto, and spinach.
- Add back the chicken to get it nice and warm, then turn off the heat and serve
Nutrition
Calories: 671kcal | Carbohydrates: 32g | Protein: 39g | Fat: 42g | Saturated Fat: 11g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 16g | Trans Fat: 0.2g | Cholesterol: 198mg | Sodium: 833mg | Potassium: 727mg | Fiber: 3g | Sugar: 2g | Vitamin A: 4036IU | Vitamin C: 15mg | Calcium: 91mg | Iron: 3mg
