Pan-Roasted Italian Chicken with Pesto

Impress family and friends with this one-skillet, Italian-inspired pesto chicken made with simple ingredients. This dish is great for easy weeknight dinners and entertaining. But, that’s not all. This low-carb, gluten-free chicken bake also packs in 22 grams of protein per serving!

Active time: 15 minutes | Total time: 35 minutes

Pan-Roasted Italian Chicken with Pesto

Ingredients

• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/2 tsp lemon zest
• 4 4-oz. (113g) bone-in, skin-on chicken thighs
• 1 tbsp fresh lemon juice
• 8 cups baby spinach
• 1 cup (180g) cherry tomatoes, halved
• 1/4 cup (64g) prepared basil pesto 

Directions

Combine the salt, black pepper, and lemon zest in a small bowl. Sprinkle the mixture evenly over both sides of the chicken.

Preheat the oven to 425°F (218°C).

Heat a 12-inch cast-iron skillet over medium heat. Place the chicken in the skillet, skin-side down, and cook for about 10 minutes, or until the skin is crisp and browned. Carefully drain the drippings from the pan. Turn the chicken skin-side up and transfer the skillet to the oven. Bake for about 15 minutes, or until the chicken reaches 165°F when tested with a thermometer.

Transfer the chicken to a plate, leaving any remaining drippings in the skillet. Stir the lemon juice into the skillet. Add the spinach and tomatoes and toss in the hot pan until the spinach wilts slightly, about 3-4 minutes.

Return the chicken to the skillet on top of the spinach mixture. Spread 1 tbsp pesto over each chicken thigh and serve immediately.

Serves: 4 | Serving Size: 1 thigh + 1 tbsp pesto + 1 1/4 cups spinach and tomatoes

Nutrition (per serving): Calories: 366; Total Fat: 29g; Saturated Fat: 7g; Monounsaturated Fat: 13g; Polyunsaturated Fat: 6g; Cholesterol: 113mg; Sodium: 452mg; Carbohydrate: 5g; Dietary Fiber: 2g; Sugar: 2g; Protein: 22g

Nutrition Bonus: Potassium: 661mg; Iron: 10%; Vitamin A: 7%; Vitamin C: 38%; Calcium: 8%

Originally published: August 31, 2016; Updated June 2026

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