Crunchy Pesto Chicken Thighs: 5 Simple Steps to Perfection

Easy Crunchy Pesto Chicken Thighs: An Amazing Ultimate Recipe

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Preheat your oven to 400°F (200°C).
Line a baking sheet with parchment paper for easier cleanup.
Pat the chicken thighs dry with paper towels. Season both sides with salt and pepper.
Spread a generous layer of pesto sauce over the top of each chicken thigh.
In a bowl, combine the panko breadcrumbs, grated Parmesan cheese, garlic powder, and onion powder.
Press the breadcrumb mixture onto the pesto-covered chicken thighs until well-coated.
Arrange the coated chicken thighs on the prepared baking sheet, skin side up.
Lightly spray the tops of the chicken thighs with olive oil for a crispier finish.
Place the baking sheet in the preheated oven and bake for 30-35 minutes, or until the chicken is cooked through and the coating is golden brown.
Use a meat thermometer to ensure the chicken has reached an internal temperature of 165°F (75°C).
Once cooked, remove the chicken from the oven and let it rest for 5-10 minutes to allow the juices to redistribute.