Hi everyone – welcome to a new week!
Last week’s warmer temps lit a fire under our butts and instead of sticking around the house as planned, we were out and about all weekend long. To heck with the cold weather! On Saturday morning Ben and I took the boss to my new favorite restaurant/bakery/cafe in town, La Mie, for brunch. I ordered the same thing I’ve gotten the past three times I’ve visited – the Veggie Scramble with a Vanilla Almond Milk Latte. It is, perfection.
Ben got the same scramble after I told him how tasty it was and he raved the whole way through. Expertly seasoned and perfectly cooked. The whole half avocado on top is what makes it really special, me thinks. We both agreed a home attempt wouldn’t come close to the real thing, so I guess I’ll just have to keep going back for more. Darn. ;)
Lincoln behaved himself, save for the yelling. Right. It’s his new favorite thing to do. Just…yell! At the top of his lungs for no apparent reason – he’s pretty proud of it. Awesome. (Ok, I secretly love it and actually do think it’s pretty awesome. That being said, we did our best to quiet him down because I know other people might not think it’s so cute!)
Later that night I met up with a girlfriend for drinks, pedis, and dinner (which was as amazing as it sounds. Note to self: do this more often!) then Sunday Ben and I hopped over to the mall for a few laps. Like I said, a great little weekend!
In case your weekend was just as busy, and you didn’t have time to meal plan for the week, I have got you COVERED for dinner tonight with Baked Pesto Chicken Parmesan.Â
4 ingredients + 5 minutes of prep work + 30 minutes of baking time = dinner. Saweet!
Baked Pesto Chicken Parmesan is chicken thighs tossed in pesto then topped with marinara sauce and mozzarella cheese, and then baked. So unbelievably simple! Like I said, five minutes to prep then 30 minutes to bake. This dish will be done before you’ve even had time to take your pants off after coming home from work.
My Mom came over to visit Lincoln and me during her lunch hour last week and I sent her back to work with some of this chicken fresh out of the oven. She emailed me 20 minutes later saying it was everything she loved about Italian food, and needed the recipe STAT! I knew I loved it, but to get confirmation from my Mom was like winning a prize. She’s my cooking role model!
If you need a quick and flavorful dinner idea – this is your recipe!
Start with 1lb boneless skinless chicken thighs (about 8 thighs) seasoned on both sides with salt and pepper. Like I mentioned on Friday, boneless, skinless chicken thighs are my new favorite thing ever. They’re thin which saves the step of pounding them out, are a fraction of the cost of chicken breasts, and are incredibly tender and juicy.
In the past chicken thighs have intimidated me but after cooking with them a few times lately, I want to slap myself for waiting so long. They’re fantastic. I can’t wait to grill them all summer long!
By the way, if I still haven’t sold you on chicken thighs, you could use 1lb chicken breasts that have been pounded thin and cut in half. But come on… Thighs! Thighs! Thighs!
Ahem! Pop the seasoned thighs into a 8×8 or 9×12 baking dish then toss using your hands with 1/3 cup prepared pesto.
You could absolutely make your own fresh pesto (here’s my recipe,) but I took a chance on this prepared pesto for the sake of convenience. It tasted awesome – super garlicky.
Next spread 1 cup marinara sauce over the thighs then top with 8oz sliced fresh mozzarella (you could use shredded in a pinch.)
Seal the baking dish tightly with foil then bake at 400 degrees for 20 minutes. Remove the foil then cook for 10 more minutes, or until the cheese is melted and bubbly, and the chicken is cooked through. That’s it…dinner is served!
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Baked Pesto Chicken Parmesan
Description
Gluten-free Baked Pesto Chicken Parmesan takes 5 minutes to prep and bakes in 30 minutes!
Ingredients
- 1lb boneless skinless chicken thighs, about 8 (could use chicken breasts pounded thin then cut in half)
- salt & pepper
- 1/3 cup pesto
- 1 cup marinara sauce
- 8oz fresh mozzarella cheese, sliced
Directions
- Preheat oven to 400 degrees. Season chicken thighs with salt and pepper then add to a 8x8" or 9x12" baking dish. Add pesto then use hands to evenly coat. Spoon marinara sauce over top of thighs followed by mozzarella cheese then cover tightly with foil and bake for 20 minutes. Remove foil then bake for 10 more minutes, or until chicken is cooked through and cheese is golden brown and bubbly.
This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.
If you’re like me and have been missing out on the lusciousness that his chicken thighs – change that ASAP! They’re so juicy and have an awesome flavor. Definitely not a creepy dark meat flavor, which is what I always thought they’d taste like.
This chicken would be great over a bed of pasta, but I served it with roasted potato wedges.
That’s just potatoes cut into wedges, tossed with extra virgin olive oil, salt, and pepper, and then roasted at 400 degrees for 20 minutes, flipping halfway through. Totally easy to make with this chicken since they cook at the same temp. Enjoy!
Amy 02.25.2014
Um…where’s the parmesan?
Shouldn’t it be baked pesto chicken mozzarella?
Ryne 02.25.2014
Usually chicken parmesan is made with breaded chicken with a parmesan breadcrumb mixture, topped with marinara and mozzarella. Instead she used pesto which has parmesan cheese in it.
Kristin 02.25.2014
Chicken Parmesan just means meat (usually breaded and fried) layered with sauce and cheese – not necessarily Parmesan.
Erin 02.27.2014
I was wondering the same thing and why there isn’t any Parmesan in the recipe. I think the cooking style (breaded, fried) you referred to is “Parmigiana” (wiki-ed it), which originates from Parma, Italy. Chicken Parmesan on the other hand is an American cooking style and *should* have Parmesan in it
Gail 02.25.2014
Aldi had cheap boneless skinless chicken thighs this past week so I stocked up. On Saturday I made the “man pleasing chicken” from your Friday favorites and that was pretty darn good. I was excited when I saw you had chicken thighs up yesterday too. I made this last night and my husband said this was even better than the man pleasing chicken and I can make it every day for him. I think he liked it lol! The pesto was a tasty addition.
Chelsea @ Delipsch 02.25.2014
I have been on a pesto kick lately, thanks for another easy and delicious meal! The pedi, drinks and dinner is my favorite thing to do for girlfriend dates, but never do it enough either! Have a great week!
Wendy @ Mama Balance 02.25.2014
This looks so amazing…and simple too. I can’t wait to give this a try. Your little guy is such a cutie. My daughter (10 months) is going through the yelling for no reason thing too. It’s cute at home but not so fun when we go out. :)
Lauren@sweetenough 02.25.2014
Hi. I’ve been following your blog for a little while now and have been really enjoying it. Love this recipe. So easy and so few ingredients, perfect for a quick (and very tasty) dinner. I don’t use chicken thighs much but I have some in the freezer at the moment so perfect opportunity to bring those out. Thanks for the inspiration!
Chelsea 02.24.2014
I LOVE La Mie. Probably one of my favorite places ever. I feel like there is a serious void in my life since leaving Des Moines. I actually made a version of their Veggie Scramble recipe over on my blog. Next time you’re in, try the tuna sandwich or the breakfast tartine. Two of my other favs.
farmquilter 02.24.2014
Sounds and looks so yummy!! I’ll have to use breasts because thighs are dark meat and I just KNOW it will taste, well, dark! I know I am weird, but I’m convinced that dark meat tastes funky (I don’t like steak either!). Your little man is so adorable!!!
Nancy 02.24.2014
I had to laugh when I read your comment “Definitely not a creepy dark meat flavor” as that is what I always think of when I hear chicken thigh. Because I know I can trust your recommendations, I am going to try this recipe with thighs and not chicken breasts as I would usually do.
I really appreciate how you help novice cooks like myself become confident in the kitchen. I made your Creamy Chicken Pasta last week, which was a hit with my daughter. Thank you so much! Plus your Lincoln is adorable!
Sarah Jane D 02.24.2014
I absolutely love your blog and recipes. Your little fellow and his pictures/stories send your site over the top. You’re right…the love the screams, you’ll cherish the memories even if they’re screams. One question, I love your cream fleece jacket. Do you mind if I ask the brand…would love to get one. Thanks!
Kristin 02.26.2014
Old Navy a few years ago, but I feel like they usually have something that looks pretty similar!
Katie @ The Surly Housewife 02.24.2014
I totally remember the “scream just to hear myself scream” with my kids. I’m with you, it’s adorable but I understand if others don’t quite think so. My sister has 2 month old twins so I can’t wait to see them when they get to that stage!
Amazing recipe. Chicken thighs FTW!! Simple, delicious-looking recipe. And is there anything better than melted fresh mozzarella on pretty much anything!!
Kara Hoerr @ RD in the Midwest 02.24.2014
This looks absolutely amazing! I love how simple and *quick* it is! Just what I need when I’ve had a busy day at work. Thanks for sharing!
Whitney @ To Live & Diet in L.A. 02.24.2014
What an amazing, quick, and easy meal!!
This reminds me of your bruschetta chicken, which was a slam dunk, so I’m totally making this asap!
Holly H. 02.24.2014
I was just wondering if you might share what veggies are inside that scramble – it looks amazing! Trying the pesto chicken for a quick dinner tomorrow – can’t wait to try it!
Kristin 02.26.2014
Sure! It had sweet potatoes, spinach, tomatoes, red onion, and broccoli, with the avocado on top. :)
Amy 02.24.2014
It looks delish! I am anxious to try your recipe. Just curious as to what brand of marinara sauce that you used? I absolutely love Olive Garden’s marinara but I cannot find a store brand that I like as well! Just wondering what you used? Thanks! I am in North Alabama so you probably do not have the same grocery stores that we have here.
Kristin 02.26.2014
I used a local sauce (Ginos) but Giada DiLaurentiis’ sauce is really good too!
Amy 02.26.2014
Kristin, I just wanted to let you know that I prepared this dish last night for dinner and my husband and I both loved it! Super easy and super tasty! Keep those easy recipes coming for us working wives and mothers!
Graham @ Glazed & Confused 02.24.2014
Chicken parm is my absolute weakness! Have to try this recipe out asap!
Sarah 02.24.2014
This looks so good! And I think it will happen soon here because I already have a jar of pesto!
Alexandra Aimee 02.24.2014
Oh my yum! I love pesto chicken, but I’m often waaaay too lazy to make pesto, so this is perfect!
— Alex at Cashmere Kangaroo
Jackie 02.24.2014
AMAZING! A revelation! I tried making something similar once but the recipe called for a TUB of pesto (maybe 8 oz.?) and it was just gross — I am a pesto-lover through-and-through, but the recipe I used just made an oily mess. I thought that I would never try making something like that again, but now I will for sure be trying this! Less pesto=delicious, easy chicken. Thank you!!
Krista @ Joyful Healthy Eats 02.24.2014
Your little man is such a cutie, and yeah for mommy night out. Sometimes its hard to detach from the little one and get out to just pamper yourself, glad you were able to do that. Now… do it more!!! {and I speak to myself on that one too}
Love this dish, easy peasy and looks delicious. My kinda meal! Pinned girl!
Jamie 02.24.2014
Thighs are totally the way to go! That’s all we buy anymore and they work in everything. BTW, my little man, now 18-months, always yells back when we hear little kids yelling a few aisles over in the grocery store. He hears his people and he’s talking back! = )
Kristin 02.24.2014
HA! That is hilarious!