Hello everybody, I hope you are having an incredible day today. Today, we’re going to make a special dish, basil pesto & mozarella chicken thighs. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.

Classic, simple basil pesto recipe with fresh basil leaves, pine nuts, garlic, Romano or Parmesan cheese, extra virgin olive oil, and salt and pepper. Learn how to make homemade basil pesto in this video. You'll simply need basil, nuts, Parmesan, garlic, lemon juice, olive oil and salt.

Basil Pesto & Mozarella Chicken Thighs is one of the most favored of current trending foods on earth. It’s easy, it is quick, it tastes delicious. It is enjoyed by millions daily. They are fine and they look fantastic. Basil Pesto & Mozarella Chicken Thighs is something which I have loved my entire life.

To get started with this recipe, we must prepare a few components. You can have basil pesto & mozarella chicken thighs using 10 ingredients and 12 steps. Here is how you cook it.

The ingredients needed to make Basil Pesto & Mozarella Chicken Thighs:

1. Make ready 1 jar basic Marinara Sauce
2. Get 6 Boneless Skinless Chicken Thighs
3. Get to taste Salt and Pepper
4. Take 1 jar Basil Pesto
5. Prepare 4 Tomatoes, sliced
6. Prepare 1 (8 oz) package sliced Mozarella
7. Prepare Italian Seasoning
8. Take Parmesan Cheese
9. Prepare Handful fresh Basil, shredded
10. Get 32 oz Angel Hair Pasta

Basil pesto is a fresh, aromatic, insanely flavorful sauce. It's light, refreshing, summery and couldn't be easier to make with a handful of fresh ingredients. This homemade basil pesto is my absolute favorite. It's classic, simple, flavorful, and completely fresh.

Instructions to make Basil Pesto & Mozarella Chicken Thighs:

1. Preheat Oven to 350°F
2. Pour marinara in a 13"x9" baking dish.
3. Place chicken thighs in the baking dish and sprinkle with salt and pepper.
4. Spread pesto on each chicken thigh
5. Cover them with tomatoes, and sprinkle with salt and pepper
6. Place Mozzarella slices on top of tomatoes and sprinkle with Italian seasoning and grated Parmesan cheese.
7. Bake for 50-60 minutes until chicken reaches a minimum internal temperature of 165°F.
8. 10 minutes before they finish, start your water or instant pot for the pasta and cook according to package instructions.
9. Toss pasta with fresh basil
10. Remove chicken from oven (don't forget to shut it off).
11. Drizzle the pan juices over the pasta and serve with the chicken. Enjoy!
12. NOTES* Do not skip out on the fresh basil, or the Mozarella. I even suggest getting some fresh tomatoes from your local farmers market. These items really make the dish *Pop*. If the Mozarella starts getting over cooked, cover with a piece of foil.

You'll appreciate how easily it comes together and that it tastes infinitely better than store-bought. The key for this classic pesto recipe is to add the basil at the very end instead of blending everything all at once. Top with ½" oil to prevent browning. I hope you enjoy this easy Fresh Basil Pesto recipe! The Secret on How to Make Pesto that Stays Green.

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