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I’m growing increasingly fond of three-ingredient recipes. I keep saying, “Who knew?”
With temperatures soaring here in the Southwest, it’s hard to find much motivation to spend time in the kitchen.
So when I discovered this incredibly easy way to make moist, creamy, delicious chicken, I was hooked.
Just three ingredients: chicken thighs, pesto and light coconut milk.
Dab, pour, bake and eat. While dinner is in the oven, there’s time to set the table, pour a glass of your favorite wine and relax.
The result is tender chicken in a rich, flavorful pesto sauce that’s especially delicious spooned over rice.
And the recipe makes just two servings!
Ingredients You’ll Need
- Chicken thighs: I used bone-in thighs with the skin removed. Boneless thighs work too, but they’ll cook faster.
- Prepared basil pesto: Just a little adds plenty of flavor. I like the prepared pesto from Trader Joe’s.
- Light coconut milk: Creates a creamy sauce without needing heavy cream.
You’ll also need a little salt and pepper for seasoning.
How to Make 3-Ingredient Pesto Chicken, Step by Step
Step 1: Prepare the oven and baking dish.
Step 2: Season the chicken.
Place the two chicken thighs in the prepared dish and sprinkle with salt and pepper.
Step 3: Add the pesto and coconut milk.
Spread 1 teaspoon of pesto over each chicken thigh.
Pour the light coconut milk over and around the chicken.
Step 4: Bake.
Bake for about 30 to 35 minutes for bone-in chicken thighs, or until the chicken reaches 165°F in the thickest part.
Boneless thighs will cook more quickly, so begin checking after about 20 minutes.
Step 5: Serve.
Spoon some of the creamy pesto sauce over the chicken and serve hot.
Recipe Notes and Easy Substitutions
Bone-in or boneless chicken thighs: Both work well. I used bone-in thighs, but if you prefer boneless, simply adjust the cooking time.
Prepared pesto: I like the convenience of jarred pesto, especially when I’m trying to keep dinner simple. If you prefer homemade, try this easy basil pesto recipe.
Light coconut milk: I bought mine at Trader Joe’s, but it’s available in most supermarkets. It creates a surprisingly creamy sauce that works beautifully with the pesto.
Make more: This recipe is easy to double when you’re cooking for more than two or want leftovers.
What to Serve with Creamy Pesto Chicken
Rice is my favorite accompaniment because it soaks up the delicious sauce.
Small new potatoes or a little pasta would also be wonderful.
For a lower-carb option, try cauliflower rice.
Add green beans, seasonal greens or fresh tomatoes for a little color and freshness.
A sprinkle of chopped basil, parsley or cilantro makes a nice finishing touch. I’ve even added sesame seeds and cilantro for a slightly different flavor.
What About Leftovers?
If you double the recipe, leftover chicken reheats nicely in the microwave (affiliate link).
Store the chicken with its sauce so it stays moist when reheated.
How Many Calories and WW Points ?
According to my calculations, each serving has about 159 calories.
To see your WW Points for this recipe, track it in the WW App!
(You must be logged into WW on a smartphone or tablet.)
4 PointsPlus (Old plan)
If you’ve made this Creamy Pesto Chicken, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.
3-Ingredient Creamy Pesto Chicken
Ingredients
- 2 chicken thighs, skin removed (about 4 ounces each)
- Salt and pepper, to taste
- 2 teaspoons prepared pesto
- 1/3 cup light coconut milk
Instructions
- Heat the oven to 35F0 degrees. Spray a small baking pan with non-stick spray.
- Place the chicken thighs in the prepared pan and sprinkle with salt and pepper. Top each chicken thigh with 1 teaspoon pesto. Pour the coconut milk over and around the chicken in the pan.
- Bake for 35 minutes, or until the chicken is thoroughly cooked. This will measure 165F degrees on a meat thermometer (affiliate link).
- Remove from the oven and serve hot.
Notes
(Must be logged into WW on a smartphone or tablet.) 4 PointsPlus (Old plan) I used bone in thighs which will take about 30 to 35 minutes to thoroughly cook through. If you’re used to using boneless chicken, then by all means use them and be aware that they’ll cook much faster—maybe 20 minutes or so. If you are feeling ambitious and make your own skinny pesto, the calories and fat will be somewhat reduced. Even with the prepared jar, this is a remarkably rich and tasty meal with more than reasonable “numbers”!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Can I use a slow cooker (crock pot) for this recipe?
Hi Cari, I haven’t made it in the slow cooker but think it should work fine. Let us know how it turns out for you. ~Martha
We are not fans of dark meat. What are your thoughts on using chicken tenderloins?
Hi Jeannie, Chicken tenderloins would be a fine substitute. However, they may cook a bit more quickly so would keep an eye on them. ~Martha