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WW Recipe of the Day: 3-Ingredient Creamy Pesto Chicken
I am growing increasingly fond of 3-ingredient recipes. I keep saying “who knew”?
With ongoing temps at a record high in the southwest, it’s really hard to get very much kitchen motivation.
So when I tried this and found a super creamy, moist, delicious and easy way to serve yet another chicken I was hooked.
Three common ingredients: chicken thighs, pesto and coconut milk. Dab, pour, bake and eat. In the time it takes to set the table, settle in with a glass of your favorite dry wine, dinner is served.
How Many Calories and WW Points in this Creamy Pesto Chicken?
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 SmartPoints (Green plan)
4 SmartPoints (Blue plan)
4 SmartPoints (Purple plan)
4 PointsPlus (Old plan)
How to Make 3-Ingredient Pesto Chicken, Step by Step
Step 1: Gather and prepare all ingredients.
Step 2: Spray a small baking pan with non-stick spray. Place the chicken thighs in the prepared pan and sprinkle with salt and pepper.
Step 3: Top each thigh with 1 teaspoon pesto.
Pour the coconut milk over and around the chicken in the pan.
Step 4: Bake for 35 minutes, or until the chicken is thoroughly cooked. This will measure 165F degrees on a meat thermometer (affiliate link).
Step 5: Remove from the oven and serve hot.
Recipe Notes, Additions and Substitutions
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.
The skin on chicken is easier to remove, using a very sharp knife, if it sits out for just a few minutes (maybe 5).
I like the prepared pesto from Trader Joe’s which keeps in the fridge for months without losing any intensity of flavor.
The lite coconut milk I also got at Trader’s however it’s available in most supermarkets and in all Asian stores.
If you are feeling ambitious and make your own basil 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”!
Serving Suggestions
Rice is the ideal side dish as it soaks up any juices that the coconut chicken gives off as it sits on the plate. New potatoes or a small dish of pasta would also work very well. If you are watching your carbs, you may want to try cauliflower rice.
Seasonal greens and veggies like green beans or colorful tomatoes will compliment the creamy dish.
Any herbs for garnish are fine; basil, cilantro, parsley all make the plate look elegant and add another small layer of freshness.
Last time I made it I even sprinkled a few sesame seeds over the top along with cilantro for an Asian twist.
Ways to Use Leftovers
If you double the recipe and have leftovers, just a simple reheat in the microwave (affiliate link), uncovered, will give you the same rich and tasty chicken.
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 SmartPoints (Green plan) 4 SmartPoints (Blue plan) 4 SmartPoints (Purple plan) 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