Pesto Chicken Thighs with Italian Creme Sauce Over Parmesan Couscous

These flavorful Pesto Chicken Thighs over Parmesan Couscous are drenched in a delicious Italian creme sauce! Made with just 6 ingredients, your family will love this easy chicken dinner!

Pesto Chicken Thighs with Italian Creme Sauce Over Parmesan Couscous on a Plate

Pesto Chicken Thighs with Italian Creme Sauce Over Parmesan Couscous

The Real Women of Philadelphia are on the hunt for the best recipes using Philadelphia Cream Cheese. There are so many fun things to check out on their website , you can meet other cooks, check out new recipes and watch great videos for ideas to get you started with your own recipe to enter.

One of my favorite sections of the website is where I can watch The Season Two Video Recipe Gallery. Women from all over the country upload their cooking videos for all to see.

I also love that Season One has their very own cookbook with recipes from home cooks that created simple dishes with Philadelphia Cream Cheese.

This week is Main Dish week, so put on your thinking caps and get cooking! To help inspire, I’ve shared a recipe I created, titled Pesto Chicken Thighs with Italian Cream Sauce over Parmesan Couscous. It’s simple and full of Italian flavors the whole family is sure to love. With just a few ingredients dinner will be on the table in no time at all! Enjoy!

Visit the Official Site HERE and Visit the BlogHer Round Up Page HERE

A Serving of Pesto Chicken Thighs with Italian Creme Sauce Over Parmesan Couscous

A Plate of Pesto Chicken Thighs over Couscous

Pesto Chicken Thighs with Italian Creme Sauce over Parmesan Couscous

These flavorful Pesto Chicken Thighs over Parmesan Couscous are drenched in a delicious Italian creme sauce! Made with just 6 ingredients, your family will love this easy chicken dinner!
Course: Dinner
Cuisine: Italian
Prep Time 15 mins
Cook Time 35 mins
Marinating Time 1 hr
Total Time 1 hr 50 mins
Servings: 4
Calories: 629kcal
Author: Jenny
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Equipment

  • Oven

Ingredients

  • 1 lb boneless chicken thighs fat removed
  • 1/2 cup prepared pesto sauce
  • 2 cups cooked couscous
  • 4 tbsp extra virgin olive oil
  • 1/2 cup parmesan cheese freshly shredded
  • 1 cup Philadelphia Italian Cheese and Herb Cooking Creme

Instructions

  • Place chicken thighs and pesto into a large ziplock bag, seal and refrigerate for at least 1 hour.
  • Preheat oven to 350 degrees F. Place chicken thighs onto a large baking sheet that has been sprayed with non-stick cooking spray. Bake for 25 to 35 minutes, until chicken is cooked through.
  • Place cooked couscous, olive oil and parmesan cheese into a medium saucepan over medium-low heat, stirring to combine. Cook until heated through, about 5 minutes. Reduce to heat to low.
  • Warm Philadelphia Italian Cheese and Herb Cooking Creme into a small saucepan over medium-low heat until warmed. Reduce heat to low.
  • To serve, place couscous onto a serving plate and top with chicken. Drizzle with warm cooking cream.

Nutrition

Calories: 629kcal | Carbohydrates: 21g | Protein: 27g | Fat: 48g | Saturated Fat: 11g | Cholesterol: 122mg | Sodium: 582mg | Potassium: 289mg | Fiber: 2g | Sugar: 1g | Vitamin A: 811IU | Calcium: 213mg | Iron: 1mg
Keywords: baked chicken thighs recipe, baked pesto chicken, chicken thighs recipe, couscous recipe, pesto chicken, pesto chicken bake, pesto chicken recipe

This is a compensated review by BlogHer and Kraft

 

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7 Responses
  1. Jenny (Fit Girl Foodie)

    I’ve never made pesto before, this look so yummy especially paired with some couscous 😀

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