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

Keyword baked chicken thighs recipe, baked pesto chicken, chicken thighs recipe, couscous recipe, pesto chicken, pesto chicken bake, pesto chicken recipe

Prep Time 15

Cook Time 35

Marinating Time 1

Total Time 1 50

Servings

Calories 629kcal

Author Jenny

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