These Parmesan and Sundried Tomato Chicken Thighs can be on the table for just a few dollars. Chicken thighs are always a deal at the grocery store. If you are only cooking for 4 you can still make the whole pack. Eat the thighs for dinner one night and then pull the chicken off the bone from the leftovers. You can use this pulled chicken for other meals, such as chicken salad, a salad, add bbq and make shredded chicken sandwiches, quesadillas, enchiladas, tacos, nachos, and the list goes on. If you take the time to make this recipe, you have homemade chicken for another meal during the week. We like to have this chicken with garlic green beans for the first night and then use the leftovers to top a Caesar salad the next day.

Recipe Notes for Parmesan and Sundried Tomato Chicken Thighs

Now I use a large baking tray and place a cooling rack on top to cook. If you line the tray with foil, it is really easy to clean up.

The pesto is available at the grocery; there is a red pepper one that would probably be great as well. At mine, it is located near the Italian food area with the other jarred pestos and roasted peppers.

Check out my tip here, it is for grating garlic. But it is also a perfect technique for topping things with fresh parmesan!

This set of graters is one of my favorite kitchen gadgets! I have had them for 3 years, and they are still going strong.

A huge thank you goes out to all of the readers, cooks, food enthusiasts, friends, and keto warriors who support this blog! Come and follow my Facebook page where I post all of my new recipes and ideas! Feel free to check out some of my recipes here!

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5 from 1 vote

Parmesan and Sundried Tomato Chicken

Just a few ingredients for delicious chicken with leftovers for the next day!

Course Dinner, Main Dish, Meat, Poultry

Cuisine Dairy Free, Egg Free, High Protien, Keto, Low Carb

Keyword baked chicken recipes, chicken dinner, parmesan chicken recipes

Cook Time 45

Total Time 45

Servings

Calories 307

Equipment

Ingredients

1/4 cup oil
1/4 cup sun dried tomato pesto
1 teaspoon salt
10 chicken thighs One family pack
1 wedge parmesan cheese

Instructions

Preheat your broiler. Also move your oven rack so it is 8 to 10 inches below the broiler, for my oven this was just below the middle. Get your broiler pan ready or I just use a rimmed cookie sheet with a cooling rack set on top. Mix together the oil and pesto in a small bowl.
Using tongs dip each thigh into the mixture then place on the prepared pan skin side up, repeat until they are all on the sheet. Sprinkle the thighs with the salt and place under the broiler for 10 minutes. At this point make sure the skin is not getting to brown, if it is you need to lower your rack one more time.
After 10 minutes remove the tray and flip the chicken, cook for an additional 25 minutes. Remove and flip the chicken one more time so the skin is up again. Cook one more time for another 10-15 minutes. Remove, grate the parmesan cheese right over the hot chicken and serve with your favorite veggies.