Ingredients:

  • 4 bone-in, skin-on chicken thighs (approx. 1.5 lbs / 680g)
  • 1 tsp salt
  • ½ tsp black pepper
  • 1 tbsp olive oil
  • ½ cup basil pesto
  • 1 cup heavy cream
  • ½ cup grated Parmesan cheese
  • 3 cloves garlic, minced
  • 1 tbsp unsalted butter

Instructions:

  1. Pat the chicken thighs completely dry with paper towels. Season both sides generously with salt and pepper.
  2. Heat olive oil in a 12-inch skillet over medium-high heat until shimmering.
  3. Place thighs skin-side down and press firmly for 30 seconds. Cook undisturbed for 5–7 minutes until the skin is mahogany-colored and releases easily from the pan.
  4. Flip and cook for another 5–7 minutes, or until the internal temperature reaches 165°F (74°C). Remove chicken to a plate and let it rest.
  5. Lower the heat to medium. Add the butter to the remaining chicken fat.
  6. Stir in the minced garlic and sauté for 1 minute until fragrant but not browned.
  7. Pour in the heavy cream. Use a whisk to scrape up the browned bits (fond) from the bottom of the pan.
  8. Simmer for 3–5 minutes, stirring occasionally, until the cream has thickened enough to coat the back of a spoon.
  9. Remove the pan from the heat entirely. Whisk in the basil pesto and grated Parmesan cheese until the sauce is a uniform, velvety green.
  10. Return the chicken thighs and any accumulated juices back into the skillet. Spoon the sauce over the meat to glaze.