Italian Chicken Bake

I am super happy to share with all of you this recipe today. This one really is super simple and the flavor is out of this world. Since my husband had his heart attack 6 months ago our family has been trying to make healthier changes. One of those changes is to rarely eat red meat. So we eat an awful lot of chicken and seriously after a while it does get rather boring. So I find myself dreading dinnertime. Yes, you read that right. Even this food blogger gets stuck in ruts too. 

I usually get a little resistance from the hubby when I try to throw something new at him. So of course, he was not too excited to try yet again another chicken dish I threw together.  I came across a great deal on a pack of boneless chicken thighs and knew they would be perfect for what I wanted to try. Have you tried boneless chicken thighs?  I think they are my new favorite. 

I used a jar of pesto in this recipe but I have fresh basil growing in the garden and plan to make my own soon. The jarred variety was super flavorful and made this dish.  

I can't rave enough about how good this really was. It smelled so good while it was cooking and I couldn't wait until it was done. Hubby was still a little hesitant until he tried it. Wouldn't you know it, he loved it! 

Italian Chicken Bake

6-8 Chicken Thighs (or breasts)
8 oz jar of pesto (1/2 cup prepared)
2 cups Mozzarella cheese, shredded
2 tomatoes, thinly sliced

Place chicken thighs into a 9 x 13 casserole dish. Top chicken with pesto, a sliced tomato, and cover completely with cheese. Bake at 375 degrees for 40 minutes or until chicken is done. 

Shared at
Weekend Potluck @ The Country Cook
Simple Supper Tuesday @ Moore or Less Cooking 

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