Pesto Chicken Thighs in Italian Cream Sauce over Parmesan Couscous

These flavorful Pesto Chicken Thighs over Parmesan Couscous are coated in a creamy Italian sauce and come together with just a few ingredients—an easy, family-friendly dinner everyone will enjoy.

Pesto Chicken Thighs with Italian Creme Sauce Over Parmesan Couscous

The Real Women of Philadelphia collection highlights creative recipes using Philadelphia Cream Cheese. Their site offers inspiration from home cooks across the country, including recipe galleries and cooking videos that showcase simple, delicious dishes using Philadelphia products.

I especially enjoy browsing the Season Two video recipe gallery to discover new ideas and watch cooks prepare their entries. Season One also features a cookbook with easy-to-make recipes from home cooks who use Philadelphia Cream Cheese in inventive ways.

This week is Main Dish week, so if you’re looking for inspiration, try this recipe: Pesto Chicken Thighs with Italian Creme Sauce over Parmesan Couscous. It’s straightforward, packed with Italian flavors, and ready with just a handful of ingredients—perfect for a weeknight meal.

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 creamy Italian sauce. With only a handful of ingredients, this is an easy, satisfying meal the whole family will love.

Course: Dinner

Cuisine: Italian

Prep Time
15

Cook Time
35

Marinating Time
1

Total Time
1 50

Servings: 4

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 zip-top bag, seal, and refrigerate for at least 1 hour to marinate.
Preheat oven to 350°F. Arrange the marinated chicken thighs on a baking sheet sprayed with non-stick cooking spray. Bake 25–35 minutes, until cooked through.
Combine cooked couscous, olive oil, and parmesan in a medium saucepan over medium-low heat, stirring until heated through, about 5 minutes. Lower the heat and keep warm.
Warm the Philadelphia Italian Cheese and Herb Cooking Creme in a small saucepan over medium-low heat until heated through, then reduce to low.
To serve, mound the parmesan couscous on plates, top with the pesto chicken thighs, and drizzle with the warm Italian cooking creme.

Nutrition

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