Pesto Chicken Thighs with Broiled Zucchini

YUM! Less than 5 ingredients, minimal prep work, and a dinner the whole family loves!
YUM! Less than 5 ingredients, minimal prep work, and a dinner the whole family loves!

If you’re looking for a delicious dinner recipe that uses less than 5 ingredients, boy are you in luck! These Pesto Chicken Thighs with Broiled Zucchini are quick, easy, and super delicious!

Pesto Chicken with Zucchini

I was in the mood for something with pesto, and when I found this simple recipe for chicken breast in Better Homes and Gardens’ recipe database I knew I wanted to try it.

I couldn’t believe how simple and easy this was to make.

I’m talking 5 ingredients, minimal prep work, and BAM! Dinner is served.

Pesto Chicken with Zucchini

I used chicken legs (it’s the thigh and drumstick together) for this, but you could use chicken breast, thighs or just the drumsticks if you wanted.

These past few weeks have been mega hectic for me. I’ve been traveling every weekend for various blogging related things, and while I am superduper grateful to be able to experience and be a part of such things…

Man do I just miss a good home cooked meal!

That’s what I love about easy meals like this. Even when I’m extremely tired, I can still make a delicious home cooked meal and satisfy that craving.

Pesto Chicken with Zucchini

If you have some basil growing in your garden and you’re ready to use it – try my recipe for Homemade Pesto sauce for this chicken recipe.

That’s a game changer!

Make sure you don’t miss a thing! Follow I Wash You Dry here:

A close up of raw chicken thigh with pesto sauce on it
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Pesto Chicken Thighs with Broiled Zucchini

Pesto Chicken Thighs with Broiled Zucchini is a delicious dinner that uses less than 5 ingredients!
Prep Time20 mins
Cook Time40 mins
Total Time1 hr
Course: Dinner
Cuisine: American
Servings: 6
Calories: 256 kcal
Author: Shawn


  • 4 bone-in chicken legs, about 2 1/2 pounds total
  • 1/4 cup prepared Pesto
  • 2 medium zucchini , trimmed and halved lengthwise (and/or yellow summer squash)
  • 1 tablespoon olive oil
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper, ground
  • pinch red pepper flakes


  • Preheat oven to 375 degrees F. Loosen the skin on one edge of each chicken leg. Using 3 tablespoons of the total pesto, rub about 2 teaspoons pesto under and over the skin of the each leg. Arrange chicken in a 15X10X1-inch baking pan.
  • Bake, uncovered, for 45 to 55 minutes or until chicken is no longer pink (170 degrees F). Remove chicken from oven; cover and keep warm.
  • Preheat broiler. Place sliced zucchini on the unheated rack of a broiler pan. Brush both sides with oil and sprinkle with the salt, pepper and red pepper flakes. Broil about 4 inches from the heat for 8 to 10 minutes or just until tender, turning once halfway through broiling. Cut squash into 1/4-inch slices. Toss with the remaining 1 tablespoon pesto. Serve with chicken.


Calories: 256kcal | Carbohydrates: 3g | Protein: 15g | Fat: 20g | Saturated Fat: 5g | Cholesterol: 81mg | Sodium: 271mg | Potassium: 345mg | Fiber: 1g | Sugar: 2g | Vitamin A: 418IU | Vitamin C: 12mg | Calcium: 35mg | Iron: 1mg
Keywords: basil, Chicken Thighs, pesto, zucchini
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About the author

Shawn is the Owner and Creator of I Wash You Dry. She loves to create and share simple, family-friendly recipes. Mom to 5 adorable children and dwells in the desert of Southern Utah.

Shawn Syphus smiling

Shawn Syphus

Hi, I’m Shawn and I’m a busy mom of five; pretending to live on a budget. I love to cook, and explore new recipes, but they have to be quick and easy with as few dishes as possible.

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