Chicken Thighs with Pesto over Zucchini Noodles
Juicy and tender pan-seared chicken thighs with zucchini "noodles" and a creamy pesto sauce.
- 2 tablespoons olive oil
- 1½ pounds chicken thighs
- 8 ounces store-bought jarred pesto
- ½ cup heavy whipping cream
- 2 large zucchini spiralized (about 6 cups)
- Kosher salt and pepper
- Shredded Parmesan cheese optional garnish
Heat olive oil in large skillet over medium-high heat. Season chicken thighs with salt and pepper. Add to hot skillet and brown on each side, about 4 minutes per side.
Remove thighs from skillet and cover to keep warm. Reduce heat to low, add jarred pesto and heavy whipping cream, whisking to combine.
Bring to a simmer, add chicken thighs, reduce heat to low and cover. Cook until chicken is cooked through, about another 15-20 minutes.
To freeze, allow chicken and sauce to cool so it does not “cook” the zucchini, which will get mushy if cooked and then reheated. One serving is one chicken thigh over raw spiralized zucchini, spooning sauce over to cover. Garnish with shredded Parmesan if desired.