Mediterranean Pesto Chicken Bake

1.Preheat your oven to 400°F (200°C).

2.In a mixing bowl, combine the chopped sun-dried tomatoes, basil pesto, grated Parmesan cheese, garlic powder, dried oregano, paprika, salt, and pepper. Mix well until all ingredients are thoroughly combined to form a thick paste.

3.Pat the chicken thighs dry with paper towels and season both sides with salt and pepper.

4.In a large oven-safe skillet, heat the olive oil over medium-high heat. Once hot, add the chicken thighs skin-side down and sear for about 5-7 minutes until the skin is golden brown and crispy. Flip the chicken thighs and sear the other side for an additional 3-4 minutes.

5.Remove the skillet from heat and spread the sun-dried tomato pesto mixture evenly over the top of each chicken thigh, ensuring they are well coated.

6.Transfer the skillet to the preheated oven and bake for 25-30 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C).

7.Once cooked, remove the skillet from the oven and let the chicken rest for 5 minutes before serving.

8.Garnish with fresh basil leaves before serving.