Pesto Chicken Thighs with Halloumi

The smell of pesto and roasting tomatoes hits first – sharp, green, sweet… that comforting heat of garlic and basil blooming together in olive oil. And then, the halloumi turns golden and blistered just at the edge, as melty as it gets without losing its shape. Chicken thighs underneath, soaking up everything. I remember the first time I made this – a late summer evening that smelled like something more generous than the season itself. It’s quick, but it lingers. Like something you’d want to remember.

Why You’ll Crave It

• Deep, savory flavor from the pesto and roasted tomatoes (and barely any effort to get there)
• Halloumi does its magical thing – toasty outside, tender inside (and never melts, thankfully)
• One pan, minimal cleanup, no complicated steps – dinner that’s easy to love
• Chicken thighs stay juicy, flavorful, and forgiving if slightly overbaked
• A dish that works equally well with a glass of wine or lunch leftovers tomorrow

The first time I made this, I stood in the kitchen eating a piece of chicken straight from the pan… before plates even came out.

What You’ll Need

• Chicken thighs: about 750g, boneless and skin-on if you can (more flavor, more crisp)
• Pesto: 100g, either homemade or good-quality store-bought, whatever feels right for the night
• Cherry tomatoes: 250g, halved – the sweeter, the better (and they’ll caramelize beautifully)
• Halloumi cheese: one block, about 200g, sliced into thick half-inch slabs
• Olive oil: 2 tablespoons, for the pan and a little drizzle over everything at the end
• Salt and pepper: season to taste, but don’t overdo it — pesto already brings a lot

Easy How-To

Warm up your oven

Go ahead and preheat to 200°C (392°F). Not a glamorous step, but it makes everything smoother when you’re actually ready to cook.

Season and settle the chicken

Dry the chicken thighs with paper towels (helps them brown better), then sprinkle both sides with salt and pepper. Lay them snugly in a baking dish or shallow roasting pan.

Spread the pesto (generously)

Spoon the pesto over each thigh — thick enough that you don’t see the meat underneath. You want the herbiness to soak in and bubble slightly as it roasts.

Add the tomatoes, casually

Just toss the halved cherry tomatoes around the chicken. Leave them with the cut side up if you want more caramelization, cut side down if you want juices.

Layer the halloumi

Slide in those halloumi slices, tucking a few on top of the chicken, scattering others between the tomatoes. You get melty beauty in every bite that way.

Bake it up

Bake uncovered for 25-30 minutes, until the chicken reaches 75°C (165°F) inside and everything looks golden and softly blistered. If the cheese is browning too much, loosely tent foil over the top near the end.

Rest, then serve

Let it sit for about 3 minutes after it comes out of the oven — the juices settle, and it’s easier to serve. Spoon up all that tomato-pesto goodness from the pan too.

Good to Know

• If you forget to preheat the oven (I almost always do), just add 5–10 minutes to the total cook time. Nothing bad happens.
• Try not to overcrowd the pan. Everything roasts better with a little breathing room.
• If halloumi squeaks when you chew it, that’s normal — it’s doing its halloumi thing.

Serving Ideas

• Spoon it over couscous or lemony rice, or serve with crusty bread to mop up the roasted juices and pesto oils.

Top Tricks

• Letting the chicken sit out of the fridge for 15 minutes before cooking helps it roast more evenly.

Frequently Asked Questions

Can I use chicken breasts instead?

Yes, you can, but be mindful of cooking time. Breasts tend to dry out faster. Try baking them for 20–22 minutes instead, depending on thickness.

Do I need to marinate the chicken in pesto ahead of time?

Nope! It’s not necessary at all. The pesto roasts into the chicken beautifully even if added right before baking.

What can I use if I can’t find halloumi?

Try a firm cheese like a dense feta or even paneer. You won’t get the same chewy-squeaky texture, but it’ll still be delicious.

Can I add more vegetables?

Absolutely – zucchini chunks, red onion slices, or thin wedges of bell pepper would tuck right in. Just keep pieces bite-size so they roast evenly with the rest.

How do I reheat leftovers?

Reheat gently in the oven at 170°C (340°F) or in a skillet over medium heat, covered, just until warmed through. The cheese will soften again nicely, and flavors get even cozier the next day.