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Cheesy Italian-Style Chicken Thighs

Cheesy Italian-Style Chicken Thighs


  • 3/4 cup (3 ounces) Wisconsin fontina cheese, shredded
  • 1/4 cup (about 2 ounces) Wisconsin parmesan cheese, grated
  • 1/3 cup prepared pesto
  • 1/2 teaspoon Italian seasoning
  • 1 green onion, thinly sliced
  • 2 slices bacon, fried crisp, diced
  • Salt and pepper to taste
  • 8 chicken thighs (about 2 pounds), bone-in with skin


  1. Heat oven to 375 degrees F.
  2. In medium bowl, combine all ingredients except chicken; mix well. Spread mixture under skin of each thigh and secure skin with wooden picks.
  3. Season exterior of skin with additional salt, pepper and Italian seasoning, if desired.
  4. Bake on rimmed baking sheet for 25 to 30 minutes or until skin is golden and juices run clear.
  5. Let rest for 5 minutes before removing wooden picks and serving.

Servings: 4 (2 thighs each)

Recipe and photo credit (used with permission): Dairy Farmers of Wisconsin

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