Chicken Thigh Parmigiana Food

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CHICKEN PARMESAN



Chicken Parmesan image

A classic Italian-American Parmesan - a casserole of fried, breaded meat or eggplant covered with tomato sauce and molten cheese - is all about balance. You need a bracing a tomato sauce to cut out the fried richness, while a milky, mild mozzarella rounds out the Parmesan's tang. Baked until brown-edged and bubbling, it's classic comfort food - hearty, gooey and satisfying. Although chicken or veal cutlets are the standard, boneless, skinless chicken thighs make a more flavorful alternative. Pork or turkey cutlets work nicely here, too.

Provided by Melissa Clark

Categories     dinner, lunch, casseroles, main course

Time 1h15m

Yield 6 servings

Number Of Ingredients 10

2 pounds boneless, skinless chicken, turkey or pork cutlets (or use chicken thighs for even more flavor)
1/2 cup all-purpose flour
3 large eggs
2 to 3 cups panko bread crumbs, as needed
Kosher salt, as needed
Black pepper, as needed
Olive oil, for frying
5 cups Simple Tomato Sauce (see recipe)
1 cup finely grated Parmesan, preferably Parmigiano-Reggiano
1/2 pound fresh mozzarella, torn into bite-sized pieces

Steps:

  • Heat oven to 400 degrees. Place cutlets between two pieces of parchment or plastic wrap. Using a kitchen mallet or rolling pin, pound meat to even 1/4-inch-thick slices.
  • Place flour, eggs and panko into three wide, shallow bowls. Season meat generously with salt and pepper. Dip a piece in flour, then eggs, then coat with panko. Repeat until all the meat is coated.
  • Fill a large skillet with 1/2-inch oil. Place over medium-high heat. When oil is hot, fry cutlets in batches, turning halfway through, until golden brown. Transfer to a paper towel-lined plate.
  • Spoon a thin layer of sauce over the bottom of a 9-by-13-inch baking pan. Sprinkle one-third of the Parmesan over sauce. Place half of the cutlets over the Parmesan and top with half the mozzarella pieces. Top with half the remaining sauce, sprinkle with another third of the Parmesan, and repeat layering, ending with a final layer of sauce and Parmesan.
  • Transfer pan to oven and bake until cheese is golden and casserole is bubbling, about 40 minutes. Let cool a few minutes before serving.

CHICKEN THIGHS IN CREAMY GARLIC PARMESAN SAUCE



Chicken thighs in creamy garlic Parmesan sauce image

Juicy chicken thighs with crispy skin cooked in a deliciously creamy garlic Parmesan sauce. Perfect served with greens and/or rice for an easy dinner.

Provided by Alida Ryder

Categories     Dinner

Time 40m

Number Of Ingredients 11

8 chicken thighs ((bone-in, skin-on))
salt and pepper (to taste )
1 tbsp butter
4 garlic cloves (minced )
1 tsp thyme
1 cup white wine / chicken stock
1 cup heavy / whipping cream
1-2 tsp fresh lemon juice (to taste )
½ cup finely grated Parmesan cheese
salt and pepper (to taste )
2 tbsp parsley (finely chopped )

Steps:

  • Season the chicken thighs generously with salt and pepper.
  • Add the chicken thighs, skin-side down into a large, deep pan then place over medium-high heat. Allow to cook for 7-10 minutes until the skin is crisp and deeply golden. Flip the thighs over and cook for another 7-10 minutes until the chicken thighs are fully cooked. The thighs are done when the meat is white through to the bone or the temperature reads 75°C/165°F on a meat thermometer. Remove the thighs from the pan and set aside.
  • Add the butter, garlic and thyme to the pan and cook for 30 seconds. Add the wine or stock and using a wooden spoon, scrape the sticky bits from the bottom of the pan. Pour in the cream and lemon juice.
  • Allow the sauce to simmer for 5 minutes or until it coats the back of a spoon easily. Add the Parmesan cheese, stir in then add the chicken thighs. Allow to simmer for 5 minutes then sprinkle with parsley and serve.

Nutrition Facts : Calories 281 kcal, Carbohydrate 2 g, Protein 25 g, Fat 18 g, SaturatedFat 9 g, Cholesterol 152 mg, Sodium 222 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

CHICKEN PARMIGIANA



Chicken Parmigiana image

Bobby Flay goes Italian with his recipe for mouthwatering Chicken Parmigiana, from Boy Meets Grill on Food Network. Try panko breadcrumbs for a lighter crust.

Provided by Bobby Flay

Categories     main-dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 20

4 boneless, skinless chicken breasts, pounded thin
Salt and freshly ground black pepper
2 cups all-purpose flour, seasoned with salt and pepper
4 large eggs, beaten with 2 tablespoons water and seasoned with salt and pepper
2 cups panko bread crumbs
1 cup vegetable oil or pure olive oil
Tomato Sauce, recipe follows
1 pound fresh mozzarella, thinly sliced
1/4 cup freshly grated Parmesan
Fresh basil or parsley leaves, for garnish
2 tablespoons olive oil
1 large Spanish onion, finely chopped
4 cloves garlic, smashed with some kosher salt to make a paste
Two 28-ounce cans plum tomatoes and their juices, pureed in a blender
One 16-ounce can crushed tomatoes
1 small can tomato paste
1 bay leaf
1 small bunch Italian parsley
1 Cubano chile pepper, chopped
Salt and freshly ground pepper

Steps:

  • Preheat oven to 400 degrees F.
  • Season chicken on both sides with salt and pepper. Dredge each breast in the flour and tap off excess, then dip in the egg and let excess drip off, then dredge on both sides in the bread crumbs.
  • Divide the oil between 2 large saute pans and heat over high heat until almost smoking. Add 2 chicken breasts to each pan and cook until golden brown on both sides, about 2 minutes per side. Transfer to a baking sheet and top each breast with some Tomato Sauce, a few slices of the mozzarella, salt and pepper, and a tablespoon of Parmesan. Bake in the oven until the chicken is cooked through and the cheese is melted, about 5 to 7 minutes. Remove from the oven and garnish with basil or parsley leaves.
  • Heat olive oil in a medium saucepan over medium heat. Add onions and garlic and cook until soft. Add pureed tomatoes with their juices, crushed tomatoes, tomato paste, 1 cup water, bay leaf, parsley, Cubano pepper, and bring to a boil. Season, to taste, with salt and pepper. Reduce heat and cook until slightly thickened, about 30 minutes.

CHICKEN PARMIGIANA



Chicken Parmigiana image

Recipe video above. Known as Chicken Parmesan in the US, the three key things that makes this the best Parmi you'll ever have in your life are: layers upon layers on seasoning, dry brining for the most juicy chicken ever, and extra crispy chicken. Because I'll never understand why you'd go to the trouble of making crispy crumbed chicken if the whole thing goes soggy when smothered in tomato sauce!Bonus baked option in Note 10. So golden and crunchy it will blow your mind!

Provided by Nagi

Categories     Mains

Number Of Ingredients 28

3 chicken breasts (300g/10z each) (, halved horizontally to form 6 pieces (Note 2))
1 tsp salt (, cooking / kosher (or 3/4 tsp table salt, Note 3))
1/2 tsp black pepper
1/2 tsp Italian mixed herbs ((Note 4))
1/3 cup flour (, plain/all purpose)
2 eggs
1 garlic clove (, minced using garlic press)
1/4 tsp each salt and pepper
1/4 tsp Italian mixed herbs ((Note 4))
1 1/2 cups panko breadcrumbs ((sub normal, Note 5))
1/2 cup parmesan (, finely grated (store bought sand-like is best) (Note 6))
1/2 tsp salt
1/4 tsp black pepper
2 cups olive oil ((or vegetable or canola))
1 tbsp olive oil
2 garlic cloves (, finely minced)
1/4 cup onion or eschallots (, very finely chopped (Note 7))
1/4 tsp red pepper flakes ((chilli flakes), optional)
1/4 tsp Italian mixed herbs ((Note 4))
1/4 cup white wine (, anything (optional, Note 10))
400g / 14 oz tomato passata ((aka tomato puree) (Note 8))
1/2 cup chicken stock/broth ((or water))
1/4 tsp each salt and pepper
10 basil leaves (, roughly chopped (sub pinch of dried - or omit))
2 cups mozzarella cheese (, shredded (or enough slices to cover))
3/4 cup parmesan (, finely grated (best to grate your own, Note 6))
1 tbsp extra virgin olive oil
5 basil leaves (, roughly chopped)

Steps:

  • Sprinkle both sides of chicken with salt, pepper and Italian herbs. Refrigerate for 30 minutes.
  • Heat oil in a saucepan over medium heat. Add garlic and onion, cook for 3 minutes until onion is translucent.
  • Add red pepper flakes and herbs, stir for 15 seconds. Add wine, turn up heat and let it simmer rapidly until mostly evaporated and winey smell is gone.
  • Add tomato, chicken stock, salt and pepper. Cover, then simmer 10 minutes on low until thickened. Cover and keep warm.
  • Preheat oven to 180°C/350°F.
  • Crumbing set up: Spread flour out in a shallow bowl. Whisk Egg Dredge in a separate shallow bowl. Mix Crumbing ingredients in a third shallow bowl or pan.
  • Dredge & crumb: Press both sides of chicken into flour, then shake off excess. Coat in egg, letting excess drip off, then place in Crumbing, pressing to adhere.
  • Transfer to plate and repeat with remaining chicken.
  • Line a tray with paper towels and place rack on tray.
  • Heat 1.5 - 2cm / 2/3" oil in a skillet over medium high heat to 180°C/350°F (Note 9).
  • Carefully place 2 or 3 pieces of chicken in. Cook 2 minutes until underside is golden, then carefully turn and cook the other side for 1 1/2 minutes.
  • Transfer to rack, then repeat with remaining chicken. (Note 12 - oil clean and reuse)
  • Place chicken on a tray. Spoon 1/3 cup sauce over the chicken - cover around 80% of the chicken, leave the ends crispy.
  • Sprinkle sauce with basil, then mozzarella cheese (pile it on in mounds to use it all up), then sprinkle with parmesan. Drizzle oil over parmesan.
  • Bake 15 minutes until cheese is melted and there's a few brown spots - no longer, otherwise chicken will overcook.
  • Remove from oven, sprinkle with extra basil if desired. Serve immediately (with leftover Tomato Sauce, if you'd like!)

Nutrition Facts : Calories 633 kcal, Carbohydrate 25 g, Protein 46 g, Fat 38 g, SaturatedFat 12 g, Cholesterol 171 mg, Sodium 1705 mg, Fiber 2 g, Sugar 5 g, ServingSize 1 serving

CHICKEN PARMIGIANA



Chicken parmigiana image

This classic chicken Parmesan recipe gets the Good Food makeover, resulting in a hearty yet healthy dish great for sharing with your mates

Provided by Good Food team

Categories     Dinner, Main course

Time 30m

Number Of Ingredients 10

2 large, skinless chicken breasts, halved through the middle
2 eggs, beaten
75g breadcrumb
75g parmesan, grated
1 tbsp olive oil
2 garlic cloves, crushed
half a 690ml jar passata
1 tsp caster sugar
1 tsp dried oregano
half a 125g ball light mozzarella, torn

Steps:

  • Halve 2 large skinless chicken breasts through the middle then place the 4 pieces between cling film sheets and bash out with a rolling pin until they are the thickness of a £1 coin.
  • Dip in 2 beaten eggs, then 75g breadcrumbs, mixed with half of the 75g grated parmesan. Set aside on a plate in the fridge while you make the sauce.
  • Heat 1 tbsp olive oil and cook 2 crushed garlic cloves for 1 min, then tip in half a 690ml jar passata, 1 tsp caster sugar and 1 tsp dried oregano. Season and simmer for 5-10 mins.
  • Heat grill to High and cook the chicken for 5 mins each side, then remove.
  • Pour the tomato sauce into a shallow ovenproof dish and top with the chicken.
  • Scatter over torn pieces of half a 125g ball light mozzarella, and the remaining grated parmesan and grill for 3-4 mins until the cheese has melted and the sauce is bubbling.
  • Serve with vegetables or salad and some pasta or potatoes, if you like.

Nutrition Facts : Calories 327 calories, Fat 13 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 5 grams sugar, Fiber 1 grams fiber, Protein 33 grams protein, Sodium 1.31 milligram of sodium

CHICKEN PARMIGIANA



Chicken Parmigiana image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 1h20m

Yield 8 servings

Number Of Ingredients 14

4 cloves garlic, minced
1 whole medium onion, chopped
Salt and freshly ground black pepper
8 boneless, skinless chicken breasts, trimmed and pounded flat
1 pound thin linguine
1/2 cup olive oil
2 tablespoons butter
3/4 cups chicken stock
Three 14.5-ounce cans crushed tomatoes
1 tablespoon sugar
1/4 cup chopped fresh parsley, plus more for serving
1 cup freshly grated Parmesan, plus more if needed
Basil chiffonade, for serving
1/2 cup all-purpose flour

Steps:

  • Mix the flour and some salt and pepper together on a large plate. Dredge the flattened chicken breasts in the flour mixture. Set aside.
  • Cook the linguine until al dente.
  • Heat the olive oil and butter together in a large skillet over medium heat. When the butter is melted and the oil/butter mixture is hot, fry the chicken breasts until nice and golden brown on each side, 2 to 3 minutes per side. Remove the chicken breasts from the skillet and set aside.
  • Without cleaning the skillet, add the garlic and onions and gently stir for 2 minutes. Pour in the stock and scrape the bottom of the pan, getting all the flavorful bits off the bottom. Allow the stock to cook down until reduced by half, about 2 minutes.
  • Pour in the crushed tomatoes and stir to combine. Add the sugar and more salt and pepper to taste. Allow to cook for 30 minutes.
  • Toward the end of the cooking time, add the chopped parsley and give the sauce a final stir.
  • Carefully lay the chicken breasts on top of the sauce and completely cover them in the grated Parmesan. Place the lid on the skillet and reduce the heat to low. Allow to simmer until the cheese is melted and the chicken is thoroughly heated. Add more cheese to taste.
  • Place the cooked noodles on a plate and cover with the sauce. Place the chicken breasts on top and sprinkle with more parsley and the basil chiffonade. Serve immediately.

CHICKEN PARMESAN



Chicken Parmesan image

An easy Chicken Parmesan recipe. Using chicken thighs instead of breasts ensures juicy cutlets.

Categories     Chicken     Tomato     Broil     Kid-Friendly     Quick & Easy     Dinner     Mozzarella     Parmesan     Pan-Fry     Bon Appétit     Peanut Free     Soy Free     Small Plates

Yield Makes 4 servings

Number Of Ingredients 13

2 cups fine dry breadcrumbs
1 cup all-purpose flour
4 large eggs
1 cup whole milk
8 small skinless, boneless chicken thighs, pounded to 1/2" thickness
Kosher salt, freshly ground pepper
N/A freshly ground pepper
8 tablespoons olive oil
8 tablespoons prepared sun-dried tomato pesto
1 pound fresh mozzarella, cut into 8 slices
1/2 teaspoon crushed red pepper flakes
4 cups prepared marinara sauce, warmed
Finely grated Parmesan (for serving)

Steps:

  • Place breadcrumbs and flour in 2 separate shallow bowls. Whisk eggs and milk in a medium bowl. Season chicken with salt and pepper. Dredge in flour, shaking off excess. Coat with beaten egg mixture, allowing excess to drip back into bowl. Coat with breadcrumbs, pressing to adhere. Place on a large plate or rimmed baking sheet.
  • Heat 2 tablespoons oil in a large skillet over medium heat. Working in 4 batches, cook thighs until chicken is golden brown and cooked through, about 4 minutes per side; transfer to a paper towel-lined plate. Wipe skillet clean and add 2 tablespoons oil between batches.
  • Preheat broiler. Lay 4 cutlets on a foil-lined baking sheet; spread each with 2 tablespoons pesto, top with a slice of cheese, and sprinkle with red pepper. Top with remaining cutlets and cheese. Broil until cheese browns, about 4 minutes.
  • Divide sauce and chicken among shallow bowls and top with Parmesan.

CHICKEN THIGH PARMIGIANA



Chicken Thigh Parmigiana image

Make and share this Chicken Thigh Parmigiana recipe from Food.com.

Provided by TishT

Categories     One Dish Meal

Time 42m

Yield 4-6 serving(s)

Number Of Ingredients 10

8 chicken thighs (about 2lb)
1 medium onion, thinly sliced
2 cloves garlic, minced
1/4 cup margarine
1 (10 ounce) package frozen chopped spinach
salt
1 jar pasta sauce (your favorite)
1 teaspoon dried basil leaves
1 package spaghetti
1/4 cup grated parmesan cheese

Steps:

  • Rinse the chicken under cold running water and pat dry with paper towels, set aside.
  • Melt margarine in a large sillet on moderately high heat.
  • Cook chicken a few pieces at a time, skin side down, for 5 minutes or until golden brown.
  • Return all chicken to skillet, add onion and garlic, cover skillet and cook 5 minutes.
  • Uncover skillet and push chicken to one side.
  • Add frozen block of spinach to skillet and sprinkle with 1/2 tsp salt and the basil.
  • Cover skillet and simmer 15 minutes longer, separating the spinach with a fork as it cooks.
  • Heat pasta sauce until warmed through and hold on low until ready to serve Meanwhile cook spaghetti, and drain.
  • Uncover skillet and stir spinach toghether with onion and butter to mix thoroughly.
  • Turn chicken skin side up and sprinkle with 1/4 cup Parmesan cheese.
  • Cover skillet and simmer 10 minutes longer or until chicken is tender and thoroughly cooked.
  • Remove skillet from heat.
  • Arrange drained spaghetti on a large platter.
  • Pour heated spaghetti sauce over pasta and top with cooked spinach mixture.
  • Arrange cheese-topped chicken thighs on top and serve immediately.

PARMESAN CRUSTED CHICKEN



Parmesan Crusted Chicken image

Parmesan crusted chicken with chicken, parmesan cheese, and breadcrumbs may only be 4 ingredients but it makes the most delicious dinner!

Provided by April Woods

Categories     Main Course

Time 30m

Number Of Ingredients 5

1 cup mayonnaise
¾ cup grated parmesan cheese (divided ¼ and ½)
4 large chicken breasts (boneless/skinless)
1 cup Italian seasoned dry bread crumbs
garlic salt (to taste)

Steps:

  • Slice each chicken breast half lengthwise so you have a total of 8 long and thin chicken cutlets.
  • In one bowl whisk together mayonnaise and ½ cup parmesan cheese. In a second larger bowl mix together breadcrumbs and remaining ¼ cup parmesan cheese.
  • Slather each cutlet in the mayonnaise mixture, then press into breadcrumb mixture, making sure to coat chicken on all sides.
  • Place chicken in a roasting pan (or lipped baking sheet) and sprinkle with garlic salt.
  • Bake at 425F for 25 - 30 minutes until browned and crispy and chicken has reached a safe internal temperature of 165F.

Nutrition Facts : Calories 595 kcal, ServingSize 1 serving

CHICKEN PARMIGIANA



Chicken Parmigiana image

This is one of the go-to dishes I make for my family of six.

Categories     main dish     poultry

Time 1h

Yield 6 servings

Number Of Ingredients 13

4 whole (up To 6) Boneless, Skinless Chicken Breasts, Trimmed And Pounded Flat
1/2 c. All-purpose Flour
Salt And Pepper, to taste
1/2 c. Olive Oil
2 tbsp. Butter
1 whole Medium Onion, Chopped
4 cloves Garlic, Minced
3/4 c. Wine (white Or Red Is Fine)
3 cans (14.5 Oz.) Crushed Tomatoes
2 tbsp. Sugar
1/4 cube Chopped Fresh Parsley
1 c. Freshly Grated Parmesan Cheese
1 lb. Thin Linguine

Steps:

  • Mix flour, salt, and pepper together on a large plate.Dredge flattened chicken breasts in flour mixture. Set aside.At this time, you can start a pot of water for your pasta. Cook linguine until al dente.Heat olive oil and butter together in a large skillet over medium heat. When butter is melted and oil/butter mixture is hot, fry chicken breasts until nice and golden brown on each side, about 2 to 3 minutes per side.Remove chicken breasts from the skillet and keep warm.Without cleaning skillet, add onions and garlic and gently stir for 2 minutes. Pour in wine and scrape the bottom of the pan, getting all the flavorful bits off the bottom. Allow wine to cook down until reduced by half, about 2 minutes.Pour in crushed tomatoes and stir to combine. Add sugar and more salt and pepper to taste. Allow to cook for 30 minutes. Toward the end of cooking time, add chopped parsley and give sauce a final stir.Carefully lay chicken breasts on top of the sauce and completely cover them in grated Parmesan. Place lid on skillet and reduce heat to low. Allow to simmer until cheese is melted and chicken is thoroughly heated. Add more cheese to taste.Place cooked noodles on a plate and cover with sauce. Place chicken breast on top and sprinkle with more parsley. Serve immediately.

PARMESAN-CRUSTED CHICKEN THIGHS



Parmesan-Crusted Chicken Thighs image

Juicy chicken thighs are topped with a Parmesan-panko mixture, which ensures a crispy, crunchy crust. I normally prefer to use freshly grated Parmesan cheese in my dishes, however I find the shaker-style grated Parmesan works best in this recipe.

Provided by France C

Categories     Baked Chicken Thighs

Time 50m

Yield 4

Number Of Ingredients 7

nonstick cooking spray
¼ cup grated Parmesan cheese
¼ cup panko bread crumbs
¾ teaspoon garlic powder
4 (6 ounce) bone-in, skin on chicken thighs
salt and freshly ground black pepper to taste
¼ cup mayonnaise

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with foil and spray with cooking spray.
  • Combine Parmesan cheese, panko, and garlic powder in a shallow bowl and set aside.
  • Sprinkle chicken on both sides with salt and pepper. Brush skin liberally with mayonnaise. Press each thigh, skin-side down, into crumb mixture. Place thighs on baking sheet, skin-side up, and mist lightly with cooking spray.
  • Bake in the preheated oven until chicken is no longer pink in the center and juices run clear, 35 to 40 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 420.1 calories, Carbohydrate 5.7 g, Cholesterol 115.4 mg, Fat 30.2 g, Fiber 0.1 g, Protein 31.3 g, SaturatedFat 7.5 g, Sodium 283.2 mg, Sugar 0.3 g

DEVILED CHICKEN THIGHS



Deviled Chicken Thighs image

These "deviled" chicken thighs are breaded in a Parmesan, cayenne, paprika and Dijon mixture and baked to perfection.

Provided by Food Network Canada

Categories     bake,cheese,chicken,Main

Time 55m

Yield 4 servings

Number Of Ingredients 11

Vegetable oil, for the baking sheet
2 Tbsp unsalted butter
2 cloves garlic, chopped
1 cup Dijon mustard
½ tsp cayenne pepper
1 ½ cups panko beradcrumbs
¾ cup freshly grated Parmesan
¼ cup chopped fresh chives (or parsley)
2 tsp paprika
8 small bone-in chicken thighs (about 2 ½ lbs), skin removed
Kosher salt

Steps:

  • Preheat the oven to 425ºF. Lightly oil a baking sheet.
  • Combine the butter and garlic in a large microwave-safe bowl. Cover with plastic wrap and microwave to melt the butter, about 1 minute. Whisk in the Dijon and 1/4 teaspoon of the cayenne. In another large bowl, combine the breadcrumbs, Parmesan, chives, paprika and the remaining 1/4 teaspoon cayenne.
  • Sprinkle the chicken thighs with 1/2 teaspoon salt. Dip the chicken in the mustard mixture to coat and roll in the breadcrumbs on all sides. Lay on the prepared baking sheet so the pieces do not touch. Bake on the middle rack of the oven until the coating is browned and crispy and the chicken is no longer pink near the bone, about 40 minutes. Transfer to a large platter and serve.

CRISPY BAKED CHICKEN THIGHS WITH PANKO AND PARMESAN COATING



Crispy Baked Chicken Thighs With Panko and Parmesan Coating image

These Panko and Parmesan-coated oven fried chicken thighs are light and affordable and flavored with a mixture of honey, garlic powder, and mustard.

Provided by Diana Rattray

Categories     Dinner     Entree

Time 1h5m

Yield 8

Number Of Ingredients 11

8 chicken thighs (about 3 pounds, bone-in)
3/4 teaspoon salt
1/4 teaspoon black pepper (freshly ground)
5 tablespoons butter (melted)
3 tablespoons mustard (spicy or grainy)
2 teaspoons maple syrup (or honey)
1/4 teaspoon garlic powder
1 1/4 cups panko breadcrumbs
1/3 cup Parmesan cheese (shredded, or about 1/4 cup grated)
1/4 to 1/2 teaspoon paprika (to taste)
2 teaspoons parsley flakes (dried)

Steps:

  • Gather the ingredients.
  • Heat the oven to 375 F. Set a rack on a large foil-lined baking sheet.
  • Pat the chicken thighs with paper towels to dry them. Trim any excess fat or skin. The skin adds juiciness and flavor, but feel free to remove it if desired.
  • Sprinkle the chicken pieces with 3/4 teaspoon salt and 1/4 teaspoon pepper.
  • In a small bowl, combine the melted butter with the mustard, maple syrup or honey, and garlic powder.
  • In another shallow bowl, combine the panko crumbs with shredded or grated Parmesan cheese, paprika, 1 teaspoon salt, 1 teaspoon pepper, and parsley.
  • Brush or rub the chicken thighs all over with the butter and mustard mixture and then press all sides in the panko mixture to coat thoroughly.
  • Place the coated chicken thighs on the rack over the prepared baking sheet.
  • Bake for 40 to 45 minutes or until the chicken reaches 165 F. The juices should run clear when the chicken is pierced with a fork.

Nutrition Facts : Calories 518 kcal, Carbohydrate 14 g, Cholesterol 239 mg, Fiber 1 g, Protein 44 g, SaturatedFat 12 g, Sodium 1059 mg, Sugar 2 g, Fat 33 g, ServingSize 6 to 8 servings, UnsaturatedFat 0 g

OVEN-"FRIED" PARMESAN CHICKEN THIGHS



Oven-

I fixed this for my Bunco™ group just a few months ago and it was a hit. It is simple and inexpensive and uses ingredients most of us have on hand.

Provided by VLM517

Categories     Oven Fried Chicken

Time 1h10m

Yield 6

Number Of Ingredients 8

½ cup butter, melted
1 ½ cups crushed cornflakes
¼ cup grated Parmesan cheese
¼ cup dried parsley flakes
1 teaspoon seasoned salt
1 teaspoon salt
⅛ teaspoon ground black pepper
6 (5 ounce) boneless, skinless chicken thighs

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Place melted butter in a shallow dish. Mix crushed cornflakes, Parmesan cheese, parsley flakes, seasoned salt, salt, and pepper together in another shallow bowl.
  • Dip chicken thighs in butter and then in cornflake mixture. Place in a baking dish.
  • Bake, uncovered, in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 1 hour. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 410.1 calories, Carbohydrate 6.9 g, Cholesterol 130.7 mg, Fat 30.9 g, Fiber 0.5 g, Protein 25.6 g, SaturatedFat 14.4 g, Sodium 833.9 mg, Sugar 0.8 g

CROCKPOT CHICKEN THIGHS IN CREAMY GARLIC PARMESAN SAUCE (JUST 4-INGREDIENTS)



Crockpot Chicken Thighs in Creamy Garlic Parmesan Sauce (just 4-ingredients) image

Crockpot Chicken Thighs in Creamy Garlic Parmesan Sauce with just 4-ingredients makes for an easy dump and forget Chicken dinner recipe.

Provided by Anjali

Categories     Dinner

Time 2h5m

Number Of Ingredients 9

1 lbs Chicken Thighs (Boneless )
8 oz Cream Cheese (softened at room temp. )
½ cup Parmesan Cheese
1 cup Heavy Cream
1 Tsp Garlic Powder
5 cloves Garlic
2 cup Water (or Low Sodium Chicken Broth)
1 Tsp Salt & Pepper
Freshly chopped Parsley (for garnish)

Steps:

  • Grease the inside of the Crockpot with Olive Oil. Throw in the Softened Cream Cheese, Grated Parmesan Cheese, Heavy Cream, Garlic Powder, Cloves of Garlic, and Water in the pot. Stir to combine everything. Place the Chicken Thigh pieces in it.
  • Season the Chicken Thigh pieces with salt, pepper, and some more grated Parmesan Cheese. Cover with the lid and slow cook on high for 2 hours or on low for 4 hours.
  • Garnish with chopped parsley and serve

Nutrition Facts : Calories 706 kcal, Carbohydrate 7 g, Protein 28 g, Fat 63 g, SaturatedFat 32 g, TransFat 0.1 g, Cholesterol 244 mg, Sodium 489 mg, Fiber 0.1 g, Sugar 4 g, UnsaturatedFat 25 g, ServingSize 1 serving

CRISPY CHICKEN THIGH PARMIGIANA



Crispy Chicken Thigh Parmigiana image

You've heard how awesome-tender, juicy and amazing-chicken thighs are. Try them tonight in a classic Italian dish.

Provided by My Food and Family

Categories     Home

Time 55m

Yield 4 servings

Number Of Ingredients 15

1/3 cup chopped onions
1 clove garlic, minced
2 Tbsp. KRAFT Italian Vinaigrette Dressing made with Extra Virgin Olive Oil
1 can (14.5 oz.) diced tomatoes, undrained
1/2 tsp. dried Italian seasoning
1/8 tsp. ground black pepper
1/4 cup chopped fresh basil
1/3 cup Italian-seasoned panko bread crumbs
4 Tbsp. KRAFT Grated Parmesan Cheese, divided
1/2 tsp. dried oregano leaves
1 egg, beaten
2 Tbsp. milk
4 bone-in skinless chicken thigh (1 lb.), pounded to 1/4-inch thickness
3 Tbsp. oil
1/4 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese

Steps:

  • Cook and stir onions and garlic in dressing in saucepan on medium heat 3 to 5 min. or until onions are tender. Stir in tomatoes, Italian seasoning and pepper. Bring to boil. Simmer on low heat 10 min. or to desired consistency, stirring occasionally. Stir in basil. Keep warm.
  • Combine bread crumbs, 3 Tbsp. Parmesan and oregano in shallow dish. Beat egg and milk in small bowl until blended. Dip chicken in egg mixture; coat with crumb mixture. Cook chicken in hot oil in large skillet on medium heat 3 to 4 min. on each side or until done (165°F). Transfer to serving platter.
  • Spoon sauce over chicken. Top with mozzarella and remaining Parmesan. Let stand 2 min. or until cheese melts.

Nutrition Facts : Calories 340, Fat 22 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 145 mg, Sodium 560 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 24 g

More about "chicken thigh parmigiana food"

WEEKNIGHT CHICKEN THIGH PARMESAN - GIADZY
weeknight-chicken-thigh-parmesan-giadzy image
Preheat the oven to 400 degrees F. Position a rack in the middle of the oven. Heat a medium oven proof skillet over medium high heat. Add 2 …
From giadzy.com
5/5 (3)
Author Giada De Laurentiis
Servings 4
Total Time 35 mins
  • Heat a medium oven proof skillet over medium high heat. Add 2 tablespoons of the olive oil and heat for an additional minute. Dry the chicken thighs well with paper towel. Season evenly with the salt and add to the pan, meat side down. Cook for 5 minutes or until deep golden brown. Flip the thighs and cook for an additional 2 minutes. Add the marinara to the pan along with the water and stir to combine. Turn the chicken in the sauce to coat. Cover the pan and place the pan in the oven and braise for 15 minutes or until the chicken is cooked through.
  • In a small bowl, mix together the panko, remaining tablespoon of olive oil and parmesan cheese. Remove the pan from the oven and remove the lid. Place a 1/2 piece of provolone cheese on top of each chicken thigh and press the panko mixture evenly on top. Place the chicken back in the oven under the broiler for 4 to 5 minutes or until the breadcrumbs are toasted and everything is bubbly. Sprinkle with the basil and serve.


CHICKEN PARMIGIANA | CHICKEN.CA
chicken-parmigiana-chickenca image
Steps. Begin by making the sauce. In a large pot, heat 2 tablespoons (30 mL) olive oil and add the onion. Sauté until translucent then add garlic. Stir …
From chicken.ca
Servings 4
Calories 1180 per serving


10 BEST BAKED PARMESAN CHICKEN THIGHS RECIPES - YUMMLY
10-best-baked-parmesan-chicken-thighs-recipes-yummly image
Parmesan Chicken & Rice Casserole KevanGibbs. chopped onion, cooking spray, chicken broth, brown rice, skinless boneless chicken thighs and 6 more. Guided.
From yummly.com


CHICKEN PARMIGIANA LIGHT - LIDIA
chicken-parmigiana-light-lidia image
Season the chicken thighs with salt and pepper. Spread the flour and bread crumbs on two separate plates. Beat the eggs in a wide shallow bowl until blended. Dredge the chicken in flour to coat lightly, and tap off excess flour. Dip the …
From lidiasitaly.com


GIANT CHICKEN PARMESAN RECIPE - MICHAEL SCHLOW | FOOD & WINE
Make the chicken Preheat the oven to 350°.In a large baking dish, beat the eggs. Spread the flour and panko in 2 separate large baking dishes. Sprinkle the chicken breasts all …
From foodandwine.com
5/5 (6)
Category Chicken Breast
Servings 4-6
Total Time 1 hr 20 mins
  • Make the sauce In a medium saucepan, heat the olive oil. Add the onion and garlic and cook over moderate heat, stirring occasionally, until softened but not browned, about 8 minutes. Add the tomatoes, crushed red pepper, 1 tablespoon of the basil, 1 teaspoon of the oregano and a generous pinch each of salt and black pepper and cook, stirring occasionally, until the tomatoes break down and the sauce is thickened, about 20 minutes. Stir in the butter until melted, then stir in the remaining 1 tablespoon of basil and 1 teaspoon of oregano. Season the sauce with salt and black pepper.
  • Make the chicken Preheat the oven to 350°. In a large baking dish, beat the eggs. Spread the flour and panko in 2 separate large baking dishes. Sprinkle the chicken breasts all over with the thyme and rosemary and season with salt and pepper. Dust the chicken in the flour, then dip in the beaten egg and dredge in the panko, pressing to help the crumbs adhere.
  • In a very large skillet, melt the butter in the canola oil until shimmering. Add 1 piece of chicken and fry over moderate heat, turning once, until golden and cooked through, about 7 minutes. Transfer to paper towels to drain. Repeat with the remaining chicken.
  • Transfer the chicken breasts to a large rimmed baking sheet. Spread the sauce evenly over them and top with the mozzarella and Grana Padano. Bake for about 10 minutes, until the cheese is melted and hot. Serve right away.


CHICKEN AND EGGPLANT PARMIGIANA - HEALTHY FOOD GUIDE
Instructions. 1 Preheat oven to 180°C. Spray a 2-litre (30x 22cm) ovenproof dish with oil. Microwave or steam eggplant slices for 2 minutes or until tender. Set aside. 2 Spray a …
From healthyfood.com
4.6/5
Total Time 45 mins
Category Mains
Calories 423 per serving
  • 1 Preheat oven to 180°C. Spray a 2-litre (30x 22cm) ovenproof dish with oil. Microwave or steam eggplant slices for 2 minutes or until tender. Set aside.
  • 2 Spray a large frying pan with oil and cook chicken over a high heat for 2-3 minutes on each side or until golden. Add lemon juice and sprinkle with dried oregano. Place chicken in dish. Add eggplant slices interspersed with chicken pieces.
  • 3 Combine tomato pasta sauce with tomatoes and balsamic. Spoon over chicken and eggplant. Sprinkle with cheese and breadcrumbs. Bake for 30 minutes.
  • 4 Meanwhile, combine garlic and fresh herb in a small bowl. Spray each piece of bread with oil then grill on a hot plate to get char marks or place under a hot grill to toast. Top each bread slice with herb and garlic mixture. Serve parmigiana with bread, salad and scatter over extra fresh oregano (if using).


HELLMAN'S BEST FOOD PARMESAN CHICKEN - MY TURN FOR US
How to Make Hellman’s best food parmesan chicken thighs: What you will need for this baked chicken recipe. Ingredients: 6 chicken thighs; 1/4 cup hot sauce; 1/2 cup …
From myturnforus.com
Ratings 20
Category Main Course
Cuisine American
Total Time 45 mins
  • Preheat your oven to 425F. Place the chicken thighs in a 8” x 8” casserole dish and cover with the hot sauce. Then set them aside.
  • In a small bowl, add the mayonnaise, Parmesan cheese and garlic powder and stir to combine well.
  • Spread the mayonnaise mixture over the top of the chicken making sure the top is completely covered.


PARMESAN CHICKEN THIGHS RECIPE | MYRECIPES
Spoon marinara sauce over chicken, and sprinkle with Parmesan cheese. Step 6 Bake at 375° for 15 to 20 minutes or until cheese is melted and a meat thermometer inserted …
From myrecipes.com
Servings 4-6
Total Time 57 mins
  • Sprinkle chicken with salt and pepper. Dredge in breadcrumbs; dip in egg mixture, and dredge again in breadcrumbs.
  • Cook chicken, in batches, in hot oil in a 12-inch heavy skillet over medium heat 2 to 3 minutes on each side or until golden brown.


INSTANT POT CHICKEN PARMIGIANA LIGHT RECIPE YOU'LL LOVE
Can I use dark meat chicken instead of white meat? Yes, you can! The only difference is that the meat can NOT be on the bone or have skin. Remove it from the bone and …
From foodnservice.com
4.3/5 (44)
Servings 8
Cuisine Entree
Total Time 25 mins
  • Place frozen chicken tenderloins, pasta sauce, salt, red pepper flakes, garlic powder, thyme, and oregano into your Instant Pot. Manually set for 12 minutes.
  • With a wooden spoon, break up the pieces of chicken into smaller pieces. They'll be so tender, so this will easily happen.


GARLIC PARMESAN CHICKEN THIGHS {EASY CHICKEN DINNER}
Instructions. Prepare a 9x13 baking dish with non-stick spray and set aside. In a shallow dish combine olive oil and garlic*. In a second shallow dish mix together bread …
From newsouthcharm.com
5/5 (22)
Total Time 45 mins
Category Main Course
Calories 204 per serving
  • In a second shallow dish mix together bread crumbs, parmesan, Italian Seasoning and oregano


CHICKEN THIGHS AND PARMESAN POTATO MASH - SO DELICIOUS
How to Cook Chicken Thighs and Parmesan Potato Mash. Heat 1 tablespoon of vegetable oil in a skillet over medium heat. Lay the chicken thighs and season them with salt …
From sodelicious.recipes
5/5 (2)
Calories 735 per serving
Total Time 40 mins
  • Lay the chicken thighs and season them with salt and pepper. Add the lemon and lime slices on top. Season them with fresh thyme and cook them for 7-8 minutes per side.
  • In the meantime, heat a saucepan over medium heat, fill about half of it with water, and bring it to a boil.


BEST CHICKEN PARMESAN - BAKED CHICKEN PARMIGIANA RECIPE
Steps. Put the oven rack in the middle position and preheat to 350 degrees F (175 C). Place a cooling rack on top of a baking sheet. In a large bowl, combine the panko, rosemary, thyme and Parmigiano Reggiano. In a separate bowl, beat the egg until the yolk and white are well incorporated.
From norecipes.com
4.3/5 (79)
Estimated Reading Time 6 mins


PARMESAN CHICKEN CASSEROLE - HAPPY HOMESCHOOL NEST
What ingredients do you need for Parmesan Chicken Casserole. 1 pound boneless chicken thighs, cut into bite size pieces. ½ pound rotini pasta, boiled to al dente. 2 cups of your favorite spaghetti sauce. 1 ½ tsp Italian seasoning. 15 ounces drained, diced tomatoes. 2 tbsp softened unsalted butter. ½ cup Panko bread crumbs.
From happyhomeschoolnest.com
4/5 (2)
Total Time 1 hr 15 mins
Servings 10
Calories 180 per serving


ROASTED CHICKEN THIGHS WITH PEPPERS & POTATOES | READER'S ...
1 chicken thigh with 1 cup vegetables: 308 calories, 12g fat (3g saturated fat), 76mg cholesterol, 221mg sodium, 25g carbohydrate (5g sugars, 4g fibre), 24g protein. Diabetic Exchanges: 3 lean meat, 1 starch, 1 vegetable, 1/2 fat.
From readersdigest.ca
Servings 8
Category Main Courses


BAKED CHICKEN THIGHS RECIPE - FOOD.COM | RECIPE | BAKED ...
Jan 14, 2015 - These baked chicken thighs are great with Parmesan cheese and bread crumbs. From "Fine Fresh Food Fast" How's that for alliteration! You might want to melt the butter in the microwave-it's up to you. I just use store bought bread crumbs but the recipe says that sourdough and rye bread crumbs add a nice flavor change.…
From pinterest.com
5/5 (31)
Total Time 55 mins
Servings 8


DEVILED CHICKEN THIGHS | READER'S DIGEST CANADA
1 chicken thigh: 246 calories, 14g fat (4g saturated fat), 81mg cholesterol, 189mg sodium, 6g carbohydrate (1g sugars, 1g fibre), 23g protein. Diabetic Exchanges: 3 lean meat, 1 fat, 1/2 starch. More Recipes. Hearty Homemade Chicken Noodle Soup. Slow-Cooker Chicken Parmesan. Slow-Cooker Buffalo Chicken Salad. Slow-Cooked Italian Chicken. Slow-Cooked …
From readersdigest.ca
Servings 2
Total Time 30 mins
Category Main Courses


WINGSTOP GARLIC PARMESAN CHICKEN THIGH NUTRITION FACTS
Allergy Information: a Wingstop Garlic Parmesan Chicken Thigh contains milk and soy. a Wingstop Garlic Parmesan Chicken Thigh does not contain egg, fish, gluten, peanuts, shellfish, tree nuts or wheat.* * Please keep in mind that most fast food restaurants cannot guarantee that any product is free of allergens as they use shared equipment for prepping foods.
From fastfoodnutrition.org
Calories 290
Serving Size 1 thigh
Calories From Fat 189
Calories 290 per serving


PARMESAN CRUSTED BAKED CHICKEN THIGHS - EASY RECIPE BY ...
Dip chicken thighs, one at a time, into the egg and then into the parmesan/bread crumb mixture until fully coated. Place the thighs on the baking sheet. Make thin slices of the butter and place on top of each chicken thigh. This will melt down as it cooks and create a nice golden brown crust on top of each piece.
From recipeflow.com
Reviews 20
Estimated Reading Time 2 mins


CHICKEN PARMESAN WITH CHICKEN THIGHS - THEBROOKCOOK
Remove sauce from heat and discard basil or bay leaf. Heat oven to 400 degrees. Place chicken thighs between two pieces of parchment or plastic wrap. Using a kitchen mallet or rolling pin, pound meat to even 1/4-inch-thick slices. …
From thebrookcook.wordpress.com
Estimated Reading Time 3 mins


AUBERGINE PARMIGIANA WITH CHICKEN RECIPE - BBC FOOD
Method. Preheat the oven to 200C/180C Fan/Gas 6. Heat a tablespoon oil in a medium non-stick ovenproof frying pan. Season the chicken with salt and pepper. Fry for …
From bbc.co.uk
Cuisine Italian
Category Main Course
Servings 2


CHICKEN PARMESAN WITH ROASTED VEGETABLES | THE FOOD CAFE
Brush chicken thighs with mustard mixture until covered. Dip the chicken skin side down into parmesan cheese until well coated. Toss the rest of the mustard mixture with the brussels spouts, red onion, and carrots and spread in a single layer on a sheet pan. Add in the chicken thighs and bake for 20 minutes.
From thefoodcafe.com
Estimated Reading Time 2 mins


PARMESAN CHICKEN THIGHS RECIPES ALL YOU NEED IS FOOD
Sprinkle chicken on both sides with salt and pepper. Brush skin liberally with mayonnaise. Press each thigh, skin-side down, into crumb mixture. Place thighs on baking sheet, skin-side up, and mist lightly with cooking spray. Bake in the preheated oven until chicken is no longer pink in the center and juices run clear, 35 to 40 minutes. An ...
From stevehacks.com


[HOMEMADE] CHICKEN PARMESAN : FOOD
level 2. · 4 yr. ago. Chicken parm was the dinner my girlfriend and I made together the first time she came to my apartment. Were getting married in 6 months (to the day). 6. r/food. The hub for Food Images and more on Reddit. 21.9m. Members.
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YOGURT GARLIC PARMESAN BAKED CHICKEN RECIPE: A MOIST BAKED ...
Season the chicken with salt and pepper and put it into a baking dish. In a bowl, combine the yogurt, Parmesan, garlic, lemon zest and seasoning. Pour the mixture over the chicken. Bake in a preheated 375-degree F oven for about 40 to 45 minutes or until chicken is cooked through.
From 30seconds.com


CREAMY PARMESAN CHICKEN - THE ULTIMATE COZY FOOD! | GLADKOKKEN
Place the chicken thighs under the grill in the oven while you make the sauce. When the sauce and the chicken are reunited in a pan and allowed to enjoy themselves in the oven, this becomes incredibly good. The dish had probably not been recommended by Grete Roede, but perhaps that is why this is the ultimate cozy food. You can serve this chicken stew with pasta, rice or …
From gladkokken.com


CHICKEN THIGH PARMESAN RECIPES RECIPES ALL YOU NEED IS FOOD
CHICKEN THIGH RECIPES - BBC GOOD FOOD. Make the most of thrifty chicken thighs with our dinner ideas for the whole family. Find everything from easy traybakes to hearty curries and comforting stews. Provided by Good Food team. Number Of Ingredients 1. Ingredients; More about "chicken thigh parmesan recipes recipes" EASY CHICKEN THIGH RECIPES - …
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CHICKEN THIGH RECIPE OVEN - DOWNLOAD +20 RECIPE VIDEOS ...
Chicken thigh recipes · lemon and herb chicken traybake with butter beans and potato wedges · chicken arrabbiata stew & parmesan dumplings in a . Grilled chicken is easy, quick and healthy food. · place the chicken thighs in a bowl and season them generously with salt and pepper. · whisk all the sauce . Preheat the oven to 425 f degrees. Remove chicken …
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JOSH MAKES ORANGE CHICKEN PARMESAN - ITALIAN FOOD
1) Cut chicken thighs into chunks. 2) Whisk together egg white, soy, sauce, pepper vinegar, and sugar. 3) Add in chicken pieces and let marinate. 1) Heat oil in a sautee pan and add ginger and garlic. Stir fry for a few minutes until fragrant.
From cfood.org


SLOW COOKER PARMESAN CHICKEN THIGHS AND POTATOES - FOOD ...
Melt butter in a large skillet over medium-high heat. Add chicken, skin-side down, and sear until golden brown, 2 to 3 minutes per side. Drain excess fat and set chicken aside. Place potatoes in a 6-quart slow cooker. Stir in olive oil, garlic, and thyme, then season with salt and pepper. Add chicken in an even layer over top.
From recipes.studio


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