Baked Chicken Thigh Parmesan
with Crispy Potatoes and Garlic Green Beans- Milk
- Egg
- Mustard
- Wheat
- Sulphites
- Wheat
- Mustard
- Crustaceans
- Fish
- Milk
- Sesame
- Soy
- May contain traces of allergens
- Egg
- Peanuts
- Tree nuts
The best part of this baked chicken Parmesan is the layer of crispy cheese on top, which ensures that every bite is juicy, salty and cheesy. Served with crispy potatoes and garlic green beans, dinner tonight is simple and refined!
Ingredients
280 g
Chicken Thighs
2 unit(s)
Russet Potato
1 unit(s)
Garlic, cloves
¼ cup
Parmesan Cheese, shredded
(Contains: Milk)
2 tbsp
Mayonnaise
(Contains: Egg, Mustard May be present: Sulphites, Wheat, Mustard, Crustaceans, Fish, Milk, Sesame, Soy)
½ cup
Marinara Sauce
(May be present: Fish, Sesame, Egg, Crustaceans, Sulphites, Mustard, Soy, Milk, Wheat)
½ cup
Panko Breadcrumbs
(Contains: Wheat)
1 tsp
Garlic Salt
(May be present: Wheat, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites, Tree nuts)
170 g
Green Beans
Not included in your delivery
1 tbsp
Unsalted Butter*
(Contains: Milk)
0.13 tsp
Pepper*
2 tbsp
Oil*
0.06 tsp
Salt*
Nutrition Values
Utensils
Cooking Steps
- Cut potatoes into 1/4-inch rounds.
- Add potatoes, half the garlic salt and 1 tbsp (2 tbsp) oil to a parchment-lined baking sheet. Season with pepper, then toss to coat.
- Roast in the bottom of the oven, flipping halfway through, until tender and golden-brown, 23-25 min.
- Pat chicken thighs dry with paper towels.
- Carefully slice into the centre of each thigh, parallel to the cutting board, leaving 1/2-inch intact on the other end.
- Open up chicken like a book. Season both sides with pepper and remaining garlic salt.
- Pour panko into a shallow dish.
- Coat chicken all over with mayo.
- Working with one chicken thigh at a time, press both sides into panko to coat completely.
- Heat a large non-stick pan over medium-high heat.
- When the pan is hot, add 1 tbsp (2 tbsp) oil, then chicken.
- Pan-fry until golden-brown, 2-3 min per side. (NOTE: Chicken will finish cooking in step 4.)
- Remove from heat.
- Transfer chicken to a foil-lined baking sheet.
- Spoon marinara sauce over chicken, then sprinkle Parmesan over top.
- Bake in the middle of the oven until cheese is golden-brown and chicken is cooked through, 12-14 min.**
- Meanwhile, peel, then mince or grate garlic.
- Trim green beans.
- Reheat the same pan (from step 3) over medium-high.
- When hot, add green beans and 1/4 cup (1/2 cup) water. Cook, stirring occasionally, until water evaporates, 4-5 min.
- Add 1 tbsp (2 tbsp) butter, then garlic. Cook, stirring often, until garlic is fragrant and green beans are tender-crisp, 1 min. Season with salt and pepper, to taste.
- Divide chicken Parmesan, crispy potatoes and green beans between plates.
If you've opted to get chicken thighs, cook them in the same way the recipe instructs you to cook the chicken breasts.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Reviewers enjoyed the dish, particularly praising the chicken thighs as "super yummy" even as leftovers.
- Ease of prep: Some found preparation time-consuming, with a few mentioning burnt potatoes during cooking.
- Suggestions: Consider using chicken breast for easier preparation; watch potatoes closely to prevent burning.
- Leftovers: The chicken remained tasty the next day, making it a good option for planned leftovers.
