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Baked Chicken Thigh Parmesan

Baked Chicken Thigh Parmesan

with Crispy Potatoes and Garlic Green Beans
4.0(38)
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Calories
: 
800 kcal
Protein
: 
41g protein
Preparation Time
: 
35 minutes
Difficulty
: 
Easy
Allergens:
  • Milk
  • Egg
  • Mustard
  • Wheat
  • Sulphites
  • Wheat
  • Mustard
  • Crustaceans
  • Fish
  • Milk
  • Sesame
  • Soy
  • May contain traces of allergens
  • Egg
  • Peanuts
  • Tree nuts
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

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 contain traces of: Sulphites, Wheat, Mustard, Crustaceans, Fish, Milk, Sesame, Soy)

½ cup

Marinara Sauce

(May contain traces of: Sulphites, Wheat, Mustard, Crustaceans, Fish, Milk, Sesame, Soy, Egg)

½ cup

Panko Breadcrumbs

(Contains: Wheat)

1 tsp

Garlic Salt

(May contain traces of: Sulphites, Wheat, Mustard, Milk, Sesame, Soy, Peanuts, 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*

Calories800 kcal
Fat40 g
Saturated Fat11 g
Carbohydrate70 g
Sugar8 g
Dietary Fiber7 g
Protein41 g
Cholesterol165 mg
Sodium1400 mg
Trans Fat0.5 g
Potassium1850 mg
Calcium200 mg
Iron5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
•Parchment Paper
•Baking Sheet
•Measuring Spoons
•Shallow Dish
•Large Non-Stick Pan
•Aluminum Foil
•Measuring Cups

Cooking Steps

PDF
Roast potatoes
1
  • 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.
Bread chicken thighs
2
  • 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.
Sear chicken
3
  • 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.
Bake chicken
4
  • 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.**


Cook green beans
5
  • 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.
Finish and serve
6
  • Divide chicken Parmesan, crispy potatoes and green beans between plates.
Modularity step (under step 2)
7

If you've opted to get chicken thighs, cook them in the same way the recipe instructs you to cook the chicken breasts.

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