Baked Chicken Thigh Parmesan
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Baked Chicken Thigh Parmesan

Baked Chicken Thigh Parmesan

with Crispy Potatoes and Garlic Green Beans

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!

Tags:
Family Friendly
Allergens:
Milk
Egg
Mustard
Wheat

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
Cooking Time10 minutes
DifficultyEasy

Ingredients

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 Sulphites, Wheat, Mustard, Crustaceans, Fish, Milk, Sesame, Soy)

½ cup

Marinara Sauce

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

½ cup

Panko Breadcrumbs

(Contains Wheat)

1 tsp

Garlic Salt

(May contain Wheat, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites, Tree nuts)

170 g

Green Beans, trimmed

Not included in your delivery

1 tbsp

Unsalted Butter*

(Contains Milk)

0.13 tsp

Pepper*

2 tbsp

Oil*

0.06 tsp

Salt*

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Nutrition Values

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.

Utensils

Parchment Paper
Baking Sheet
Measuring Spoons
Shallow Dish
Large Non-Stick Pan
Aluminum Foil
Measuring Cups

Instructions

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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