Breaded Baked Chicken Thighs
with Buttery Rice and Lemony Mayo
Crunchy golden breadcrumbs make this baked chicken a breeze to whip up and a delight to eat! Our DIY lemony mayo is the perfect finish to this weeknight hero.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
(Contains Egg, Mustard)
Not included in your delivery
Before starting, preheat oven to 425°F. Wash and dry all produce. Add 1 ¼ cups (2 1/2 cups) water and half the garlic salt to a medium pot. Cover and bring to a boil over high heat. Add rice and peas to the boiling water. Reduce heat to medium-low. Cover and cook, until rice is tender and liquid is absorbed, 12-14 min. Remove from heat. Set aside, still covered.
Meanwhile, halve zucchini lengthwise, then cut into 1/4-inch half-moons.Zest, then juice half the lemon. Cut remaining lemon into wedges. Add lemon zest, 1/2 tsp (1 tsp) lemon juice, 3 tbsp (6 tbsp) mayo and 1/4 tsp (1/2 tsp) sugar to a small bowl. Season with pepper, then stir to combine.
Meanwhile, add panko to a shallow dish. Pat chicken dry with paper towels, then season with 1/2 tsp (1 tsp) garlic salt and pepper. Add chicken and remaining mayo to a medium bowl. Toss to coat. 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 hot, add 1 tbsp oil, then breaded chicken. (NOTE: For 4 ppl, cook in 2 batches, using 1 tbsp oil per batch.) Pan-fry until golden-brown, 1-2 min per side. Transfer chicken to a parchment-lined baking sheet. Bake in the middle of the oven until cooked through, 12-14 min.** Carefully wipe the pan clean.
Reheat the same pan (from step 4) over medium-high.When hot, add 1/2 tbsp (1 tbsp) oil, then zucchini. Season with remaining garlic salt and pepper. Cook, stirring often, until tender-crisp, 3-4 min.
Fluff rice with a fork. Add 1 tbsp (2 tbsp) butter. Stir until melted and combined.Divide baked chicken, zucchini and buttery rice between plates.Serve lemony mayo alongside for dipping.Squeeze a lemon wedge over top, if desired.