Breaded Baked Chicken Thighs
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Breaded Baked Chicken Thighs

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.

Family Friendly

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

Preparation Time30 minutes
Cooking Time


serving amount

280 g

Chicken Thighs

¾ cup

Parboiled Rice

200 g


56 g

Green Peas

1 unit(s)


½ cup

Panko Breadcrumbs

(Contains Wheat)

4 tbsp


(Contains Egg, Mustard)

2 tsp

Garlic Salt

Not included in your delivery

1 tbsp

Unsalted Butter*

(Contains Milk)

¼ tsp


1.5 tbsp


0.13 tsp



Nutrition Values

Calories870 kcal
Fat43 g
Saturated Fat9 g
Carbohydrate84 g
Sugar6 g
Dietary Fiber4 g
Protein39 g
Cholesterol167 mg
Sodium1490 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.


Medium Pot
Measuring Cups
Measuring Spoons
Small Bowl
Paper Towel
Shallow Dish
Medium Bowl
Baking Sheet
Large Non-Stick Pan
Parchment Paper


Cook rice

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.

Prep and make lemony mayo

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.

Prep and coat chicken

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.

Cook chicken

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.

Cook zucchini

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.

Finish and serve

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.