Baked Italian Chicken Thighs Recipes

ITALIAN BAKED CHICKEN THIGHS

Italian Baked Chicken Thighs image

These chicken thighs with added veggies and dry Italian salad dressing served with crusty bread make a complete meal. Serve over pasta, rice, egg noodles, or potatoes.

Provided by Yoly

Categories World Cuisine Recipes European Italian

Time 45m

Yield 4

Number Of Ingredients 16

Ingredients

½ tablespoon butter
½ cup onion, chopped
4 ounces Neufchatel cheese, softened
2 tablespoons chicken broth
2 tablespoons creamy basil and ricotta pesto (such as Barilla®)
1 tablespoon dry Italian salad dressing mix (such as Good Seasons®)
¼ teaspoon garlic powder
¼ teaspoon black pepper
¼ teaspoon Italian seasoning
¼ teaspoon red pepper flakes
3 cups fresh spinach
1 cup tomatoes, diced
1 tablespoon chopped fresh basil
1 pound skinless, boneless chicken thighs
1 pinch salt and freshly ground black pepper to taste
3 slices mozzarella cheese

Steps:

Melt butter in a skillet and cook onion until soft and translucent, about 5 minutes. Remove from skillet and set aside.
Preheat the oven to 350 degrees F (175 degrees C).
Combine Neufchatel cheese, chicken broth, pesto, dry Italian salad dressing, garlic powder, black pepper, Italian seasoning, and red pepper flakes in a bowl and beat using an electric mixer until well combined. Stir in spinach and sauteed onions. Gently fold in tomatoes and basil. Transfer mixture into a casserole dish.
Season chicken with salt and pepper and place on top of spinach mixture in the dish.
Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, 20 to 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Remove chicken from casserole dish, top with mozzarella cheese, and microwave until cheese is melted, about 1 minute. Serve chicken topped with spinach mixture.

Nutrition Facts : Calories 388.7 calories, Carbohydrate 15.2 g, Cholesterol 109.6 mg, Fat 24.8 g, Fiber 1.8 g, Protein 26.3 g, SaturatedFat 10.9 g, Sodium 907 mg, Sugar 3.7 g

BAKED ITALIAN CHICKEN THIGHS

Baked Italian Chicken Thighs image

These juicy chicken thighs are topped with a flavorful blend of three cheeses and your favorite marinara sauce. Serve over pasta or rice or alongside roasted potatoes for a tasty weeknight meal. I like to shred my own cheese, as I find it melts better, but feel free to use pre-shredded to save time.

Provided by France C

Categories World Cuisine Recipes European Italian

Time 40m

Yield 4

Number Of Ingredients 11

Ingredients

½ cup low-fat ricotta cheese
¼ cup freshly grated Parmesan cheese
½ teaspoon Italian seasoning
⅛ teaspoon salt
1 pound skinless, boneless chicken thighs
1 teaspoon garlic powder
salt to taste
1 tablespoon olive oil
1 ½ cups marinara sauce
¾ cup shredded mozzarella cheese
2 tablespoons chopped fresh parsley

Steps:

Preheat the oven to 375 degrees F (190 degrees C).
Combine ricotta cheese, Parmesan cheese, Italian seasoning, and salt in a small bowl and set aside.
Season chicken thighs on both sides with garlic powder and salt.
Heat olive oil in an oven-proof skillet over medium-high heat. Place chicken thighs, smooth-side down in pan and brown, 3 to 4 minutes. Flip thighs over and remove skillet from heat. Top each thigh with an equal amount of ricotta cheese mixture. Spoon marinara sauce over the ricotta cheese and around the chicken thighs.
Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from the oven and leave oven on.
Top chicken with mozzarella cheese and return to the oven until cheese has melted, 2 to 3 minutes. Garnish with parsley and serve.

Nutrition Facts : Calories 378 calories, Carbohydrate 14.4 g, Cholesterol 90.5 mg, Fat 22.5 g, Fiber 2.6 g, Protein 28 g, SaturatedFat 7.4 g, Sodium 768.6 mg, Sugar 8.8 g

ZESTY ITALIAN CHICKEN THIGHS

Zesty Italian Chicken Thighs image

Want to add zing to your chicken? Try this E-Z to make recipe. Guaranteed to impress your taste buds!

Provided by Ken2729

Categories < 4 Hours

Time 1h2m

Yield 4-6 serving(s)

Number Of Ingredients 5

Ingredients

4 -6 pieces chicken thighs
1 (8 ounce) bottle of kraft's zesty Italian salad dressing
2 tablespoons black pepper
1/2 yellow onion (optional)
1/2 green bell pepper (optional)

Steps:

Preheat oven to 375 degrees.
Pepper both sides of chicken in a baking pan.
Cut onion and bell peeper. Sprinkle on top and sides of chicken pieces.
Generously, pour the Zesty Italian dressing on top of each chicken.
Bake covered for 30 minutes bottom-side up. Then bake uncovered for 30 minutes topside. (skin should be on top).

Nutrition Facts : Calories 371.5, Fat 30.5, SaturatedFat 6.7, Cholesterol 79, Sodium 1010.7, Carbohydrate 8, Fiber 0.8, Sugar 4.7, Protein 16.8

ITALIAN OVEN-ROASTED CHICKEN AND POTATOES

Italian Oven-Roasted Chicken and Potatoes image

This recipe came from Flavors of Puglia by Nancy Harmon Jenkins. It is easy to make and delicious. I like to serve it with a tossed salad.

Provided by Margie in NJ

Categories Chicken

Time 1h30m

Yield 3-4 serving(s)

Number Of Ingredients 6

Ingredients

3 lbs potatoes, peeled & cut into chunks
1/2 cup extra virgin olive oil
1/2 cup minced flat leaf parsley
sea salt
fresh ground black pepper
4 -5 lbs chicken, cut in parts

Steps:

Preheat the oven to 425 degrees.
Mix the potato chunks in a bowl with half the olive oil, half the parsley, and a generous amount of salt and pepper.
Toss to coat well, then spread over the bottom of a large roasting pan large enough to hold all the potatoes in one layer.
In the same bowl, mix the chicken parts with the remaining oil and parsley and more salt and pepper, again stirring to coat well.
Arrange the chicken over the top of the potatoes, skin side down.
Place in the oven and bake for 30 minutes, remove chicken pieces to a plate, stir the potatoes, and replace the chicken pieces, skin side up.
Return to oven for an additional 30 minutes.
The chicken is done when crisp and brown and the potatoes should be roasted to a fine golden color.

Nutrition Facts : Calories 1971.7, Fat 127.6, SaturatedFat 31.2, Cholesterol 453.6, Sodium 456.9, Carbohydrate 80, Fiber 10.3, Sugar 3.6, Protein 122

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