GARLIC PARMESAN CHICKEN THIGHS RECIPE - KETO, LOW CARB, GLUTEN FREE
These chicken thighs taste just like the garlic parmesan chicken wings from pizza hut, just meatier!
Provided by Tasha
Categories Dinner Main Course One pot meal
Time 40m
Number Of Ingredients 8
Steps:
- Preheat oven to 450 degrees Fahrenheit.
- Trim excess skin and fat from chicken thighs, reserving the single layer of skin that covers the thigh meat.
- Create a pocket between the skin and thigh meat using hands or a blunt utensil.
- Mix together basil, Parmesan, garlic, sea salt, pepper, and a few drops of the olive oil.
- Evenly divide the mixture between the chicken thighs, stuffing it into the pocket beneath the skin and evenly spreading over the thigh meat.
- Heat remaining olive oil in a cast iron skillet over medium high heat.
- Place chicken thighs skin side down in the hot skillet and cook for 5 minutes.
- Flip the thighs and continue cooking on the stovetop for an additional 8-10 minutes.
- Transfer the skillet to the 450 degrees Fahrenheit oven to finish the cook, baking for 15-20 minutes or until chicken reaches your preferred temperature.
- Let rest before serving.
Nutrition Facts : Calories 257 kcal, Carbohydrate 0.5 g, Protein 18 g, Fat 19 g, SaturatedFat 5 g, Cholesterol 111 mg, Sodium 148 mg, Fiber 0.1 g, ServingSize 1 serving
BREADED GARLIC-PARMESAN CHICKEN THIGHS
Instead of frying, these breaded chicken thighs are baked in the oven. Chicken thighs are more juicy than chicken breasts, and more forgiving, if they stay in the oven a minute too long. It's always best to rely on a meat thermometer, though. Nearly any vegetable or salad will work as a side. I pulled out some leftovers and hardly anyone noticed because of the tasty chicken.
Provided by Bibi
Categories Baked Chicken Thighs
Time 40m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Spray a 9x13-inch baking pan or roasting dish with avocado oil.
- Stir egg, garlic, salt, and pepper together in a wide shallow bowl until well combined. Combine panko and Parmesan cheese on a plate.
- Pat chicken thighs dry with paper towels. Dip each thigh into the egg mixture, then place on the panko mixture and cover both sides with crumbs, shaking off any excess. Transfer to the prepared pan in a single layer, and spray the tops lightly with avocado oil.
- Bake in the preheated oven until no longer pink in the center and the juices run clear, 25 to 35 minutes. An instant-read thermometer inserted into the thickest part of each thigh should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 246.3 calories, Carbohydrate 9.8 g, Cholesterol 96.9 mg, Fat 12.3 g, Fiber 0.1 g, Protein 22.9 g, SaturatedFat 3.3 g, Sodium 664.3 mg, Sugar 0.2 g
PARMESAN-CRUSTED CHICKEN THIGHS
Juicy chicken thighs are topped with a Parmesan-panko mixture, which ensures a crispy, crunchy crust. I normally prefer to use freshly grated Parmesan cheese in my dishes, however I find the shaker-style grated Parmesan works best in this recipe.
Provided by France C
Categories Baked Chicken Thighs
Time 50m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with foil and spray with cooking spray.
- Combine Parmesan cheese, panko, and garlic powder in a shallow bowl and set aside.
- Sprinkle chicken on both sides with salt and pepper. Brush skin liberally with mayonnaise. Press each thigh, skin-side down, into crumb mixture. Place thighs on baking sheet, skin-side up, and mist lightly with cooking spray.
- Bake in the preheated oven until chicken is no longer pink in the center and juices run clear, 35 to 40 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 420.1 calories, Carbohydrate 5.7 g, Cholesterol 115.4 mg, Fat 30.2 g, Fiber 0.1 g, Protein 31.3 g, SaturatedFat 7.5 g, Sodium 283.2 mg, Sugar 0.3 g
GARLIC PARMESAN CHICKEN THIGHS RECIPE
Provided by MichelleF
Number Of Ingredients 11
Steps:
- Preheat oven to 425. In a small bowl whisk together olive oil, garlic, Italian seasoning, onion powder, salt, & pepper. Put chicken in a Ziploc bag & pour in marinade. Let marinate for 30 minutes. If you don't have time to marinate, just put everything in a large bowl & turn to coat. Line a baking sheet with foil & spray with cooking spray. In a shallow dish, combine breadcrumbs, cheese, & parsley. You can also put in a food processor for a finer texture. Dredge chicken in breadcrumb mixture & place on baking sheet. Coat tops of chicken with cooking spray. Bake for 30 minutes, flipping halfway through until browned & cooked through.
GARLIC PARMESAN PARCHMENT-BAKED CHICKEN RECIPE BY TASTY
Here's what you need: parchment paper, chicken breast, zucchini, garlic, butter, Parmesan, salt, pepper
Provided by Alix Traeger
Categories Dinner
Yield 1 serving
Number Of Ingredients 8
Steps:
- Preheat oven to 400°F (200°C).
- Fold the parchment paper in half, then open up.
- Slice the zucchini into rounds and lay them on one half of the parchment paper.
- Mix the minced garlic and butter in a small bowl and spoon half of the garlic butter on top of the zucchini. Sprinkle with salt and pepper.
- Lay the chicken on the zucchini, season with salt and pepper and spoon on the rest of the garlic butter. Top with parmesan.
- Fold the parchment paper over the chicken, and cinch the paper together by folding it over itself along the edges.
- Bake for 25-30 minutes or until internal temperature of chicken reaches 165˚F (75˚C).
- Enjoy!
Nutrition Facts : Calories 519 calories, Carbohydrate 3 grams, Fat 32 grams, Fiber 1 gram, Protein 52 grams, Sugar 2 grams
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