These breaded chicken thighs are baked in the oven rather than fried. Chicken thighs are more tender and forgiving than chicken breasts if they are baked for an extra minute. But using a meat thermometer is always the best option. As a side dish, just about any vegetable or salad will do. Due to the delicious chicken, no one noticed when I brought out some leftovers.
| Prep Time: | 15 mins |
| Cook Time: | 25 mins |
| Total Time: | 40 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- avocado oil cooking spray
- 1 large egg
- 2 teaspoons granulated garlic
- 1 teaspoon salt, or to taste
- ¼ teaspoon ground black pepper, or to taste
- 1 cup Italian-style panko bread crumbs
- ½ cup shredded Parmesan cheese
- 2 pounds boneless, skinless chicken thighs
Instructions
- Preheat the oven to 400 degrees F (200 degrees C). Spray a 9×13-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).
- I used spray avocado oil, but you can use any spray cooking oil you like for that extra bit of crunch.
Nutrition Facts
| Calories | 246 kcal |
| Carbohydrate | 10 g |
| Cholesterol | 97 mg |
| Dietary Fiber | 0 g |
| Protein | 23 g |
| Saturated Fat | 3 g |
| Sodium | 664 mg |
| Sugars | 0 g |
| Fat | 12 g |
| Unsaturated Fat | 0 g |