A few years ago I was on a pinning spree looking for ideas related to boneless, skinless chicken thighs. I found an image on Pinterest called Chicken Loretta. I tried clicking on this recipe several times but the website never loaded, and the pin didn’t state the measurements for each ingredient. I wrote this recipe for parmesan-crusted chicken thighs based on how thought it should be prepared. Served with a steam-in-a-bag vegetable and some easy rice pilaf, this is a delicious, simple dinner that’s impressive enough for company, but easy to clean up.
Please note I preferred going with a 375 F oven temperature rather than the original pin recommendation of 350 F.
Looking for more boneless, skinless chicken thigh recipes? Try my cashew chicken or my easy curry chicken.
Prep Time 5 minutes
Cook Time 45 minutes
Serves 4-6
Ingredients
8-10 boneless, skinless chicken thighs
3/4 tsp salt
1/2 tsp ground black pepper
1 tsp each dried basil and dried oregano
1 tbsp each mayonnaise, grated parmesan, and Italian seasoned breadcrumbs
Paprika (optional)
Preparation
Preheat oven to 375 F, then line a 9 x 13 glass baking dish with non-stick foil, or, regular aluminum foil sprayed with non-stick cooking spray.
Prepare the chicken: using half of your salt, pepper, basil, and oregano, season the underside of your chicken thighs, then roll up each chicken thigh and place them in the prepared baking dish.
Next, season each chicken thigh with the remaining salt and pepper, then brush each thigh with mayonnaise. Sprinkle grated parmesan and breadcrumbs on each thigh, approximately between 1/4 to 1/2 teaspoon of each per chicken thigh, along with the remaining basil and oregano. Finally, sprinkle a little paprika for color.
Place your baking dish in the oven and bake for 45 minutes, or until completely cooked through. Let the parmesan-crusted chicken thighs rest for about 5 minutes, then you’re ready to serve.