Parmesan-crusted chicken thighs recipe
This Parmesan-crusted chicken thigh recipe is here to make dinner easy, tasty, and enjoyable. So, kick back, relax, and savour the goodness of this no-fuss, flavour-packed dish!
See method- Serves 4
- Takes 40 mins
- 642 calories / serving
- Gluten-free
Ingredients
- 50g Parmesan or Grana Padano, finely grated
- 30g pack fresh parsley, leaves picked and finely chopped
- 40g salted butter, melted, plus extra for the sweetcorn (optional)
- 1 large garlic clove, crushed
- 1 tsp hot sauce
- 1kg pack skinless and boneless chicken thigh fillets
- 4-pack sweetcorn cobettes
- pinch regular or smoked paprika
- 2 x 120g packs house side salad, to serve
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Shop ingredientsEach serving contains
- Energy
- 2685kJ 642.0kcal
- Fat
- 39g
- Saturates
- 15g
- Salt
- 1.3g
- Sugars
- 7g
of the Reference intake
Carbohydrate 16.5gProtein 54.6gFibre 3.9g
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Method
- Preheat the oven to gas 7, 220°C, fan 200°C. Mix the grated cheese and chopped parsley in a shallow dish. Mix the melted butter, garlic and hot sauce in a separate shallow dish.
- Brush or dip the chicken thighs in the chilli garlic butter, then turn to coat in the cheese mixture. Transfer to a shallow roasting tin, then roast for 35 mins, or until golden, crisp and cooked through.
- Meanwhile, cook the sweetcorn cobettes to pack instructions, then add a pinch of paprika and a knob of butter, if you like, to each. Serve the sweetcorn alongside the Parmesan chicken with the house salad, drizzling over any juices from the tin.
- See more Chicken recipes
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
