Chicken/Entree

Easy Panko-Crusted Chicken Thighs

I usually start out a recipe with the intention of it becoming a “blog worthy” dish. I end up having to make it a few times, tweaking it here or there (or starting over completely) before I consider sharing it. These thighs, however, came together spur of the moment, gotta get dinner going NOW, kids are getting mean hungry….you get it. 

 Earlier that day, my hubby came home from the store with 2 huge packages of boneless skinless chicken thighs with the intention of grilling them. Yes, I know, it’s only 25 degrees outside, maybe he’s part snowman or something but the man LOVES to grill and it makes clean up super easy so I’m all for it. I, however, was born and raised in the great state of Texas and will NOT be assisting in the crazy cold weather grilling. Nope. I’ll cheerfully wave to you from the window as I drink my hot tea thank you very much. But I digress. All that to say, he came home all excited to grill and….we were out of bbq sauce. The sauce is a must have for grilled thighs…especially if you’re gonna stand in the freezing cold. So instead I dipped them in a yogurt/milk mixture, breaded and baked them. OH…. MY…. GOODNESS. The BEST!

Incredibly tender, moist and flavorful. The slight crunch of the panko breading is seriously perfection. The whole family loved it (I’ve said it before but there is no greater feeling in the kitchen than when your homemade meal is enjoyed by a 3, 5 and 36 year old. Makes the dishes totally worth it.) Easy, healthy, and family friendly…this one’s a keeper.

Easy Panko-Crusted Chicken Thighs

  • Yield: 9 servings (1 thigh)
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes

Ingredients

  • 9 boneless skinless chicken thighs (appx 4 ounces each)
  • 1 cup plain nonfat yogurt
  • 1/2 cup milk (I used 2%)
  • juice of 2 limes
  • 2 cups plain panko crumbs
  • 1/4 cup shredded parmesan
  • 1 teaspoon garlic powder
  • 1/2 teaspoon garlic salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon Italian seasoning
  • 1/2 teaspoon dried oregano

Instructions

  1. Preheat oven 375F

  2. Line a 9x13 baking dish with foil and spray with cooking spray. Set aside.

  3. In a small bowl mix together the yogurt, milk and limes.

  4. In a separate bowl, add the panko crumbs, parmesan, and seasonings.

  5. Dip the chicken thighs one at a time into the yogurt mixture, dredge through the panko crumb mixture and set in baking dish.

  6. Once you have done this with all the thighs, bake for appx 45 minutes. Every oven is a bit different and your baking time will vary a bit depending in the thickness of your chicken thighs, so keep an eye on them. 45 minutes did it for me.

  7. This is great served with roasted veggies or mashed potatoes. Leftovers are awesome over salad.  Enjoy:)

Notes

1 thigh =205 calories

 

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