Taking only minutes to prepare, this savory, moist chicken is a cinch to make and is bound to become a weeknight favorite.
My sister and I are super close and she’s one of my best friends but there was something that made this visit even more special. We’re both PREGNANT!!!! This is my third time around and her second but each pregnancy is so different and it’s fun (and at times reassuring) to go through this one together. I love how close in age all our kiddos are. Visits are always super crazy and super fun.
So how does all this lead to oven baked chicken? Well, partly I’m just really excited about both of our little peanuts and want everyone to know 😉 But I did come up with this recipe because Helen was telling me how her favorite recipes are the ones that are super simple, require basic ingredients, and come together quickly. This baked chicken meets all of those requirements.
You can probably expect a lot of quick and easy recipes in the future because I have to say, there is nothing quite like the exhaustion that pregnancy provides. I mean, just deep in your bones, extreme exhaustion. The other night, I was super tired but needed to use some chicken thighs that I had defrosted earlier and I was definitely in the mood for something with a crispy, crunchy coating. This worked out perfectly. The sundried tomato dressing provides an extra layer of flavor and helps the bread crumbs stick. The parmesan is…. well, parmesan is just awesome on everything isn’t it? Plus it gives the bread coating more flavor and more crisp.
I was incredibly pleased with the outcome and my husband (not the biggest chicken fan) had THREE thighs and my kids each asked for seconds. That people, is a definite win in the easy dinner department. Now, you could use chicken breast here if you want a leaner cut of meat but I really enjoy using the thigh meat. It’s has so much more flavor and moisture. Be aware that the baking time might vary depending on the thickness of your meat. I used 2 pounds of boneless skinless chicken thighs (equaling 6 thighs). This dish would be great with rice, pasta, or any veggie. I opted for one of those steam in the bag vegetables and tortellini tossed in a vinaigrette. So super easy! I’m all about easy sides these days, but if you’re feeling a surge of energy, cheesy rice would be absolute perfection here:)
Easy Oven Baked Chicken
- 2 pounds boneless, skinless chicken thighs (6 medium thighs)
- 1/2 cup sundried tomato vinaigrette (I used Kraft but any Italian dressing you have on hand would be fine)
- 1 cup whole wheat panko bread crumbs
- 1/3 cup freshly shredded parmesan
- 1 teaspoon garlic powder
- 1/2 teaspoon dried crushed basil
Preheat oven to 375
Pour dressing in a small bowl.
On a plate or wide, shallow bowl combine bread crumbs, parmesan, garlic and basil.
One chicken thigh at a time, dip in dressing and dredge through breadcrumbs.
Place on a foil lined, greased baking sheet.
Sprinkle the remaining breadcrumb mixture over the thighs.
Bake for 20-25 minutes (time will vary depending on the size of the thighs) Mine were perfect at 22 minutes.
Serve with your favorite sides. Enjoy.
Nutrition Facts Servings 6.0 Amount Per Serving (1 thigh) Calories 276 Total Fat 14g Saturated Fat 4g Monounsaturated Fat 4g Polyunsaturated Fat 2g Trans Fat 0g Cholesterol 124mg Sodium 511mg Potassium 8mg Total Carbohydrate 11g Dietary Fiber 1g Sugars 3g Protein 27g