Parmesan Crusted Baked Chicken Thighs – Easy Recipe by Rockin Robin



Our parmesan crusted chicken thighs are easy to make and full of flavor. We bake them in the oven for a healthier version.
Visit my website: http://www.cooking-mexican-recipes.com

My Free Newsletter: http://www.cooking-mexican-recipes.co…

Connect with me on FACEBOOK yet? http://www.RobinInTheKitchen.com

TWITTER: https://twitter.com/#!/Robin_Rockin

Pinterest: http://www.pinterest.com/rockinrobin14/

Google+: http://tinyurl.com/mkeeqox

Instagram: http://instagram.com/RockinRobinCooks

Oven baked parmesan crusted chicken is a delicious, easy dinner you can put on the table for your family any day of the week.

It also works well for entertaining or any party as you can easily cook up a large amount of chicken to serve at a large gathering.

Ingredients:
6 chicken thighs, boneless and skinless
1 egg, beaten
1 Tbsp. milk
olive oil
1/2 cup parmesan cheese, grated
1/2 seasoned Italian bread crumbs
cold butter

Directions:
Preheat oven 375 degrees F.
Mix the milk and egg together until combined. On a large dinner plate, combine the parmesan cheese with the seasoned bread crumbs.

Drizzle some olive oil onto the bottom of a baking pan ( I used a Pampered Chef's stoneware baking pan).

Dip chicken thighs, one at a time, into the egg and then into the parmesan/bread crumb mixture until fully coated. Place the thighs on the baking sheet.

Make thin slices of the butter and place on top of each chicken thigh. This will melt down as it cooks and create a nice golden brown crust on top of each piece.

Bake for 45 to 50 minutes or until a thermometer reads 165 degrees F.

Serve with potatoes, vegetables and a salad for a complete meal.

Make your own Italian bread crumbs:
1 cup plain bread crumbs
1 tsp. dried basil
1 tsp. dried parsley
1/2 tsp. onion powder
1 tsp. garlic powder
1/2 tsp. dried oregano leaves

Combine and store in an air tight container.

Enjoy!

Please leave me a comment and share this recipe!

Subscribe for new videos every week: http://www.youtube.com/subscription_c…

Thanks for watching!
Rockin Robin
P.S. Please help me spread the word about my channel and website by sharing my content on Facebook, Pinterest, Twitter, Google Plus and any other social media you like to use. It's as simple as copying and pasting this link: http://www.youtube.com/watch?v=h5Pckl…

Music by Kevin MacLead http://incompetech.com/.
License terms:
http://creativecommons.org/licenses/b…
http://creativecommons.org/licenses/b…

rated:

http://www.youtube.com/watch?v=h5PcklGeMFE

  1. Marquis Mccune January 29, 2015 at 2:52 pm

    Loved it it smells so good and easy to make with simple ingredients thank
    you. 

  2. Emily Bautista January 29, 2015 at 2:52 pm

    Im trying this tonight!!!!

  3. Tologna T January 29, 2015 at 2:52 pm

    The video starts at 1:37

  4. peco017 January 29, 2015 at 2:52 pm

    as an unskillful-at-cooking college student, the process was easy! Thank
    you

  5. Vanjon January 29, 2015 at 2:52 pm

    I’m trying this for dinner tonight!!!
    I tried your enchiladas last time
    Best enchiladas ever. !!!!
    Thanks robin you rock!!!!

  6. Isis8 January 29, 2015 at 2:52 pm

    I made these tonight and they turned out fantastic! I’ve been sick of
    chicken because I always bought breasts and the thighs really are a lot
    more flavorful and juicy. Thanks!! 

  7. inkrediblydope January 29, 2015 at 2:52 pm

    So glad I found this! Making it tonight! Thanks 

  8. bobmilton928 January 29, 2015 at 2:52 pm

    Great cant wait to try the easy dish. Question can I leave the skin on and
    take the bones out would it still work

  9. thisgirlsaywHatt January 29, 2015 at 2:52 pm

    This dish is delish. Thank you for sharing this easy dish for everyone to
    enjoy. 

  10. Doodie Bug January 29, 2015 at 2:52 pm

    LOVE LOVELOVE THIS RECIPE
    MAKING AS IM TYPING… VERY HEALTHY TOO …. IJUS ADD.CUMMIN TO GIVE IT
    MORE FLAVOR.
    #FLAVORFUL AT ITS.BEST

  11. Jacqueline Rodriguez January 29, 2015 at 2:52 pm

    Robin, I really appreciate your channel! Your videos are so helpful! I
    don’t know how to cook and tried this recipe and my boyfriend loved it! I
    followed along with your video and did just fine! I’m always nervous I’ll
    ruin whatever I’m trying to make but with your videos I feel better
    following you and have success. So thank you <3 

  12. ynmamflm January 29, 2015 at 2:52 pm

    Giving this a shot. Will let you know. thanks!!

  13. Jarik25 January 29, 2015 at 2:52 pm

    I should be able to do this,lol. 

  14. thisgirlsaywHatt January 29, 2015 at 2:52 pm

    This dish is delish. Thank you for sharing this easy dish for everyone to
    enjoy. 

  15. Chrmngblly January 29, 2015 at 2:52 pm

    Where is the recipe?

  16. Sangeeta Madhav January 29, 2015 at 2:52 pm

    I tried this and it came damn awesome! Thanks!!!

  17. Angelina Romero January 29, 2015 at 2:52 pm

    Sounds wonderful. Will have to give it a try Robin.

  18. wvboarder2005 January 29, 2015 at 2:52 pm

    Another great way to do it is to use Dijon mustard instead of egg. It works
    great to add a little more spiciness to the Italian flavor. Either way this
    recipe is great every time.

  19. Amalkitchen January 29, 2015 at 2:52 pm

    looks amazing thanks for sharing … I need to try this one :)

  20. Sophia Villacarlos January 29, 2015 at 2:52 pm

    Could I use regular bread crumbs instead of the Italian bread crumbs?

  21. Juanelo1946 January 29, 2015 at 2:52 pm

    I love it! I just posted a similar video using fish, breadcrumbs and
    parmesan. The biggest difference is that you really know what you’re doing!
    Excellent recipe and very well videoed! Thank you for showing us!

  22. shriya reddy January 29, 2015 at 2:52 pm

    what if i use skinless chicken thighs with bones?

  23. Shauna kos January 29, 2015 at 2:52 pm

    Just made this for dinner. It was delicious! My k7ds (age 1 and 3) ate it
    all! Which never happens lol txs!

  24. CologneCarter January 29, 2015 at 2:52 pm

    Yummy! I have to try this. Pitty there are no boneless or skinless chicken
    legs around here, so I will have to get out my scalpel and operate myself.
    😉

    The advantage on the other hand, I have some nice bones to store for
    chicken fond in the proccess.

    Now I need an idea for the skins and nothing is wasted. :)