Description
A flavorful and easy-to-make recipe for crispy baked chicken thighs topped with tangy Italian giardiniera. This dish combines crunchy Parmesan breadcrumb coating with a spicy-sour vegetable relish, perfect for a satisfying weeknight dinner.
Ingredients
Scale
Chicken and Coating
- 4 bone-in, skin-on chicken thighs
- 1/2 cup Italian-style breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika
- Salt and black pepper to taste
- 1 tablespoon olive oil
Giardiniera Topping
- 1/2 cup giardiniera, drained and roughly chopped
- 2 tablespoons giardiniera brine
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat and prepare: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or foil. For extra crispy chicken, place a wire rack on top of the baking sheet to allow air circulation while baking.
- Mix the coating: In a small bowl, combine the Italian-style breadcrumbs, grated Parmesan cheese, garlic powder, paprika, salt, and black pepper. Stir well to create a uniform seasoning blend.
- Prepare the chicken: Pat the chicken thighs dry thoroughly with paper towels to ensure the coating sticks nicely. Rub each piece with olive oil to help the breadcrumb mixture adhere and to enhance browning.
- Coat the chicken: Press each chicken thigh evenly and firmly into the breadcrumb mixture, ensuring an even coating all over.
- Arrange and bake: Place the coated chicken thighs on the prepared wire rack or directly on the baking sheet if no rack is used. Bake in the preheated oven for 40 to 45 minutes, or until the skin is golden and crispy and the internal temperature reaches 165°F (74°C).
- Add the giardiniera: In the last 5 minutes of baking, scatter the chopped giardiniera over and around the chicken pieces. Drizzle with the giardiniera brine to add tang and moisture.
- Garnish and serve: Remove the chicken from the oven, sprinkle with chopped fresh parsley, and serve hot with your favorite sides such as roasted potatoes, polenta, or a simple green salad.
Notes
- For a spicier flavor, use hot giardiniera instead of mild.
- This recipe pairs wonderfully with roasted potatoes, polenta, or a fresh green salad.
- You can substitute boneless thighs or chicken breasts, but reduce the baking time accordingly to avoid drying out the meat.
- To keep the meal gluten-free, use gluten-free breadcrumbs.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 chicken thigh
- Calories: 310
- Sugar: 1g
- Sodium: 520mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 110mg
