Name: Baked Parmesan Chicken
Prep time: 5 min
Cook time: 35 min
Total time: 40 min
Ingredients: 800 grams Boneless Chicken Thighs; 2 teaspoons Salt; 2 teaspoons Black Pepper; 2 - 3 teaspoons Cayenne Pepper Powder (adjust to heat preference ); 40 grams Parmesan Cheese (Shredded ); ½ tablespoon Onion Powder; ½ tablespoon Garlic Powder; 2 teaspoons Dried Oregano; ¼ Lemon (juice); 60 ml Olive Oil

Baked chicken is always a crowd pleaser, but baked parmesan chicken? A crowd winner! The other day, I was looking for an easy baked chicken recipe to go with my mac and cheese, and that’s when I came up with this simple baked parmesan chicken. It’s truly the easiest recipe you’ll ever need—it complements a wide range of dishes and only takes 40 minutes from start to finish. Whether you’re busy or simply not in the mood to cook, you can whip this up effortlessly. While it bakes, you can quickly prepare an easy salad, like the everything salad (you could even add orzo for a pasta salad), shred it and mix it into the mac and cheese, or pair it with anything you like. In 40 minutes, you’ll have a delicious, low-effort dinner that you and your whole family will love.

BEE ROLL

TIPS & TRICKS / SUBSTITUTIONS

SUBSTITUTIONS

Chicken Cut

If you plan to serve it with sides like salad, pasta, or rice, opt for boneless chicken thighs for their flavour, juiciness, and tenderness. However, if you intend to shred the chicken for dishes like pasta salad, tacos, or mac and cheese – choose chicken breast. Shredding chicken thighs can be slightly difficult due to their muscle structure (believe me, I’ve tried). I highly recommend pairing this chicken recipe with this classic baked mac and cheese recipe – it tastes AMAZING, and you have to try it to find out for yourself!

Parmesan Cheese

For this recipe, if possible, opt for good-quality Parmesan cheese and preferably shred it yourself. The cheese tastes better and melts better when freshly shredded.

STEPS ON MAKING BAKED PARMESAN CHICKEN

Preheat the oven to 180°C. Begin by preparing the boneless chicken thighs. Use a kitchen paper towel to dab off any excess moisture on the boneless chicken thighs. In a large bowl, place the boneless chicken thighs and add the salt, black pepper, cayenne pepper (adjust the amount according to heat preference), shredded Parmesan cheese, onion powder, garlic powder, lemon juice, and olive oil.

With a spoon or clean hands, mix all the ingredients with the chicken, ensuring that every chicken thigh is well coated. Arrange the boneless chicken thighs neatly in a 30 x 20 cm casserole dish.

Bake at 180°C for 25-35 minutes or until golden brown. While the chicken is baking, you might notice juice from the chicken. If there is a lot, remove the chicken from the oven at the first 15-minute interval to remove some of the juice and to flip the chicken. Place the chicken back in the oven and allow it to continue baking. At the last 5-minute interval, turn the chicken around one last time and allow it to bake for the remaining 5 minutes or until golden brown. Once baked, serve it as a side dish with mashed potatoes, rice, pasta, or a salad such as the everything salad. Alternatively, shred it (see substitutions under the chicken part) and use it in a recipe such as classic baked mac and cheese or any other dish.

STORAGE

Store the leftover Baked Parmesan Chicken in an airtight container for up to 2 days. To reheat, heat it in an air fryer at 180°C for 10 minutes or in an oven at 180°C for 15 minutes.