Description
This Crispy Baked Chicken with Giardiniera is a flavorful Italian-American main course featuring golden, crunchy chicken thighs coated in a Parmesan breadcrumb mixture and topped with tangy, mildly spicy giardiniera. Perfectly baked to crispy perfection and easy to prepare, this dish makes for a satisfying dinner option that pairs well with roasted potatoes or a fresh green salad.
Ingredients
Scale
Chicken and Coating
- 4 bone-in, skin-on chicken thighs
- 1 cup Italian-style breadcrumbs
- ½ cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- ½ teaspoon black pepper
- ½ teaspoon salt
- 2 eggs (beaten)
Topping and Garnish
- 1 cup giardiniera (mild or spicy, drained and chopped)
- 1 tablespoon olive oil
- Fresh parsley for garnish (optional)
Instructions
- Preheat the oven: Set your oven to 400°F (200°C) and prepare a baking sheet by lining it with parchment paper or lightly greasing it to prevent sticking.
- Prepare the breadcrumb mixture: In a shallow bowl, combine the Italian-style breadcrumbs, grated Parmesan cheese, garlic powder, dried oregano, salt, and black pepper. Mix these ingredients well to ensure even seasoning.
- Beat the eggs: In a separate bowl, beat the eggs until smooth; this will help bind the breadcrumb coating to the chicken.
- Coat the chicken: Pat the chicken thighs dry with paper towels to remove excess moisture. Dip each piece first into the beaten eggs, then dredge thoroughly in the breadcrumb mixture, pressing gently to ensure the coating adheres well.
- Arrange and oil the chicken: Place the coated chicken thighs on the prepared baking sheet in a single layer. Drizzle about a tablespoon of olive oil lightly over each piece to help achieve a golden crispness during baking.
- Bake the chicken: Bake in the preheated oven for 35-40 minutes or until the chicken thighs are golden and crispy on the outside and reach an internal temperature of 165°F (74°C) to ensure they are fully cooked.
- Add giardiniera topping: During the last 5 minutes of baking, spoon the chopped giardiniera evenly over the chicken pieces so it warms slightly and the flavors meld.
- Garnish and serve: Remove the chicken from the oven and optionally garnish with fresh parsley. Serve hot for best taste and texture.
Notes
- For a spicier flavor, substitute mild giardiniera with hot giardiniera.
- This dish pairs excellently with roasted potatoes or a fresh green salad for a complete meal.
- Boneless chicken thighs or breasts can be used if preferred, but cook times may need adjustment.
