Often times during the week, I find myself scrambling with what little leftover energy I have to make something for dinner; anything will do, provided it's edible -- delicious is simply a plus! This dish is something delicious and easy we stumbled upon one random night, as so many of these recipes are!
Ingredients:
3-4 tbsp. olive oil
1 pack of boneless, skinless chicken thighs, rinsed and patted dry
1 cup heavy cream
2 cups panko bread crumbs
4 sprigs of thyme, leaves only
2 tbsp. kosher salt
2 tsp. ground black pepper
1 tsp. garlic powder
FIRST: Preheat oven to 375 degrees. Coat baking sheet(s) lightly in oil or other non-stick, i.e. Pam or butter. Mix thyme, Panko, salt and pepper, and garlic powder in bowl. Pour heavy cream into a second bowl. Set side by side.
THEN: Pour olive oil into baking sheet(s), using only 3 tbsp. at first; all 4 tbsp. if you're using more than one sheet. You want the pan to be just coated, enough so the chicken just barely fry in the sheet(s). Coat chicken thighs Add more if needed. in heavy cream first, then Panko mixture, then place on baking sheet(s). Place sheets on middle position in oven.
FINALLY: Cook for 35-40 minutes, or until three internal readings come back at 180 degrees or higher.
NOTE: We served these with a delicious sweet potato recipe of Alison Roman's from, you guessed it, Nothing Fancy.
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