Parmesan Baked Chicken Thighs
Parmesan cheese acts like breading on these chicken thighs. A great alternative to traditional breading. The melted cheese, spices, and juicy nature of chicken thighs make these delicious!
- ½ Cup More Than Olives Arbequina “Estate” Extra Virgin Olive Oil
- 8 Boneless Skinless Chicken Thighs, 5-6 ounces each
- 1 Teaspoon Celery Salt
- Picual Extra Virgin Olive Oil
- 1 Teaspoon Granulated Garlic
- ½ Teaspoon Paprika
- 1 Cup Grated Parmesan Cheese
Preheat the oven to 375 degrees and line a jelly roll pan or rimmed cookie sheet with foil.
Add the More Than Olives Arbequina “Estate” Olive Oil into a shallow bowl. In a separate shallow bowl, add the Parmesan cheese, celery salt, cayenne pepper, paprika, and garlic. Stir the Parmesan mixture until well blended.
Wash and pat dry each chicken thigh and cut each thigh in half. Dip each piece in the olive oil to cover both sides, then press only one side of the thigh in the Parmesan mixture until coated. Place the thigh on the prepared baking sheet with the coating facing up. Don’t crowd the chicken.
Bake the thighs in the preheated oven until the chicken is no longer pink in the center and the juices run clear. Approximately 20 minutes. An instant-read thermometer inserted into the center of the thigh should read at least 165 degrees F. Remove the chicken thighs as soon as they are done. You want them to remain moist and juicy. If overcooked they will be dry.
Serve immediately with your favorite side dishes. Enjoy!
Alternative: If you enjoy zesty chicken, try using our More Than Olives Jalapeno Olive Oil in this recipe.