Recipe: Chicken Parmigiana

It’s been freezing lately so my husband and I have been stuffing our faces the past couple of days with a really heavy, delicious meal: chicken parmigiana!

Picture taken from Google, not by me
Picture taken from Google

Chicken Parmigiana (yields 4)

  • 4 chicken thighs (boneless, skin on)
  • 2 eggs
  • 1/3 cup plain bread crumbs
  • 1/3 cup grated parmesan cheese
  • 1 tsp. granulated garlic
  • 1 tsp. oregano
  • 1 tsp. basil
  • 1/2 tsp. rosemary
  • 1/4 tsp. salt
  • black pepper to taste
  • 1-2 tsp. butter
  • 1/2 cup shredded mozzarella (optional)

(Note: I prefer to use plain instead of Italian bread crumbs because I like to add my own spices, and tend to omit thyme. If you want thyme in yours, add 1/2 – 1 tsp. to the mix. Also feel free to use heaping teaspoons of the herbs if you wish!)

(Note 2: If you’re making pasta to go with this, get a pot of salted water boiling. Start working on the recipe while you wait for it to boil. Once at a rolling boil, reduce heat to med-low (about 4 on my stove) and add the pasta. Stir occasionally, and cook to desired firmness–anywhere between 6-9 minutes. Strain and cool, then set aside. I use the same pot to heat up the pasta sauce and simmer while I’m cooking the rest.)

Preheat your oven to 375F/190C. Wash and pat dry the thighs with a paper towel and set aside (you can remove the skin if you like). Whisk the eggs in a bowl and set aside. In a separate bowl combine the bread crumbs, parmesan, and spices, mixing well.

Get the chicken thighs and dip both sides in egg, then in the bread crumb mixture. Make sure you get it all over the chicken! Repeat for all thighs and set aside. Heat up a skillet at a med-high temperature (about a 6 or 6.5 on my stove) and once at the desired temperature, add the butter and place thighs skin side down. Sear for about 1.5 minutes, or until the crust turns golden brown. Flip and sear the other side for another 1.5 minutes.

Place thighs on a cookie sheet skin side down and place in the oven for about 12-15 minutes, flipping halfway through cooking time. If you want a little extra yum on your chicken parm, distribute 1/2 cup of mozzarella on top of each thigh before putting ’em back in the oven. If you’re watching your calories, skip this step.

(Note 3: Always ensure that your chicken is cooked all the way through! Cook it a little longer if necessary.)

And, ding! Your chicken is ready! Serve over a plate of pasta, as a sandwich, or with a salad. Enjoy!

If you make this, I would love to hear how it turned out for you!

What’s For Breakfast? 6/24

Protein pancakes + honey butter + strawberry kiwi compote = a very happy Friday!

I’m not much of a photographer so I don’t have any pictures (though I think I’ll work on that) but I can give you the recipe!

Protein Pancakes (yields 3 with 1/3 cup scoops)

  • 1/3 cup all purpose flour
  • 1 scoop of vanilla protein powder
  • 1 tsp. baking powder
  • pinch of salt
  • 1/2 cup unsweetened almond milk
  • 1 egg
  • 1 tsp. vanilla

(Note: I didn’t add sugar in the pancake batter because I know I’m putting fruits over it, but feel free to add 1 tbsp white sugar if you’re skipping out on the compote.)

Combine the flour, protein powder (I personally use Nutrabolics Vanilla), baking powder, and salt in a bowl. In a fluid measuring cup or separate bowl, combine the milk, egg, and vanilla. Make a well in the dry ingredients and slowly add the liquid while stirring or whisking (I use a fork vs a whisk or wooden spoon), being careful not to over mix.

Heat up a pan at a low-med temperature (I use 4 on my stove), add some butter, and scoop a 1/3 cup of the batter into the pan. Flip when you see the edges drying out and bubbles forming on the surface. There’s something about the protein powder that makes it get quite dark, but I promise you it’s not burnt.

Strawberry Kiwi Compote (yeilds about 1 cup)

  • 85g strawberry (about 3 medium-large berries)
  • 85g kiwi peeled and cut (1 whole kiwi)
  • 1 tbsp. water
  • 1 tsp. white sugar (or honey)
  • lemon, to taste

Remove the stems and leaves from the strawberries and cute into cubes. Peel and cube the kiwis, too. They don’t have to look good or be tiny chunks since they’ll break down in the pot. Combine all the ingredients in a small saucepan, bring to a boil, then reduce heat to a low (I use 2-3 on my stove). Let simmer, mixing every few minutes until most of the liquid is gone, then serve over your pancakes.

Honey Butter

  • 1-2 tsp. butter
  • 0.5 tsp. honey (or more, to your taste)
  • cinnamon

Combine, and spread on pancakes as necessary!

Though I think next time if I’m having compote I won’t make this. However I did try it with a pancake without any compote and it was preeeetty good.

Enjoy everyone! Happy Friday, and have a great weekend!