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Baked Parmesan Chicken Thighs

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Rating: 4/5 4 stars
6 reviews
1 comment

ready in: under 30 minutes
serves/makes:   6

recipe id: 67763

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1 cup mayonnaise
1 cup grated Parmesan cheese
1 teaspoon Italian seasoning
2 pounds fresh boneless, skinless chicken thigh cutlets
1/4 teaspoon salt
1/8 teaspoon ground black pepper


Preheat oven to 400 degrees F.

In a small bowl combine mayonnaise, Parmesan cheese and Italian seasoning. Season chicken on both sides with salt and pepper and place in a single layer in a 8-inch square baking dish. Generously spread with sauce and bake for 20 minutes, or until done. Serve warm.

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427 calories, 39 grams fat, 1 grams carbohydrates, 23 grams protein per serving. This recipe is low in carbs.
Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

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Guest at CDKitchen.com

REVIEW: recipe rating
Thought it was Fantastic! We used a larger pan and arranged flat. We decided to add mushrooms, artichoke pieces and then at the end we topped with fresh spinach and a little swiss cheese (just happened to have that on hand) and it made it very tasty. The chicken thighs were moist and tender - no knives needed. A must try.

Guest at CDKitchen.com

REVIEW: recipe rating
Loved this - Used a bigger pan as per comments and laid the chicken flat. Substituted muenster cheese cut into thin slices (no parmesan in the house)and dolloped the mayo over it. The mayo+cheese melded together into a delicious brown crust. Cooked in 35 minutes. Didn't add salt. Served it with a confetti rice. Perfect fast and delicious meal.

Guest at CDKitchen.com

REVIEW: recipe rating
Not bad. Wish it was creamier. I did cook it In a bigger dish. Also for about 40 minutes. Next time I m going to try it with chicken breasts.

Guest at CDKitchen.com

REVIEW: recipe rating
agree, agree...need a larger baking dish and I spread the thighs out and sprayed the bottom with butter spray.
Also I did not salt the chicken as there's plenty in the parmesan cheese. Very easy and very good!!

Guest at CDKitchen.com

REVIEW: recipe rating
Agree with another reviewer that the chicken was crammed into the 8 x 8 baking dish. The chicken was still raw after over 30 minutes. Will try again in a larger dish since the sauce seems pretty good.

Guest at CDKitchen.com

REVIEW: recipe rating
This dish was awesome. I did bake the thighs in a larger 8 x 20 casserole dish and for around 25 to 30 minutes. It was so easy and the flavor was fantastic; my husband says it's his new favorite creamy chicken dish.

Guest at CDKitchen.com

Guest Foodie

It is impossible to fit 2 lbs in an 8 inch square pan. Also unless the chckn is lain flat out there is no way it can cook in 20 minutes no space to lay only a single layer. I
added more cooking time, with the thighs still rolled up and have since changed it to 20 min. @ 350 and 20 at 340.