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Boneless chicken thighs with vegetables and cheese

Boneless Chicken Thighs with Vegetables and Cheese

The juiciest, most flavorful chicken is right there in the thighs! Here's a simple, good-looking dish you can make with them—one that works just as well for a weeknight dinner as it does for a special occasion.

BLUE-EYED

Recipe author

Boneless chicken thighs with vegetables and cheese

Composition / ingredients

Servings:

Chicken thighs

Tomatoes (one 14 oz can in juice, or fresh)

400

Garlic

Breadcrumbs

Hard cheese (for the breading)

Mozzarella

Egg

All-purpose flour

Dried oregano

Basil (dried)

Green onion

Sugar

0.5

Salt

Pepper

Vegetable oil (for frying)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 55 % 17 g

Fats 35 % 11 g

Carbohydrates 10 % 3 g

180 kcal

GI: 33 / 0 / 67

Cooking method

Step 1:

If needed, carefully bone the thighs and remove the skin. Season them with salt and pepper.
Step 2:

Sauté the chopped green onion and garlic for no more than a minute.
Step 3:

Add the chopped tomatoes (fresh or canned in their juice both work—just peel off the skins either way). Turn the heat to medium and, without a lid, cook off nearly all the liquid. After about 10 minutes, add all the seasonings: salt, pepper, a couple of pinches of sugar, basil, and oregano. Stir, taste, and adjust the seasoning if needed. Take the pan off the heat.
Step 4:

Bread the thighs: dredge them in flour on both sides, then dip in beaten egg, and finally coat in a mixture of breadcrumbs and grated cheese.
Step 5:

Fry them over low heat for about 3–4 minutes per side, uncovered, so the crust stays crisp instead of turning soggy.
Step 6:

From here you have a few options: Option 1: Spoon the tomato mixture right onto the thighs in the pan, sprinkle with grated cheese, cover for a couple of minutes until the cheese melts, and it's ready to serve. Option 2: Transfer the thighs to a baking sheet (handy if you're making a lot) and pop them in the oven until the cheese melts. Option 3: Transfer them to an attractive ovenproof dish (that you'll also serve in) and finish under the broiler.
Step 7:

Whichever way you go, top the vegetables with cheese and let it melt. Enjoy!

Serve with mashed potatoes, rice, or another favorite side. You can make this ahead for a party—just leave off the cheese, then sprinkle it on and reheat right before serving.