8boneless skinless chicken thighsI used thighs, but you can use breasts if preferred
1/4cupsalted buttermelted
fresh oregano and thyme for garnishoptional
Instructions
Preheat oven to 375°F and spray 2 large baking dishes with nonstick spray.
In a small shallow bowl, stir together the beaten eggs and heavy cream.
2 eggs, 1/4 cup heavy cream
In another small shallow bowl, stir together the parmesan, breadcrumbs, paprika, salt, and pepper.
3/4 cup parmesan cheese, 3/4 cup Italian Bread Crumbs, 1 teaspoon paprika, 1 teaspoon course sea salt, 1/2 teaspoon black pepper
Dip each piece of chicken in the egg mixture, coating both sides completely. Shake off excess and then dip into the parmesan mixture, pressing down to fully coat the entire chicken with a thick layer.
8 boneless skinless chicken thighs
Arrange chicken in prepared baking dishes, making sure they don't touch (if they touch, those sections won't get crispy).
Pour melted butter over all the chicken.
1/4 cup salted butter
Cook for approximately 50 minutes, or until the chicken reaches an internal temperature of 165°F.
Serve garnished with fresh oregano or thyme.
fresh oregano and thyme for garnish
Enjoy!
Video
Notes
Storage: Store parmesan crusted chicken in an airtight container in the refrigerator for 3 days, or freeze for 3 months.