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Crispy Baked Chicken with Giardiniera Recipe

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4.3 from 65 reviews

  • Author: admin
  • Total Time: 55 minutes
  • Yield: 4 servings 1x
  • Diet: Dairy-Free option (omit Parmesan or use dairy-free alternative)

Description

This Crispy Baked Chicken with Giardiniera offers a flavorful and crunchy twist on classic baked chicken thighs. Coated with a savory mixture of Italian-style breadcrumbs and Parmesan cheese, and seasoned with smoked paprika and garlic, the chicken is baked to golden perfection. The addition of tangy, chopped giardiniera adds a vibrant, spicy kick that elevates the dish into a perfect Italian-American main course. Easy to prepare and ideal for weeknight dinners or casual gatherings.

Ingredients

Scale

Chicken and Seasoning

  • 4 bone-in, skin-on chicken thighs
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika
  • 1 tablespoon olive oil

Breading

  • 1 cup Italian-style breadcrumbs
  • 1/2 cup grated Parmesan cheese
  • 1 egg
  • 1 tablespoon milk

Topping and Garnish

  • 1/2 cup mild or spicy giardiniera, drained and chopped
  • 1 tablespoon chopped fresh parsley (optional for garnish)

Instructions

  1. Preheat and Prepare: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or foil and set a wire rack on top if available to ensure even crisping of the chicken.
  2. Season the Chicken: Pat the chicken thighs dry thoroughly with paper towels for a crisp skin. In a small bowl, combine the salt, black pepper, garlic powder, and smoked paprika. Rub this seasoning mix evenly over all sides of the chicken thighs.
  3. Prepare Breading Stations: In a shallow bowl, beat the egg together with the milk. In a separate bowl, mix the Italian-style breadcrumbs with the grated Parmesan cheese. This mixture will form the crispy coating.
  4. Coat the Chicken: Dip each seasoned chicken thigh first into the egg mixture, ensuring full coverage. Then press into the breadcrumb and Parmesan mixture to coat completely, pressing down so the breading sticks well to the chicken.
  5. Arrange and Bake: Place the coated chicken thighs on the prepared wire rack or directly on the lined baking sheet. Bake in the preheated oven for 35 to 40 minutes, or until the coating is golden brown and an instant-read thermometer inserted into the thickest part reads 165°F (74°C).
  6. Add Giardiniera: In the last 5 minutes of baking, spoon chopped giardiniera evenly over each chicken thigh. Return to the oven to warm the giardiniera through without compromising crispiness.
  7. Finish and Serve: Once baked, remove the chicken from the oven. Optionally garnish with chopped fresh parsley for a pop of color and freshness. Serve immediately for the best texture and flavor.

Notes

  • For extra crispiness, broil the chicken for the final 2–3 minutes of cooking, watching closely to avoid burning.
  • Use spicy giardiniera if you prefer a bolder, more pronounced heat, or opt for mild giardiniera for a gentler flavor profile.
  • This dish pairs wonderfully with roasted potatoes or a fresh green salad to complete the meal.
  • To make a dairy-free version, omit the Parmesan cheese or substitute it with a dairy-free alternative.
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Italian-American

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Find it online: https://a-tale-of-two.com/crispy-baked-chicken-with-giardiniera-recipe/