parmesan and sun-dried tomato-crusted chicken thighs
these pan-fried chicken thighs are crispy and absolutely filled with flavour.
Ingredients
- 5-6 skinless, boneless chicken thighs
- 1 cup parmesan, grated or thinly sliced
- 1/4 cup sun-dried tomatoes, chopped finely
- 1 tbsp fresh chives chopped
- 1 garlic clove chopped or minced
- 1/2 tsp dried oregano
- 1/2 tsp paprika
- 2 eggs, whisked
- 2 tbsp extra virgin olive oil
Instructions
- in a small bowl, mix your parmesan, sun-dried tomatoes, garlic and all the spices together. mix well, mashing as you go.
- in a separate, small bowl, whisk two eggs.
- take a chicken thigh, dip it in the egg wash, and then place it in the parmesan & sun-dried tomato mixture, covering both sides as best you can. it will be a bit messy! repeat until each chicken thigh is covered.
- in a cast iron pan, heat two tablespoons of extra virgin olive oil over medium heat. once pan is hot, place each chicken thigh. allow to cook on one side for 5-7 minutes without touching, then flip sides and cook for another 5-7 minutes, until the chicken thighs are cooked through and both sides are a golden, crispy brown. serve immediately and enjoy!