Get Mary Berg's simple tips to get your chicken thighs crispy and moist.
8 boneless, skinless chicken thighs
1/4 cup (56 g) unsalted butter
2 1/2 cups (150 g) panko breadcrumbs
2 teaspoons garlic powder
2 teaspoons dry Italian seasoning
Kosher salt and black pepper
1/2 cup (55 g) ground Parmesan cheese
1/2 cup (125 ml) mayonnaise
2 tablespoons Dijon mustard
1 cup (250 ml) fresh or frozen peas
227 g sugar snap peas, trimmed
3 tablespoons butter
2 garlic cloves, minced
Freshly ground black pepper
2–3 teaspoons Dijon mustard
1 lemon, zested
150 g spinach
Line a sheet pan with parchment paper and set aside.
Lay out the chicken thighs and dry each off with a few pieces of paper towel. Set aside.
Melt the butter in a large skillet over medium heat and add the panko, garlic powder, and dry Italian seasoning. Season with salt and pepper and cook, stirring frequently, until the panko is golden brown. Transfer the panko to a shallow dish or square baking pan and cool to room temperature. Stir in the Parmesan cheese.
Meanwhile, in a separate shallow dish or square baking pan, whisk together the eggs, mayonnaise, and Dijon with ½ teaspoon each of salt and pepper. Working with one piece of chicken at a time, dunk into the egg mixture, coat the entire surface, then press into the panko Parmesan mixture to coat and transfer to the prepared baking sheet.
You can cook the chicken, cover it lightly with plastic, and place the entire baking sheet in the freezer for a few hours to freeze. Once the chicken is frozen, transfer it to a heavy-duty freezer bag and store it in the freezer for up to 3 months.
To cook the chicken from fresh, heat your oven to 425°F and lightly grease a sheet pan with non-stick cooking spray or line with parchment paper. Arrange the chicken on the pan, leaving a few inches between each, and bake for 20 minutes or until cooked. From frozen, cook the chicken at 375°F on a greased or parchment-lined sheet pan for 50 to 60 minutes or until cooked.
Bring a medium pot of water to a boil over high heat. Half-fill a large bowl with ice, top with cold water, and set aside. Season the boiling water with salt and cook the peas and sugar snap peas until bright green, cooked, but still crisp. Using a sieve, drain the peas, then, keeping the veg in the sieve, transfer them to the ice bath to stop the cooking process.
Place a large sauté pan or skillet over medium heat. Add the butter to melt, followed by the garlic. Drain the peas and snap peas and add to the skillet, then stir the mustard and lemon zest. Add in the spinach and toss to wilt. Season with salt and pepper and cook to heat.
Serve greens immediately with chicken. TIP: For extra brightness in the greens, cut the lemon into wedges to serve alongside (you don’t want to squeeze lemon juice over the greens too early as that can cause browning). Enjoy!