Parmesan Crusted Chicken Thighs -Gluten Free

Prep Time
Cook Time
1h 15m
Ready In

"This tasty chicken recipe is sure to please, the skin is crispy and the meat is so juicy and tender."

Original recipe yields 3-4 servings


  • Serving Size: 1 (494.6 g)
  • Calories 1119.9
  • Total Fat - 77.8 g
  • Saturated Fat - 21.5 g
  • Cholesterol - 449.8 mg
  • Sodium - 627.1 mg
  • Total Carbohydrate - 22.5 g
  • Dietary Fiber - 2.9 g
  • Sugars - 0.3 g
  • Protein - 79.8 g
  • Calcium - 130.8 mg
  • Iron - 4.1 mg
  • Vitamin C - 0.1 mg
  • Thiamin - 0.5 mg

Step 1

Place the chicken pieces in a large bowl and pour the Italian Salad Dressing over the chicken; rub the dressing onto the chicken pieces making sure they are all coated and place in refrigerator for 4 to 6 hours.

Step 2

Mix the remaining ingredients together in a large plastic bag and shake to mix until blended.

Step 3

Add the chicken pieces a few at a time and toss to coat; shake off excess flour mixture and place on a lightly greased, rimmed baking sheet.

Step 4

Cook in a 350 degree Fahrenheit oven for 50 to 60 minutes or until cooked through and juices run clear when poked with a fork. (This will depend on how thick the pieces are)

Step 5


Tips & Variations

No special items needed.



I made using a few substitutions. I made using all purpose flour and Zesty Italian dressing. With the changes it was delicious and very tasty. I will be making this again!

review by:
(23 Jul 2018)


What I delicious moist crunchy piece of chicken this turned out to be. I scaled back for one serve and used a Maryland cut (thigh drum intact) and allowed an hour to cook at 175C fan forced as the piece come in at just under a pound. I also sprayed the piece with some oil before putting it in the oven. Thank you Beatrice for a delightful delicious main, made for For You Consideration tag game on FF&F.

review by:
(25 Jan 2017)