This is probably one of the easiest and most delicious baked chicken recipes you’ll ever make: Herb Breaded Chicken Thighs.
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Baked Herb Breaded Chicken Thighs
Yesssss! I grew up eating this almost on a weekly basis and it never gets old… my mama owned a successful beauty shop (I’m so proud of her!), worked long hours and I know she had to have been so tired after being on her feet all day. But she always made sure I had an awesome home cooked meal at suppertime.
That’s one of the reasons why I love creating and sharing easy recipes… I totally understand that we’re all strapped for time on so many levels. Dinner shouldn’t be a hassle and this dinner ISN’T.
Can I use boneless, skinless chicken breasts instead of thighs in this recipe?
Yes, you can! I’ve done it several times. I personally prefer dark meat in this recipe because it’s juicer. You will most likely have to adjust the cooking time dependent upon the thickness of your chicken breasts.
What if I don’t have Italian panko bread crumbs?
No problem! Just throw in your desired amount of dried Italian seasoning into plain panko bread crumbs and combine.
The best part of this recipe? Just 5 minutes prep time is all that’s required! Serve it with your favorite green veggie and rice and dinner is DONE. Enjoy!Print
Herb Breaded Chicken Thighs
- Total Time: 55 minutes
- Yield: 4 servings
- 1–½ cups Italian panko bread crumbs
- ¼ cup grated Parmesan cheese
- 4 boneless, skinless chicken thighs (about 2 pounds)
- ½ teaspoon kosher salt
- ½ teaspoon freshly cracked black pepper
- ⅔ cup prepared ranch dressing
- Optional: fresh chopped parsley, for garnish
- Preheat your oven to 400 degrees F. Spray a casserole dish with cooking spray.
- Pour panko bread crumbs and Parmesan cheese in a large bowl. Stir to combine and set aside.
- Pour ranch dressing in a medium bowl.
- Season chicken with salt and pepper on both sides.
- Dip chicken in ranch dressing to evenly coat, then dip in bread crumbs to coat evenly on both sides. Place in casserole dish.
- Bake (uncovered) for 45-50 minutes, or until browned and chicken is thoroughly cooked.
- Top with fresh chopped parsley, if desired.
Cook time varies upon thickness of chicken.
- Prep Time: 5
- Cook Time: 50 minutes
- Category: Chicken
- Method: Bake
- Cuisine: American
Keywords: baked chicken, chicken thighs, chicken thighs recipe oven, skinless chicken thighs recipe
I don’t have a lot of recipes for boneless, skinless chicken thighs other than ones that take 6 hours in a slow-cooker so I was pleased to find this ultra-simple and very delicious recipe. Excellent as an entree’ and the leftovers can be used in many ways.
Thanks so much William – So glad to hear you enjoyed the chicken thighs!
so flavourful and moist! And best of all super easy to make! I’ll definitely make it again! Thanks 🙂
Can I please change the review to
So flavourful and tender! And best of all super easy to make! Ill definitely make this again! Thanks 🙂
Thanks so much, Rachel – so glad you enjoyed it! 🙂
I just want to thank you for posting this recipe . I have ALWAYS had trouble making chicken (especially white meat) , but i used boneless thighs & followed your directions to the letter … Only thing i made it into a sandwich , Mmmm Hmmm , i can still taste it … lt was the BEST CHICKEN SANDWICH I’VE EVER EATEN IN MY LIFE !!! … I mean it , restuarant or ANYWHERE !!! … You must be a ‘Goddess’ bc you have turned me into a Cook , I’m NEVER eaten that out ever AGAIN ! … Thank you So Much & Many , Many Blessings to you & May The Most High GOD Continue To Bless You … Please keep posting your recipes , bc you are a Culinary EXPERT ! … Happy Holidays To You …
Amy @ The Blond Cook
Hi Sterling, Thanks so much for the nice words! It makes me happy to hear you enjoyed the chicken so much… made my day. Happy holidays to you, too and God bless! 🙂
Valerie | Valerie's Kitchen
Simple chicken recipes are at the top of my list for busy weeknight dinners. Love this!
Amy @ The Blond Cook
Thanks so much, Valerie!
The easiest and most tender, flavorful chicken I’ve ever cooked. My family LOVED it!
Amy @ The Blond Cook
Thanks so much, Jane!