Baked Italian Chicken Thighs
Baked Italian Chicken Thighs
Servings
4
servings
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Ingredients
6 boneless, skinless chicken thighs
1 cup marinara sauce (use a low-sugar option for a keto-friendly version)
½ cup ricotta cheese
½ cup shredded mozzarella cheese
¼ cup grated Parmesan cheese
1 teaspoon garlic powder
1 teaspoon Italian seasoning
½ teaspoon salt
½ teaspoon black pepper
½ teaspoon red pepper flakes (optional, for added heat)
1 tablespoon olive oil
¼ cup fresh basil or parsley, chopped (for garnish)
Directions
- Preheat the Oven: Set your oven to 400°F (200°C) and lightly grease a baking dish.
- Season the Chicken: Pat the chicken thighs dry with paper towels. Season both sides evenly with garlic powder, Italian seasoning, salt, black pepper, and red pepper flakes (if desired).
- Sear the Chicken (Optional): Heat olive oil in a large skillet over medium-high heat. Sear the chicken thighs for 2 to 3 minutes per side until golden brown. This step is optional but enhances flavor and texture.
- Assemble the Dish: Arrange the chicken thighs in the baking dish. Spread a dollop of ricotta cheese on each thigh, followed by a generous layer of marinara sauce. Sprinkle mozzarella and Parmesan cheese over the top.
- Bake: Bake for 20 to 25 minutes until the cheese is bubbly and golden brown and the chicken reaches an internal temperature of 165°F (74°C).
- Broil (Optional): For a crispy top, broil the dish for an additional 2 to 3 minutes, watching closely to prevent burning.
- Garnish and Serve: Let the dish rest for about 5 minutes before serving. Garnish with fresh basil or parsley for a burst of color. Serve alongside pasta, garlic bread, or a fresh salad for a complete meal.
Notes
- Add a layer of sautéed mushrooms or bell peppers for extra flavor. Serve over zucchini noodles for a low-carb dinner, or with pasta if you are not counting carbs.
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