XL Gluten-Free-Friendly 2x Chicken Thigh Parm
2x the portions for family dinner or leftovers
- Milk
This hearty crowd-pleaser feeds 2x the folks—perfect for a family dinner + leftovers! Juicy chicken thighs are coated in gluten-free breadcrumbs, shallow-fried until golden and crispy, then broiled with marinara and melted mozzarella. On the side, cannellini beans, diced tomato, and cucumber marinate in Italian dressing and balsamic glaze before being tossed with fresh arugula. Both are finished with a shower of grated Parmesan and served family style.
Ingredients
6 tablespoon
Sour Cream
(Contains: Milk)
2 ounce
Arugula
40 ounce
Chicken Thighs
1 unit
Cannellini Beans
1.25 cup
Gluten-Free Breadcrumbs
4.5 ounce
Italian Dressing
(Contains: Milk)
1 cup
Mozzarella Cheese
(Contains: Milk)
2 tablespoon
Gluten-Free Flour
1 unit
Parmesan Cheese Block
(Contains: Milk)
3 unit
Tomato
15 teaspoon
Balsamic Glaze
1 unit
Cucumber
5 ounce
Marinara Sauce
Not included in your delivery
2 tablespoon (tbsp)
Cooking Oil
1 teaspoon (tsp)
Olive Oil
Nutrition Values
Cooking Steps
Adjust rack to top position and preheat oven to low broil. Wash and dry produce.
Halve cucumber lengthwise; thinly slice into half-moons. Dice tomatoes into ½-inch pieces. Drain and rinse beans.
In a large bowl, combine beans, tomatoes, cucumber, Italian dressing, balsamic glaze, a drizzle of olive oil, salt, and pepper. Set aside to marinate.
Meanwhile, pat chicken* dry with paper towels; season all over with salt and pepper.
In a medium bowl, whisk together sour cream and 3 TBSP water (4 TBSP for 8 servings). Place breadcrumbs on a plate and season with salt and pepper.
One at a time, lightly coat chicken in flour. Add each piece to sour cream mixture, then add to breadcrumbs, coating all over and pressing to adhere.
Heat a ⅓-inch layer of oil in a large, heavy-bottomed pan over medium-high heat. Once oil is hot enough that a pinch of breadcrumbs sizzles when added to the pan, add coated chicken. Cook until crust is golden brown and chicken is cooked through, 3-5 minutes per side. (TIP: Fry in batches if necessary; lower heat if chicken begins to brown too quickly.) Transfer to a paper-towel-lined plate.
Add cooked chicken to a baking sheet. (Divide the chicken between 2 baking sheets for 8 servings.) Spoon marinara sauce all over chicken and top with mozzarella. Place on top rack in oven and broil until cheese has melted, 2-3 minutes. (Broil baking sheets one at a time for 8.) TIP: Stay close by to make sure cheese doesn’t burn!
Add arugula to bowl with bean salad and toss to coat.
Place chicken Parmesan on a platter and bean salad in a large serving bowl. Top both with grated Parmesan. Serve family style.
