Intolerances: Fructose, Gluten, Soy
Crispy and juicy chicken with a rich and cheesy topping.

When I first went out to an Italian restaurant and saw chicken parmesan on the menu, I was completely shocked that it included marinara sauce. Although maybe that is the traditional style for the chicken parmesan, one that everyone is familiar with; but my mom’s recipe will always hold number one in my heart, and that is the recipe I share with you today. It is baked bone-in, skin-on, chicken, topped with delicious seasonings, mushrooms and parmesan cheese. It is tender and juicy, the skin is crispy, and the meaty mushrooms topped with parmesan cheese make it feel completely luxurious, while still being a comfort food.

What to serve it with:

• Roasted Rosemary Potatoes
• Spring Salad
• Baked Potato

What you need: 

• 9×9 Glass Dish Lined with Foil
• Vegetable Oil
• Bone In – Skin On Chicken Thighs (or preferred chicken parts)
• Oregano
• Paprika
• Kosher Salt
• Black Pepper
• Cumin
• Shredded Parmesan Cheese
• Sliced Mushrooms

The Chicken

One of the most important parts of this recipe starts with the an easy task. Turn the oven to 425° and preheat. Line your glass dish with tinfoil and add the oil. Once the oven is hot, add the dish to the oven and let it get piping hot for 10 minutes. While the dish is in the oven, remove the chicken from the fridge. I like to use chicken thighs, as I find that they are the best part of the chicken. I know not everyone agrees, but let’s be honest, that dark meat stays moist and tender, even if over cooked. Now, back to the chicken. The chicken is going to need to be seasoned, so prep the seasoning. The recipe I have may give you a little extra; however not all chicken parts are created equal and you want to ensure that you have enough. That being said, mix together the salt, pepper, oregano, paprika and cumin. Simple and done.

Once the 10 minutes are up and the oil is hot, add the chicken to the dish, skin side down. Next, top with approximately half of the seasoning, to ensure that the chicken is fully covered. It should have a nice color to it. Put the chicken into the oven for 20 minutes.

Once the chicken has baked for 20 minutes, remove it from the oven and flip. Top with the remaining seasoning (again, you may not use it all), until it is fully coated and colorful. Place it back in the oven for an additional 10 minutes.

After 10 minutes, remove the chicken from the oven, spoon the drippings over the chicken, then add the mushrooms and finally top with the shredded parmesan cheese. Please note that for the mushrooms, I will use white button mushrooms or baby bella’s. Additionally, I will purchase the mushrooms whole or sliced, however I do not like the mushrooms too thick, so I may run a knife through the it again if needed.

Place the chicken in the oven for an additional 5 minutes and it is done. It is that simple and I assure you, if you are used to the “traditional” chicken parm with marinara sauce, you won’t be disappointed. Although different, it will be equally if not more satisfying.