Crunchy Garlic Chicken bake (AKA deconstructed Chicken Kiev)

This is a one pot dish, so easy to make and extremely more-ish! Very simple to cook, a great sharing dish to be mopped up with bread, or dip in some fries.

You can swap the chicken thighs for breast if you prefer, the thighs are a cheaper option and do not dry out so easily if cooked for too long.

  • 850g boneless, skinless & boneless chicken thighs
  • 75g melted butter
  • 1 tbsp. olive oil
  • 5 cloves of garlic, finely sliced
  • 20g flat leaf parsley, chopped
  • 300ml white wine
  • 1 tsp sea salt
  • 1 tsp black pepper
  • Topping:
  • 50g panko breadcrumbs
  • 20g grated parmesan
  • 1 tbsp olive oil
  • 1/2 tsp sea salt
  • Pre-heat the oven to 180 degrees.
  • Cut the thighs in half and place into and oven dish or a deep pan that can go into the oven.
  • Add the butter, oil, garlic cloves, parsley, salt and pepper. Mix well.
  • Evenly spread the chicken out into the dish, pour over the wine.
  • Cover with foil and cook in the oven for 20 minutes.
  • Mix the panko, parmesan, oil and salt in a bowl.
  • After 20 minutes carefully remove the pan and evenly sprinkle over the breadcrumb mixture over the chicken.
  • Place back into the oven for another 15 minutes, uncovered, until golden on top.
  • If using chicken breast reduce the cooking time a little, you do not want them to be dry.
  • Mop up with bread or serve with vegetables. The sauce is delicious with crispy chicken and the breadcrumbs that cook into the juice thickens it to be a tasty broth.


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