Shake and Bake Chicken Thighs With Parmesan Peas
A Crispy Twist on Comfort Food: Shake and Bake Chicken Thighs with Parmesan Peas
Reimagine the nostalgic joy of “Shake ‘n Bake” with this flavorful update. Crushed shredded-wheat cereal, spiced to perfection, coats tender chicken thighs, delivering a crunch so satisfying you won’t miss the skin. It’s comfort food, reinvented.
Pair this irresistible chicken with buttery egg noodles and vibrant peas, elevated with a sprinkle of Parmesan cheese. This dynamic trio transforms simple ingredients into a memorable meal that’s as easy to prepare as it is to devour.
Perfect for weeknight dinners or casual gatherings, this recipe combines timeless flavors with modern flair, making every bite a celebration of cozy, effortless cooking.
Shake and Bake Chicken Thighs with Parmesan Peas: Ingredients That Shine
Shredded-Wheat Cereal
This unexpected coating transforms into a golden, crunchy crust, delivering nostalgic flavor and irresistible texture to the tender chicken thighs.
Boneless, Skinless Chicken Thighs
Juicy and flavorful, these chicken thighs provide the perfect canvas for the savory, spiced crust.
Wide Egg Noodles
A classic side that soaks up buttery richness, complementing the crisp chicken for a comforting, balanced bite.
Frozen Peas
Sweet and vibrant, these peas bring a burst of freshness, enhanced by a touch of buttery warmth.
Grated Parmesan Cheese
The final flourish, lending a nutty, salty depth that elevates the peas and completes the dish.
Shake and Bake Chicken Thighs with Parmesan Peas
Recipe Tips
- Perfecting the Cereal Coating:
Crush the shredded-wheat cereal to a fine, even consistency for a uniform coating. A resealable bag and rolling pin work wonders for this step. Ensure the oil and spices are evenly mixed to create a flavorful crust that clings beautifully to the chicken. - Maximize Crispiness:
Place the coated chicken thighs on a wire rack set over a rimmed baking sheet. This setup allows hot air to circulate evenly, resulting in a perfectly crisp exterior without the need for flipping. For best results, preheat the oven thoroughly before baking. - Enhancing the Parmesan Peas:
For an extra layer of flavor, consider adding a hint of lemon zest or a sprinkle of fresh parsley to the buttered peas. These additions brighten the dish and balance the richness of the chicken and noodles.
What to Serve with Shake and Bake Chicken Thighs with Parmesan Peas
- Creamy Mashed Potatoes:
Swap the noodles for creamy mashed potatoes to create a hearty base that complements the crispy chicken. The buttery texture of the potatoes pairs beautifully with the Parmesan peas. - Garlic Bread:
A side of warm, crusty garlic bread makes an excellent companion. Its crispy edges and soft, buttery center echo the comforting vibes of this dish while offering an additional layer of texture. - Fresh Green Salad:
A crisp, simple green salad with a tangy vinaigrette adds a refreshing contrast. The acidity of the dressing cuts through the richness of the meal, making it a well-rounded dining experience.
FAQ
- Can I use a different cereal for the coating?
Yes! While shredded-wheat cereal provides a unique crunch, cornflakes or panko breadcrumbs can be used as alternatives. Just adjust the seasoning to maintain the flavor balance. - How do I store leftovers?
Store leftover chicken, noodles, and peas in separate airtight containers in the refrigerator for up to 3 days. Reheat the chicken in the oven to maintain its crispiness. - Can I substitute chicken thighs with another cut?
Absolutely! Boneless, skinless chicken breasts work well. However, you may need to adjust the cooking time slightly to avoid overcooking. - Is this recipe gluten-free?
The shredded-wheat cereal and noodles contain gluten. To make the recipe gluten-free, opt for gluten-free cereals and wide rice noodles or other gluten-free pasta alternatives.
Shake and Bake Chicken Thighs With Parmesan Peas
Ingredients
- For the Chicken:
- Boneless skinless chicken thighs (8 pieces, approximately 2 pounds)
- Unsweetened shredded-wheat cereal finely crushed (6 ounces or about 3 cups)
- Granulated garlic 2 teaspoons
- Granulated onion 2 teaspoons
- Kosher salt 1 tablespoon
- Ground black pepper 2 teaspoons
- Canola oil ¼ cup
- For the Noodles:
- Wide egg noodles 6 ounces or about 3 cups
- Unsalted butter to taste
- Kosher salt to taste
- For the Buttered Peas:
- Frozen peas 1 pound
- Unsalted butter 2 tablespoons
- Grated Parmesan cheese ½ cup
- Kosher salt and black pepper to taste
Instructions
- Step 1: Prepare the Chicken
- Preheat the oven to 450°F and place a wire rack over a large rimmed baking sheet. In a large resealable plastic bag, combine the crushed cereal, granulated garlic, granulated onion, kosher salt, black pepper, and canola oil. Seal the bag and shake to ensure the mixture is well combined.
- Add half of the chicken thighs to the bag. Shake gently, pressing the coating onto the chicken to help it adhere. Transfer the coated pieces to the prepared rack. Repeat the process with the remaining chicken. Bake for about 20 minutes, or until the chicken is golden, crispy, and fully cooked.
- Step 2: Cook the Noodles
- While the chicken bakes, prepare the egg noodles according to the instructions on the packaging. Once cooked, drain the noodles and toss them with unsalted butter and a pinch of kosher salt, adjusting the seasoning to your preference.
- Step 3: Make the Buttered Peas
- In a large skillet, melt the unsalted butter over medium heat. Increase the heat to medium-high and add the frozen peas. Season with kosher salt and black pepper to taste. Stir the peas frequently until they are heated through, about 3 minutes. Remove from heat and fold in the grated Parmesan cheese, mixing well to ensure even coating.
- Step 4: Serve
- Arrange the crispy chicken thighs on a plate alongside the buttery noodles and Parmesan peas. Serve immediately for a comforting, satisfying meal.
