Baked Italian Chicken Thighs
These juicy poultry thighs are topped with a flavorful combination of three cheeses and your preferred marinara sauce. Serve over pasta or rice or alongside roasted potatoes for a tasty weeknight meal.
I like to shred my personal cheese, as I discover it melts better, howeverexperience free to use pre-shredded to retailer time.
½ cup low-fat ricotta cheese
¼ cup freshly grated Parmesan cheese
½ teaspoon Italian seasoning
⅛ teaspoon salt
1 pound skinless, boneless hen thighs
1 teaspoon garlic powder
salt to taste
1 tablespoon olive oil
1 ½ cups marinara sauce
¾ cup shredded mozzarella cheese
2 tablespoons chopped sparkling parsley (Optional)
Preheat the oven to 375 tiers F (190 levels C).
Combine ricotta cheese, Parmesan cheese, Italian seasoning, and salt in a small bowl and set aside.
Season poultry thighs on eachaspects with garlic powder and salt.
Heat olive oil in an oven-proof skillet over medium-high heat. Place poultry thighs, smooth-side down in pan and brown, three to four minutes. Flip thighs over and take away skillet from heat. Top every thigh with an equal quantity of ricotta cheese mixture. Spoon marinara sauce over the ricotta cheese and round the rooster thighs.
Bake in the preheated oven tillrooster is no longer red in the core and the juices run clear, about 25 minutes. An instant-read thermometer inserted into the middlemuststudy at least a hundred sixty fivestages F (74 tiers C). Remove from the oven and depart oven on.
Top hen with mozzarella cheese and return to the oven till cheese has melted, two to three minutes. Garnish with parsley and serve.