Baked Chicken Thighs

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4.3 of 5 (25)
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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 138.8
  • Total Fat: 4.7 g
  • Cholesterol: 122.2 mg
  • Sodium: 218.3 mg
  • Total Carbs: 6.1 g
  • Dietary Fiber: 0.4 g
  • Protein: 17.0 g

View full nutritional breakdown of Baked Chicken Thighs calories by ingredient
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Introduction

Quick, SIMPLE. healthy Quick, SIMPLE. healthy
Number of Servings: 4

Ingredients

    4 boneless, skinless chicken thighs
    1/4 cup skim milk
    1/4 cup egg (1 egg)
    1/4 cup seasoned bread crumbs

Directions

mix egg & milk together
dip thighs in mixtures
sprinkle each side with bread crumbs
(add additional seasoning for extra flavor)
Bake at 400 for 20 mins

Number of Servings: 4

Recipe submitted by SparkPeople user JANELORENE.

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Member Ratings For This Recipe


  • Incredible!
    1 of 1 people found this review helpful
    Delicious and so easy! Used bone-in thighs but removed the skin. Took about an hour to bake but totally worth the wait! Will definitely buy boneless thighs next time. Leftovers tasted great as well. - 1/30/13

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  • 1 of 1 people found this review helpful
    I added some canned grated parmesan cheese and you don't even to use the milk--just dip thigh in a well stired egg & then coat on each side with mixture of seasoned crumbs & parmesan grated cheese. I baked mine at 350 for around 45 minutes but adjust yours according to how fast your oven bakes. - 7/21/11

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  • Very Good
    1 of 1 people found this review helpful
    Just finished making (and eating) this recipe. It was so fast and easy. Definitely will make again. - 1/31/11

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  • Incredible!
    1 of 1 people found this review helpful
    I can't believe how good this was! Even my VERY pciky boys loved this chicken. I will make this again - soon!! - 2/21/08

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  • 1 of 1 people found this review helpful
    Made this recipe. Easy to season with extra spices to your own taste. I added some Frank's Red Hot sauce in with the milk and egg. I also added some garlic and Morton Nature's Seasons Blend. It was very good. - 2/19/08

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