Crumbed Basil Chicken

    55 minutes

    Chicken thighs are an underrated and more flavourful cut of chicken. This is a simple baked recipe that coats them in basil, breadcrumbs and Parmesan.

    89 people made this

    Serves: 6 

    • 1 egg
    • 140ml thickened cream
    • 1/2 cup (60g) dried breadcrumbs
    • 40g grated Parmesan
    • 2 tablespoons chopped fresh basil
    • 4 garlic cloves, minced
    • salt and freshly ground black pepper to taste
    • 1kg skinless chicken thighs
    • 4 tablespoons olive oil

    Preparation:15min  ›  Cook:40min  ›  Ready in:55min 

    1. Preheat oven to 200 degrees C .
    2. In a medium bowl, combine the egg and cream and beat together well. In a separate medium bowl, combine the breadcrumbs, Parmesan, basil, garlic, salt and pepper.
    3. Rinse chicken and pat dry. Dip each piece into the egg wash and then coat liberally in the breadcrumb mixture. Heat the olive oil in a large frying pan over medium high heat. Fry the chicken in the oil for 5 minutes per side, or until both sides are golden brown and crusty. Place chicken in a baking dish and cover with alfoil.
    4. Bake covered in preheated oven for 15 minutes, then remove the foil and bake uncovered for 15 more minutes, or browned and chicken juices run clear.

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    Reviews in English (82)


    Made it healthier. As a Weight Watcher, I was concerned about the number of POINTS values this recipe had 10 per serving. If you use only egg white, instead of an egg; nonfat yoghurt instead of cream (25 grams of fat down to 0); 2 tbsp of olive oil in a nonstick pan; and chicken breasts instead of the dark meat, you knock the points down to 6 per serving. It tastes just as great...and it almost knocks the fat out of the recipe.  -  08 Oct 2008


    Altered ingredient amounts. Tasty chicken recipe, the breading mixture comes out nice and crispy. I added 4TBS more cheese to the crumb mixture and 1 tbs extra basil.  -  08 Oct 2008


    loved this. It was easy to prepare, although next time I'll probably do the breadcrumbs before I go to work so that all I'll have to do that evening is coat and cook. Also, I think I'll salt the chicken a little before breading. The breading had a great flavour, but the chicken could use a little.  -  08 Oct 2008