This super easy crumbed Crispy Chicken Thighs with Broccoli Mashed Potatoes recipe takes away all of the mess that making chicken schnitzel comes with.
Best of all, just throw it on a tray and bake!
It doesn’t get any easier than this!
You can also add herbs and nuts to the breadcrumb coating for a little extra texture and flavour.
Crispy Chicken Thighs with Broccoli Mashed Potatoes
5
servings15
minutes1
hour550
kcal1
hour15
minutesGolden, crispy chicken thighs served with creamy broccoli-infused mashed potatoes, creating a comforting and flavorful meal.
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Ingredients
To Make the Mash
1 kg potatoes, peeled
1 head broccoli, cut into pieces – use the stem here too, just cut it really small
1 cup Butter, as much or as little as you like, the more butter the better for me
1 Salt and pepper, to season
To Make The Crunchy Chicken
8 chicken thigh fillets
2 cups Breadcrumbs
3 cloves garlic, crushed
1 tbsp salt and pepper
1 tbsp Fresh Thyme Leaves
60 gram butter, melted
Directions
- To Make the Mash
- Add the potatoes and the broccoli stem to a large pot of salted cold water and bring to the boil over high heat.
- Cook for 15 mins then add the broccoli. Cook for a further 10 mins or until the potatoes are cooked through, drain well. Use a masher or potato ricer to mash the potatoes then add as little or as much butter as you want.
- To Make The Crunchy Chicken
- Preheat oven to 180°C
- Place the chicken thighs on an oven tray and rub the garlic into them
- Season with salt and pepper and sprinkle over the thyme
- Combine the melted butter and breadcrumbs and mix well. Press the crumbs over the chicken thighs and press down.
- Bake in the oven for 35 to 40 mins or until cooked through
- Serve with broccoli mash, rocket and a lemon wedges.
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