Ingredients

• 3 Pounds Chicken thighs, About 6-8
• 2 Tablespoons Olive Oil
• 2 Teaspoons Salt
• 2 Teaspoons Garlic Powder
• 2 Teaspoon Onion Powder
• 2 Teaspoons Italian Seasoning
• 1 Teaspoon Black Pepper
• 1 Teaspoon Paprika

Instructions

• Preheat oven to 400 degrees. Line a large baking sheet with foil for easy cleanup and set aside.
• Remove the chicken thighs from their packaging and pat them dry with paper towels. Arrange the chicken thighs on prepared baking sheet and drizzle with the olive oil rubbing the oil into the chicken to coat.
• In a small bowl mix together the salt, pepper, garlic powder, onion powder, Italian seasoning, and paprika.  Sprinkle the spices over the chicken evenly. 
• Bake chicken in preheated oven for 35-45 minutes.*

Notes

Ingredients

• 3 Pounds Chicken thighs, About 6-8
• 2 Tablespoons Olive Oil
• 2 Teaspoons Salt
• 2 Teaspoons Garlic Powder
• 2 Teaspoon Onion Powder
• 2 Teaspoons Italian Seasoning
• 1 Teaspoon Black Pepper
• 1 Teaspoon Paprika

Instructions

• Preheat oven to 400 degrees. Line a large baking sheet with foil for easy cleanup and set aside.
• Remove the chicken thighs from their packaging and pat them dry with paper towels. Arrange the chicken thighs on prepared baking sheet and drizzle with the olive oil rubbing the oil into the chicken to coat.
• In a small bowl mix together the salt, pepper, garlic powder, onion powder, Italian seasoning, and paprika.  Sprinkle the spices over the chicken evenly. 
• Bake chicken in preheated oven for 35-45 minutes.*

Notes

*Chicken should reach an internal temperature of 165 degrees before consuming. 

*Chicken should reach an internal temperature of 165 degrees before consuming. 

INGREDIENTS

• 4 boneless, skinless chicken breasts (about 2 pounds total)
• 1 cup creamy Caesar dressing
• 2 ounces  Parmesan cheese, finely grated (about 1/2 cup)
• 2 tablespoons  coarsely chopped fresh parsley leaves (optional)

INSTRUCTIONS

1. Arrange a rack in the middle of the oven and heat the oven to 400ºF.
2. Pound 4 boneless, skinless chicken breasts one at a time: Place 1 chicken breast in a gallon-sized zip-top bag and pound with a rolling pin or the flat side of a meat mallet to an even 1/2-inch thickness. Set aside and repeat with the remaining breasts.
3. Pour 1 cup creamy Caesar dressing in a baking dish large enough to fit the chicken in a single layer. Place the chicken breasts in the baking dish, then flip them so that they are evenly coated with dressing.
4. Bake until the chicken is golden-brown, cooked through, and registers 165°F on an instant-read thermometer, 20 to 25 minutes. Meanwhile, finely grate 2 ounces Parmesan cheese (about 1/2 cup) and coarsely chop enough parsley leaves to get 2 tablespoons, if using.
5. Heat the broiler to high. Remove the baking dish from the oven. Sprinkle the Parmesan over the chicken in an even layer. Broil until the cheese is melted and lightly browned, 3 to 4 minutes. Serve the chicken garnished with the parsley if using.

RECIPE NOTES

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.

Ingredients

• about a cup or so of your favorite Italian-style breadcrumbs (we use g-free!)
• 3/4 cup Dijon mustard
• 1/3 cup maple syrup
• 4 boneless, skinless chicken breast halves, not frozen

Instructions

1. Spray the basket of your air fryer with Pam. Or preheat oven to 400 degrees.
2. In one shallow dish (like a pie plate!), add in your breadcrumbs.  In a second shallow dish, stir together your mustard and maple syrup.
3. Next, take each chicken breast and first, dredge each piece in the mustard maple dish and then the breadcrumbs.  After that, place it in your air fryer, or in oven
4. Close the air fryer drawer, set the temp to 325 degrees and the timer to 22 minutes.
5. When the timer goes off, your chicken is ready to go!