I took what I thought was some chicken breast out of the freezer the other day only to discover when it had thawed out that it was boneless, skinless chicken thighs. I often buy larger packages of chicken and divide them into smaller packages and freeze to use at a later date.
I had to do a quick rethink about what I was going to make for my dinner. I had bookmarked a recipe for some baked chicken thighs on Bunny's Warm Oven, and decided to adapt it to what I had on hand.
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Her original recipe used bone in, skin on thighs, for which she removed the skin. Not a problem. I have enough knowledge and experience to be able to make substitutions like that with no problem.
I also am not a huge fan of American mustard, much preferring Dijon mustard for its mellowness, color and flavor. Its just not as harsh and I like it better. I just find American mustard to be too sharp and vinegary. I also find the color a bit off putting. Neon Yellow.
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Finally, I only had half the amount of chicken meat required. Thankfully I am also very adept at reducing full sized recipes to feed fewer people, so you will find that this version I am sharing with you today is enough for only two people.
I have been cutting most of my recipes down to sizes to feed only one or two people these days. I find that a lot less food gets wasted that way, and I don't end up having to eat the same thing for days and days on end. It only makes sense.
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The end result was succulent juicy chicken thighs with a beautifully flavored crisp bread crumb coating. Because it is baked in the oven it is a lot healther than regular fried chicken.
Also removing the skin from the chicken also helps it to be healthier. I did spritz the top of it with a bit of oil spray before baking to really ensure a crisp finish.
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WHAT YOU NEED TO MAKE CRISPY BAKED CHICKEN THIGHS (FOR TWO)
I know I say it all the time, but nothing here is out of the ordinary, with the exception perhaps of the dry Italian Salad Dressing mix, and I have given you a very suitable substitute for that in the recipe notes.
- 4 boneless, skinless chicken thighs
- 1/4 cup (60g) full fat mayonnaise
- 1 TBS Dijon mustard
- 1/2 cup (60g) fine dry bread crumbs
- 2 TBS grated Parmesan Cheese
- 1 tsp dry Italian salad dressing mix (see note)
- 1/4 tsp freshly ground black pepper
- low fat cooking spray
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The mustard and mayonnaise in this recipe really help create a moist and delicious finish. I have not tried using low fat mayonnaise so I cannot say if that type of mayonnaise would work or not.
Additionally lower fat mayonnaise includes an extensive list of additional ingredients which are used to replace the flavor of the fat, including additional sugar and other additives.
For myself, I say just use regular fat mayonnaise and reduce the additives and chemicals.
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I used regular, unseasoned dry breadcrumbs, but I think Panko would also work well. I think you might also get away with using Italian seasoned dry breadcrumbs, but in that case, I would cut back on the Italian seasoning in the coating.
I usually like to grate my own cheese. Whatever you do, use real cheese and not that stuff from the green can.
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HOW TO MAKE CRISPY BAKED CHICKEN THIGHS (FOR TWO)
This really was very easy to make. I love that the end result with a nice and crisp coated chicken which didn't involve frying at all.
Preheat the oven to 350*F/180*C/ gas mark 4. Line a small baking tray with baking paper. Set aside.
Whisk the mustard and mayonnaise together in a small bowl.
Whisk the breadcrumbs, seasoning mix, cheese, and black pepper together in another bowl.
Pat your chicken pieces dry with some paper kitchen towelling. Roll the pieces (one at a time) in the mayonnaise mixture first, coating them completely.
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After coating them with the mayonnaise, drop them into the bread crumb mixture, one at at time and roll to coat generously.
Place onto the baking tray, leaving space in between each. Spray lightly with some low-fat cooking spray.
Roast in the preheated oven for 30 to 35 minutes until golden brown and the juices run clear. Serve immediately.
Notes
If you cannot find dry Italian salad dressing mix, whisk together1/4 tsp salt, 1/2 tsp of garlic granules and 1/2 tsp of Italian herbs.
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I was really pleased with the end result of this dish. The chicken was nice and moist and not dried out in the least. The crumb coating was lovely and crisp and the flavors were really delicious.
I served it simply with some buttered mashed potatoes and some garlic steamed spinach. To make garlic steamed spinach, wash your spinach and then drain lightly. You can trim off the stems if you find them bothersome.
Melt a small knob of butter in a skillet. Add a clove of garlic which you have peeled and given a good bashing to. Leave for several minutes and once the butter starts to foam and turn nut brown start adding the spinach by the handful, leaving it to wilt down before you add another handful. Season lightly with salt and pepper if desired.
It's really tasty done this way!
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Some other chicken recipes on The English Kitchen that you might enjoy are:
DELECTABLE MUSTARD BAKED CHICKEN - Chicken leg quarters are beautifully flavored by marinating them in a spicy marinade. I like to use a sharp knife and cut slashes into the chicken pieces so that those delicious flavors really penetrate the meat. Quick, easy and delicious.
APRICOT CHICKEN - All you need for this is chicken pieces, apricot jam, fresh lemon juice and ground nutmeg. A very simple recipe, it's one of those meals that basically cooks itself, leaving your hands free to get on with the rest of the dinner.
Yield: 2
Crispy Baked Chicken Thighs
Prep time: 10 MinCook time: 35 MinTotal time: 45 Min
A delicious and easy way to cook boneless, skinless chicken thighs so that they are crisp on the outside, tender inside and filled with lush flavors!
Ingredients
- 4 boneless, skinless chicken thighs
- 1/4 cup (60g) full fat mayonnaise
- 1 TBS Dijon mustard
- 1/2 cup (60g) fine dry bread crumbs
- 2 TBS grated Parmesan Cheese
- 1 tsp dry Italian salad dressing mix (see note)
- 1/4 tsp freshly ground black pepper
- low fat cooking spray
Instructions
- Preheat the oven to 350*F/180*C/ gas mark 4. Line a small baking tray with baking paper. Set aside.
- Whisk the mustard and mayonnaise together in a small bowl.
- Whisk the bread crumbs, seasoning mix, cheese, and black pepper together in another bowl.
- Pat your chicken pieces dry with some paper kitchen towelling. Roll the pieces (one at a time) in the mayonnaise mixture first, coating them completely.
- After coating them with the mayonnaise, drop them into the bread crumb mixture, one at at time and roll to coat generously.
- Place onto the baking tray, leaving space in between each. Spray lightly with some low fat cooking spray.
- Roast in the preheated oven for 30 to 35 minutes until golden brown and the juices run clear. Serve immediately.
Notes
If you cannot find dry Italian salad dressing mix, whisk together1/4 tsp salt, 1/2 tsp of garlic granules and 1/2 tsp of Italian herbs
Thanks so much for visiting! Do come again!!
I saw this recipe for 3-Ingredient Buttermilk Biscuits on Pinterest the other day and I was immediately intrigued. The recipe differed slightly from my regular 3-Ingredient Buttermilk Biscuit recipe in that it used frozen butter, not chilled.
I have adapted this recipe, to include metric measurements from one which I found on Divas Can Cook.
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Let me tell you before anyone gives me any grief, these are North American Biscuits, rather than British Biscuits.
In the UK, the word biscuit is used to describe a cookie. In North America, the word biscuit is used to describe a quick bread, similar to, but not exactly like a scone.
And yes, I know this is the English Kitchen. You will find a great many British recipes on this blog. I am also an North American, as are most of my readers, and so you will also find a great many North American recipes on this blog. You will just have to deal with it.
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I am sorry if this is confusing to some people. I refuse to call these scones because they are not scones. There is a huge difference between the two things.
First of all in the manner in which they are put together. In biscuits the fat is cut into the flour. In scones the fat is rubbed into the flour.
Secondly, scones tend to be sweeter and are meant to be eaten cold, usually with cream and jam. Biscuits are more on the savory side and are meant to be eaten hot or warm, usually buttered and sometimes, but not always, with honey.
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I have never used frozen butter to make a biscuit before. That was quite a new thing for me. The original recipe called for a stick of butter, which is half a cup. I didn't have sticks, so I just measured out half a cup on the full blog and grated to the line.
You do what you need to do. I also stirred the frozen butter into the flour as I went. Somehow cutting it in after grating it seemed to defeat the purpose of using frozen butter. Just my way of thinking I guess.
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WHAT YOU NEED TO MAKE 3-INGREDIENT BUTTERMILK BISCUITS
You really do only need three simple ingredients!
- 2 cups (280g) self-rising plain all-purpose flour (see note)
- 1/2 cup (120g) frozen butter (plus more for brushing)
- 1 cup (240ml) cold buttermilk
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I always make up my own self-raising flour. Most British cakes use self-raising flour. I make it up, four cups at a time. Its very easily done.
For each cup of flour, simply whisk in 1 1/2 tsp of baking powder and 1/4 tsp of salt. It works exactly the same as commercial self-raising flour.
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You can also make your own buttermilk if you don't have any. There are two ways of doing this. For the first way, measure 1 TBS of white vinegar or 1 TBS of lemon juice into a measuring cup. Add the amount of milk needed, give it a whisk and leave it to clabber for 5 to 10 minutes.
The second way is a matter of whisking together equal parts of plain full fat yogurt and full fat milk to give you the amount of milk needed. This is my preferred method.
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HOW TO MAKE 3-INGREDIENT BUTTERMILK BISCUITS
The grating of the butter is a little bit fiddly, but for the most part these are very easy to make. Just work as quickly as you can so that you can get them into the oven while the butter is still very cold.
Preheat the oven to 450*F/230*C/ gas mark 7. Line a quarter sheet pan with baking paper. set aside.
Measure your flour into a bowl. Quickly grate the frozen butter into the flour, stirring it in with a fork as you go, until it is well mixed in. (Don't work too hard at it as y0u don't want the butter to melt.)
Pour in the cold buttermilk and mix together to a soft dough with a spatula.
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Dump out onto a lightly floured surface and knead a couple of times to pull together. Pat out and fold back on itself twice.
Pat out to a rectangle 1 inch thick.
Using a sharp (3 inch round) metal cutter, cut out four biscuits. Place onto the baking tray.
Re-pat the scraps and cut out 2 more biscuits. Place on the tray.
Bake in the preheated oven for 12 minutes. Brush the tops with some butter and bake for 2 minutes longer.
Remove from the oven. Brush with some more butter, allowing it to soak in. Give the hot biscuits a final brush with some butter and serve.
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As you can see these turned out nice and light and fluffy and rose very tall. They were delicious. I had one with my bowl of soup for my supper and it went down a real treat!
The re-cuts were a bit wonky, but re-cuts usually are! It's to be expected!
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Some other biscuit recipes (quick bread not cookie) on here that you might enjoy are:
EASY 7-UP BISCUITS - These delicious biscuits use only four ingredients, a baking mix, some sour cream, 7-up soda pop and butter. That's it. Easy peasy. You can use a commercial baking mix, or you can make up your own baking mix. I tell you how.
CHEDDAR, BACON & CHIVE BISCUITS - Fabulously tasty, light, flakey, peppery, stogged with rich strong cheddar and are beautiful served alongside of savory things like soups, stews, salads, etc. I will go out on a limb here and tell you they are also nice spread with butter and honey, only because I have done that and they were delicious, but then again, taste is a very individual thing is it not?
Yield: 6
3-Ingredient Buttermilk Biscuits
Prep time: 10 MinCook time: 14 MinTotal time: 24 Min
Flaky, tender and light as air. Quick and simple to make simple, these biscuits are fabulously delicious!
Ingredients
- 2 cups (280g) self-rising plain all-purpose flour (see note)
- 1/2 cup (120g) frozen butter (plus more for brushing)
- 1 cup (240ml) cold buttermilk
Instructions
- Preheat the oven to 450*F/230*C/ gas mark 7. Line a quarter sheet pan with baking paper. set aside.
- Measure your flour into a bowl. Quickly grate the frozen butter into the flour, stirring it in with a fork as you go, until it is well mixed in. (Don't work too hard at it as y0u don't want the butter to melt.)
- Pour in the cold buttermilk and mix together to a soft dough with a spatula.
- Dump out onto a lightly floured surface and knead a couple of times to pull together. Pat out and fold back on itself twice.
- Pat out to a rectangle 1 inch thick.
- Using a sharp (3 inch round) metal cutter, cut out four biscuits. Place onto the baking tray.
- Re-pat the scraps and cut out 2 more biscuits. Place on the tray.
- Bake in the preheated oven for 12 minutes. Brush the tops with some butter and bake for 2 minutes longer.
- Remove from the oven. Brush with some more butter, allowing it to soak in. Give the hot biscuits a final brush with some butter and serve.
NOTES - To make your own self raising flour, whisk together 1 cup (140g) plus 1 1/2 tsp. baking powder and 1/4 tsp of salt for each cup needed.
Thanks so much for visiting! Do come again!!
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Creamy Chicken Hot Dish. What is a hot dish when it's not at home? The term hot dish is widely used out West to describe a tasty casserole, and that is what this dish is, an incredibly tasty casserole!
This delicious recipe I am sharing with you today has been adapted from a recipe I found in a cookbook entitled, The Best Casserole Book Ever by Beatrice Ojakangas.
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I used to have a hard copy of the book when I lived in the UK. Since moving back to Canada, I have purchased myself the Kindle edition. I am a person who loves casserole and had always found the book to be quite inspiring.
Today's recipe was adapted to use what I had on hand. The original recipe also fed six people. I have adapted it to feed just one person, me.
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I flavored the sauce with a pinch of garlic powder and some Asiago cheese, neither of which was in the original recipe. I have to say it worked beautifully, and I ended up with a most delicious casserole for my dinner today.
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WHAT YOU NEED TO MAKE CREAMY CHICKEN HOT DISH (FOR ONE)
Quantities are given for one single serving. If you would like to have the quantities to make the full recipe, just e-mail me and I will be happy to give them to you.
For the Creamy Sauce:
- 1 TBS plain all-purpose plain flour
- 1 TBS butter
- 3/4 cup (180ml) full fat milk
- pinch garlic powder
- salt and black pepper to taste
- 1 TBS grated Asiago cheese
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For the casserole:
- 1/2 cup (58g) uncooked rainbow rotini pasta
- 1 sun dried tomato half, chopped fine
- 1 small, cooked chicken breast fillet, cubed (about 3/4 cup)
- 1/4 cup (30g) dairy sour cream
- 1/2 cup frozen baby peas
- 4 round buttery crackers
- low fat cooking spray
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I am not sure what the purpose was in using rainbow rotini pasta, but I happened to have some in my cupboard and so I did use it. I think in a smaller serving such as this casserole, regular rotini would work just fine.
I decided to add the cheese to the sauce because I thought it would give it some additional flavor. I was right. It was the perfect addition, as was the pinch of garlic powder.
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The author specified sun-dried tomatoes packed in water, not oil. I did not have any packed in water, just the ones in oil. I used one half and rinsed it really well under hot water before chopping it up.
I wondered why it was needed at all, but I went with it, and I am glad I did because it does add a little special something to the finished casserole.
I used a leftover cooked chicken breast and cut it into 1/2-inch cubes. It was not a super large chicken breast; you will need about 3/4 cup of cooked chicken.
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HOW TO MAKE CREAMY CHICKEN HOT DISH (FOR ONE)
This was really simple to make and went together very quickly.
Preheat the oven to 350*F/ 180*C/ gas mark 4. Butter a single serving sized casserole dish. Set aside.
First make the sauce. Melt the butter in a small saucepan over medium heat. Whisk in the flour. Cook, for about a minute, then slowly whisk in the milk. Cook, whisking constantly, until the mixture bubbles and thickens.
Stir in a hefty pinch of garlic powder and salt and pepper to taste. Str in the Asiago cheese. Whisk in the sour cream and set aside.
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Cook the pasta in a pot of lightly salted boiling water according to the package directions until al dente. Drain well. Stir this into the pot of sauce, along with the diced chicken, frozen peas and sun-dried tomato.
Spoon into your prepared casserole dish. Crumble the crackers over top and lightly spray with some low-fat cooking spray.
Bake in the preheated oven for 20 to 25 minutes, uncovered, until the casserole is bubbly and the crumbs have browned. Serve hot.
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I really enjoyed this tasty casserole today. It was actually quite substantial. I could not finish it, but then I have a smaller appetite.
If you have a larger appetite, you might want to add some crusty bread and a salad or vegetable on the side.
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I would make this again. I think it would also work very well with cubed cooked ham or even tuna. It was rich and delicious and perfect just as is.
If you are a small family/singleton and are looking for a way to use up some leftover cooked chicken, you can't really go wrong with this tasty dish!
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Some other delicious recipes in The English Kitchen for one are:
LEMON GARLIC CHICKEN FOR ONE - This delicious moist and well flavored chicken breast which marinades for a time in a delicious tenderizing marinade and then is simply roasted to perfection in a moderate oven. As simple as it is this marinated lemon garlic chicken breast is truly delicious!
SEVEN LAYER SALAD FOR ONE - I like to make this tasty salad in a mason jar. It is filled with crunch and color and is perfectly sized for just one person. Seven layers of deliciousness, including a tasty lush and creamy dressing on top!
Yield: 1
Creamy Chicken Hot Dish
Prep time: 15 MinCook time: 25 MinTotal time: 40 Min
This creamy dish is as classic as a hot dish gets. Quantities given are for one serving, but it can certainly be multiplied to serve more!
Ingredients
For the Creamy Sauce:
- 1 TBS plain all-purpose plain flour
- 1 TBS butter
- 3/4 cup (180ml) full fat milk
- pinch garlic powder
- salt and black pepper to taste
- 1 TBS grated Asiago cheese
For the casserole:
- 1/2 cup (58g) uncooked rainbow rotini pasta
- 1 sun dried tomato half, chopped fine
- 1 small, cooked chicken breast fillet, cubed (about 3/4 cup)
- 1/4 cup (30g) dairy sour cream
- 1/2 cup frozen baby peas
- 4 round buttery crackers
- low fat cooking spray
Instructions
- Preheat the oven to 350*F/ 180*C/ gas mark 4. Butter a single serving sized casserole dish. Set aside.
- First make the sauce. Melt the butter in a small saucepan over medium heat. Whisk in the flour. Cook, for about a minute, then slowly whisk in the milk. Cook, whisking constantly, until the mixture bubbles and thickens.
- Stir in a hefty pinch of garlic powder and salt and pepper to taste. Str in the Asiago cheese. Whisk in the sour cream and set aside.
- Cook the pasta in a pot of lightly salted boiling water according to the package directions until al dente. Drain well. Stir this into the pot of sauce, along with the diced chicken, frozen peas and sun-dried tomato.
- Spoon into your prepared casserole dish. Crumble the crackers over top and lightly spray with some low-fat cooking spray.
- Bake in the preheated oven for 20 to 25 minutes, uncovered, until the casserole is bubbly and the crumbs have browned. Serve hot.
Thanks so much for visiting. Do come again!
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