Description
This Crispy Chicken Thighs on sourdough recipe layers tender, golden-seared chicken over toasted bread with creamy whipped ricotta and roasted mushrooms. A perfect open-faced gourmet sandwich that’s both rustic and refined—ideal for lunch, brunch, or a cozy dinner. #crispychickenthighs
Ingredients
For the crispy chicken:
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2 boneless, skin-on chicken thighs
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1 tsp smoked paprika
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1/2 tsp garlic powder
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Salt & pepper, to taste
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1 tbsp olive oil
For the whipped ricotta:
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1/2 cup whole milk ricotta
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1 tbsp olive oil
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1/2 tsp lemon zest
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Salt and pepper, to taste
For the mushrooms:
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1/2 cup shiitake or cremini mushrooms, sliced
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1 tbsp olive oil
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Salt, to taste
For assembly:
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2 thick slices sourdough bread
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1 tbsp butter
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Fresh chopped parsley, for garnish
Instructions
Roast the mushrooms:
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Toss sliced mushrooms with olive oil and salt.
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Roast at 400°F (200°C) for 15–20 minutes until golden and crisp. Set aside.
2. Crisp the chicken:
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Pat chicken dry and season with paprika, garlic powder, salt, and pepper.
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Heat olive oil in a skillet over medium-high. Place chicken skin-side down and sear until the skin is deeply crisp, about 6–8 minutes.
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Flip and cook another 5 minutes or until cooked through. Let rest and slice.
3. Make whipped ricotta:
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In a blender or food processor, blend ricotta with olive oil, lemon zest, salt, and pepper until light and creamy.
4. Toast the sourdough:
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Butter the bread slices and toast in a skillet or oven until golden and crisp.
5. Assemble the dish:
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Spread whipped ricotta on warm sourdough.
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Top with sliced chicken and roasted mushrooms.
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Garnish with chopped fresh parsley and serve immediately.
Notes
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Use wild mushrooms or a mix for deeper umami.
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Add a drizzle of balsamic glaze for sweetness.
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Easily doubled for entertaining or hearty weekend brunch.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course, Lunch
- Method: Searing, Roasting
- Cuisine: Modern American, Rustic
