High Protein Chicken Maryland
Elevate your dinner table with this High Protein Chicken Maryland recipe—an irresistible fusion of succulent baked chicken thighs, crispy bacon, and vibrant sautéed vegetables. Perfectly spiced with a blend of garlic and onion powders, the juicy chicken is seared to golden perfection before finishing in the oven. Paired with hearty corn cakes made from a wholesome mix of cornmeal, canned corn, and a touch of sweetness from red bell peppers, this dish is both nutritious and satisfying. A drizzle of rich, buttery chicken broth sauce ties all the flavors together, creating a restaurant-quality meal that’s surprisingly easy to prepare. Packed with protein and wholesome ingredients, this recipe is an ideal choice for a balanced family dinner or a special weekend indulgence. Serve your Chicken Maryland with a modern, high-protein twist and savor every bite!
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Recipe Information
Ingredients
- 4 pieces chicken thighs
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon garlic powder
- 0.5 teaspoon onion powder
- 100 grams bacon
- 1 cup canned corn kernels
- 0.5 cup cornmeal
- 0.25 cup all-purpose flour
- 1 teaspoon baking powder
- 1 large egg
- 0.5 cup milk
- 1 medium, diced red bell pepper
- 150 grams green beans
- 50 grams pea shoots
- 1 cup chicken broth
- 1 tablespoon butter
Instructions
Preheat your oven to 375°F (190°C).
In a bowl, mix together salt, black pepper, garlic powder, and onion powder. Rub the spices all over the chicken thighs.
Heat 1 tablespoon of olive oil in an ovenproof skillet over medium-high heat. Place the chicken thighs skin-side down and cook until the skin turns golden brown, about 5-6 minutes. Flip the thighs and cook for an additional 3-4 minutes.
Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken is fully cooked and the internal temperature reaches 165°F (75°C).
Meanwhile, in a frying pan, cook the bacon until crispy. Set aside on paper towels to drain excess oil.
Prepare the corn cakes by combining corn kernels, cornmeal, flour, and baking powder in a bowl. In another bowl, whisk together the egg and milk, then pour into the dry ingredients to form a batter.
Heat the remaining tablespoon of olive oil over medium heat. Scoop 1/4 cup portions of the batter onto the skillet, flatten slightly, and cook for 2-3 minutes per side or until golden brown. Remove and set aside.
In the same frying pan used for the bacon, add the diced red bell pepper and green beans, sautéing for 3-4 minutes until just tender. Stir in the pea shoots and cook for another minute, then remove from heat.
In a small saucepan, melt butter over medium heat, then add chicken broth and bring to a simmer. Simmer until reduced by half to create a flavorful sauce.
To serve, place a corn cake on each plate. Top with a baked chicken thigh, crispy bacon, and the sautéed vegetables. Drizzle with the reduced chicken broth sauce for added flavor.
Nutrition Facts
Calories |
3048 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 158.5 g | 203% | |
| Saturated Fat | 46.6 g | 233% | |
| Polyunsaturated Fat | 11.3 g | ||
| Cholesterol | 926 mg | 309% | |
| Sodium | 6800 mg | 296% | |
| Total Carbohydrate | 183.0 g | 67% | |
| Dietary Fiber | 21.5 g | 77% | |
| Total Sugars | 27.7 g | ||
| Protein | 226.6 g | 453% | |
| Vitamin D | 4.2 mcg | 21% | |
| Calcium | 387 mg | 30% | |
| Iron | 16.4 mg | 91% | |
| Potassium | 3646 mg | 78% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
