These Chicken Parmesan Thighs are a delicious twist on classic chicken parm. Made with tender chicken thighs and topped with melty mozzarella cheese, these are sure to become a family favorite. Plus, the recipe is simple, easy to follow, and can be made in under an hour.
Jump to:
- Chicken Parmigiana
- Ingredients you'll need
- Before you begin: essential tools
- Step by step: instructions
- Adaptable recipe – make it your own!
- My notes
- Storage and reheating
- Make Ahead
- Perfect pairings: what to serve with
- Your questions answered: FAQs
- More Italian inspired chicken
- Recipes you might enjoy
- Chicken Parmesan Thighs
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Chicken Parmigiana
- This is a great recipe to get restaurant-quality food at home. It will taste just like your favorite Italian restaurant without leaving the house.
- Plus, you only need simple ingredients so this dish costs much less to make it at home than it would at a restaurant.
- And with this recipe, you will get juicy chicken with a crispy exterior, so it makes the perfect bite.
If you ask me, one of the best things about this recipe is that you get juicy chicken thighs every time you make it. Sometimes, when you use chicken breasts they will dry out. This recipe fixes that.
Ingredients you'll need
Note: This is an overview of the ingredients. You'll find the full measurements and instructions in the recipe card (printable) at the bottom of the page.
Ingredient Notes / Variations
- Boneless Skinless chicken thighs - For this recipe, it is important to use boneless chicken and not bone-in chicken.
- Seasonings - You will need salt, black pepper, Italian seasoning, garlic powder, oregano, and red pepper flakes from your spice cabinet.
- All purpose flour - This will help the bread crumbs stick to your chicken when you fry it.
- Large eggs - The eggs act as a binder which helps the breading stick.
- Panko breadcrumbs - I like to use unseasoned plain panko bread crumbs for the best crunch.
- Cheese - For this recipe, you will need grated parmesan cheese, and shredded mozzarella cheese.
- Oil - You will need olive oil for the sauce, and a neutral oil for frying. I like to use canola oil for frying.
- Garlic cloves - Fresh garlic cloves really work best. However, you can also use the jarred kind if needed.
- Tomato puree - For the sauce, you will need a can of tomato puree.
- Chicken broth - You can also use vegetable broth or chicken stock.
- Basil - Adding fresh herbs like basil really elevates the flavor of this dish. It also makes a great garnish!
Before you begin: essential tools
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- plastic wrap
- meat mallet or rolling pin
- medium saucepan
- three shallow dishes
- large skillet
- plate lined with paper towels
- large baking sheet
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Step by step: instructions
Note: This is an overview of the instructions. The detailed instructions are in the recipe card below.
- Place chicken thighs between two plastic wraps and pound to make them evenly thick. Season both sides of the chicken with salt and pepper, set aside while you prepare the sauce and coating.
- In a sauce pan, heat oil over medium high heat, then add garlic and saute and add chili flakes if using. Pour in tomato puree, broth and all the remaining ingredients. Bring a boil, reduce heat and simmer for 5-7 minutes until thickened.
- Place eggs, breadcrumbs, and flour in three shallow dishes. Season eggs and lightly beat. Add parmesan cheese to the breadcrumbs and season. Take one chicken thigh, dredge in flour, and then dip both sides in egg mixture. Place in panko breadcrumbs and coat completely pressing on them so they coating sticks. Fry, then place on a paper towel-lined plate.
- Place fried chicken on a baking dish and spoon tomato sauce over. Sprinkle generously with mozzarella cheese, then parmesan cheese. Bake as directed.
Adaptable recipe – make it your own!
- For a little extra flavor to your breading, you can add other dried herbs such as rosemary or basil.
- Cayenne pepper or chili powder would also add a touch of heat to your breadcrumb mixture.
My notes
- Make sure to use an instant-read thermometer to check the internal temperature of the chicken. It should be 165 degrees f.
- To get your breading to stick to the chicken, I recommend that you dry the chicken with paper towels before you dip it into the eggs.
- To prevent the chicken from sticking to the baking dish while in the oven, give the baking sheet a quick spray with nonstick cooking spray.
Storage and reheating
Refrigerate - Store any leftover chicken in an airtight container in the refrigerator for up to 3 days.
Freeze - You can freeze the chicken for later. However, if you think that you are going to freeze it, I recommend doing so without the tomato sauce and cheese on top.
Reheat- I've found the best way to reheat this chicken is in the oven at 350 degrees for 10-15 minutes or until warm all the way through. You can also air fry leftovers on 300F.
Make Ahead
I don't recommend that you make this chicken ahead of time. as the sauce can turn the crust into a soggy mess. However, if you want to save a little time in the kitchen, pound the chicken and coat them well, place in a single layer on a parchment paper lined dish, cover it with plastic wrap and refrigerate. Cook when it's dinner time.
Perfect pairings: what to serve with
My family loves it when I pair this hearty meal with a side dish like fettuccine noodles topped with this Alfredo Sauce Without Cream. a slice of Air Fryer Garlic Bread, and fresh vegetables like these Mediterranean Roasted Vegetables.
Your questions answered: FAQs
They are both the same. Parmigiana is just the Italian name for the dish.
If your breading came off, that means either your chicken was wet when you breaded it, or you forgot to flour it first.
More Italian inspired chicken
Recipes you might enjoy
Do you love chicken thigh recipes? If so, next time you may want to try these Baked Boneless Skinless Chicken Thighs, Slow Cooker Bone In Chicken Thighs, or this Tamarind Chicken. They all make an easy weeknight meal.
What do you think? Did you love this tender, juicy chicken? I hope so! Please leave a comment below, I'd appreciate hearing your feedback!
Chicken Parmesan Thighs
Ingredients
- 5 chicken thighs boneless skinless about 600g.
- 1 teaspoon salt
- ½ teaspoon black pepper
For coating:
- ½ cup all purpose flour
- 2 large eggs
- 2 ½ cups panko breadcrumbs
- ½ cup finely grated parmesan cheese
- ¼ teaspoon garlic powder
- 1 teaspoon Italian seasoning divided
- Salt and pepper
For the sauce:
- 2 Tablespoons olive oil
- 2 garlic cloves minced
- 1 can 15 oz tomato puree
- ½ cup chicken broth
- ¼ teaspoon basil
- ¼ teaspoon oregano
- ¼ teaspoon red chili flakes optional
- ¼ teaspoon black pepper
- Salt to taste
For baking:
- 1 ½ cups shredded mozzarella cheese
- ½ cup grated parmesan cheese
- Fresh basil leaves
- Oil for frying
Instructions
Prepare the chicken:
- Place chicken thighs between two plastic wraps and pound to make them evenly thick.
- Season both sides of the chicken with salt and pepper, set aside while you prepare the sauce and coating.
Make the sauce:
- In a sauce pan heat oil over medium high heat then add garlic and saute for 30 seconds or until slightly golden brown
- Add chili flakes if using then pour in tomato puree, broth and all the remaining ingredients.
- Bring a boil, reduce heat and simmer for 5-7 minutes until thickened.
Prepare the coating:
- Place eggs, breadcrumbs and flour in three shallow dishes.
- Season eggs with ½ teaspoon of Italian seasoning and salt and black pepper to taste then lightly beat them all together.
- Add parmesan cheese to the breadcrumbs season with the remaining Italian seasoning, garlic powder and salt and pepper to your liking. Watch out as the parmesan cheese already salty.
- Preheat oven to 350F.
Fry the chicken:
- Fill a large skillet with about ½ an inch of frying oil and heat over medium high heat.
- Take one chicken thigh, dredge in flour then dip both sides in egg mixture. Place in panko breadcrumbs and coat completely pressing on them so they coating sticks.
- Fry chicken in hot oil on both sides for about 2-3 minutes each side.
- Place on a paper towel lined plate and continue until you are done with all the chicken pieces.
Assemble and bake:
- Place fried chicken on a baking dish and spoon tomato sauce over.
- Sprinkle generously with mozzarella cheese then parmesan cheese.
- Bake in the center of your oven for 10-15 minutes until cheese melts.
- Serve garnished with chopped fresh basil.
Nutrition
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Kim O
Flawless. Divine. No notes. Completely obsessed with this recipe. Thank you!