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Home ► Recipes ► American

Parmesan Chicken Thighs

Updated: 12.01.24 | Marc Matsumoto | 86 Comments

4.62 from 18 votes
Unlike most versions of this Italian-American dish, my baked Parmesan Chicken Thighs retain a crispy crust of cheese and breadcrumbs surrounding a juicy cutlet of chicken.
Recipe
Crisp on top and saucy on the bottom you'd never guess this easy Chicken Parmesan recipe was baked.

Chicken Parmesan is made of components I love, like juicy chicken, savory Parmesan cheese, tangy tomato sauce, and spaghetti. So, in theory, I should love Chicken Parm as well, but for all its promise, in most restaurants, it’s an utter abomination that ruins the ingredients that go into the dish. With soggy flaps of mystery meat saturated with old grease and insipid sauce, I’ve never been able to get behind the American interpretation of Pollo Alla Parmigiana.

I think the biggest issue for me is that most chicken thigh parmesan recipes have you douse the crisp fried chicken with sauce before covering it with cheese and then baking it. Maybe it’s just me, but it seems a little silly to fry something to get it crisp, only to cover it with liquid and make it soggy. It's with that in mind that I set out to make the best Chicken Parmigiana ever!

My quest started with the chicken. Instead of pounding it flat, I used thigh meat (which is juicier than breast meat) and left the thickness as is. The thinking here is two-fold. The first is that pounding chicken breast meat flat tends to make it dry out more easily. The second is that a flat cutlet gives the chicken more surface area, which changes the breading to meat ratio. This is fine for dishes like schnitzel where you want the whole thing to be crispy but does not work so well when you're dunking the cutlet in sauce, as the bread just gets soggy.

Cheese and seasoned breadcrumbs form a crisp top to this easy baked chicken parmesan.

To bread the chicken, I used Panko (Japanese breadcrumbs) rather than the European kind because the crumbs are larger, giving your chicken thighs a nice thick, crispy coating. Along with some minced rosemary and thyme, I also added grated Parmigiano-Reggiano straight into the breadcrumbs to make sure you never wonder why the dish is called Chicken Parmesan.

Next, I wanted to see if I could avoid frying the chicken. Not because I was trying to make this healthy, but because deep-frying is a pain. A bit of olive oil drizzled on the cutlets before they go into the oven is all the oil that is needed to get the tops to crisp to beautiful golden brown. The bottom side admittedly didn't get as crisp, but this doesn't matter since the bottom of the chicken gets submerged in the sauce.

This brings me to the assembly and what makes my parmesan chicken thighs so good. Instead of pouring the sauce on top of the chicken, I put the sauce in the bottom of the pan, and then set the chicken ON TOP of the sauce. Simple right? Honestly, I don't get why everyone doesn't do it this way.

After the chicken then gets covered in cheese, it's baked in a hot oven, which melts and browns the cheese. The chicken stays crisp and cheesy on top, while the bottom half mingles with the hot bubbly sauce absorbing all of its great flavors.

As for the sauce, I find most places spend more time on the chicken than on the sauce (which isn’t saying much) and the sauce tends to be watery, bland and sour. If you have a good marinara sauce feel free to use that, otherwise I have an excellent basic tomato sauce recipe that makes just enough sauce for this dish.

Serve the chicken thigh parmesan on a bed of your favorite pasta (I usually use spaghetti) for a simple, delicious meal that can easily be multiplied to feed a lot of people without much additional effort.

I’m not an advocate of buying unnecessary gadgets, but there are a few items that are indispensable. A fast, accurate thermometer is one of them, and I travel with a Thermapen in my chef's roll.

With crisp seasoned breadcrumbs and cheese on top and savory sauce on the bottom, this easy chicken parmesan is irresistably good.

📖 Recipe

Crisp on top and saucy on the bottom you'd never guess this easy Chicken Parmesan recipe was baked.

Parmesan Chicken Thighs (Chicken Parmigiana)

4.62 from 18 votes
Print Pin
Prep Time 10 minutes mins
Cook Time 40 minutes mins
Total Time 50 minutes mins
Yield 4 servings

Units

Ingredients 

Chicken Cutlet

  • 550 grams boneless skinless chicken thighs (breasts work too)
  • 1 cup panko (Japanese breadcrumbs)
  • 4 grams fresh rosemary (~2 sprigs, stem removed and minced)
  • 3 fresh thyme (~3 sprigs, stems removed and minced)
  • 40 grams Parmigiano-Reggiano (grated, Parmesan Cheese will work as well)
  • ¼ cup all-purpose flour
  • 1 large egg
  • 2 tablespoons extra virgin olive oil

Chicken Parmesan

  • 4 cups basic tomato sauce
  • 80 grams Mozzarella cheese (grated)
  • 320 grams spaghetti
  • flat leaf parsley (minced for garnish)

Instructions

  • Put the oven rack in the middle position and preheat to 350 degrees F (175 C). Place a cooling rack on top of a baking sheet.
  • In a large bowl, combine the panko, rosemary, thyme and Parmigiano Reggiano.
    Seasoned breadcrumbs for Chicken Parmesan
  • In a separate bowl, beat the egg until the yolk and white are well incorporated.
  • Generously salt and pepper the chicken on both sides, then dust with flour to coat evenly.
    Season the chicken for the Chicken Parmesan with salt and pepper.
  • Dip the coated chicken in the egg, making sure to cover the whole surface of the chicken with egg, then transfer the chicken to the bowl with the breadcrumb mixture.
    Dip the chicken cutlet in an egg wash to help the breading adhere.
  • Coat both sides with a thick layer panko, pressing down on the chicken a bit to ensure an even coat.
  • Place the chicken on the wire rack, then drizzle 2 tablespoons of olive oil evenly over the chicken.
    Drizzle the chicken parmesan cutlets with olive oil and bake.
  • Put the baking sheet in the oven. Bake chicken for 20-25 minutes or until an instant-read thermometer reads 160 degrees F (71 C).
    The baked chicken parmesan cutlets turn out crisp and flavorful.
  • While the chicken is baking in the oven, make, or reheat the basic tomato sauce.
  • Bring a large pot of well-salted water to a boil.
  • After removing the chicken from the oven, increase the temperature to 500 degrees F (260 C).
  • Pour the sauce into a casserole dish, then top with the baked chicken.
    Set the Parmesan Chicken cutlets in the sauce.
  • Sprinkle with the Mozzarella, and additional Parmesan if you'd like.
    Cover the chicken parmesan with mozzarella and parmesan and bake.
  • Bake the Chicken Parmesan until the sauce is bubbly and the cheese has formed a golden brown crust on top.
  • Boil the pasta according to the package directions, drain, then toss with olive oil.
  • Serve the Chicken Parmesan over a bed of spaghetti with a sprinkle of parsley to garnish.
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Nutrition Facts

Calories • 787kcalCarbohydrates • 90gProtein • 52gFat • 23gSaturated Fat • 7gCholesterol • 199mgSodium • 1824mgPotassium • 1397mgFiber • 7gSugar • 13gVitamin A • 1440IUVitamin C • 18.6mgCalcium • 321mgIron • 6.3mg

Comments

    4.62 from 18 votes (13 ratings without comment)

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    Recipe Rating




  1. Jackie says

    May 17, 2025 at 5:00 am

    5 stars
    Delicious, perfect. The breading was crisp, the tomato sauce was super flavorful, didn't need to adjust seasoning, spaghetti was simply delicious with flavoring from just the salted water and olive oil.

    Reply
    • Marc Matsumoto says

      May 17, 2025 at 4:08 pm

      Happy to hear you enjoyed it Jackie! Thanks for taking the time to leave a comment!

      Reply
  2. Eleanor Crisostomo says

    February 19, 2024 at 11:36 am

    5 stars
    I bought chicken thighs with bones and wanted to try this recipe. I did learn to debone thighs and this recipe is incredibly delicious! Mahalo for a wonderful meal that rivals my favorite Italian restaurants version. I did however, turn the oven on broil for a few minutes to brown the topping. I’m so happy that I will prepare this for my next dinner party.

    Reply
    • Marc Matsumoto says

      February 20, 2024 at 1:27 pm

      Hi Eleanor, I'm so happy to hear you enjoyed this! Thank you for taking the time to let me know!

      Reply
  3. Kathy Stroup says

    October 28, 2023 at 6:40 am

    5 stars
    Hey, Marc. Have you ever considered using mayonnaise to coat the chicken? It's an old trick cooks use here in the States to keep chicken moist, and it can be used to get breadcrumbs to stick. The finished dish doesn't taste anything like mayonnaise, either. (I know you don't care for it.) Mayonnaise is really just eggs and oil. It might even work to add mayo to the egg and then dip the chicken in it.

    Your Chicken Parm looks so bomb!🐓🧀💥

    Reply
    • Marc Matsumoto says

      October 29, 2023 at 8:52 am

      This is a fascinating idea. It's pretty common in Japan to use mayo to cook with and I think it certainly could work as a shortcut because it's also going to provide the oil needed to crisp the breadcrumbs.

      Reply
  4. imsen says

    February 15, 2022 at 1:28 am

    5 stars
    Very tasty! This is the first well plated recipe that I have tried and I’m glad I did. Will be trying more recipes in the near future.
    Excellent taste, loved the ease of making this recipe and family loved it! Definitely a keeper!

    Reply
  5. Kiran says

    September 14, 2020 at 2:55 pm

    Hi Marc, made this about a month ago and the family loved it! I cooked the chicken and sauce tonight, ready to assemble tomorrow. How would you recommend I do so? I was thinking of reheating the chicken and the sauce together first and then turning it up to 500 with the cheese. Is this the best approach or should I heat up the chicken alone first? What temperature would be best to avoid drying out the chicken? Thanks for your help and for the amazing recipe!!

    Reply
    • Marc Matsumoto says

      September 14, 2020 at 2:57 pm

      Hi Kiran, did you use thigh meat or breast meat? If you used thigh meat, I think you can heat the sauce, and then assemble it and heat the chicken while you're browning the cheese. If it's breast meat, this is still probably the best way to do it, but there's a high likelihood it's going to be a little dried out.

      Reply
      • Kiran says

        September 15, 2020 at 1:11 pm

        5 stars
        Thank you, Marc! It turned out perfectly! Just as good as the first time we made it. I used thighs, btw. I rarely use chicken breast anymore.

        Reply
        • Marc Matsumoto says

          September 15, 2020 at 10:27 pm

          I'm glad to hear it!

          Reply
  6. Marc Matsumoto says

    May 20, 2016 at 9:12 am

    Hi Sandra, glad to hear it works GF and that you enjoyed it. Thanks for sharing!

    Reply
  7. Sandra Jensen says

    May 20, 2016 at 7:14 am

    Made this gluten-free and it was amazing

    Reply
  8. Marc Matsumoto says

    March 31, 2016 at 3:14 am

    Hi Brandi, I'm not sure where you're located but they may be called something else where you live. They're basically whole canned tomatoes with nothing added except salt. You can used chopped tomatoes but they're not ideal because they're typically picked before the tomatoes are ripe so that they retain their shape. Which makes them more sour and less sweet.

    Reply
  9. Brandi says

    March 30, 2016 at 9:13 pm

    I can't find whole stewed tomatoes, can I use the sliced ones? Also the only stewed ones I can find have peppers and onions in them. Are those the ones I use?

    Reply
  10. Gwenhwyfar Finer says

    January 12, 2016 at 5:03 am

    This is a great recipe. I really liked your use of thighs over breasts. Panko is also I great change. The one deviation I did from this recipe: after I cooked the thighs (this took 40 minutes at 350) and removed them from the oven, I left them on the rack, heated up the oven to 500, added the mozzarella/parm. to the thighs and put them back in, no sauce. Once the cheese got bubbly and browned, removed them and topped the spaghetti/marinara with them. It worked well, didn't dry out the thighs at all. I really look forward to trying more of your recipes. Thank you so much!

    Reply
  11. Elaine Foultz says

    January 10, 2016 at 9:05 pm

    My family and I absolutely loved this entree. The recipe was very easy to follow, I recommend this recipe to anyone who loves italian food.

    Reply
  12. Susan Valdez says

    November 05, 2015 at 4:45 am

    Omg. I've never had this before and decided to try it, and it was sooo good. My picky kids even loved it. Thanks for sharing.

    Reply
  13. K Su says

    September 10, 2015 at 1:18 am

    Made this over the weekend. Thanks so much for sharing, best chicken parm ever! This recipe is a keeper, and I appreciate the detailed pics showing how it's done.

    Reply
  14. Raechel says

    August 27, 2015 at 3:34 pm

    I used this recipe as my first attempt at making Chicken Parmesan and WOW, did it NOT disappoint!! I made it for some friends along with my family and everyone loved it, including the pickiest eater of us all (my 6yr old). This was so tasty...dare I say the best Chicken Parm I've ever had. Marc, you KILLED IT with this recipe!!

    Reply
  15. Marc Matsumoto says

    August 19, 2015 at 3:15 am

    Hi Michelle, the canned ones are fine and often better than fresh ones most of the year. It is best to get whole ones though as the chopped ones tend to be picked greener so they retain their shape.

    Reply
  16. Michelle Park says

    August 18, 2015 at 6:32 pm

    Hi Marc,

    Thanks for this fantastic recipe that I'm going to try. Can you clarify if it's okay to buy stewed tomatoes in a can, or should I really make my own stewed tomatoes?

    Reply
  17. thisismelissa says

    August 14, 2015 at 4:55 pm

    Going to make this for a nice dinner for my boyfriend tonight, thank you for the recipe, I will report back with the results! Best to you and yours

    Reply
  18. Marc Matsumoto says

    August 06, 2015 at 3:56 am

    It depends on how big everyone's appetite is, but this should feed about 4 people.

    Reply
  19. Ethan Matthews says

    August 05, 2015 at 11:06 pm

    Hi Marc, what is the serving size for this recipe?

    Reply
  20. Kelly Ducharme says

    July 29, 2015 at 5:38 pm

    Made this the other night, I didnt have fresh herbs (used dried), but this had to be THE BEST Chicken Parmesan I've ever had ! ! !

    Reply
  21. Rachel Page says

    July 21, 2015 at 2:49 pm

    Oh Yummm! Looks so-so good.Love me some chicken!

    Reply
  22. Leigh Chazen says

    July 07, 2015 at 2:27 pm

    What an excellent recipe...I so agree with you about the elements that usually are disappointing but your take on it is so much better. Thank you!!

    Reply
  23. Kate Carrera says

    June 05, 2015 at 5:52 am

    Thanks for posting a chicken parmesan recipe that results in crispy, non-mushy chicken. I made several changes including subbing your sauce recipe for my own homemade bolegnese and browning the crumb-coated chicken in a pan before transferring it to the oven, but I stuck to the main idea and used your recipe as a guideline and was quite pleased with the results! Thanks again 🙂

    Reply
  24. TateH. says

    May 27, 2015 at 2:01 am

    Great recipe!! I just made this came out AMAZING!

    Reply
  25. Marc Matsumoto says

    April 28, 2015 at 1:01 am

    Hi !SG, if you look at the bottom of the ingredients list there's a drop down to convert the measurements to Imperial (ounces, pounds, etc).

    Reply
  26. !SG says

    April 27, 2015 at 6:29 pm

    how about U.S. measurements grams very confusing

    Reply
  27. Marc Matsumoto says

    April 13, 2015 at 12:17 am

    Hi Cindy, it's actually the entire leg (including the drumstick meat). They don't sell just the thigh by itself here in Japan, but aside from being smaller, the thigh is basically the same cut of meat.

    Reply
  28. Cindy Post says

    April 12, 2015 at 10:06 pm

    In your pictures above, are you using chicken thighs? They seem really big for chicken thighs?

    Reply
  29. MrSuaveh says

    April 12, 2015 at 6:24 am

    Great recipe and fantastic idea to bake the chicken in panko!

    Baking the chicken is genius, it is quick to prepare, crispy, oil free and tender. I used to pound chicken breasts thin and pan fry them in oil but *no more*.

    I really like this recipe a lot and only made a few minor changes:
    - I do not use any dried herbs in my sauce because I think it makes the sauce bitter. A bundle of fresh herbs, that I discard after cooking, is good though.
    - I will add one to three teaspoons of sugar to the sauce to balance out the acidity and salt.
    - I added some kalamata olives and roasted garlic cloves to the sauce and chicken right before baking. That was ok but not sure I would do it again.

    Thanks for the recipe it is fantastic!

    Reply
  30. BoniLady says

    April 05, 2015 at 7:43 pm

    Just had this for Easter Dinner...I used our family's homemade sauce recipe, otherwise followed exactly for the chicken! It was amazing!! The chicken didn't get dried out like it normally does, and it stayed crispy!! My new go-to chicken parm recipe 🙂 thank you so much for sharing!!!

    Reply
  31. Whyugotta Bechittinme says

    April 03, 2015 at 10:15 pm

    I'm going to make this tonight but will be subbing the egg w/mayo as I hate the whole flour, egg, crumb dipping ordeal. I think the idea of using a rack is brilliant, as is placing the chicken on top of the sauce. I had debated it myself, but when I saw it written out I realized how much sense it made. DOH! TY for this recipe!

    Reply
  32. Linda Owens says

    March 20, 2015 at 3:22 pm

    This recipe is delicious ... I've made chicken parmesan and always enjoy it but this recipe is not that different but the method makes it extra good!

    Reply
  33. Marc Matsumoto says

    February 28, 2015 at 11:40 pm

    Hi Yamilka, I'm glad to hear you enjoyed it! Great call on adding a bit of sugar to offset the acidity of the sauce.

    Reply
  34. Yamilka says

    February 28, 2015 at 8:54 pm

    This is my second time following this recipe, it has been a hit both times! For the sauce I use a can of Hunts Garlic & Herbs, do the onions just like you and add 1-2 tablespoons of brown sugar. Or as much as needed to take away the acidity of the sauce. I also add water as needed (very little). My husband loves to order this dish at restaurants and I have never liked it until I followed your recipe. Thank you very much for sharing!

    Reply
  35. Giovanna Samuels says

    February 23, 2015 at 12:38 am

    So, So, So, good. Easy to follow and it came out great.

    Reply
  36. Wanda says

    February 11, 2015 at 10:01 pm

    Just made this. It was really delicious. I like the crispness of the chicken from preparing with sauce on the bottom. Will definitely make again.

    Reply
  37. valleycat1 says

    February 07, 2015 at 1:57 am

    Try looking in the deli department instead of the basic dairy section; usually you can find small pieces of cheese or even order it by weight at the counter. Also, hard cheeses like parmesan will keep a long time if you follow the storage advice. Mozzarella is softer so will not keep as long; if your grocery has a salad bar you might even find some there that you could buy in whatever amount you want.

    Reply
  38. Marc Matsumoto says

    February 04, 2015 at 4:22 am

    Hi Minnie, while it would certainly change the flavor and texture of the dish (the cheese won't be stretchy), I think cheddar could taste quite good in this. Why don't you give it a try and let us know how it goes?

    Reply
  39. minnie says

    February 03, 2015 at 5:49 pm

    hi- I really love this recipe but would it taste great if I use cheddar cheese instead cause i'm not a fan of cheese and don't eat a lot of it which result sin me chucking any excess cheese when I buy it just for one recipe. thank you.

    Reply
  40. Marc Matsumoto says

    January 29, 2015 at 3:56 am

    Hi Michelle, the problem is most likely the thickness of your chicken. This recipe is with chicken thighs which are usually quite thin (probably 1/2" at its thickest point). The other problem was most likely the temperature of your chicken. It could have seemed defrosted, but still be below 32 degrees in parts. Lastly, do you have a thermometer in the oven to verify the accuracy of your oven? I've seen ovens that have had thermometers that were up to 30 degrees off in temperature.Next time, you could try butterflying the breast or using a meat mallet to pound it out a little thinner.

    Reply
  41. Michelle says

    January 29, 2015 at 1:53 am

    Hi - I'm currently cooking this recipe, but am puzzled why it's taking my chicken so long to cook! I had it on 350F for about 23 minutes and checked the chicken, and still seemed very pink inside when I cut it in half and looked. I turned it up to 400 and put it in for another 8 minutes, checked it again, still seemed a bit pink and looked very wet and not well done (I prefer my chicken cooked very well). Also used a meat thermometer this time and it was around 150F so not quite there. Now it's in for the third time at 400 for another 7 minutes. The chicken I used was individually packaged chicken breasts (pretty thick) that had been frozen but were completely thawed out in the fridge. Do you know what could be causing them to take so long to cook? Seems very odd!

    Reply
  42. cindyb123 says

    January 07, 2015 at 5:56 pm

    I made this a couple of days ago and it was excellent!! I did have to guess at some amounts because I was too lazy to look up grams versus cups, etc. And I did use Trader Joe's marinara for the sake of time and I did not have any fresh tomatoes. Even with the variation in sauce, this was an excellent recipe. The panko/flour and baking the chicken is key to the wonderful taste, I'm convinced!

    Reply
  43. Carolyn says

    October 16, 2014 at 8:04 pm

    Can't wait to try this using homemade breadcrumbs that I have on hand. Thanks for sharing!

    Reply
  44. Marc Matsumoto says

    October 11, 2014 at 10:52 pm

    Glad to hear you enjoyed it, thanks for sharing your modifications!

    Reply
  45. Jam says

    October 11, 2014 at 7:58 pm

    I used breadcrumbs- as that was in the house. I made sure the chicken was patted dry before adding any ingredients which helped with the crunch factor.
    After a good 25 min of slow cooking put it up to 325 fro 1/2 hr.

    The cheese was modified by adding a bit of Romano and Pecorino to the topping.
    Cooked again at 325

    Sauce only covered the bottom of a Pyrex Dish and was just enough to marry flavors

    Would make this again, really great recipe. Thanks for sharing.

    Reply
  46. kmd says

    September 14, 2014 at 1:15 pm

    Rice is far worse for diabetics than wheat. It spikes blood sugar levels like crazy.

    Reply
  47. Anirbas says

    September 07, 2014 at 5:32 am

    Simply delicious! I didn't have any eggs, so I used Kroger brand Zesty Italian dressing to coat the chicken.

    Reply
  48. Marc Matsumoto says

    August 30, 2014 at 8:37 am

    Hi Jennifer, I'm sorry to hear it didn't turn out well for you. To be honest I've never made chicken parm before with regular breadcrumbs so I'm not sure if that could be part of the problem, but I do know from other recipes such as schnitzel that panko tends to crisp much better than regular breadcrumbs (which is why I prefer it it).

    As for the cleanup, I'm not sure how you fry your chicken, but when I deep fry I use the pot I'm frying it, plus a wire rack and tray to drain the chicken after it's done frying, so for me, it saves a pot plus the hassle of disposing of frying oil.

    Reply
  49. jennifer9000 says

    August 30, 2014 at 7:01 am

    Would breadcrumbs instead of panko cause the chicken to stay soggy? I normally cook this dish on the stove top and it's fabulous, (with breadcrumbs) but I wanted to just try a different recipe for a change. My chicken stayed a soggy mess, much worse than normal.. I've never really had any issue with sogginess before in my chicken parm.The bread just tore apart and mucked up into the sauce. I let it cook 35 minutes, at 400 degrees during the last 5 ( total of 10 minutes longer than the recipe calls for,) but it never crisped. ?

    Didn't feel like this saved cleanup at all... instead of cleaning a frying pan, I had to clean a baking rack and a baking pan. So I had an extra dish?

    Wanted to like the recipe. Perhaps need to try it again with Panko instead.

    Reply
  50. Marc Matsumoto says

    August 10, 2014 at 11:55 pm

    You'd need a very large oven, but you could in theory scale this up and it should work better than a deep fried one since you can oven fry a lot more chicken at one time than you can in a fryer.

    Reply
  51. teri says

    August 10, 2014 at 12:47 am

    How can I make this for 25 people?

    Reply
  52. Marc Matsumoto says

    July 25, 2014 at 7:03 am

    Glad to hear you enjoyed it! Great call using leftover tomato sauce.

    Reply
  53. gail says

    July 25, 2014 at 12:14 am

    Fantastic. Followed your directions exactly except for the sauce (had some left -over homemade). Your point of not soggifying the nice crispy chicken by drenching in sauce is spot on. The cheese I put on top was also a left over bag of shredded Walmart Italian blend (,mozerella/asiago/provolone/parmigian). Came out delicious. Thanks.

    Reply
  54. Elizabeth says

    July 23, 2014 at 12:42 am

    Thank you for such a nice recipe; I made this for date night this weekend and we both thought it was so good. I loved how crispy the chicken was from cooking it separately; it also made leftovers so easy. I just put half the chicken in half the sauce in a dish on the first night, then we cooked it up the same way with the leftover chicken in a new dish with leftover sauce and it made it just as yummy and not soggy since it didn't sit overnight in the sauce. This is officially our go-to chicken parmesan (better than a restaurant's!)! Really, thanks so much for such a winning recipe!

    Reply
  55. jandbcinAZ says

    July 15, 2014 at 2:40 am

    I make a Chicken Parm a Variety of ways, as well as changing up the Pasta. We both like Alfredo so I do the serve the Chicken and Red Sauce but serve the linguine with a home-made Alfredo Sauce with lots of garlic. I still drizzle a small amount of Red Sauce on the Chix as well as lots of melted Parm... which I spread over the pasta alfredo as well. Everyone I have served it to loves this version,its one of my husbands favorite.

    Reply
  56. Marc Matsumoto says

    July 09, 2014 at 9:27 am

    Hi Jan, I'm glad to hear you enjoyed it! I have a category dedicated to the best recipes on this site, which you can find under the "recipes" menu at the top of the page, or just click this link https://norecipes.com/type/best/

    Reply
  57. Jan says

    July 08, 2014 at 11:28 pm

    I also have made many different chicken parmesan recipes and veal parmesan but this one is now at the top of my list. Tonight was a practice run with my family for a dinner party next week and by far this is the best recipe ever. Using boneless chicken thighs was the key for a moist, tender result. Also the measurements were exact. Thank-you. Do you have any other "best" recipes you
    could share?

    Reply
  58. ~*GingerMamiOf4*~ says

    May 02, 2014 at 11:46 pm

    I just made this recipe for my family last night. Now, I did make a couple substitutions, (i.e.: whole wheat flour instead of all-purpose flour, & crushed Ritz crackers instead of Panko crumbs) & I always add white pepper to ALL my recipes. And boy was I surprised at my family's reaction...THEY LOVED IT!! I cook for myself, my husband, my 2 y/o, 6 y/o, & pregnant 17 y/o. So making a dinner that everyone loves or even likes can be very difficult, LOL! This is the 1st time I've ever made Chicken Parmesan & we will definitely be having this at least once a month from now on! And I can't wait to make this for my other family members as well! I give this recipe 5-stars & would absolutely recommend it to anyone looking for a delicious Chicken Parmesan that's relatively easy-to-make!

    ~*THANX*~

    Reply
  59. Marc Matsumoto says

    January 30, 2014 at 11:03 am

    Hi Norma, do you mean to get rid of the breadcrumbs entirely and only use rice flour or just to substitute the initial coating of flour to rice flour? If it's the later, it should work fine, but bread crumbs contain wheat flour so if your friend is gluten-free, you'll need to make sure you're using gluten-free breadcrumbs.

    Reply
  60. Norma Eich says

    January 30, 2014 at 7:07 am

    I am cooking for a diabetic friend. Can I coat the chicken with rice flour rather than wheat flour?

    Reply
  61. Marc Matsumoto says

    December 30, 2013 at 1:38 am

    Hi John, have a look at the FAQ https://norecipes.com/about/faqs/

    Reply
  62. John says

    December 29, 2013 at 7:15 pm

    This sounds just like what I'm looking for. I'm cooking it tonight. Baking on a rack seems ingenious for keeping the chicken from getting soggy. I'm not getting the "no recipe" part, though. The ingredients and steps to take are carefully spelled out, with pictures, no less! Isn't that a recipe?

    Reply
  63. Marc Matsumoto says

    November 09, 2013 at 6:31 am

    Hi Laura, it's used in step 4 to coat the chicken before you bread it.
    —
    Sent from Mailbox for iPhone

    Reply
  64. Laura says

    November 08, 2013 at 6:28 pm

    Does the flour go into the breading??

    Reply
  65. A_S00 says

    October 06, 2013 at 4:02 am

    I've always had the same intuition as you about the silliness of crisping up your chicken only to soggify it immediately afterward with excessive tomato sauce, so when I saw that you'd solved that problem, I was immediately interested.

    I used this recipe (with a fair amount of modification) as a base for three different parmigianas (chicken, portobello mushroom, and fennel root). The fennel had some trouble sticking together as a coherent patty (I cut it horizontally into about 1/3" slices, and the layers of the root wanted to peel apart), so I sauteed it with some egg and flour first to keep it together, then gave it the same treatment as the other two.

    As promised, each dish remained crispy and delicious on top, while there was plenty of sauce below to keep it interesting and top the pasta. I used panko, and was very satisfied with both how it coated the chicken and how it crunched when served. I can't imagine making a parmagiana using the more typical sauce layering technique after trying this; it's so much better this way.

    I did the final baking at only 450f (500 seemed hot), and still had some of the bits of cheese that were sticking up start to burn before a pretty golden crust like that pictured had finished forming. I wonder if the last baking stage might be better done at 400f or so instead. It's also possible that my oven just doesn't heat very evenly; I'm in a new apartment and haven't cooked with it much yet.

    All in all, a great recipe. Glad it showed up on teh googlez. Thanks!

    Reply
  66. Kristen says

    September 25, 2013 at 7:31 pm

    Great recipe! Delish!

    Reply
  67. Savannah says

    July 15, 2013 at 8:40 pm

    This was perfect, my first time making chicken parm for my bf and roommate. Turned out fabulous. I add a think tomato sauce as well I the sauce (we love sauce) lol and fresh parsley as well. Also used a blend of cheeses for the cheese topping, parm, provolone, mozzarella and Romano. I live that everything's baked and not greasy!! Thanks so much for posting this!

    Reply
  68. Kat says

    July 04, 2013 at 1:33 pm

    Made this for my boyfriends birthday and it was simply AMAZING!!! followed the exact recipe and both my boyfriend and I were very satisfied. I will use this recipe from now on.

    Reply
  69. Marc Matsumoto says

    June 18, 2013 at 12:18 am

    Glad to hear you enjoyed it (and that you're a fan of winging it in the kitchen)!

    Reply
  70. angelikrebel says

    June 17, 2013 at 8:09 pm

    This was amazing. I used Italian breadcrumbs instead of panko (what I had on hand) and tomato sauce instead of paste and it was outstanding. I think I will probably cook my chicken on a cooling rack from now on. I love the way you don't use a recipe that's the way I cook.

    Reply
  71. Trix says

    June 06, 2013 at 9:13 pm

    Delish and got props from three teenage boys!

    Reply
  72. Michelle @ Taste As You Go says

    March 15, 2013 at 3:11 pm

    Your reasoning behind putting the sauce on the bottom to maintain the crispness of the chicken makes perfect sense, Marc. I'm going to make my Chicken Parm like this from now on!

    Reply
  73. Marc Matsumoto says

    March 12, 2013 at 1:54 am

    Your dish sounds similar in it's components, but I'm guessing it's a different dish. All the versions of chicken parm I've ever seen involve a whole cutlet that's been breaded and fried.

    Reply
  74. Lizzie Mabbott says

    March 11, 2013 at 12:46 pm

    I would be totally on board with this as it looks delicious, but chicken and pasta has always seemed weird to me (also chicken on pizza). Perhaps it's the double-beigeness of it all? Definitely doing that chicken on its own though!

    Reply
  75. kiki says

    March 11, 2013 at 9:44 am

    Just curious - this is how chicken parm has to be - the chicken has to be breaded? I am asking, because we have a family ricpe since generations for a maccaroni dish: fried chicken cubes in a hearty thick tomatoe sauce (tomatoes, t.paste, garlic, oregano, pancetta diced) inserted in nests of pasta, afterwards everything sprinkled with parmesan cheese and bread crumbs and olive oil and baked in the oven.

    Reply
  76. Marc Matsumoto says

    March 11, 2013 at 1:12 am

    Thanks! No Alfredo recipe, but you can use the sauce from my quick mac and cheese recipe with fettuccine https://norecipes.com/blog/macaroni-cheese-recipe/

    Reply
  77. saturnine says

    March 10, 2013 at 8:35 pm

    Never mind--I mis-read it! Sorry about tha

    Reply
  78. saturnine says

    March 10, 2013 at 4:34 pm

    Any reason why there's not a time estimate on the oven time for the chicken?

    Reply
  79. Terri's Table says

    March 10, 2013 at 11:32 am

    I really like how you prepared this. Makes more sense and it looks delicious.

    Reply
  80. spclancygc says

    March 10, 2013 at 9:40 am

    Sounds incredible......a nice variation would be a side of spinach fettucinni alfredo instead . Have you got a recipie for alfredo? Steve.

    Reply
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