Parmesan Chicken Thighs (Chicken Parmigiana)

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

Chicken parmesan is one of those dishes that sounds like it should be hard to make, but this version skips the frying entirely and uses chicken thighs for a juicier, more forgiving result.

Course Entree

Cuisine American, Best, Italian

Keyword baked, baked chicken parmesan thighs, chicken parm thighs, chicken parm with thighs, chicken thigh parm, chicken thigh parmesan, no-fry, non-fried, parmesan chicken thighs

Level Beginner

Main Ingredient Pasta, Poultry

Diet Low Sugar

Prep Time 10

Cook Time 40

Total Time 50

Servings servings

Calories 788kcal

Equipment

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 grams fresh thyme (~3 sprigs, stems removed and minced)
40 grams Parmigiano-Reggiano (grated, Parmesan Cheese will work as well)
Salt (for seasoning chicken)
Pepper (for seasoning chicken)
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)

Grams + US Cups - US Standard

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 1 cup panko, 4 grams fresh rosemary, 3 grams fresh thyme and 40 grams Parmigiano-Reggiano.
1 cup panko, 4 grams fresh rosemary, 3 grams fresh thyme, 40 grams Parmigiano-Reggiano
In a separate bowl, beat the 1 large egg until the yolk and white are well incorporated.
1 large egg
Generously Salt and Pepper the 550 grams boneless skinless chicken thighs on both sides, then dust with ¼ cup all-purpose flour to coat evenly.
550 grams boneless skinless chicken thighs, Salt, ¼ cup all-purpose flour, 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.
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 extra virgin olive oil evenly over the chicken.
2 tablespoons extra virgin olive oil
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).
While the chicken is baking in the oven, make, or reheat the
4 cups basic tomato sauce.
4 cups 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.
Sprinkle with the 80 grams Mozzarella cheese, and additional Parmesan if you'd like.
80 grams Mozzarella cheese
Bake the Chicken Parmesan until the sauce is bubbly and the cheese has formed a golden brown crust on top.
Boil the 320 grams spaghetti according to the package directions, drain, then toss with olive oil.
320 grams spaghetti
Serve the Chicken Parmesan over a bed of spaghetti with a sprinkle of flat leaf parsley to garnish.
flat leaf parsley

Nutrition