Easy Chicken Thigh Parmesan Recipe

Here’s my take on chicken thigh parmesan, with a quick and filling weeknight dinner that combines tender chicken thighs, marinara sauce, and plenty of melted cheese, all baked until golden brown.

This chicken parmesan has become my go-to recipe when I need something that everyone at the table will love. I often make extra since the leftovers taste even better the next day. Nothing beats having ready-made chicken parm for lunch, right?

What Kind of Chicken Thighs Should I Use?

For this recipe, boneless and skinless chicken thighs are the way to go – they’re easier to work with and ensure even cooking throughout. While you might spot both dark and lighter-colored chicken thighs at the store, either option will work great here. The most important thing is to look for thighs that are similar in size so they’ll cook at the same rate. If your chicken thighs are particularly large, you can butterfly them or gently pound them to an even thickness of about half an inch. Fresh chicken thighs are ideal, but if you’re using frozen ones, just make sure they’re completely thawed and patted dry before breading.

Options for Substitutions

This chicken parmesan recipe is pretty adaptable – here are some swaps you can try:

• Chicken thighs: While chicken thighs give you juicier results, you can use chicken breasts – just pound them to even thickness and reduce cooking time by 2-3 minutes per side to avoid drying them out.
• Breadcrumbs and flour: For a gluten-free version, use gluten-free breadcrumbs and a 1:1 gluten-free flour blend. For low-carb options, try crushed pork rinds or almond flour for the coating, though the texture will be slightly different.
• Eggs: If you’re egg-free, try using 1/2 cup of buttermilk or plain yogurt as your wet coating. You can also mix 2 tablespoons ground flax with 6 tablespoons water and let it sit for 5 minutes.
• Cheese options: Provolone makes a good swap for mozzarella. For dairy-free versions, try dairy-free cheese alternatives, though they won’t melt quite the same way. The parmesan can be replaced with nutritional yeast for a dairy-free option.
• Italian herbs: If you don’t have an Italian herb blend, mix equal parts dried basil, oregano, and thyme. Fresh herbs work too – just triple the amount called for dried herbs.

Watch Out for These Mistakes While Cooking

The biggest mistake when making chicken parmesan is not pounding the chicken thighs to an even thickness, which can lead to uneven cooking and some parts being overcooked while others remain raw in the middle. Another common error is overcrowding the pan when frying the breaded chicken – this drops the oil temperature and results in greasy, soggy coating instead of that perfect golden-brown crust. To achieve the best cheese pull, avoid using pre-shredded mozzarella, as it contains anti-caking agents that prevent proper melting – instead, grab a block of cheese and shred it yourself right before using. For the crispiest results, make sure your oil is hot enough (around 350°F) before adding the chicken, and don’t flip the pieces too often – just once is enough to get that beautiful golden crust on both sides.

What to Serve With Chicken Parmesan?

When it comes to chicken parmesan, pasta is the most natural sidekick – I like to keep it simple with spaghetti or linguine tossed in a light marinara sauce or olive oil. A side of roasted broccoli or garlic-sautéed green beans adds some nice color and balances out the richness of the chicken. For a complete Italian-inspired meal, serve some warm garlic bread or focaccia on the side to soak up any extra sauce. If you’re keeping things lighter, a fresh green salad with Italian dressing works perfectly too.

Storage Instructions

Keep Fresh: Your chicken thigh parmesan will stay good in an airtight container in the fridge for up to 4 days. I like to place a paper towel in the container to absorb any excess moisture – this helps keep the breading from getting too soggy.

Freeze: This dish freezes really well! Let it cool completely, then wrap individual portions in foil and place them in a freezer bag. They’ll keep for up to 3 months. It’s super handy to have a few portions ready for busy weeknights.

Reheat: To warm up your chicken parm, pop it in the oven at 350°F for about 15-20 minutes until heated through. If you’re in a hurry, you can use the microwave, but the breading won’t be as crispy. Pro tip: add a fresh sprinkle of cheese before reheating to bring back that gooey, melty goodness!

Preparation Time	15-20 minutes
Cooking Time	30-40 minutes
Total Time	45-60 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1400-1600
• Protein: 120-140 g
• Fat: 70-80 g
• Carbohydrates: 120-130 g

Ingredients

• 1.5 to 2 pounds boneless, skinless chicken thighs (or use breasts)
• 1/3 cup all-purpose flour (gluten-free option available)
• 2 eggs, beaten
• 1 1/4 cups bread crumbs (gluten-free option available)
• 1/2 tablespoon garlic powder
• 1/2 tablespoon onion powder
• 1 teaspoon italian herbs (or dried basil and oregano)
• 1 teaspoon salt
• 1 teaspoon paprika
• 1/4 cup grated parmesan cheese (for breadcrumb mixture; additional for topping, if desired)
• 1/2 cup marinara sauce
• 1/2 cup shredded mozzarella or provolone cheese
• Extra grated parmesan for topping (optional)
• Chopped fresh basil or parsley for garnish

Step 1: Prepare the Chicken and Preheat the Oven

Begin by gathering all the ingredients you’ll need for this recipe.

Preheat your oven to 375°F (190°C).

Place the boneless chicken thighs in a ziplock bag or wrap them in plastic wrap to prevent any mess.

Use a heavy rolling pin or mallet to tenderize the chicken by gently hitting each piece.

This step helps to make the chicken tender and flavorful.

Step 2: Set Up the Dredging Station

Prepare your dredging station with three separate shallow bowls.

In the first bowl, add some whisked eggs.

In the second bowl, combine bread crumbs, grated Parmesan cheese, and your choice of seasonings.

The third bowl is for the flour.

This setup will ensure the chicken gets a proper coating before baking.

Step 3: Coat the Chicken

Now, proceed to coat each chicken thigh.

First, dunk a chicken piece into the flour until it’s evenly coated, then dip it into the egg wash, and finally, press it into the bread crumb mixture.

Place each breaded chicken thigh on a parchment-lined baking sheet.

Repeat the process with all chicken thighs until they are all evenly coated.

Step 4: Bake the Chicken

Place the baking sheet in the preheated oven and bake the chicken for 12 minutes.

After 12 minutes, carefully pull out the sheet and gently flip each piece of chicken.

Return the sheet to the oven and continue to bake for another 10 minutes or until the internal temperature of the chicken reaches 165°F (75°C).

Step 5: Add Marinara and Cheese

Once the chicken is cooked through, remove the baking sheet from the oven.

Spoon 2-3 tablespoons of marinara sauce over each chicken cutlet.

Top each one with more Parmesan and mozzarella cheese, or your preferred cheese.

Step 6: Broil and Serve

Set your oven to broil on a low setting.

Place the chicken back in the oven and broil for about 3-5 minutes, keeping a close eye on them to prevent burning.

When the cheese has melted and is bubbling, remove the chicken Parmesan thighs from the oven.

Garnish with fresh herbs and serve hot.

Enjoy your delicious and hearty meal!