My easy chicken Parmesan recipe is foolproof! I’ve cooked chicken parm in so many different ways, but this recipe with chicken thighs is my tried-and-true method. I use a combination of techniques to get perfectly crispy breaded chicken every time. My secret? I pan-fry the chicken and then bake it in the oven. Trust me, this chicken thigh parmesan is the best version you’ll ever make!
Top Reader Reviews
I’ve never used Chicken thighs before making this last night but they are so much juicer! loved it!
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One of my all time favorite recipes. This is so good and so easy to make and seriously the perfect weeknight meal. Thanks for such an easy to follow recipe.
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Fried then Baked Chicken Thigh Parmesan
When I see chicken Parmesan on the menu at an Italian restaurant, it’s almost always what I order! There’s just something about crispy breaded chicken cutlets with lots of marinara sauce and melty cheese that always hits the spot. And as much as I love my chicken parm sandwich for lunch, sometimes I want the real deal for dinner.
I’ve ordered this meal countless times and have experimented with a bunch of different recipes, including crockpot chicken parmesan for when I want a hands-off meal. But making this fried then baked chicken parm with thighs is my favorite method by far! That’s right, chicken thighs make way juicier chicken parmesan than chicken breasts ever could.
Simple ingredients, easy-to-follow steps, and just 20 minutes of prep make this chicken recipe a winner!
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Use Low-Moisture Cheese to Keep It Crisp
Of all the cheeses you could top your chicken parm with, I highly recommend opting for low-moisture mozzarella over fresh or shredded. Low-moisture mozzarella melts evenly without releasing excess water, so the topping stays bubbly and golden instead of soggy.
Chicken Parmesan Recipe
Equipment
- 9×13-inch Baking Dish
- Frying Pan (or Cast Iron or Dutch Oven)
Ingredients
For the Chicken Thighs:
- 2 cups all-purpose flour
- 3 large eggs
- 1½ cups Panko breadcrumbs (*)
- 2 teaspoons dried oregano
- 1 teaspoon dried basil
- 3 tablespoons grated Parmigiano-Reggiano cheese
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- 1½ pounds boneless, skinless chicken thighs (pounded thin; about 8 thighs**)
- canola oil (for frying***)
For Assembly:
- 1 cup marinara sauce (****)
- 8 ounces low-moisture mozzarella cheese (thinly sliced*****)
- 1 cup grated Parmigiano-Reggiano cheese
Instructions
Prep:
- Preheat the oven to 350°F. In a large skillet, heat ½ inch of canola oil to 350°F.canola oil
- Meanwhile, prepare three shallow bowls. In the first bowl, add the flour.2 cups all-purpose flour
- In the second bowl, beat the eggs together.3 large eggs
- In the third bowl, mix the panko breadcrumbs with the oregano, basil, and grated cheese then season with salt and pepper.1½ cups Panko breadcrumbs, 2 teaspoons dried oregano, 1 teaspoon dried basil, 1 teaspoon kosher salt, ½ teaspoon ground black pepper, 3 tablespoons grated Parmigiano-Reggiano cheese
Fry the Chicken:
- Season the chicken with salt and pepper.1½ pounds boneless, skinless chicken thighs
- Dredge them in the flour, shaking off the excess.
- Dip the floured chicken thighs in the egg, allowing any excess to drip back into the bowl.
- Fully coat each chicken thigh in the seasoned breadcrumbs.
- Fry the chicken in multiple batches until cooked through and browned, about 6 minutes per side. Transfer to a rack set over a rimmed baking sheet to drain.
Bake:
- Arrange the fried chicken in a 9×13-inch baking dish.
- Top each chicken thigh with ⅛ cup marinara sauce, followed by mozzarella and parmesan cheeses.8 ounces low-moisture mozzarella cheese, 1 cup grated Parmigiano-Reggiano cheese, 1 cup marinara sauce
- Bake for about 25 minutes, or until browned and bubbling on top. Serve immediately.
Notes
- Gently press the breadcrumbs into the chicken to help it adhere.
- The optimal temp for frying oil is 350°F. Too cool and the breading will get greasy/soggy; too hot and the breading will burn before the chicken cooks through.
- Don’t overcrowd the frying pan, or the temperature will drop and the chicken will turn out greasy.
- Let the chicken drain on a wire rack after frying to remove excess oil.
- If you like brown and crispy cheese, place the pan under your broiler for the last 5 minutes of baking.
- Fully cooked chicken thighs should reach an internal temp of at least 165°F, but are even better between 170°F-180°F.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
Fully Baked
I prefer my chicken parmesan fried then baked for ultra crispiness. However, if you would like to simply bake your chicken parm, you can skip frying. Dredge the chicken as instructed, arrange in a baking dish, and bake at 400°F for 25-40 minutes, or until the thighs reach 350°F internally (you may need to check a couple of times). Then add the marinara and mozzarella, return to the oven for about 10 minutes, or until the internal temp reaches 170-175°F, the sauce is warm, and the cheese is melty.
How to Make Chicken Parm with Chicken Thighs Step by Step
Prep a Dredging Station: Preheat the oven to 350°F. In a large skillet, heat ½ inch of canola oil to 350°F. Meanwhile, prepare three shallow bowls. In the first bowl, add the 2 cups of all-purpose flour. In the second bowl, beat 3 large eggs together. Mix 1½ cups of Panko breadcrumbs with 2 teaspoons of dried oregano, 1 teaspoon of dried basil, 1 teaspoon of kosher salt, ½ teaspoon of freshly ground black pepper, and 3 tablespoons freshly grated Parmigiano-Reggiano cheese in the third bowl.
Dredge the Chicken: Season 8 boneless, skinless chicken thighs with salt and pepper to taste and dredge them in the flour; shaking off the excess. Dip the floured chicken thighs in the egg, allowing any excess to drip back into the bowl, then fully coat with the breadcrumb mixture. Press gently to help the breadcrumbs adhere firmly.
Fry the Chicken: Fry the chicken in multiple batches until cooked through and browned, about 6 minutes per side. Transfer to a rack set over a rimmed baking sheet.
Assemble: Arrange the fried chicken thighs in a 9×13-inch baking dish and top each with ⅛ cup marinara sauce.
Bake: Top each thigh with 1 ounce of mozzarella and ⅛ cup of Parmigiano-Reggiano cheese. Bake chicken parm at 350°F for about 25 minutes, or until browned and bubbling on top.
Serve: Serve chicken parmesan straight out of the oven, while hot!
How to Store, Freeze, and Reheat
Store leftover chicken Parmesan in an airtight container in the refrigerator for up to 3 days, or in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating in a 350°F oven for 20-30 minutes, or until warmed through. Alternatively, you can bake it directly from frozen at 350°F for about 75 minutes.
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