Making classic Chicken Parmesan is easier than you think! Crispy fried chicken thighs with marinara and mozzarella is the perfect weeknight chicken dinner.
8skinless, boneless chicken thighspounded thin (1 ½ pounds)
Kosher salt and pepperfor seasoning
ASSEMBLY
8ouncesmozzarella cheesethinly sliced
1cupfreshly grated Parmigiano-Reggiano cheese
1cupmarinara sauce
Instructions
Preheat the oven to 350°F.
In a large skillet, heat 1/2 inch of canola oil to 350°F.
Canola oil
Meanwhile, prepare three shallow bowls. In the first bowl, add the flour. In the second bowl, beat the eggs together. In the third bowl, mix the panko breadcrumbs with the oregano, basil, and grated cheese then season with salt and pepper.
2 cups all-purpose flour, 3 large eggs, 1 ½ cups panko breadcrumbs, 2 teaspoons dried oregano, 1 teaspoon dried basil, 1 teaspoon kosher salt, ½ teaspoon freshly ground black pepper, 3 tablespoons grated Parmigiano-Reggiano cheese
Season the chicken with salt and pepper 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.
8 skinless, boneless chicken thighs, Kosher salt and pepper
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.
Arrange the fried chicken in a 9x13 baking dish and top each with ⅛ cup marinara sauce, followed by mozzarella and parmesan cheeses. Bake for about 25 minutes, or until browned and bubbling on top. Serve immediately.
8 ounces mozzarella cheese, 1 cup freshly grated Parmigiano-Reggiano cheese, 1 cup marinara sauce
Video
Notes
Storage: Store easy chicken Parmesan in an airtight container in the refrigerator for 3 days, or freeze for 3 months.