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–+ servings
crispy chicken parmesan over sauce and pasta
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4.53 from 23 votes

Chicken Parmesan Recipe

This easy chicken Parmesan with chicken thighs is my go-to recipe! Frying and then baking chicken parm in the oven leads to fuss-free crispy breaded chicken every single time!
Prep Time20 minutes
Cook Time40 minutes
Total Time1 hour
Course: Main Course
Cuisine: Italian
Servings: 8 people
Calories: 498kcal
Author: Becky Hardin

Equipment

  • 9x13-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
    flour in a shallow dish.
  • In the second bowl, beat the eggs together.
    3 large eggs
    whisked raw egg in a shallow dish.
  • 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
    whisking seasoned panko breadcrumbs in a shallow dish with a fork.

Fry the Chicken:

  • Season the chicken with salt and pepper.
    1½ pounds boneless, skinless chicken thighs
    seasoned raw chicken thighs on a wooden cutting board.
  • Dredge them in the flour, shaking off the excess.
    dredging a raw seasoned chicken thigh in flour in a shallow dish.
  • Dip the floured chicken thighs in the egg, allowing any excess to drip back into the bowl.
    dredging a floured and seasoned raw chicken thigh in raw whisked egg in a shallow dish.
  • Fully coat each chicken thigh in the seasoned breadcrumbs.
    a raw chicken thigh breaded in seasoned panko 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.
    frying panko-breaded chicken thighs in oil in a pan.

Bake:

  • Arrange the fried chicken in a 9x13-inch baking dish.
    fried panko breaded chicken thighs in a 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
    sprinkled parmesan cheese over cheese-topped sauced and breaded chicken thighs in a baking dish.
  • Bake for about 25 minutes, or until browned and bubbling on top. Serve immediately.
    a serving of chicken parmesan topped with melty cheese over saucy spaghetti.

Video

Notes

*Panko breadcrumbs are recommend for frying, since they generally absorb less oil and stay extra crispy. Other types of breadcrumbs may not have the same effect.
**This recipe was created using boneless chicken thighs, pounded thin so they fry fast and get crispy. If you prefer, you can use boneless, skinless chicken breasts, like a more traditional chicken parm recipe.
***Canola oil, or another high smoke point oil, works best for frying.
****Use your favorite marinara sauce recipe, or a jarred sauce for convenience.
*****When testing this recipe, I found that using fresh mozzarella cheese made the chicken soggy. I ended up using low-moisture mozzarella because it melted better and didn't make the chicken soggy.
Tips:
  • 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.
Air Fryer Instructions: Bread the chicken as directed, spray lightly with oil, and air fry at 350°F for about 18-20 minutes, flipping halfway through. Top with marinara and mozzarella, then continue cooking just until warm and melted.
Storage: Store chicken Parmesan thighs in an airtight container in the refrigerator for 3 days, or freeze for 3 months.

Nutrition

Serving: 1thigh | Calories: 498kcal | Carbohydrates: 36g | Protein: 36g | Fat: 23g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 179mg | Sodium: 899mg | Potassium: 438mg | Fiber: 2g | Sugar: 3g | Vitamin A: 548IU | Vitamin C: 2mg | Calcium: 426mg | Iron: 4mg