Why You’ll Adore These Parmesan Chicken Thighs

While traditional Chicken Parmesan is undeniably delicious, it often leans towards being fried and heavy. This revamped version lightens things up using the oven, eliminating the mess of splattering oil. Additionally, you can cook multiple pieces simultaneously, making it perfect for effortless weeknight dinners or meal prep sessions.
This recipe is:

• Simple to make
• Packed with intense flavor
• Great for baking or air frying
• Ideal for batch cooking

For something similar, don’t forget to try my Honey Butter Sheet Pan Chicken!

Essential Ingredients for Parmesan Chicken Thighs

All the specific amounts can be found in the printable recipe card below.

• Boneless, Skinless Chicken Thighs – Juicy and forgiving; substitute chicken breasts if preferred.
• All-Purpose Flour – Ensures that the egg mixture adheres well during dredging.
• Breadcrumbs – Opt for panko for extra crunch or gluten-free crumbs as needed.
• Seasonings – A flavorful mix of Italian seasoning, garlic powder, onion powder, paprika, and salt.
• Parmesan Cheese – Provides that signature cheesy crust.
• Eggs – Acts as a binding agent for the breading.
• Marinara Sauce – Use your favorite brand or homemade!
• Mozzarella Cheese – Alternatively, substitute with provolone for a deeper flavor.
• Fresh Parsley or Basil – To garnish and add a vibrant finishing touch.

Step-by-Step Guide to Making Parmesan Chicken Thighs

1. Prep & Preheat:
   Preheat your oven to 375°F. Place chicken thighs in a zip-top bag or wrap them in plastic wrap.
2. Tenderize the Chicken:
   Use a mallet or rolling pin to pound the thighs to an even thickness, which helps them cook more evenly.
3. Set Up the Dredging Station:
   Prepare three bowls: one with flour, one with whisked eggs, and one with seasoned breadcrumbs and grated parmesan.
4. Bread the Chicken:
   Dredge each thigh in the flour, dip into the egg, and coat well with the breadcrumb mixture.
5. Bake the Chicken:
   Arrange the breaded thighs on a parchment-lined sheet pan. Bake for 20–25 minutes, until crispy and golden.
6. Add Marinara & Cheese:
   Remove from the oven and spoon marinara over each piece. Top with mozzarella (or provolone).
7. Bake Again:
   Return to the oven and bake until the cheese is bubbly and melted, approximately 5–7 minutes more.
8. Finish & Serve:
   Garnish with freshly chopped herbs and serve hot.

Complementary Dishes to Serve with Chicken Parmesan Thighs

These delicious thighs pair beautifully with roasted or fresh vegetable sides such as:

• Garlic Parmesan Brussels Sprouts
• Roasted Broccoli
• Parmesan Potatoes
• Crisp Green Salad

Looking for appetizers? Consider these options:

• Burrata with Pesto
• Baked Brie and Pears
• Creamy Tuna Dip

Expert Tips for Best Results

• Don’t Overcook: Use a digital meat thermometer to ensure the chicken stays juicy.
• Air Fryer Method: Cook at 390°F for 12 minutes, flip, and cook another 8–10 minutes. Add sauce and cheese, then air fry 3–4 minutes more.
• Using Breasts: Chicken breasts are a great alternative, just bake a few minutes longer, keeping an eye to avoid drying them out.
• Storage: Store leftovers in an airtight container for up to 4 days, or freeze for up to 2 months.

FAQs

Is this recipe gluten-free?
It can be made gluten-free! Simply use gluten-free flour and breadcrumb alternatives to achieve a fully gluten-free dish.
Why dredge in flour first?
Dredging in flour helps the egg adhere to the chicken better, which subsequently ensures that the breadcrumbs stick smoothly, providing an even, crispy coating.