Chicken Parmesan
Sep 21, 2025 10:48 AM
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!
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!
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
Prep Time:
20 minutes
Cook Time:
40 minutes
Total Time:
60 minutes
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