Chicken Parmesan (with Thighs) – Easy Chicken Recipes

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

Email this recipe

Enter your email and we’ll send the recipe directly to you!

By submitting this form, you consent to receive emails from Easy Chicken Recipes.

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

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 Time: 20 minutes mins

Cook Time: 40 minutes mins

Total Time: 1 hour hr

Print Pin

Serves 8 people

1x2x3x

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

*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 Facts

Chicken Parmesan Recipe

Amount Per Serving (1 thigh)

Calories 498
Calories from Fat 207

% Daily Value*

Fat 23g35%

Saturated Fat 8g50%

Trans Fat 0.1g

Polyunsaturated Fat 4g

Monounsaturated Fat 9g

Cholesterol 179mg60%

Sodium 899mg39%

Potassium 438mg13%

Carbohydrates 36g12%

Fiber 2g8%

Sugar 3g3%

Protein 36g72%

Vitamin A 548IU11%

Vitamin C 2mg2%

Calcium 426mg43%

Iron 4mg22%

* Percent Daily Values are based on a 2000 calorie diet.

Course: Main Course

Cuisine: Italian

We love seeing what you’ve made! Tag us on social media
at @easychickenrecipes for a chance to be featured.

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.