Chicken Thigh Parmigiana
Indulge in the ultimate comfort food with this irresistible Chicken Thigh Parmigiana recipe! Featuring tender, boneless chicken thighs coated in a crispy Parmesan breadcrumb crust, this dish is elevated with layers of rich marinara sauce, gooey melted mozzarella, and fresh basil. Perfectly golden and baked to cheesy perfection, it's a hearty, crowd-pleasing meal that pairs beautifully with pasta, a crisp salad, or warm garlic bread. With its blend of classic Italian flavors and easy-to-follow steps, this recipe ensures a restaurant-quality dish right in your own kitchen. Whether it's a weeknight dinner or a special occasion, this Chicken Thigh Parmigiana is sure to impress!
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Recipe Information
Ingredients
- 6 pieces Chicken thighs (boneless and skinless)
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1 teaspoon Garlic powder
- 1 cup All-purpose flour
- 3 large Eggs
- 2 cups Breadcrumbs (preferably Italian seasoned)
- 1 cup Grated Parmesan cheese
- 1 cup Vegetable oil (for frying)
- 2 cups Marinara sauce
- 1.5 cups Shredded mozzarella cheese
- 6 leaves Fresh basil leaves
- 1 tablespoon Olive oil (for drizzling)
Instructions
Preheat your oven to 375°F (190°C).
Season the chicken thighs with salt, black pepper, and garlic powder on both sides.
Set up a breading station with three shallow bowls: one with flour, one with beaten eggs, and one with a mixture of breadcrumbs and grated Parmesan cheese.
Dredge each chicken thigh in the flour, shaking off any excess. Dip it into the beaten eggs, then coat it thoroughly with the breadcrumb mixture. Repeat for all pieces.
Heat the vegetable oil in a large skillet over medium heat. Once hot, fry each breaded chicken thigh for 3-4 minutes per side, or until golden brown and crispy. Transfer the fried chicken to a plate lined with paper towels to drain excess oil.
In a large baking dish, spread 1/2 cup of marinara sauce across the bottom. Place the fried chicken thighs in the dish in a single layer.
Top each chicken thigh with a spoonful of marinara sauce, followed by a generous sprinkle of mozzarella cheese.
Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly, and the chicken is fully cooked (internal temperature of 165°F or 74°C).
Remove from the oven and garnish with fresh basil leaves and a drizzle of olive oil.
Serve the Chicken Thigh Parmigiana hot, with a side of pasta, salad, or garlic bread if desired.
Nutrition Facts
Calories |
5884 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 411.5 g | 528% | |
| Saturated Fat | 100.8 g | 504% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1412 mg | 471% | |
| Sodium | 7811 mg | 340% | |
| Total Carbohydrate | 277.9 g | 101% | |
| Dietary Fiber | 16.1 g | 58% | |
| Total Sugars | 26.5 g | ||
| Protein | 290.3 g | 581% | |
| Vitamin D | 4.1 mcg | 21% | |
| Calcium | 2475 mg | 190% | |
| Iron | 23.3 mg | 129% | |
| Potassium | 2156 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
