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These Chicken Parmesan Chicken Thighs are so easy to make. They are healthier because they are baked, not fried. Baked on one sheet pan making this dish perfect to feed a crowd or meal prep!
Why Make Chicken Parmesan Chicken Thighs
I love good tender chicken parmesan recipe, the only issue is it’s often times fried and loaded with grease. I decided to make a baked version, and the best part if you can make several at once! Also try my Honey Butter Sheet Pan Chicken for another easy meal.
- Easy to make.
- Minimal Ingredients.
- Baked or Air Fried.
- Meal Prep Friendly.
Ingredient Notes
All other ingredients and measurements can be found in the recipe card towards the bottom of this post.
- Chicken Thighs. I use chicken thighs for this recipe because they are more forgiving than chicken breasts. You can use chicken breasts if preferred.
- All Purpose Flour. This is to batter the chicken and help the egg wash stick to the chicken thighs.
- Bread Crumbs. Use panko or gluten free bread crumbs if needed.
- Seasonings. Italian seasoning, salt, garlic powder, onion powder, paprika.
- Parmesan.
- Eggs. Eggs are used for a batter/wash to help the bread crumbs stick to the chicken.
- Marinara. Use any sauce brand you prefer!
- Mozzarella. Provolone will also work great.
- Fresh Parsley or Basil. This is for garnish.
Steps To Make This Recipe
- Step One. Gather ingredients. Preheat the oven to 375º. Place the boneless chicken thighs in a ziplock bag, flat or wrap them in plastic wrap.
- Step Two. Tenderize the chicken with a heavy rolling pin or mallet. This helps to make the chicken so tender and mouthwatering good.
- Step Three. Make the chicken dredging station with 3 bowls.
- Step Four. Prepare the chicken with the breading.
- Step Five. Bake the chicken.
- Step Six. Pull the chicken out of the oven, build your chicken parmesan!
- Step Seven. Bake again to melt the cheese.
- Step Eight. Once the cheese is melted, bubbling pull the chicken Parmesan thighs out. Garnish with fresh herbs and serve.
Recipe Pairings
This Chicken Parmesan Thigh recipe is so great with many sides or appetizers! Serve it with a veggie or salad like Garlic Parmesan Crusted Brussel Sprouts, Roasted Broccoli, Parmesan Crusted Potatoes, or Simple Green Salad.
If you want a good appetizer; Burrata Pesto, Baked brie Pears, or Tuna Dip would pair wonderfully.
Recipe Tips
- Don’t overcook the chicken! It’s always best to have a digital meat thermometer. This will help keep the chicken nice and juicy.
- If making in the air fryer, cook on 390º. Cook for 12 minutes, flip and cook for another 8-10 minutes. Add the sauce and cheeses, place back in the air fryer and cook for another 3-4 minutes.
- Chicken Breasts will need to be cooked just a little longer, but keep a close eye on them!
- Store leftovers in an airtight container in the fridge for up to 4 days. You can freeze these for up to 2 months.
Recipe FAQs
Are Chicken Parmesan Chicken Thighs Gluten Free?
If you want to make gluten free Chicken Parmesan Chicken Thighs simple use gluten free all purpose flour and bread crumbs.
Chicken Parmesan Chicken Thighs
Dipping your chicken in egg helps the breadcrumbs, or whatever coating you use, adhere evenly to the outside of the cutlet. The flour dip (the first dredging step) helps the egg stick to the chicken so it all works together.
Other Easy Chicken Dinners
Parmesan Chicken Thighs
Chicken Parmesan Chicken Thighs are so easy to make. They are baked, not fried all on one sheet pan. Great to feed a crowd or meal prep!
Servings: 4
Calories: 632kcal
Ingredients
- 1.5-2 lb chicken thighs, boneless, skinless breasts will also work
- ⅓ cup all purpose flour or gluten free all purpose flour
- 2 eggs, whisked
- 1¼ cup bread crumbs or gluten free
- ½ Tbsp garlic powder
- ½ Tbsp onion powder
- 1 tsp Italian seasonings or dried basil and oregano
- 1 tsp salt
- 1 tsp paprika
- ¼ cup parmesan, grated this is for the bread crumbs. More parmesan is optional for topping
- ½ cup marinara sauce
- ½ cup mozzarella or provolone
- extra parmesan for topping optional
- fresh basil or parsley, chopped
Instructions
- Gather ingredients. Preheat the oven to 375º. Place the boneless chicken thighs in a ziplock bag, flat or wrap them in plastic wrap.
- Tenderize the chicken with a heavy rolling pin or mallet. This helps to make the chicken so tender and mouthwatering good. Literally hit the chicken with the mallet or heavy rolling pin 🙂
- In 3 separate shallow bowls add: whisked eggs in one bowl, bread crumbs, parmesan, seasonings in another bowl. Add flour to the third bowl. This is the dredging station for the chicken. There should be 3 different bowls/steps for the chicken.
- Dunk the chicken in the flour, followed by the egg wash and then finish off in the bread crumb mixture. Place the breaded chicken thigh on a parchment lined baking sheet. Repeat the process until all thighs are finished.
- Bake the chicken for 12 minutes, pull it out and gently flip it. Cook for another 10 minutes or until the center of the chicken reaches 165º.
- Pull the chicken out of the oven, add 2-3 tablespoons of the marinara on each chicken cutlet. Top each chicken cutlet with parmesan and mozzarella or cheese of choice.
- Place oven on broil low. Put the chicken back in and cook for about 3-5 minutes. Keep a close eye on them! All ovens vary so it's important to keep an eye on them and avoid burning.
- Once the cheese is melted and bubbling pull the chicken Parmesan thighs out. Garnish with fresh herbs and serve.
Notes
- Don’t overcook the chicken! It’s always best to have a digital meat thermometer. This will help keep the chicken nice and juicy.
- If making in the air fryer, cook on 390º. Cook for 12 minutes, flip and cook for another 8-10 minutes. Add the sauce and cheeses, place back in the air fryer and cook for another 3-4 minutes.
- Chicken Breasts will need to be cooked just a little longer, but keep a close eye on them!
- Store leftovers in an airtight container in the fridge for up to 4 days. You can freeze these for up to 2 months.
Nutrition
Serving: 2.5 Chicken Parmesan Thighs | Calories: 632kcal | Carbohydrates: 33g | Protein: 41g | Fat: 37g | Saturated Fat: 11g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 14g | Trans Fat: 0.1g | Cholesterol: 265mg | Sodium: 1285mg | Potassium: 586mg | Fiber: 2g | Sugar: 3g | Vitamin A: 580IU | Vitamin C: 4mg | Calcium: 220mg | Iron: 4mg
A must try !! Xoxo
My girls and I are absolutely obsessed with this recipe. It’s flavorful and packed with protein. This will remain on our weekly rotation for many months to come!