Parmesan Chicken Thighs

5 from 3 votes

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!

Prep Time20

Cook Time30

Total Time49

Course: Main Course

Cuisine: Italian

Servings:

Author: Bailey

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

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.

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.