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Crispy Chicken Parmesan Recipe with Chicken Thighs

Crispy chicken Parmesan recipe with golden Panko crust, bubbling mozzarella, and marinara sauce in a baking dish
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A fuss-free, restaurant-quality chicken Parmesan featuring boneless chicken thighs pounded thin, triple-dredged in seasoned Panko breadcrumbs and Parmigiano-Reggiano, pan-fried to a golden crispy crust, then baked with marinara and melted mozzarella until bubbling. Serves 8.

Ingredients

Scale
  • 1.5 pounds boneless, skinless chicken thighs (about 8 thighs), pounded thin
  • 2 cups all-purpose flour
  • 3 large eggs, beaten
  • 1.5 cups Panko breadcrumbs
  • 2 teaspoons dried oregano
  • 1 teaspoon dried basil
  • 3 tablespoons grated Parmigiano-Reggiano cheese
  • 1 teaspoon kosher salt
  • 0.5 teaspoon ground black pepper
  • Canola oil for frying (about 0.5 inch depth)
  • 1 cup marinara sauce
  • 8 oz low-moisture mozzarella cheese, thinly sliced
  • 1 cup grated Parmigiano-Reggiano cheese

Instructions

  1. Preheat oven to 350 degrees F. Heat about 0.5 inch of canola oil in a large deep skillet or Dutch oven to 350 degrees F using a cooking thermometer.
  2. Set up a three-bowl dredging station: Bowl 1 with flour, Bowl 2 with beaten eggs, Bowl 3 with Panko breadcrumbs mixed with oregano, basil, Parmigiano-Reggiano, salt, and pepper.
  3. Season pounded chicken thighs with salt and pepper on both sides.
  4. Dredge each thigh in flour shaking off all excess. Dip into egg letting excess drip off. Press firmly into seasoned Panko mixture coating both sides completely.
  5. Let breaded chicken rest on a plate for 2 to 3 minutes before frying.
  6. Fry in small batches of 2 to 3 thighs at a time for about 6 minutes per side until deeply golden brown. Transfer to a wire rack set over a rimmed baking sheet to drain.
  7. Arrange all fried chicken thighs in a single layer in a 9×13 inch baking dish.
  8. Spoon about 2 tablespoons of marinara sauce over each thigh and spread evenly. Top with sliced mozzarella and a generous sprinkle of Parmigiano-Reggiano.
  9. Bake uncovered for 25 minutes until cheese is melted and bubbling. Broil for a final 3 to 5 minutes for extra browning if desired – watch closely.
  10. Serve immediately while crust is at peak crispiness.

Notes

  • Low-moisture mozzarella only – fresh mozzarella releases too much water and softens the crust during baking.
  • Never overcrowd the pan – fry in small batches of 2 to 3 pieces to keep oil temperature steady at 350 degrees F.
  • Always drain on a wire rack, not paper towels – the rack keeps air circulating under the crust so the bottom stays just as crispy as the top.
  • Chicken thighs are best at an internal temperature of 170 to 180 degrees F for peak texture and juiciness.
  • Air fryer option: bread as directed, spray with oil, air fry at 350 degrees F for 18 to 20 minutes flipping once halfway. Add marinara and mozzarella and air fry 2 to 3 more minutes to melt the cheese.
  • Freezer tip: freeze fried thighs before adding sauce and cheese for best results. Add toppings fresh when reheating.

Nutrition

Find it online: https://www.benefitiany.com/chicken-parmesan-recipe/