I first tried chicken parmesan with chicken thighs at my family’s favorite Italian restaurant. We’ve been going there since the day I was born. The combination of fried chicken, stretchy cheese, and fresh tomato sauce was perfect. I could eat fried chicken every day. Thin panko-breaded chicken submerged in a thick and acidic tomato sauce. Covered in fresh stretchy cheese. All served in a small silver pan with a napkin on the handle that’s still sizzling when they bring it out. My ears always perk at the sound of the cheese and sauce sizzling. This is my favorite chicken parmesan with panko bread crumbs recipe that I’ve mastered over the years.
I carefully cut triangles of chicken and cheese and drag each bite through the thick tomato. It’s a pretty simple flavor profile. Classically Italian. And now one of my favorite dishes. I make it a lot for when I want to impress people with low effort. Of course, pounding and breading chicken is hard work, but after a few years of practice it becomes easier. That’s the key to a good chicken parmesan with panko bread crumbs – making sure the chicken is super thin. That was it gets very crispy in your hot oil and pairs perfectly with melted cheese and tomato.
An Easy Chicken Parmesan with Chicken Thighs
In the first semester of college, my roommate and I snuck into the building where they held a cooking club. It was a refreshing playground to find after missing cooking at home. The kitchen was like a home, stacked with pots and pans and gadgets. We set our grocery store bags proudly on the counters to claim our domain. Then I remember a few friends filtering in and out as I flipped sizzling chicken and sliced mozzarella. I was exhausted by the time we ate. Like an out of practice marathon runner.
This panko chicken parmesan recipe incorporates a few of my favorite rule-breaking ingredients, which make the texture and flavor of the dish even better. One – I use panko breadcrumbs, a Japanese ingredient, to give the chicken a more crisp and crunchy outer layer. I want my chicken to stand up to the sauce and moisture of the cheese, so the crunchier base, the better. The top is a mixture of mozzarella and parmesan – the mozzarella provides that slightly squeaky and chewy, savory cheese pull, and the parmesan gives s nice salty savory bite. I also use some non-Italian ingredients in the breading to give more of a depth of flavor, including one of my favorite ingredients in the world, Hungarian paprika. But, I don’t use too much, because I want the flavor of the fresh tomato and cheese to come through.
Keeping it Crispy
I like to spoon tomato sauce on top of the panko chicken parmesan before popping it back in the oven to broil and melt the cheese – this way the bottom of the chicken stays crispy (although the crispy-gone-soggy magic of the Italian restaurant chicken parmesan is equally charming). A drizzle of little fresh olive oil and a sprinkle of chopped basil really elevate the flavor. I don’t like to serve the chicken with anything on the side.
I’ve had many chicken parmesan with chicken thighs with noodles on the side with marinara, or butter and parmesan, but I think it really takes away from the star of the show, the chicken. It also detracts from the presentation. And it’s a lot of carbs. So, if you can get a big piece of chicken and butterfly and then pound it thin enough, you’ll have a dramatically tempting plate-sized chicken dish that’ll be more than enough to feed your guests.
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Chicken Parmesan with Chicken Thighs
Ingredients
- 4 boneless chicken thighs
- 2 large eggs
- 2 tbsp milk
- 1 tsp salt
- 1 tsp pepper
- 3/4 cup Panko breadcrumbs
- 3/4 cup Italian breadcrumbs
- 1/2 cup fresh grated Parmesan cheese
- 1 tsp onion powder
- 1 tsp rosemary
- 1 tsp paprika
- 3/4 cup grape seed oil
- 1 cup marinara sauce
- 8-10 oz fresh buffalo mozzarella
Instructions
- Preheat oven to 425° F.
- On a plastic wrap covered cutting board, place chicken thigh one at time and butterfly, then pound into a very thin fillet. Pat dry and season with salt and pepper.
- In a baking dish whisk together eggs, milk, salt, and pepper.
- In another baking dish combine breadcrumbs, cheese, onion powder, rosemary, and paprika.
- One at a time, dip a piece of chicken in the egg and then cover and press with the breadcrumb mixture. Transfer to a plate to prepare for frying.
- In a large sauté pan, heat up oil over medium-high heat. Cook chicken 4-5 minutes on a side or until golden brown and transfer to a greased baking sheet.
- Top each piece of chicken with a generous spoonful of marinara sauce and 2-3 slices of fresh mozzarella.
- Cook for 5-10 minutes until cheese is slightly golden and melted.
Notes
- Butterfly and pound the chicken a day before making the recipe. It helps things go quicker and takes a lot of the pressure off (and eliminates some dishes) if you’re making it for a special occasion. You can even bread the chicken a few hours early and leave it in the fridge. The breadcrumbs of course take on moisture and seem soggy, but they regain all of their crunch during the frying process.
- Season your chicken with salt and pepper before you bread it. Although we season the flour, it’s important to layer flavor at every opportunity.
- Use your favorite marinara recipe, or jarred marinara. It’s up to you and what your palate likes the best! No need to prep a fancy sauce hours before.
- When broiling the chicken, the edges may catch and begin to burn before the cheese fully melts. So, it helps to use a little shredded mozzarella or fresh parmesan to cover as much of the chicken as possible. And keep a close eye on the broiler!
- Some of the tomato sauce will caramelize and thicken under the broiler, so if you like it extra tomato-y, feel free to spoon some warm tomato sauce on top after you finish to supplement for the sauce lost.
- Fresh basil is really helpful in taking the flavor to the next level – if you want to go the extra mile, make a basil oil by blending basil with olive oil and running it through a fine cheese cloth. Get yourself a squeeze bottle and suddenly it’s Michelin star level!
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