Parmesan Chicken Thighs (Chicken Parmigiana)
User Reviews
4.6
51 reviews
Excellent
-
Prep Time
10 mins
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Cook Time
10 mins
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Total Time
50 mins
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Servings
4 servings
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Calories
787 kcal
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Course
Main Course
Parmesan Chicken Thighs (Chicken Parmigiana)
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Unlike most versions of this Italian-American dish, my baked Parmesan Chicken Thighs retain a crispy crust of cheese and breadcrumbs surrounding a juicy cutlet of chicken.
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Ingredients
Chicken Cutlet
- 550 grams boneless skinless chicken thighs (breasts work too)
- 1 cup panko (Japanese breadcrumbs)
- 4 grams fresh Rosemary (~2 sprigs, stem removed and minced)
- 3 fresh thyme (~3 sprigs, stems removed and minced)
- 40 grams Parmigiano-Reggiano (grated, Parmesan Cheese will work as well)
- ¼ cup all-purpose flour
- 1 large egg
- 2 tablespoons extra virgin olive oil
Chicken Parmesan
- 4 cups basic tomato sauce
- 80 grams mozzarella cheese (grated)
- 320 grams Spaghetti
- flat leaf parsley (minced for garnish)
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Instructions
- Put the oven rack in the middle position and preheat to 350 degrees F (175 C). Place a cooling rack on top of a baking sheet.
- In a large bowl, combine the panko, rosemary, thyme and Parmigiano Reggiano.
- In a separate bowl, beat the egg until the yolk and white are well incorporated.
- Generously salt and pepper the chicken on both sides, then dust with flour to coat evenly.
- Dip the coated chicken in the egg, making sure to cover the whole surface of the chicken with egg, then transfer the chicken to the bowl with the breadcrumb mixture.
- Coat both sides with a thick layer panko, pressing down on the chicken a bit to ensure an even coat.
- Place the chicken on the wire rack, then drizzle 2 tablespoons of olive oil evenly over the chicken.
- Put the baking sheet in the oven. Bake chicken for 20-25 minutes or until an instant-read thermometer reads 160 degrees F (71 C).
- While the chicken is baking in the oven, make, or reheat the basic tomato sauce.
- Bring a large pot of well-salted water to a boil.
- After removing the chicken from the oven, increase the temperature to 500 degrees F (260 C).
- Pour the sauce into a casserole dish, then top with the baked chicken.
- Sprinkle with the Mozzarella, and additional Parmesan if you'd like.
- Bake the Chicken Parmesan until the sauce is bubbly and the cheese has formed a golden brown crust on top.
- Boil the pasta according to the package directions, drain, then toss with olive oil.
- Serve the Chicken Parmesan over a bed of spaghetti with a sprinkle of parsley to garnish.
Nutrition Information
Show Details
Calories
787kcal
(39%)
Carbohydrates
90g
(30%)
Protein
52g
(104%)
Fat
23g
(35%)
Saturated Fat
7g
(35%)
Cholesterol
199mg
(66%)
Sodium
1824mg
(76%)
Potassium
1397mg
(40%)
Fiber
7g
(28%)
Sugar
13g
(26%)
Vitamin A
1440IU
(29%)
Vitamin C
18.6mg
(21%)
Calcium
321mg
(32%)
Iron
6.3mg
(35%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 787 kcal
% Daily Value*
| Calories | 787kcal | 39% |
| Carbohydrates | 90g | 30% |
| Protein | 52g | 104% |
| Fat | 23g | 35% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 199mg | 66% |
| Sodium | 1824mg | 76% |
| Potassium | 1397mg | 30% |
| Fiber | 7g | 28% |
| Sugar | 13g | 26% |
| Vitamin A | 1440IU | 29% |
| Vitamin C | 18.6mg | 21% |
| Calcium | 321mg | 32% |
| Iron | 6.3mg | 35% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.6
51 reviews
Excellent
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