This is an amazing recipe of classic chicken Parmesan, but instead of using chicken breast, we use chicken thighs. This is our take on the Italian classic. Hope you’ll enjoy Parmesan chicken with chicken thighs

Closer up image of chicken Parmesan early Marry hot milk, cheese part of it also turned a little darker from being in the oven

This dish has a special place in my heart growing up and still to this day if we go out to dinner with my mom this is something she will normally get if it's on the menu. Normally, you can get a good couple of meals out of it

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Ingredients that you need
How to make chicken Parmesan
Variations that you could try with this recipe the chicken Parmesan recipe
Storing freezing and making a head of time
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Chicken Parmesan with chicken thighs

Are you going to love this recipe?

This dish is really simple simple ingredients already the proportions you don’t have to worry about that
Chicken thighs are typically budget-friendly meat so it’s not gonna break the bank
Chicken thighs are also typically to be tend to be more moist and harder to dry out. They are a little bit fatty your piece of meat. Need to use the boneless skinless chicken thighs you also can use chicken breast if you would like or pork chops could be a fun option
This can be made in under an hour really a workout. It was probably made in less than 30 minutes.
Meal preps also work well with this

Two chicken thighs, sitting in oil that had been breaded and now cooking an oil skillet on the Cover them pinko there’s lots of bubbles coming up around them

Ingredients that you need

chicken thighs using the chicken thighs just because they stay nice and moist it a little bit harder to get them to dry out typically, you don’t have a problem with this dish as you’re using so much marinara sauce and they’re getting coded in the beginning so helps keep in the moisture, but still just a fun option to try
egg helps the outside a little protection. Keeping the moisture also helps the breadcrumbs to be able to stick to the outside of the chicken and helps hold it all together.
Panko bread crumbs give this a nice golden color and give an icy crunch, depending on which breadcrumbs you use. It also helps add additional seasoning to the dish unless we just specify using one type of breadcrumbs cause I know if you’re like us, he typically gets breadcrumbs then you forget about them then they get wasted. It’s best just to use most of the seasonings that you want in it
oil for frying
Marinara sauce
Provolone cheese is just a nice flavor of cheese that we use. It’s well for this dish and gives some amazing flavor can usually be found easily in the store.
Parmesan cheese is a nice cheese We recommend using a block of Parmesan and grating it right before needing to use for during your cooking as this seems off for the best for flavor and melts the best with the pre-shredded. It is typically harder to get to me and doesn’t have the same flavor as a different texture as well.

How to make chicken Parmesan

Set off by giving all of your ingredients ready and then going to dry off your chicken so that the egg wash will have something to stick to and not just run off then going to bread each piece of chicken after it’s been crowded in the egg wash until the entire piece of chicken with it may have to pack to get it realistic He also may want to add some seasoning at this time as well to taste.
Pray for about three minutes on each side, so it gets golden brown, and pull out and set off on a plate to get rid of any residual oil
Prepare your baking sheet by adding some marinara sauce to the bottom of it after you added some parchment paper to it to make for an easy cleanup after you’ve added the Marry sauce at each piece of chicken, giving a little space for each for the remaining sauce over the top of the chicken Place one slice of provolone on each piece of chicken and then also add some Parmesan on top of that place in the oven for about 10 to 15 minutes until the chicken reaches an internal temperature of 165°F
Serving enjoy

Variations that you could try with this recipe the chicken Parmesan recipe

Try using chicken breast In this case you’re under-cutting the chicken breast in half like a butterfly so it’s nice and thin for easy cooking. It also makes it so that you have six portions with just three chicken breasts. If they are then and can’t work then you can use a meat mallet or something to that effect to help thin them out.
You can also do a shallow fry instead of a deeper fry with a little less oil little bit healthier because you won’t get as much oil soaked into the chicken, but it tends to be a little bit harder to make the bread all golden.
Use tomato sauce instead of marinara sauce with the make-your-own seasoning
You can also do a half-and-half point of Panko Italian seasoned Panko for a more flavorful crust
Change of the cheese by using mozzarella instead of provolone I think this is also more of a traditional way of having this as well
Try making it into a sandwich by adding some toasted bread. One of my favorites so with some garlic bread
Some other creations that I know people enjoy to be a little healthy are to not use as much cheese or leave it out altogether some with the bread come you could leave them out or you use whole wheat as a healthier option

We also normally serve this with spaghetti or some other noodles but you could just serve it with vegetables

Storing freezing and making a head of time

If you make you can store it in an airtight container and save it for about 3 days
If you want to freeze you can and for up to 3 months you will also want to thaw it out first
For making ahead a time
If you want to get a head of time you can get the marinara sauce ready but the ready is so fast I could remove it in less it is a day Then I think you could get it ready to put in the oven and throw it in to finish it off

Chicken Parmesan with chicken thighs just pulled out of the oven. Cheese is all melted and kind of mixing in with the marinara sauce. The sauce is also melted off, coming in the oven and kind of condensed well fat rest has been you can see as can also see a little bit of the breading sticking through it

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