Oven-baked chicken thighs coated in a golden Parmesan breadcrumb crust, topped with marinara and melty mozzarella — simple comfort food that feels a little fancy. This recipe turns four bone-in or boneless chicken thighs into a weeknight showstopper in about 30 minutes, with crunchy edges and a saucy, cheesy finish that kids and adults both ask for. If you enjoy easy cheesy chicken dinners, you might also like this tangier option for balsamic baked chicken breast with mozzarella as another quick weeknight winner.
Why you’ll love this dish
This version of Chicken Parmesan keeps things streamlined: no frying, minimal hands-on time, and big flavor from pantry staples. Using thighs gives extra juiciness compared with breasts, while the breadcrumb-Parmesan mix crisps up beautifully in a hot oven.
“A crispy crust with melt-in-your-mouth chicken — perfect for busy nights and picky eaters.” — home cook review
Perfect for weeknight dinners, casual Sunday suppers, or when you want the satisfaction of Italian comfort food without a long prep. It’s budget-friendly, forgiving for new cooks, and easy to scale up for guests.
The cooking process explained
Here’s what you’ll do at a glance: preheat the oven, mix the breadcrumb coating, oil and dredge the thighs, bake uncovered to set the crust, spoon on marinara, top with mozzarella, and return to the oven until bubbly. The total bake time is short — about 25–30 minutes — so this is a great option when you want something serious-tasting without a long cook.
What you’ll need
- 4 chicken thighs (bone-in or boneless; skin removed if you prefer)
- 1 cup breadcrumbs (Panko for extra crunch)
- 1/2 cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1 cup marinara sauce (store-bought or homemade)
- 1 cup shredded mozzarella cheese
- 2 tablespoons olive oil
Notes/substitutions:
- For gluten-free, use gluten-free breadcrumbs or crushed gluten-free crackers.
- Swap mozzarella for provolone or a blend of mozzarella and fontina for a richer melt.
- If you only have breasts, shorten the initial bake time slightly and check internal temp.
Step-by-step instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with foil or parchment for easier cleanup, and optionally place a wire rack on the sheet to let air circulate under the chicken for a crisper crust.
- In a medium bowl, combine 1 cup breadcrumbs, 1/2 cup grated Parmesan, 1 teaspoon Italian seasoning, 1 teaspoon garlic powder, and salt and pepper to taste. Mix well.
- Pat the chicken thighs dry with paper towels. Drizzle both sides with the 2 tablespoons olive oil so the crumbs adhere and the crust browns nicely.
- Dredge each thigh in the breadcrumb mixture, pressing the crumbs into the meat so they stick and form a good coating. Arrange the coated thighs on the prepared baking sheet (or on the wire rack if using).
- Bake for 20 minutes, uncovered, until the crust is set and the juices begin to run clear. If using bone-in thighs, check earlier or later depending on size — you want the internal temperature to reach 165°F (74°C).
- Remove the pan from the oven and spoon about 1–2 tablespoons of marinara over each thigh (use more if you like it saucier).
- Sprinkle each with shredded mozzarella and return to the oven for 5–10 minutes, until the cheese is melted, bubbling, and lightly golden. For a browned top, finish under the broiler for 1–2 minutes while watching carefully.
- Let rest 3–5 minutes before serving so the juices redistribute and the cheese sets slightly.
How to serve Oven Baked Chicken Parmesan
Best ways to enjoy it: serve these thighs over spaghetti, creamy polenta, or a bed of sautéed spinach for a low-carb option. A crisp green salad and crusty garlic bread complete a classic plate. For a playful pairing, try a tangy side like quick pickled red onions or roasted broccoli with lemon.
If you want a contrasting texture, serve on toasted ciabatta for a sandwich-style meal. For another crunchy, flavorful chicken idea, this crispy dill pickle Parmesan chicken offers a bold, briny twist you can make on a different night.
Storage and reheating tips
- Refrigerator: Store cooled leftovers in an airtight container for up to 3–4 days.
- Freezer: Wrap individually or layer with parchment in a freezer-safe container for up to 2 months. Thaw in the fridge overnight before reheating.
- Reheating: For best texture, reheat in a 350°F (175°C) oven on a baking sheet for 10–15 minutes (longer if from frozen) until the internal temp reaches 165°F (74°C). The oven restores crispness better than a microwave. If using a microwave, cover loosely and use short bursts to avoid rubbery meat.
- Food safety: Refrigerate within two hours of cooking and always confirm reheated chicken reaches a safe internal temperature.
Helpful cooking tips
- Pat the chicken dry — moisture prevents the crust from crisping.
- Press the breadcrumb mixture onto the thighs so it adheres; a light spray of oil on top before baking helps browning.
- Use Panko breadcrumbs for a lighter, crunchier crust. Traditional fine breadcrumbs give a tighter crust.
- If your thighs are very thick, consider flattening slightly with a meat mallet for even cooking.
- Place on a wire rack when baking to allow hot air underneath — it keeps the bottom from getting soggy.
- Let the chicken rest briefly after baking to keep juices from running out when you cut it.
Creative twists
- Low-carb: swap breadcrumbs for crushed pork rinds or almond meal and use less marinara.
- Herb-forward: fold fresh chopped basil or parsley into the breadcrumb mix.
- Prosciutto-parmesan: wrap thighs in prosciutto before coating for a salty, savory layer.
- Spicy: add 1/4–1/2 teaspoon red pepper flakes to the crumbs or use a spicy arrabbiata sauce.
- Make it a casserole: cut cooked thighs into pieces, layer in a baking dish with extra marinara and pasta, top with mozzarella and bake until bubbly.
Common questions
Q: Can I use boneless chicken breasts instead of thighs?
A: Yes. Breasts will cook faster and can dry out if overbaked. Pound to even thickness and check for an internal temp of 165°F (74°C). Reduce the initial bake time by a few minutes and monitor closely.
Q: How do I know when the chicken is fully cooked?
A: The safest method is an instant-read thermometer inserted into the thickest part. It should read 165°F (74°C). Juices should run clear and the meat should not be pink near the bone.
Q: Can I prepare this ahead of time?
A: You can bread the thighs up to a day ahead and keep them covered in the fridge. Bake and add sauce/cheese just before serving for the best texture. Fully cooked leftovers reheat well in the oven.
Q: Is there a way to make the crust extra crunchy?
A: Use Panko, bake on a wire rack, and avoid overcrowding the pan. A light spray of oil on the crust before baking helps deep golden color and crispness.
Q: Can I freeze the fully cooked dish?
A: Yes, but for best texture freeze before adding mozzarella. Freeze for up to 2 months and finish baking from thawed or reheat in the oven until hot throughout.
Oven Baked Chicken Parmesan
Oven-baked chicken thighs coated in a golden Parmesan breadcrumb crust, topped with marinara and melty mozzarella — simple comfort food that feels a little fancy.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Paleo
Ingredients
- 4 chicken thighs (bone-in or boneless; skin removed if you prefer)
- 1 cup breadcrumbs (Panko for extra crunch)
- 1/2 cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1 cup marinara sauce (store-bought or homemade)
- 1 cup shredded mozzarella cheese
- 2 tablespoons olive oil
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with foil or parchment for easier cleanup, and optionally place a wire rack on the sheet for a crisper crust.
- In a medium bowl, combine breadcrumbs, grated Parmesan, Italian seasoning, garlic powder, and salt and pepper. Mix well.
- Pat the chicken thighs dry with paper towels, then drizzle both sides with olive oil.
- Dredge each thigh in the breadcrumb mixture, pressing the crumbs into the meat. Arrange on the prepared baking sheet.
- Bake for 20 minutes, until the crust is set and juices run clear. Check internal temperature; it should reach 165°F (74°C).
- Spoon about 1–2 tablespoons of marinara over each thigh.
- Sprinkle shredded mozzarella on top and return to the oven for 5–10 minutes, until the cheese is melted and bubbling. For a browned top, finish under the broiler for 1–2 minutes while watching closely.
- Let rest for 3–5 minutes before serving.
Notes
Use gluten-free breadcrumbs for a gluten-free option. Swap mozzarella for provolone for a richer melt.