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
Scale
- 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.
Find it online: https://www.recipeflo.com/oven-baked-chicken-parmesan/