These crispy, cheesy Parmesan Chicken Thighs are incredibly easy and baked to perfection — not fried! This healthier twist on the classic Chicken Parmesan is made all on one sheet pan, ideal for feeding a crowd or prepping meals ahead of time.
Why You’ll Love These Parmesan Chicken Thighs
Traditional Chicken Parmesan is delicious, but it’s usually fried and heavy. This version lightens things up by using the oven instead — no splattering oil or deep frying required. Plus, you can cook several pieces at once for easy weeknight dinners or meal prep sessions.
This recipe is:
- Simple to make
- Packed with flavor
- Great for baking or air frying
- Perfect for batch cooking
Want something similar? Try my Honey Butter Sheet Pan Chicken next!
Ingredients You’ll Need
All detailed amounts are listed in the printable recipe card below.
- Boneless, Skinless Chicken Thighs – Juicy and forgiving; you can swap in chicken breasts if desired.
- All-Purpose Flour – Helps the egg mixture stick during dredging.
- Breadcrumbs – Use panko for extra crunch or gluten-free crumbs if needed.
- Seasonings – A flavorful mix of Italian seasoning, garlic powder, onion powder, paprika, and salt.
- Parmesan Cheese – For that signature cheesy crust.
- Eggs – Acts as a binding agent for the breading.
- Marinara Sauce – Use your go-to brand or homemade!
- Mozzarella Cheese – Or swap in provolone for a deeper flavor.
- Fresh Parsley or Basil – For a vibrant finishing touch.
How to Make It – Step-by-Step
- Prep & Preheat
Preheat your oven to 375°F. Place the chicken thighs in a zip-top bag or wrap them in plastic wrap. - Tenderize the Chicken
Use a mallet or rolling pin to pound the thighs to an even thickness. This helps them cook faster and more evenly. - Set Up the Dredging Station
Prepare three bowls: one with flour, one with whisked eggs, and one with seasoned breadcrumbs and grated parmesan. - Bread the Chicken
Dredge each thigh in the flour, dip into the egg, and then coat well in the breadcrumb mixture. - Bake the Chicken
Arrange the breaded thighs on a parchment-lined sheet pan. Bake for 20–25 minutes, until crispy and golden. - Add Marinara & Cheese
Remove from the oven and spoon marinara over each piece. Top with mozzarella (or provolone). - Bake Again
Return to the oven and bake until the cheese is bubbly and melted, about 5–7 minutes. - Finish & Serve
Garnish with fresh chopped herbs and serve hot.
What to Serve with Chicken Parmesan Thighs
These pair beautifully with roasted or fresh veggie sides like:
- Garlic Parmesan Brussels Sprouts
- Roasted Broccoli
- Parmesan Potatoes
- Crisp Green Salad
Looking for appetizers? Try:
- Burrata with Pesto
- Baked Brie and Pears
- Creamy Tuna Dip
Tips for Best Results
- Don’t Overcook: Use a digital meat thermometer to ensure the chicken stays juicy.
- Air Fryer Method: Cook at 390°F for 12 minutes, flip, and cook another 8–10 minutes. Add sauce and cheese, then air fry 3–4 minutes more.
- Using Breasts: Chicken breasts work too, just bake a few minutes longer. Keep an eye to avoid drying them out.
- Storage: Store leftovers in an airtight container for up to 4 days. You can also freeze for up to 2 months.
FAQs
Is this recipe gluten-free?
It can be! Just substitute with gluten-free flour and gluten-free breadcrumbs for a fully gluten-free version.
Why dredge in flour first?
Flour helps the egg adhere to the chicken, which in turn helps the breadcrumbs stick better. It ensures an even, crispy coating.
Parmesan Chicken Thighs
This baked Parmesan Chicken Thighs recipe is incredibly simple and satisfying. Everything cooks on a single sheet pan — no frying needed — making it perfect for feeding a group or prepping meals for the week.
Ingredients
- 1.5 to 2 pounds boneless, skinless chicken thighs (or breasts, if preferred)
- ⅓ cup all-purpose flour (or gluten-free flour)
- 2 large eggs, whisked
- 1¼ cups breadcrumbs (regular or gluten-free)
- ½ tablespoon garlic powder
- ½ tablespoon onion powder
- 1 teaspoon Italian seasoning (or a mix of dried oregano and basil)
- 1 teaspoon kosher salt
- 1 teaspoon paprika
- ¼ cup grated parmesan (for mixing into the breadcrumb coating)
- ½ cup marinara sauce
- ½ cup shredded mozzarella or provolone cheese
- Extra parmesan (optional, for topping)
- Fresh chopped basil or parsley, for garnish
Instructions
- Preheat your oven to 375ºF. Flatten the chicken thighs slightly by placing them in a zip-top bag or between two sheets of plastic wrap.
- Pound them gently with a rolling pin or meat mallet until even in thickness. This step makes them more tender and helps them cook evenly.
- In one shallow dish, place the flour. In a second bowl, add the whisked eggs. In a third bowl, combine breadcrumbs, parmesan, and all the seasonings (garlic powder, onion powder, Italian herbs, paprika, and salt).
- One at a time, dip each thigh first in the flour, then in the egg mixture, and finally coat it in the breadcrumb mixture. Lay each breaded piece onto a parchment-lined baking sheet. Repeat with all the chicken.
- Bake for 12 minutes, then carefully flip each piece. Return to the oven and bake another 10 minutes, or until the internal temperature reaches 165ºF.
- Remove the chicken from the oven. Spoon 2 to 3 tablespoons of marinara over each piece. Top with shredded mozzarella (or provolone) and additional parmesan if desired.
- Set your oven to low broil. Place the pan back in the oven and broil for 3 to 5 minutes until the cheese is melted and bubbling. Keep a close watch to prevent burning — broilers vary in intensity.
- Once done, remove from the oven and sprinkle with chopped parsley or basil. Serve hot and enjoy!
Notes
- Check Temperature: Use a digital meat thermometer to ensure the chicken stays juicy and isn’t overcooked.
- Air Fryer Option: Cook at 390ºF for 12 minutes, flip, and cook another 8–10 minutes. Add sauce and cheese, then return for another 3–4 minutes until bubbly.
- Using Chicken Breasts: Breasts will need a few extra minutes in the oven, but monitor closely to avoid drying them out.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days, or freeze for up to 2 months.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 696Total Fat 29gSaturated Fat 10gTrans Fat 0gUnsaturated Fat 17gCholesterol 389mgSodium 1417mgCarbohydrates 39gFiber 3gSugar 4gProtein 71g
All Chicken Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.