Oven-baked to golden perfection, these parmesan chicken thighs hit that magical sweet spot: gourmet flavor with zero fuss. Topped with a bold, 10 minute tomato sauce for the authentic Chicken Parmesan experience without frying.
If there’s one recipe I keep coming back to week after week, it’s these baked parmesan chicken thighs. Crispy on the outside, juicy on the inside, and loaded with that rich, salty parmesan goodness—this is my kind of comfort food. As a chef with 15 years of experience (and a mom of two very opinionated eaters), I’m all about recipes that are simple, satisfying, and actually get eaten.
The best part? This recipe comes together in about 15 minutes of prep, uses pantry-friendly ingredients, and bakes up hands-free while you tackle homework help or just sip that glass of wine you’ve been thinking about since 3 p.m.
Serve this up with your favorite Italian sides, like ...
Charred Broccolini, Italian Stuffed Artichokes, Burrata Caprese, Sun Dried Tomatoes Pesto Pasta, or Spinach Pesto Pasta.
Jump to:
Ingredients
- Boneless Skinless Chicken Thighs
- AP Flour
- Cornstarch
- Eggs
- Panko Breadcrumbs
- Grated Parmesan
- Dry Herbs
- Olive Oil
- Canned Diced Tomatoes
- Garlic
- Dry Herbs
See recipe card for quantities.
How to make Parmesan Chicken Thighs
- Preheat oven to 400° Fahrenheit.
- Use three wide bowls or cake pans to set up a 3-step breading station. In the first pan, mix flour and cornstarch. In the second pan, beat eggs and water. In the third pan, mix panko breadcrumbs, parmesan, granulated garlic, dry basil, black pepper, and salt.
Step 1
Next pat boneless, skinless chicken thighs dry with a paper towel and season with salt and black pepper.
Then, dredge and bread chicken pieces. Start by placing a piece of chicken in the flour mixture and coating it on both sides.
Step 2
Shake off extra flour and move it to the egg mixture and coat completely.
Step 3
Place in the bread crumb mixture and fully coat with seasoned parmesan breadcrumbs.
Step 4
Place each piece of breaded chicken on a wire rack on a lined sheet pan.
Drizzle or spray a small amount of olive oil over the top of the chicken and bake in a preheated oven for 20-25 minutes. The breading should be golden brown and the internal temperature should reach 165° F.
Step 5
Warm a small saucepan on medium heat.
Add 2 tablespoons of olive oil to the pan. Then add sliced garlic, dry basil, black pepper, and red pepper flakes to the oil and warm gently until the spices become fragrant.
Step 6
Then, add 1 can of diced tomatoes, 1 bouillon cube, and 1 cup of water.
Bring to a low simmer and turn the heat down to medium-low. Allow to simmer for 15 minutes.
Adjust salt to taste and serve over the top of crispy baked chicken thighs.
Diana's Tips for Success
Top Tip
Check the internal temperature of the chicken thighs by inserting the meat thermometer into the thickest part of the thigh. When the meat reaches 165° F, remove the baking tray from the oven and let chicken rest for 10 minutes before serving.
Don’t skip drying the chicken! Moisture is the enemy of crispiness. Patting dry makes a huge difference.
Try freshly grated parmesan if you can—it melts better and gives a deeper, nuttier flavor.
FAQs
Yes! Bone-in thighs cook a little slower, but the crispy skin and tender, juicy thigh meat are absolutely delicious.
You can, but breast meat is leaner and prone to drying out. If using breasts, reduce the cook time and keep a close eye on temperature.
Related
Looking for other recipes like this? Try these:
- Roasted Lemon Pepper Chicken Thighs
- Dutch Oven Chicken Thighs with Sage Butter
- Italian Grilled Chicken
- 23 Boneless Skinless Chicken Thigh Recipes
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📖 Recipe
Baked Chicken Thigh Parmesan
Equipment
- 3 Cake pans or Wide flat bowls for the breading station
- 1 Baking sheet with wire rack
- 1 Cutting Board
Ingredients
Baked Parmesan Chicken Thighs Ingredients
- 2 Pounds Boneless Skinless Chicken Thighs
- 1 Cup Flour
- 2 Tablespoons Corn Starch
- 2 Eggs
- 2 Tablespoons Water
- 2 Cups Panko Bread crumbs
- 1 Cup Grated Parmesan Cheese
- 1 Teaspoon Coarse Salt kosher or sea salt
- 1 Teaspoon Basil
- 1 Teaspoon Black Pepper
- Salt to taste
- Black Pepper to taste
Quick Tomato Sauce Ingredients
- 2 Tablespoons Extra Virgin Olive Oil
- 2 Cloves Garlic sliced
- 1 Teaspoon Basil dry
- ¼ Teaspoon Red Pepper Flakes
- 14 Ounces Canned Diced Tomatoes
- 1 Bouillon Cube
- 1 Cup Water
Instructions
How to Make Parmesan Chicken Thighs
- Preheat oven to 400° Fahrenheit.
- Use three wide bowls or cake pans to set up a 3-step breading station. In the first pan, mix flour and cornstarch. In the second pan, mix eggs and water. In the third pan, mix panko breadcrumbs, parmesan, and basil, black pepper, and salt.
- Next pat boneless, skinless chicken thighs dry with a paper towel and season with salt and black pepper.
- Then, dredge and bread chicken pieces. Start by placing a piece of chicken in the flour mixture and coating it on both sides. Shake off extra flour and move it to the egg mixture and coat completely. Place in the bread crumb mixture and fully coat with parmesan breadcrumb mixture.
- Place each piece of breaded chicken on a wire rack on a lined sheet pan.
- Drizzle or spray a small amount of olive oil over the top of the chicken and bake for 20-25 minutes. The breading should be golden brown and the internal temperature should reach 165° F.
- Remove from the oven and serve with a generous spoonful of red sauce.
How to Make Quick Tomato Sauce
- Warm a small saucepan on medium heat.
- Add 2 tablespoons of olive oil to the pan. Then add sliced garlic, dry basil, black pepper, and red pepper flakes to the oil and warm gently until the spices become fragrant.
- Then, add 1 can of diced tomatoes, 1 bouillon cube, and 1 cup of water.
- Bring to a low simmer and turn the heat down to medium-low. Allow to simmer for 15 minutes.
- Adjust salt to taste and serve over the top of crispy baked chicken thighs.
Notes
- Don’t skip drying the chicken! Moisture is the enemy of crispiness. Patting dry makes a huge difference.
- Try freshly grated parmesan if you can—it melts better and gives a deeper, nuttier flavor.
Yes! Bone-in thighs cook a little slower, but the crispy skin and tender, juicy thigh meat are absolutely delicious. Can I use chicken breasts instead?
You can, but breast meat is leaner and prone to drying out. If using breasts, reduce the cook time and keep a close eye on temperature.
Nutrition
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