It’s been freezing lately so my husband and I have been stuffing our faces the past couple of days with a really heavy, delicious meal: chicken parmigiana!
Chicken Parmigiana (yields 4)
- 4 chicken thighs (boneless, skin on)
- 2 eggs
- 1/3 cup plain bread crumbs
- 1/3 cup grated parmesan cheese
- 1 tsp. granulated garlic
- 1 tsp. oregano
- 1 tsp. basil
- 1/2 tsp. rosemary
- 1/4 tsp. salt
- black pepper to taste
- 1-2 tsp. butter
- 1/2 cup shredded mozzarella (optional)
(Note: I prefer to use plain instead of Italian bread crumbs because I like to add my own spices, and tend to omit thyme. If you want thyme in yours, add 1/2 – 1 tsp. to the mix. Also feel free to use heaping teaspoons of the herbs if you wish!)
(Note 2: If you’re making pasta to go with this, get a pot of salted water boiling. Start working on the recipe while you wait for it to boil. Once at a rolling boil, reduce heat to med-low (about 4 on my stove) and add the pasta. Stir occasionally, and cook to desired firmness–anywhere between 6-9 minutes. Strain and cool, then set aside. I use the same pot to heat up the pasta sauce and simmer while I’m cooking the rest.)
Preheat your oven to 375F/190C. Wash and pat dry the thighs with a paper towel and set aside (you can remove the skin if you like). Whisk the eggs in a bowl and set aside. In a separate bowl combine the bread crumbs, parmesan, and spices, mixing well.
Get the chicken thighs and dip both sides in egg, then in the bread crumb mixture. Make sure you get it all over the chicken! Repeat for all thighs and set aside. Heat up a skillet at a med-high temperature (about a 6 or 6.5 on my stove) and once at the desired temperature, add the butter and place thighs skin side down. Sear for about 1.5 minutes, or until the crust turns golden brown. Flip and sear the other side for another 1.5 minutes.
Place thighs on a cookie sheet skin side down and place in the oven for about 12-15 minutes, flipping halfway through cooking time. If you want a little extra yum on your chicken parm, distribute 1/2 cup of mozzarella on top of each thigh before putting ’em back in the oven. If you’re watching your calories, skip this step.
(Note 3: Always ensure that your chicken is cooked all the way through! Cook it a little longer if necessary.)
And, ding! Your chicken is ready! Serve over a plate of pasta, as a sandwich, or with a salad. Enjoy!
If you make this, I would love to hear how it turned out for you!