Melty fresh mozzarella seals a crispy- parmesan-y chicken thigh for a juicy bite of deliciousness. Making chicken parmesan can seem daunting, but it’s really pretty simple! Pan frying in a shallow amount of oil saves lots of time and clean up in this version (you also can’t beat the juiciness of fried chicken!). Using store-bought pasta sauce makes the dish that much more simple, too.
Ingredients:
2 lb boneless, skinless chicken thighs, pounded flat
1 cup breadcrumbs
¼ cup grated parmesan
½ cup flour
2 eggs
Salt and Pepper
1 log fresh mozzarella cheese, sliced
1 box spaghetti noodles
1 jar of your favorite pasta sauce
Vegetable oil for frying
Chopped parsley & grated parmesan for garnish
Directions:
Preheat oven to 375 degrees Fahrenheit. Line a sheet pan with tinfoil.
Bring a large pot of salted water to a boil.
Set up a dredging station – place beaten eggs in one shallow dish, flour in another dish, and breadcrumbs, parmesan, salt and pepper in another dish. Dip chicken thigh in flour, then egg, then breadcrumb mixture. Set aside. Repeat with all thighs.
Heat 1-2 inches of oil in a deep saucepan. Fry breaded chicken thighs for 4-5 minutes on each side until golden brown. Transfer to tinfoil lined pan. Top with a spoonful of pasta sauce and cover with mozzarella cheese. Repeat with all the chicken thighs.
Bake chicken thighs until cheese is melty and chicken is 160 degrees Fahrenheit. (About 7-15 minutes) Broil for a few minutes if you’d like more color on your mozzarella.
Meanwhile, boil pasta according to package directions. Drain and toss in pasta sauce.
To serve, place a chicken parmesan thigh on a bed of pasta. Top with chopped parsley and grated parmesan. Enjoy!
