Skillet Chicken Parmesan

1. Prepare Chicken Thighs

Begin by patting the chicken thighs dry with paper towels. Season each thigh generously with kosher salt and freshly ground black pepper.

2. Coat Chicken

Set up your coating station. Beat two large eggs until well mixed. Combine the panko-style breadcrumbs with half a cup of finely grated Parmesan cheese. Dip each chicken thigh into the beaten eggs, then transfer it to the breadcrumb mixture, pressing gently so the crumbs adhere well to the chicken.

3. Fry Chicken

Heat a generous amount of canola oil in a frying pan over medium heat. Fry the chicken in batches for about four to five minutes on the first side, then flip and continue frying for an additional three to four minutes on the second side. Drain the chicken on paper towels.

4. Make Sauce

In the same pan, heat two tablespoons of olive oil. Add the minced garlic cloves, a teaspoon of dried oregano, and red-pepper flakes to taste. Pour in a 28-ounce can of crushed tomatoes and let the sauce simmer to thicken slightly.

5. Assemble and Broil

Arrange the fried chicken thighs in the skillet with the simmering sauce. Sprinkle the remaining Parmesan cheese over the chicken, followed by torn bite-sized pieces of mozzarella. Transfer the skillet to the oven and broil until the cheese is melted and begins to brown.

6. Garnish and Serve

Finish the dish by garnishing with freshly chopped parsley. Serve the Skillet Chicken Parmesan hot.