50 minutes
A classic Italian-American comfort food that combines crispy, breaded chicken thighs with a rich tomato sauce and melted cheeses, all prepared and served in a single skillet.
Chicken Thighs, pat dry
0 oz
to taste
Black Pepper, freshly ground
to taste
Eggs, beaten
each
cups
Parmesan Cheese, finely grated
cups
tablespoons
tablespoons
Garlic Clove, minced
each
teaspoons
to taste
Crushed Tomatoes, canned
0 oz
Mozzarella Cheese, torn into pieces
0 oz
Flat Leaf Parsley, freshly chopped
tablespoons
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.
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