Chicken Thigh Parmesan Recipe
by Farideh Sadeghin
summer
Yield: Servings: 4Prep: Prep: 15 minutesTotal: Total: 45 minutes
Ingredients
You have 2 of 12
produce
- ○1 poundfresh tomatoes(roughly chopped)
- ✓1yellow onion(roughly chopped)
- ✓1 clovegarlic(roughly chopped)
protein
- ○3 largeeggs(lightly beaten)
- ○4chicken thighs(boneless, skinless)
dairy
- ○5 ouncesshredded mozzarella cheese(shredded)
- ○1 tablespoonunsalted butter
- ○1/2 cupgrated parmesan cheese(grated)
grain
- ○1 cuppanko breadcrumbs
- ○1/2 cupall-purpose flour
pantry staple
- ○1/2 teaspoongranulated sugar
- ○kosher salt
- ✓1/2 cupolive oil
Instructions
- Heat 2 tablespoons of oil in a medium saucepan over medium-high. Add the onions and cook, stirring, until translucent, 3 to 4 minutes. Add the garlic and cook 1 to 2 minutes more. Add the tomatoes, sugar, salt, and ⅓ cup|80 ml water and cook, stirring occasionally, until slightly thick, about 15 minutes. Add the butter and stir to melt. Transfer sauce to a blender and purée until smooth.
- Heat the oven to broil. Working with one piece of chicken at a time, place the chicken between plastic wrap or in a ziplock bag. Using a meat tenderizer, beat the chicken until slightly less thick than ½-inch. Repeat with remaining chicken thighs.
- Place flour and eggs in separate shallow dishes. Mix breadcrumbs and ¼ cup of the parmesan in a shallow dish. Season the chicken all over with salt and pepper. Working with 1 piece of chicken at a time, dredge the chicken in flour, then dip completely in the eggs. Coat in breadcrumbs and transfer to a plate.
- Heat 3 tablespoons oil in a large skillet over medium-high. Working in batches, and adding remaining oil as needed, cook the chicken, flipping once, until golden, 3 to 4 minutes. Transfer to a cutting board and repeat with the remaining pieces of chicken.
- Remove the skillet from the heat, wipe it clean, and spread ¾ cup|177 ml red sauce in the bottom. Top with chicken in a single layer (they may overlap a bit, and that’s cool!). Spread a bit of red sauce on each chicken, then sprinkle all over with the mozzarella and the remaining parmesan cheese.
- Broil the chicken until the sauce and cheese are bubbling and the chicken is cooked through, about 2 to 3 minutes. Remove from the oven and let rest for 10 minutes before serving.