Baked Chicken Thigh Parmigiana

Name: Baked Chicken Thigh Parmigiana
Prep time: 60 min
Total time: 60 min
Yield: 6 servings
Cuisine: Française
Ingredients: 6 boneless chicken thighs, skin-on for extra flavor; 2 cloves garlic, crushed; Juice of 1 lemon; Salt and black pepper to taste; Fresh basil leaves; 2 eggs, beaten; 2 cups breadcrumbs mixed with 2 tbsp grated Parmesan; 1 onion, grated; 1 clove garlic, crushed; 2 tbsp olive oil; 2 tomatoes, diced; 1 can ready-made tomato sauce (parmigiana or marinara); 1 chicken stock cube; ½ cup water; Mozzarella slices for topping

By Marie Lefebvre · Updated November 1, 2026

Tender boneless chicken thighs coated in a Parmesan-seasoned breadcrumb crust, baked until golden and crispy, then smothered in a rich homemade tomato sauce and bubbling melted mozzarella. This comforting baked parmigiana is easier than you think and makes a satisfying weeknight dinner the whole family will love.

Prep⏱️ 60 min

Servings👥 6 servings

Difficulty📊 Easy

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🛒 Ingredients

6 servings

6 boneless chicken thighs, skin-on for extra flavor
2 cloves garlic, crushed
Juice of 1 lemon
Salt and black pepper to taste
Fresh basil leaves
2 eggs, beaten
2 cups breadcrumbs mixed with 2 tbsp grated Parmesan
1 onion, grated
1 clove garlic, crushed
2 tbsp olive oil
2 tomatoes, diced
1 can ready-made tomato sauce (parmigiana or marinara)
1 chicken stock cube
½ cup water
Mozzarella slices for topping

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Directions

1
Lay the boneless chicken thighs flat on a large plate. Season with crushed garlic, lemon juice, salt, pepper, and fresh basil leaves.
2
Dip each thigh in beaten egg, then coat thoroughly in the breadcrumb and Parmesan mixture, pressing firmly to adhere.
3
Lightly grease a baking dish and arrange the breaded thighs in a single layer. Bake at 200-220°C (400-425°F) for 30 to 50 minutes until golden and cooked through.
4
Meanwhile, sauté the grated onion and garlic in olive oil. Add the diced tomatoes and stock cube and simmer for a few minutes.
5
Stir in the tomato sauce and water. Simmer on low heat, adjusting acidity with a pinch of sugar if needed, then set aside.
6
Once the chicken is cooked, drain any excess juices from the dish. Top each thigh with mozzarella slices and spoon the tomato sauce generously over the top.
7
Return to the oven for 5 to 7 minutes until the cheese is melted and bubbling. Garnish with fresh basil sprigs and serve hot.