We love chicken! But we absolutely adore this Chicken Parmigiana and think you will too. The Parmesan and Mozzarella, along with Italian Seasoning and Nonna’s Marinara combine to make a fantastic tasting Italian special. Nonna loves the way we use her Marinara for this recipe. Try making it today. It won’t be the only time you’ll make it!



4 Servings

Prep time

25 minutes

Cooking time

12 minutes


430 kcal


  • 4 boneless, skinless chicken thighs

  • Fine sea salt and ground black pepper

  • 2 large eggs

  • 1 cup powdered Parmesan cheese

  • 2 tsp Italian seasoning

  • 3 tbsp avocado oil or coconut oil, for frying

  • 1 cup marinara (Nonna’s Marinara is best)

  • 113g (4oz) fresh mozzarella cheese, thinly sliced

  • Finely chopped fresh basil, for garnish

  • 1 batch Zoodles (store-bought), for serving (optional)


  • Preheat the oven to 200°C/400°F.
  • Place the chicken thighs between two pieces of parchment paper and gently pound them with a cast-iron skillet, rolling pin, or mallet until they are about 1/4 inch thick. Season the chicken on both sides liberally with salt and pepper.
  • In a shallow baking dish, crack the eggs. Add 1 tbsp water and season with salt and pepper to taste. In a separate shallow baking dish, combine the powdered Parmesan and Italian seasoning until well combined.
  • Dredge each chicken thigh in the eggs, allowing any excess to drip off, and then dip both sides in the Parmesan mixture.
  • In a large cast-iron skillet over medium-high heat, heat the oil. Sear the chicken in the skillet for 2 minutes per side, or until golden brown.
  • Fill a 13-by-9-inch baking dish halfway with marinara. On top of the marinara, place the chicken. Sprinkle 30g/1 oz mozzarella on top of each thigh. Bake for 5 minutes, or until the chicken is thoroughly cooked and the cheese is melted. Remove from the oven and top with the basil. If desired, serve with zoodles. Refrigerate in an airtight container for up to four days. Place in a lightly greased skillet over medium heat for about 3 minutes to reheat.
  • Recipe Notes
    To save time and effort, ask your butcher to pound the chicken for you.

Nutrition Facts

4 servings per container

  • Amount Per ServingCalories430
  • % Daily Value *
  • Total Fat 18.8g 29%
    • Saturated Fat 6.7g 34%
  • Sodium 615mg 26%
  • Total Carbohydrate 10.8g 4%
    • Sugars 6.3g
  • Protein 51.8g 104%

    * The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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