Chicken Parm

No Fry Sheet Pan Style

I LOVE chicken parm - it is a comforting dish I enjoy with family and friends. I don't mind taking the time to pound the chicken, then bread and fry the cutlets, but doing it "right" often takes more time than I have so I end up making something different.

This recipe is a DIFFERENT take on the classic, and it is weeknight friendly. It uses boneless, skinless chicken thighs, and instead of breading and frying,the crunch comes from toasted panko breadcrumbs added at the end.

While I am a traditionalist, this keeps the flavors on target and makes it a weeknight goto vs a special effort.

Ingredients:

Topping:

1/2 cup Panko style bread crumbs
1 garlic clove
1/4 cup grated parmesan cheese
2 Tbs olive oil
2 Tbs butter

Chicken

1.5-2 pounds boneless, skinless chicken thighs
1-2 tablespoons olive oil
Salt and freshly ground black pepper
1/4 tsp garlic powder
1/4 tsp dried oregano
High quality jarred tomato sauce
Low moisture whole milk mozzarella cheese
Fresh Basil (for garnish)

Directions:

Preheat the oven to 425 degrees F. (400 if convection roast)

On a sheet pan, unroll chicken thighs and arrange is a single layer.
Toss with olive oil, salt, pepper, garlic powder, and oregano .
Arrange thighs smooth side down and give each plenty of room
Roast in the oven for 20 min.
While roasting - prepare the panko. If using the garlic - lightly crush the clove with the side of your chefs knife and add it to a small saute pan. Add the oil and butter and heat over medium till melted and butter stopps frothing. Discard the garlic clove - it has done its job!
Add panko, and combine well, stiring frequently. You are looking for a deep golden color...but beware, it can go from golden to burnt in seconds so don't walk away...likely takes 5 or so min. Remove from heat when done.
Let panko cool and mix in the parmasean cheese.
Slice the mozzarella and get your sauce ready for when the chicken finishes it's 20 min roast.
Pull the chicken and check the temp in the thickes parts, should be close to 160-165. If not return to oven for another 3-5 min.
If on target, drain the liquid from the sheet pan, then top each thigh with tomato sauce and then a slice of mozzarella.
Return the sheetpan to the oven and let it roast another 5-7 min till the cheese is bubbly and some color.
Once cheese is melted, remove the sheetpan and top each thigh with a spoonful of the toasted panko, pressing lightly into the cheese.
Let sit and cool for 5 min before serving. Garnish with fresh basil

Serve with side of broccolini. Pasta with the remaining red sauce is delicious as well.

This scales up beautifully, I often double the chicken and enjoy the leftovers.

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