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Herb Marinated Chicken Parmesan

Herb Marinated Chicken Parmesan

Typical Chicken Parmesan has a bread crumb or panko coating then fried followed by baking topped with marinara and smothered in cheese. It’s delicious but not very healthy. I decided to make a healthier version of chicken parmesan by marinating chicken thighs in an herb marinade for 5-6 hours. I then seared them on one side and topped them with marinara and a bit of cheese before baking them until tender and juicy. The marinade gave the chicken such great flavor and it paired nicely with the marinara and cheese without being heavy and greasy. We all enjoyed this meal. I served this chicken with a Steamed Artichoke and my House Salad.

Herb Marinated Chicken Parmesan

How to Make Herb Marinated Chicken Parmesan

Combine the olive oil, red wine vinegar, chopped herbs, smashed garlic cloves, and a pinch of crushed red pepper flakes together in a ziplock bag. Mix until well combined. Add the trimmed chicken thighs to the bag then seal and refrigerator for 5-6 hours. Remove the chicken from the refrigerator 20 minutes prior to cooking.

Coat an oven-proof pan over medium-high heat with cooking spray. Season both sides of the chicken with sea salt and freshly cracked pepper, to taste. Place the chicken thighs into the HOT pan for 3-4 minutes, or until golden brown. Flip the chicken over then spoon some marinara over the top. Sprinkle a bit of mozzarella and parmesan on top of the marinara.

Herb Marinated Chicken Parmesan

Cover with a lid or tin foil and place into the oven for 20 minutes. Remove the tin foil then continue cooking for 5 minutes or until the cheese is melted and the chicken is cooked through. Place onto a serving tray, sprinkle the top with fresh chopped parsley, and serve immediately. Enjoy.

Herb Marinated Chicken Parmesan

Herb Marinated Chicken Parmesan

Herb-Marinated Chicken Parmesan

Cook Time: 30 minutes
Servings: 4

Ingredients

  • Marinade:
  • 4-5 boneless skinless chicken thighs trimmed of extra fat
  • 2 tbsp olive oil
  • 1 tbsp red wine vinegar
  • 2 tsp fresh basil finely chopped
  • 2 tsp fresh Italian parsley finely chopped
  • 1 tsp fresh thyme leaves finely chopped
  • 1 tsp fresh oregano leaves finely chopped
  • 2 cloves of garlic smashed
  • Remaining Ingredients:
  • Marinara sauce
  • Mozzarella cheese shredded
  • Parmesan cheese shredded
  • Fresh parsley chopped

Instructions

  • Combine the olive oil, red wine vinegar, chopped herbs, smashed garlic cloves, and a pinch of crushed red pepper flakes together in a ziplock bag. Mix until well combined. Add the trimmed chicken thighs to the bag then seal and refrigerator for 5-6 hours. Remove the chicken from the refrigerator 20 minutes prior to cooking.
  • Coat an oven-proof pan over medium-high heat with cooking spray. Season both sides of the chicken with sea salt and freshly cracked pepper, to taste. Place the chicken thighs into the HOT pan for 3-4 minutes, or until golden brown.
  • Flip the chicken over then spoon some marinara over the top. Sprinkle a bit of mozzarella and parmesan on top of the marinara then cover with tin foil and place into the oven for 20 minutes.
  • Remove the tin foil then continue cooking for 5 minutes or until the cheese is melted and the chicken is cooked through.
  • Place onto a serving tray, sprinkle the top with fresh chopped parsley, and serve immediately. Enjoy.
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12 Comments

    1. Ashley,

      Thanks for letting me know it was missing from the recipe. I have since corrected the error. You preheat the oven to 350 degrees.

      Thanks,
      Pam

  1. I made this tonight, and it was delicious! I doubled the marinade because I had a lot of thighs, and cooked as directed. Very moist with cheesy, tomato goodness!

  2. I was a little skeptical since chicken parm is one of my favorites, but I made this the other night and it was so good! Very moist and flavorful. Thank you!