Herb-Marinated Chicken Parmesan
Servings 4
Equipment
- Oven Proof Skillet or Cast Iron Skillet
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 in a zip-lock bag. Mix until well combined. Add the trimmed chicken thighs to the bag then seal and refrigerate for 5-6 hours. Remove the chicken from the refrigerator 20 minutes before cooking.
- Coat an oven-proof skillet 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 cook for another 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.