Dinner ideas

Chicken thigh parmigiana

The perfect meal for feeding a crowd.
1H 45M

Our twist on the traditional Italian dish uses chicken thighs baked in tomato based sauce and a crunchy breadcrumb topping to save time on crumbing.

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1.Preheat oven to 160°C.
2.Season chicken; wrap each thigh in a slice of prosciutto.
3.Heat oil in a 4 litre (16-cup) flameproof roasting pan (see tips) over medium-high heat. Cook chicken, seam-side down, for 4 minutes or until golden. Turn, then cook for another 4 minutes or until golden all over; transfer to a large plate or tray.
4.Add onion to pan; cook, stirring, for 3 minutes or until softened. Add garlic; cook, stirring, for 30 seconds or until fragrant. Add wine; cook, stirring, for 1 minute or until reduced slightly.
5.Return chicken to pan in a single layer. Pour pasta sauce over chicken and sprinkle with oregano; season. Cover tightly with baking paper and two layers of foil; bake for 40 minutes.
6.Meanwhile, process bread to form coarse crumbs. Combine breadcrumbs, parsley, parmesan and butter in a bowl.
7.Remove foil and paper from dish; sprinkle chicken with breadcrumb mixture. Bake, uncovered, for a further 30 minutes or until crumb mixture is golden.
8.Serve half the chicken parmigiana topped with oregano leaves (see tips). Transfer remaining chicken parmigiana to an airtight container; cool, then store (see tips).

We used a 23cm x 33cm cast iron roasting pan. Alternatively, if you don’t have a flameproof roasting pan large enough to fit the ingredients, use a large heavy-based frying pan in steps 3 and 4, then proceed with the recipe, using a 4 litre (16-cup) ovenproof dish.

Serve with simple green salad (page 217).

Refrigerate chicken parmigiana in an airtight container for up to 2 days. Freeze for up to 3 months; thaw in the fridge, then reheat in a microwave.


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