Crumbed Chicken Thighs Parmigiana Pasta

Ready to cook crumbed chicken!

Why we love this recipe? We use ready to cook crumbed chicken thigh which means all you have do is to cook up the spaghetti while the crumbed chicken thigh is in the oven or while it fries. This cuts the time of prepping anything. We know how busy it can get so this recipe is for those looking for a no-fuss meat preparation!

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  • 5 mins
  • 35 mins
  • Serves 2-3

Chicken Thighs

Chicken Parmesan

  • 400-800g of tomato basil sauce
  • 80 grams
    Mozzarella cheese (grated)
  • 320 grams
    spaghetti
  • flat leaf parsley (minced for garnish)

Fry or Oven Bake Chicken Thighs

  1. Put the baking sheet in the oven. Bake chicken for 20-25 minutes or until an instant-read thermometer reads 160 degrees F (71 C).
  2. While the chicken is baking in the oven, make, or reheat the tomato basil sauce.
  3. Bring a large pot of well-salted water to a boil.
  4. After removing the chicken from the oven, increase the temperature to 500 degrees F (260 C).
  5. Pour the sauce into a casserole dish, then top with the baked chicken.Set the Parmesan Chicken cutlets in the sauce.
  6. Sprinkle with the Mozzarella, and additional Parmesan if you’d like.
    Cover the chicken parmesan with mozzarella and parmesan and bake.
  7. Bake the Chicken Parmesan until the sauce is bubbly and the cheese has formed a golden brown crust on top. approx 8-10mins
  8. Boil the pasta according to the package directions, drain, then toss with olive oil.
  9. Serve the Chicken Parmesan over a bed of spaghetti with a sprinkle of parsley to garnish.

TOP TIP:

Instead of pouring the sauce on top of the chicken, We simply put the sauce on the bottom, then set the chicken ON TOP of the sauce. This keeps the chicken crispy while it bakes with the cheese on top. We don’t know it’s not a norm to do it this way but it does the trick.

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