Crispy Chicken Parmesan with Garlic Parmesan Broccoli

Before you start

The chicken

Prep 20 min · Stovetop 15–20 min per batch

Ingredients

• 1½ lb (680 g) boneless, skinless chicken thighs (4 thighs, about 6 oz each)
• ½ cup all-purpose flour
• 2 large eggs, beaten with 1 tablespoon water
• 1 cup panko breadcrumbs
• ½ cup finely grated Parmesan cheese
• 1 tsp each garlic powder, Italian seasoning and paprika
• ½ tsp each fine salt and black pepper
• 1 cup marinara sauce, warmed separately
• 1 cup (4 oz) shredded low-moisture mozzarella
• ¼ cup neutral cooking oil, plus up to 2 tablespoons if needed
• Optional: 2 tablespoons chopped fresh basil or parsley

Steps

1. Flatten and dry. Unfold the thighs, trim extra fat, and flatten between parchment to an even ½ inch. Pat dry. Do not rinse raw chicken.
2. Bread. Flour in one bowl. Eggs and water in a second. Panko, Parmesan, garlic powder, Italian seasoning, paprika, salt and pepper in a third. Coat each thigh in flour, then egg, then crumbs. Press so it sticks. Throw out leftover breading that touched raw chicken.
3. Fry. Heat ¼ cup oil in a large skillet over medium until shimmering (about 325–350°F). Add thighs in one layer without crowding. Fry 5–7 minutes per side. Cook in batches if needed, adding the reserved oil between batches.
4. Check, then top. Check the thickest part of every thigh from the side. It must reach 165°F (74°C). If it's short, lower to medium-low and keep cooking. Spoon ¼ cup warm marinara on each thigh, leaving the edges showing, then ¼ cup mozzarella.
5. Melt. Turn heat to low and cover 2–3 minutes until the cheese melts. Uncover right away. Rest 3 minutes and garnish if you like. A short cover keeps more crunch.

The broccoli

Prep 10 min · Stovetop 10–13 min

Ingredients

• 1½ lb (680 g) fresh broccoli (about 2 medium heads), cut into even 1½-inch florets. Peel and thinly slice the tender stems.
• 2 tablespoons olive oil, divided
• 4 cloves fresh garlic, finely minced (about 1 tablespoon)
• ⅓ cup finely grated Parmesan cheese
• ½ tsp fine salt, or less if your Parmesan is salty
• ¼ tsp black pepper
• Optional: 1 tablespoon fresh lemon juice
• Optional: ⅛ tsp red pepper flakes
• 3 tablespoons water

Rinse the broccoli and dry it well. Keep florets about the same size so they finish together. Garlic goes in near the end so it stays fragrant.

Steps

1. Brown. Heat 1 tablespoon olive oil in a large skillet over medium-high. Add broccoli in a single layer as much as you can. Cook 3–4 minutes, stirring once or twice, until browned in spots.
2. Steam. Carefully add 3 tablespoons water and cover. Lower to medium and cook 3–4 minutes until bright green and just fork-tender. Uncover and let the water cook off, 1–2 minutes.
3. Add garlic. Lower to medium-low. Push broccoli aside, add the other tablespoon of oil and the garlic to the open space, and stir 30–60 seconds until fragrant. Toss with salt, pepper and pepper flakes.
4. Finish. Off the heat, toss with Parmesan and lemon juice. Taste and adjust. Serve right away.

Bring it all together

These are practical timelines, not doneness guarantees. Pan size, burner strength and thigh thickness all change timing.

Crunch and safety

Keep it crispy. Use warm sauce sparingly on top, leave the breaded edges showing, and serve soon after the cheese melts. Warm extra marinara for the side.

Use a thermometer. Every thigh needs to hit 165°F (74°C) in the thickest part. Golden breading and melted cheese don't tell you it's done.

Food-safety reference: USDA FSIS Safe Minimum Internal Temperature Chart. Cooking times are estimates.