Chicken thighs Parm from Indulge: Delicious and Decadent Dishes to Enjoy and Share (page 174) by Valerie Bertinelli

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Notes about this recipe

  • Eat Your Books

    See recipe for Marinara sauce p. 335.

  • julesamomof2 on April 25, 2025

    Easy, flexible, and so good I made it 2 nights in a row. The first night I used chicken thighs and fontina instead of provolone and the next I used chicken breasts and parmesan only for a less cheesy version. The mix of onion and garlic powders with a few chili flakes makes it more interesting.

  • averythingcooks on March 31, 2025

    This is a quick, lighter (ie no breading) & tasty version of chicken parm that we both enjoyed. I used a mix of mostly provolone topped up with mozzarella & as I often find the boneless skinless thighs that I buy are smaller than those called for in my books, I made the full recipe (4 thighs) for 2 of us & we ate it all. I needed less marinara & shredded cheese than called for and was generous with the fresh basil. Easy choice for repeat.

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