Parmigiana Thighs with Creamy Noodles

Recipe by _Pixie_
READY IN: 45mins




  • One at a time place the thighs between two pieces of plastic wrap and pound with a rolling pin until flattened to approx 1/4" thickness.
  • Preheat oven to 325 degrees F.
  • Put the flour on a plate and dredge both side of the thighs in the flour.
  • Fry the flour coated thighs in batches by melting 1 tbsp butter in a nonstick pan and frying 4 of the thighs.
  • Turn once, cooking until the thighs are lightly browned and barely done (don't worry if they're underdone, they'll finish cooking in the oven).
  • Repeat until all the thighs are cooked this way.
  • Place 6 thighs in a 13" x 9" pan (overlapping if necessary), top with 1/2 the pasta sauce and 1/2 c cheddar cheese.
  • Place the remaining thighs evenly on top and cover evenly with remaining pasta sauce.
  • Sprinkle with 1/2 c cheddar cheese.
  • Sprinkle evenly with parmesan cheese.
  • Bake for 25-30 minutes until browned and bubbly.
  • About 10 minutes before thighs are ready, cook the broad egg noodles according to package directions, drain well and return to pot.
  • Add the cream of chicken soup and 1/2 c cheddar and stir over very low heat until cheddar is melted and pasta is evenly coated.
  • Cover and keep warm until thighs are done.
  • Serve the thighs and sauce either over or beside the broad egg noodles.