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Crispy Parmesan Crusted Chicken Thighs

crispy parmesan crusted chicken thighs - featured image
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This recipe delivers juicy, tender chicken thighs with a perfectly crispy parmesan crust. Quick and easy to prepare, it’s a comforting and impressive dish ideal for busy weeknights.

Ingredients

Scale
  • 6 bone-in, skin-on chicken thighs (about 2 pounds or 900 grams)
  • 1 cup grated parmesan cheese (100 grams)
  • ½ cup panko breadcrumbs (60 grams)
  • 1 teaspoon garlic powder
  • 1 teaspoon dried Italian herbs (oregano, basil, thyme mix)
  • ½ teaspoon smoked paprika
  • Salt and freshly ground black pepper to taste
  • 2 tablespoons olive oil or melted unsalted butter
  • 1 tablespoon fresh parsley, finely chopped (optional)

Instructions

  1. Preheat your oven to 425°F (220°C). Line a rimmed baking sheet with foil and place a wire rack on top.
  2. Pat the chicken thighs dry with paper towels. Season both sides generously with salt and pepper.
  3. In a medium bowl, combine grated parmesan, panko breadcrumbs, garlic powder, dried Italian herbs, smoked paprika, and a pinch of salt and pepper. Stir until well mixed.
  4. Brush each chicken thigh skin side with olive oil or melted butter.
  5. Press the chicken thighs skin side down firmly into the parmesan mixture to coat evenly and thickly.
  6. Place the coated chicken thighs skin side up on the wire rack. If no rack is available, place directly on the baking sheet spaced apart.
  7. Lightly brush the tops of the crusted chicken thighs with a bit more olive oil or butter.
  8. Bake for 30-35 minutes, or until the crust is golden brown and the internal temperature reaches 165°F (74°C). If cooking directly on the sheet, flip halfway through baking.
  9. Optional: Broil the chicken for 2-3 minutes at the end for extra crispiness, watching carefully to avoid burning.
  10. Remove from oven and let rest for 5 minutes to allow juices to redistribute.
  11. Garnish with freshly chopped parsley before serving.

Notes

Pat chicken dry thoroughly to ensure crust sticks and crisps well. Use a wire rack for even crispiness and to avoid soggy bottoms. Brush oil or butter on crust for better browning. Tent with foil if crust browns too fast. Can prepare coated chicken up to 4 hours ahead and refrigerate. For gluten-free, substitute panko with almond flour or gluten-free breadcrumbs. For dairy-free, omit parmesan and use nutritional yeast with olive oil instead of butter. Optional broil step adds extra crispiness.

Nutrition

Keywords: crispy chicken thighs, parmesan crusted chicken, baked chicken thighs, easy chicken recipe, juicy chicken, comfort food, parmesan chicken

Find it online: https://yumnode.com/crispy-parmesan-crusted-chicken-thighs-recipe-easy-juicy-tender-meat/