Description
Crispy, juicy, and packed with flavor, Parmesan Chicken Thighs are a family favorite that combines succulent chicken with a savory Parmesan crust. This easy, oven-baked dish is perfect for weeknight dinners or entertaining, delivering a golden, cheesy crunch with every bite.
Ingredients
For the Chicken
- 6 bone-in, skin-on chicken thighs
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
For the Parmesan Coating
- 1 cup grated Parmesan cheese
- 1/2 cup panko breadcrumbs
- 1 teaspoon dried Italian herbs (basil, oregano, or thyme)
- 1/2 teaspoon smoked paprika
Instructions
- Prep the Chicken: Pat the chicken thighs dry with paper towels. Place them on a baking sheet lined with parchment paper or foil. Drizzle olive oil over the chicken and rub to coat all sides. Season both sides with salt, pepper, and garlic powder.
- Make the Parmesan Coating: In a shallow bowl, mix the Parmesan cheese, panko breadcrumbs, dried Italian herbs, and smoked paprika until well combined.
- Coat the Chicken: Press each chicken thigh firmly into the Parmesan mixture, coating both the skin and underside evenly. Arrange them skin side up on the baking sheet.
- Bake: Preheat your oven to 400°F (200°C). Bake the chicken for 35-40 minutes, or until the skin is golden and crispy and the internal temperature reaches 165°F (74°C).
- Rest and Serve: Let the chicken rest for 5 minutes after baking. Serve warm, garnished with chopped fresh parsley if desired.
Notes
- Bone-in, skin-on thighs yield the juiciest results, but boneless can be used (reduce cooking time).
- For extra crispiness, broil the chicken for 2-3 minutes at the end.
- If you prefer, substitute Italian seasoning for the herbs mix.
- Grated Parmesan works best, but you can use shredded in a pinch for a different texture.
