Description
Crispy on the outside and juicy on the inside, these Parmesan Chicken Thighs are coated in a cheesy, herby crust that’s easy enough for a weeknight and impressive enough for guests.
Ingredients
- 6 bone-in, skin-on chicken thighs
- 3/4 cup freshly grated Parmesan cheese
- 1/2 cup panko breadcrumbs
- 1 tsp garlic powder
- 1/2 tsp paprika (smoked or sweet)
- Salt and black pepper, to taste
- 2 tbsp olive oil or melted butter (plus more for drizzling)
- 2 tbsp chopped fresh parsley (for garnish)
Instructions
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment or foil.
- Pat chicken thighs dry with paper towels.
- In a shallow bowl, mix Parmesan, panko, garlic powder, paprika, salt, and pepper.
- Brush each chicken thigh with olive oil or melted butter.
- Press skin side of thighs into the Parmesan mixture, coating thoroughly.
- Place thighs skin side up on the baking sheet. Drizzle a bit more oil over the top.
- Bake for 35–40 minutes or until internal temperature reaches 165°F and the crust is golden. Broil briefly if more color is desired.
- Let rest for 5 minutes, then garnish with chopped parsley and serve.
Notes
- Serve with lemon wedges, extra Parmesan, or fresh parsley for brightness.
- Pairs well with mashed potatoes, roasted vegetables, or a green salad.
- Use a wire rack for even crisping underneath the chicken.