Crispy Parmesan Chicken Thighs (Printable View)

Golden panko-Parmesan crusted chicken thighs with buttery grilled cheese sandwiches for a decadent twist.

# What You'll Need:

→ Chicken

01 - 4 boneless, skinless chicken thighs
02 - 1 cup panko breadcrumbs
03 - 1/2 cup grated Parmesan cheese
04 - 1 teaspoon garlic powder
05 - 1 teaspoon dried Italian herbs
06 - 1/2 teaspoon salt
07 - 1/4 teaspoon black pepper
08 - 2 large eggs
09 - 1/4 cup all-purpose flour
10 - 2 tablespoons olive oil

→ Grilled Cheese

11 - 8 slices sourdough bread or sturdy sandwich bread
12 - 8 slices mozzarella or provolone cheese
13 - 4 tablespoons unsalted butter, softened
14 - 1 tablespoon mayonnaise (optional)

# How To Make It:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Arrange three shallow bowls: one with flour, one with beaten eggs, and one with a mixture of panko, Parmesan, garlic powder, Italian herbs, salt, and pepper.
03 - Pat chicken thighs dry. Dredge each thigh in flour, dip into eggs, then coat thoroughly with the panko-Parmesan mixture.
04 - Heat olive oil in a large skillet over medium-high heat. Sear chicken thighs 2–3 minutes per side until golden brown. Transfer to the prepared baking sheet.
05 - Bake chicken thighs in the oven for 15–18 minutes or until internal temperature reaches 165°F. Let rest for 5 minutes before slicing or leaving whole.
06 - Spread softened butter and mayonnaise (if using) on one side of each bread slice.
07 - Place 1–2 cheese slices on the unbuttered side of half the bread slices. Top with a crispy chicken thigh or sliced pieces, then add another cheese slice. Complete with the remaining bread slices, buttered side out.
08 - Heat a nonstick skillet or griddle over medium heat. Grill sandwiches 3–4 minutes per side, pressing gently, until bread is golden brown and cheese is melted.
09 - Cut sandwiches and serve immediately while hot.

# Expert Advice:

01 -
  • The chicken stays impossibly juicy inside while the panko-Parmesan crust shatters between your teeth.
  • You get all the comfort of a grilled cheese sandwich but with actual protein that makes you feel fed, not just satisfied for twenty minutes.
  • It's the kind of thing that makes weeknight dinner feel like you tried, without actually spending much time in the kitchen.
02 -
  • If your oven temperature isn't right, your chicken will take forever to cook, and the outside coating will burn before the inside is done—buy an oven thermometer, seriously.
  • The minute you flip that sandwich on the griddle, resist the urge to press it constantly; one gentle press per side is all you need, and constant touching breaks up the crust you've worked so hard to build.
03 -
  • Freshly grated Parmesan is absolutely non-negotiable here; the pre-grated versions have anti-caking agents that prevent them from getting that golden, melted quality.
  • If your chicken thighs are particularly thick, pound them gently to about three-quarters of an inch before breading, so they cook evenly and stay tender.
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