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Best Crispy Parmesan Crusted Chicken Thighs Recipe

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These crispy Parmesan crusted chicken thighs are a quick and easy weeknight dinner that turns out shatteringly crispy on the outside and juicy on the inside. Perfect for any occasion, this recipe uses simple ingredients and a hybrid sear-and-bake method for foolproof results.

Ingredients

Scale
  • 4 bone-in, skin-on chicken thighs (about 1.5 lbs total)
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper, freshly ground
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ cup panko breadcrumbs
  • ¼ cup grated Parmesan cheese (preferably Parmigiano-Reggiano)
  • ¼ cup all-purpose flour
  • 1 large egg
  • 1 tablespoon Dijon mustard
  • ¼ teaspoon cayenne pepper (optional)
  • 2 tablespoons olive oil
  • 1 tablespoon unsalted butter

Instructions

  1. Preheat your oven to 400°F. Position the rack in the middle. If using a cast iron skillet, place it in the oven while it preheats.
  2. Pat the chicken thighs dry with paper towels. Season both sides with salt, pepper, garlic powder, and onion powder. Let them sit at room temperature for about 10 minutes.
  3. Set up your breading station: In a shallow bowl, mix the flour with a pinch of salt and pepper. In a second bowl, whisk together the egg and Dijon mustard until smooth. In a third bowl, combine the panko breadcrumbs and grated Parmesan cheese.
  4. Coat the chicken: Dredge one thigh in the flour, shaking off excess. Dip into the egg mixture, letting excess drip off. Press firmly into the panko-Parmesan mixture, coating all surfaces. Place on a plate and repeat with remaining chicken.
  5. Carefully remove the hot cast iron skillet from the oven and place on stovetop over medium-high heat. Add olive oil and butter, swirling until melted and sizzling.
  6. Place chicken thighs skin-side down in the hot skillet. Cook for 3-4 minutes without moving, until golden brown. Flip and sear the other side for 2-3 minutes.
  7. Transfer the skillet (or move chicken to a baking sheet) to the preheated oven. Bake for 15-18 minutes, or until internal temperature reaches 165°F.
  8. Let the chicken rest on a wire rack for 5 minutes before serving.

Notes

For best results, use freshly grated Parmesan and pat chicken dry before breading. Do not crowd the pan; cook in batches if needed. Let chicken rest on a wire rack to keep crust crispy. For gluten-free, substitute flour with almond flour and use gluten-free panko.

Nutrition

Keywords: crispy chicken thighs, Parmesan crusted chicken, easy chicken recipe, weeknight dinner, baked chicken thighs

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