Crispy Parmesan Chicken Thighs (Printable Page)

Panko-Parmesan crusted chicken thighs paired with melty grilled cheese in a golden, crunchy sandwich.

# 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 ground 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)

# Step-by-Step Guide:

01 - Preheat the 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 first in flour, then dip in egg, and coat thoroughly with the panko-Parmesan mixture.
04 - Heat olive oil in a large skillet over medium-high heat. Brown chicken thighs for 2 to 3 minutes per side until golden.
05 - Transfer browned chicken to the prepared baking sheet and bake for 15 to 18 minutes, or until internal temperature reaches 165°F. Let rest for 5 minutes before slicing or leaving whole.
06 - Spread softened butter and optional mayonnaise on one side of each bread slice.
07 - Place 1 to 2 cheese slices on the unbuttered side of half the bread. Add a chicken thigh or slices atop the cheese, then another cheese slice. Top with remaining bread, buttered side facing out.
08 - Heat a nonstick skillet or griddle over medium heat. Grill sandwiches for 3 to 4 minutes per side, pressing gently, until bread is golden and cheese melted.
09 - Slice sandwiches and serve while hot.

# Expert Tips:

01 -
  • The chicken stays impossibly juicy inside while the panko crust shatters when you bite through buttery, melted cheese.
  • It feels like indulgence, but comes together faster than you'd expect for something this showstopping.
02 -
  • Pat your chicken completely dry before dredging, wet chicken won't brown properly and you'll end up with a soggy crust instead of crispy.
  • Don't skip the rest time after baking, those 5 minutes let the chicken relax so it stays juicy when you slice into it or bite through it whole.
03 -
  • Medium heat when grilling is crucial, too high and your bread browns before the cheese melts, too low and you end up with a greasy sandwich that tastes like disappointment.
  • Invest in good quality bread for this one, it actually matters since the bread is basically half the dish and a flimsy loaf will fall apart under the press of your spatula.
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