Crispy Parmesan Chicken Thighs (Printable)

Crispy, golden chicken thighs with a panko-Parmesan crust nestled in buttery grilled cheese sandwiches.

# What You'll Need:

→ Chicken Preparation

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, beaten
09 - 1/4 cup all-purpose flour
10 - 2 tablespoons olive oil

→ Grilled Cheese Assembly

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

# Directions:

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 panko, Parmesan, garlic powder, Italian herbs, salt, and pepper combined.
03 - Pat chicken dry. Dredge each thigh first in flour, then dip in beaten egg, and finally coat thoroughly with the panko-Parmesan mixture.
04 - Heat olive oil in a large skillet over medium-high heat. Cook chicken thighs 2 to 3 minutes per side until golden brown. Transfer to prepared baking sheet.
05 - Bake chicken thighs for 15 to 18 minutes until cooked through (internal temperature 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 to 2 cheese slices on the unbuttered side of half the bread. Add a crispy chicken thigh or slices on top, then another cheese slice. Cover with remaining bread, buttered side facing out.
08 - Heat a nonstick skillet or griddle over medium heat. Grill sandwiches 3 to 4 minutes per side, pressing gently, until the bread is golden brown and cheese is melted.
09 - Slice sandwiches and serve hot.

# Expert Tips:

01 -
  • The contrast between panko crunch and melted cheese hits differently when they're together instead of separate.
  • Dinner comes together in under an hour without feeling rushed or requiring restaurant-level skill.
  • It's fancy enough to serve guests, casual enough to eat standing at the kitchen counter.
02 -
  • Don't skip the rest after baking—it's the difference between biting into juice and biting into dry chicken running all over your hands.
  • If your coating seems to be separating from the thighs before they go in the skillet, chill them for 15 minutes; cold chicken stays covered better while the pan is hot.
  • Medium heat on the griddle is your friend here—too hot and your bread burns before the cheese melts, too cool and it gets greasy instead of crispy.
03 -
  • Room-temperature chicken takes panko coating better than cold chicken, but sear it immediately after coating while it's still sticky.
  • Pressing the sandwich gently while it grills isn't just for looks—it forces the cheese to make contact with the bread, creating better melt and crispness.
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