Crispy Parmesan Chicken Thighs (Printer View)

Golden, crispy chicken thighs with panko-Parmesan crust and melted cheese on sourdough bread.

# Components:

→ 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)

# Method steps:

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 breadcrumbs, Parmesan, garlic powder, Italian herbs, salt, and pepper.
03 - Pat chicken thighs dry. Dredge each thigh first in flour, then dip into eggs, followed by thorough coating in the panko-Parmesan mixture.
04 - Heat olive oil over medium-high heat in a large skillet. Brown chicken thighs 2 to 3 minutes per side until golden.
05 - Transfer browned chicken to the baking sheet and bake for 15 to 18 minutes until internal temperature reaches 165°F. Let rest 5 minutes before slicing or serving 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 slices. Top each with a crispy chicken thigh or slices, then add another cheese slice. Cover with remaining bread, buttered side out.
08 - Heat a nonstick skillet or griddle over medium heat. Grill sandwiches 3 to 4 minutes per side, pressing gently until bread is golden brown and cheese is melted.
09 - Slice sandwiches and serve hot.

# Expert Advice:

01 -
  • Crispy meets creamy in a way that makes you forget you're eating something simple.
  • Chicken thighs stay impossibly juicy while the Parmesan crust shatters under your teeth.
  • It feels fancy enough to serve to people you want to impress, but honest enough for a Tuesday night.
02 -
  • Don't skip drying the chicken thighs; moisture is the enemy of a crispy crust, and it's the only thing that will ruin this dish.
  • Medium heat on that skillet is non-negotiable for grilling the sandwiches, or your bread will burn before the cheese melts inside.
  • The panko-Parmesan mixture needs to be mixed well and kept together in one bowl for an even, flavorful coating.
03 -
  • Spread your butter thin and even on the bread; more isn't better and will only make things greasy instead of golden.
  • If your chicken thighs are on the larger side, gently pound them to a more even thickness so they cook at the same rate and fit neatly in the sandwich.
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