Crispy Parmesan Chicken Thighs (Print)

Golden, crunchy Parmesan-crusted chicken thighs layered in melty grilled cheese sandwiches.

# 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 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 the oven to 400°F and line a baking sheet with parchment paper.
02 - Arrange three shallow bowls with flour, beaten eggs, and a mixture of panko, Parmesan, garlic powder, Italian herbs, salt, and pepper.
03 - Pat chicken thighs dry and sequentially dredge in flour, dip in egg, and coat evenly with the panko-Parmesan mixture.
04 - Heat olive oil in a large skillet over medium-high heat and brown chicken thighs for 2 to 3 minutes per side until golden.
05 - Transfer browned thighs to the prepared baking sheet and bake for 15 to 18 minutes until internal temperature reaches 165°F. Let rest for 5 minutes.
06 - Spread softened butter and optional mayonnaise on one side of each bread slice.
07 - On the unbuttered side of half the bread slices, layer 1 to 2 cheese slices, top with a chicken thigh or slices, add another cheese slice, then cap with remaining bread slices, buttered side out.
08 - Heat a nonstick skillet or griddle over medium heat and grill sandwiches 3 to 4 minutes per side, pressing gently, until bread is golden and cheese is melted.
09 - Slice the sandwiches and serve immediately while hot.

# Chef Secrets:

01 -
  • It's two comfort foods having a conversation instead of competing for attention on your plate.
  • The chicken stays juicy on the inside while the outside shatters when you bite through buttered, toasted bread.
  • Once you taste how Parmesan and panko become almost savory-sweet together, you'll stop making plain fried chicken.
02 -
  • Pat your chicken completely dry before dredging, or the coating won't stick and you'll end up with crispy breading floating around your pan instead of on the chicken.
  • Don't skip the rest after baking. Those 5 minutes let the juices settle so your chicken stays tender instead of dry when you bite into it.
  • Medium heat on the griddle is your friend. Too hot and your bread burns before the cheese melts. Too cool and you get soggy bread instead of that golden crunch.
03 -
  • Use a nonstick skillet or griddle for grilling so your butter does the work instead of your sandwich sticking and tearing.
  • Press the sandwich gently while grilling, but don't squash it flat. You're encouraging cheese melt, not destroying the structure.
  • Let your chicken cool for just a minute before assembling so it doesn't melt the cheese too fast and create soggy bread on the spot where they meet.
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