Crispy Parmesan Chicken Thighs (Printable)

Crispy panko-Parmesan crusted chicken thighs paired with melty cheese and buttery, toasted bread.

# Ingredient List:

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

→ For the 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, for extra golden crust)

# Directions:

01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper.
02 - Set up three shallow bowls: one with flour, one with beaten eggs, and one with a mixture of panko, Parmesan, garlic powder, Italian herbs, salt, and black pepper.
03 - Pat the chicken thighs dry. Dredge each thigh first in flour, then dip in beaten eggs, then coat evenly in the panko-Parmesan mixture.
04 - Heat olive oil in a large skillet over medium-high heat. Sear chicken thighs for 2 to 3 minutes per side until golden brown. Transfer to the prepared baking sheet.
05 - Bake the chicken thighs in the oven for 15 to 18 minutes until cooked through to an internal temperature of 165°F. Let rest for 5 minutes before slicing or leaving whole as desired.
06 - Arrange bread slices on a work surface. Spread softened butter and mayonnaise, if using, on one side of each slice.
07 - Place 1 to 2 slices of cheese 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 slices, buttered side facing outwards.
08 - Heat a nonstick skillet or griddle over medium heat. Grill sandwiches for 3 to 4 minutes per side, pressing gently, until the bread is golden brown and cheese has melted.
09 - Slice sandwiches and serve immediately while hot.

# Expert Advice:

01 -
  • The contrast between the shatteringly crisp, Parmesan-crusted chicken and the melty, gooey cheese inside the bread is genuinely addictive.
  • It comes together in under an hour, making it perfect for nights when you want something special but don't have all day.
  • One sandwich is satisfying enough for a full meal, so even a small batch feeds people generously.
02 -
  • The order matters: flour, then egg, then panko—skipping the flour means the egg won't stick the breadcrumb crust on as firmly.
  • Don't skip the resting period for the chicken; it locks in the juices and makes every bite more tender.
  • Medium heat on the griddle is crucial for the sandwich; too hot and the bread burns before the cheese melts, too low and the edges dry out.
03 -
  • Use a meat mallet to gently flatten the thighs slightly before breading; they'll cook more evenly and stay juicier.
  • Press the sandwich gently as it grills, but don't squash it—you want even browning, not a pancake.
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