Crispy Parmesan Chicken Thighs (Printable)

Golden panko-Parmesan crusted chicken thighs paired with buttery, melty grilled cheese sandwiches for a comforting meal.

# 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 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)

# How to make it:

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 cheese, garlic powder, Italian herbs, salt, and pepper.
03 - Pat chicken thighs dry. Dredge each thigh in flour, dip into the eggs, then coat evenly with the panko-Parmesan mixture.
04 - Heat olive oil in a skillet over medium-high heat. Brown chicken thighs for 2 to 3 minutes per side until golden.
05 - Transfer chicken to the prepared baking sheet and bake for 15 to 18 minutes until cooked through (internal temperature 165°F). Let rest 5 minutes before slicing or serving whole.
06 - Spread butter, and mayonnaise if using, on one side of each bread slice. On the unbuttered side of half the slices, layer 1 to 2 slices of cheese, a whole or sliced chicken thigh, then another slice of cheese. Top with remaining bread slices, buttered side out.
07 - Heat a nonstick skillet or griddle over medium heat. Grill sandwiches for 3 to 4 minutes per side, pressing gently, until bread is golden brown and cheese melts.
08 - Slice sandwiches and serve immediately.

# Recipe Expert Tips:

01 -
  • It's indulgent enough to feel like a treat, but comes together faster than you'd expect.
  • The panko crust stays crispy even nestled inside the grilled cheese, which is pure magic.
  • You get the satisfaction of cooking something that looks way more impressive than the effort required.
02 -
  • Don't skip the resting step after baking—those five minutes let the juices redistribute, so you won't get a dry bite even with all that breading.
  • Medium heat for grilling is crucial; too high and your bread burns before the cheese melts, too low and you miss that crispy exterior.
03 -
  • Grate your own Parmesan directly into the panko mixture—pre-shredded cheese has anti-caking agents that prevent it from crisping properly.
  • Don't be tempted to skip the resting period on the baked chicken; those five minutes make a noticeable difference in how juicy and tender each bite will be.
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