Crispy Parmesan Chicken Thighs (Printer view)

Golden panko-parmesan crusted chicken thighs combined with buttery grilled cheese sandwiches for a rich flavorful 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, beaten
09 - 1/4 cup all-purpose flour
10 - 2 tablespoons olive oil

→ Grilled Cheese Assembly

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)

# Directions:

01 - Preheat the oven to 400°F and 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 thighs dry. Coat each by dredging in flour, dipping in egg, then covering thoroughly with the panko-Parmesan mixture.
04 - Heat olive oil in a large skillet over medium-high heat. Brown chicken thighs for 2 to 3 minutes per side until golden, then transfer to the prepared baking sheet.
05 - Bake in the oven for 15 to 18 minutes until cooked through (internal temperature 165°F). Let rest for 5 minutes before slicing or serving whole.
06 - Spread softened butter and optional mayonnaise on one side of each bread slice.
07 - On the unbuttered side of half the bread slices, place 1 to 2 cheese slices, top with a crispy chicken thigh or slices, add another cheese slice, then cover with the remaining bread slices, buttered side outward.
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 the cheese has melted.
09 - Slice sandwiches and serve immediately while hot.

# Expert Suggestions:

01 -
  • The chicken stays impossibly crispy even tucked inside warm, gooey cheese and toasted bread.
  • It feels fancy enough for company but comes together faster than you'd expect for a weeknight dinner.
  • One sandwich feeds you completely—protein, carbs, and that addictive golden crust all in one hand.
02 -
  • Do not skip patting the chicken dry—even a little moisture will prevent the crust from getting truly crispy.
  • If your bread starts burning before the cheese melts, lower the heat slightly and cover the skillet with a lid for the last minute of cooking.
03 -
  • The mayonnaise is a secret weapon—just a thin layer under the butter creates a darker, crisper crust that looks and tastes restaurant-quality.
  • Using a cast iron skillet instead of nonstick gives you even better browning and helps the bread develop a better crust.
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