This baked Parmesan crusted chicken is crispy, juicy, and packed with flavor, without any of the mess of frying. The Parmesan and breadcrumb coating turns golden and crunchy in the oven, giving me that same satisfying texture as fried chicken but with far less effort. With only a handful of ingredients, these Parmesan crusted chicken thighs come together in about an hour. This is one of those crusted baked chicken recipes I come back to again and again because it’s simple, family-friendly, and consistently delicious.
Top Reader Reviews
This chicken is the bomb I made it tonight and it melts in my mouth! The flavoring is so delicious
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Made this with chicken breast tonight. It was truly wonderful!! Tasty, moist, cooked just right. Will definitely make again…. And again… And again!!
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Parmesan Crusted Chicken Thighs
When I want something easy yet impressive, I reach for these baked chicken thighs with breadcrumbs and freshly grated Parmesan cheese. The cheese helps create a rich, savory crust that clings perfectly to each piece, while the breadcrumbs give it that irresistible crunch. I like to mix in a touch of paprika, salt, and pepper for extra flavor, then bake until the coating is crisp and the chicken is tender and juicy inside.
I use a similar breading and baking method in my favorite shake and bake chicken and oven fried chicken legs, and it’s always a big hit!
I’ve tested this recipe with both bone-in and boneless thighs, and while both work, Parmesan crusted boneless chicken thighs cook a bit faster and brown more evenly. But the best part? Cleanup is a breeze compared to frying, and the end result is every bit as satisfying. I like to serve these crispy chicken thighs with a simple salad, roasted veggies, or mashed potatoes for an easy dinner that feels like a treat.
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Use Fresh Cheese for the Crispiest Crust
If you’ve ever struggled to get that golden crunch without frying, here’s my go-to trick: use freshly grated Parmesan instead of pre-shredded. The anti-caking agents in bagged cheese can prevent proper browning and crisping, leaving the coating on your baked Parmesan crusted chicken a little soft. I have found that using freshly grated cheese melts into a perfect, golden crust every time!
Baked Parmesan Crusted Chicken Thighs Recipe
Equipment
- 2 9×13-inch Baking Dishes
Ingredients
- 2 large eggs (beaten)
- ¼ cup heavy cream (or buttermilk)
- ¾ cup freshly grated Parmesan cheese
- ¾ cup Italian breadcrumbs (*)
- 1 teaspoon ground paprika
- 1 teaspoon coarse sea salt
- ½ teaspoon ground black pepper
- 8 boneless, skinless chicken thighs (**)
- ¼ cup salted butter (½ stick, melted***)
- chopped fresh herbs (optional, for garnish)
Instructions
- Preheat oven to 375°F and spray 2 large baking dishes with nonstick spray.
- In a small shallow bowl, stir together the beaten eggs and heavy cream.2 large eggs, ¼ cup heavy cream
- In another small shallow bowl, stir together the parmesan, breadcrumbs, paprika, salt, and pepper.¾ cup freshly grated Parmesan cheese, ¾ cup Italian breadcrumbs, 1 teaspoon ground paprika, 1 teaspoon coarse sea salt, ½ teaspoon ground black pepper
- Dip each piece of chicken in the egg mixture, coating both sides completely. Shake off excess and then dip into the parmesan mixture, pressing down to fully coat the entire chicken with a thick layer.8 boneless, skinless chicken thighs
- Arrange chicken in prepared baking dishes, making sure they don’t touch (if they touch, those sections won’t get crispy).
- Pour melted butter over all the chicken.¼ cup salted butter
- Cook for approximately 50 minutes, or until the chicken reaches an internal temperature of 165°F.
- Serve garnished with fresh oregano or thyme.chopped fresh herbs
Notes
- Pre-shredded, bagged or bottled cheese will not crisp up as well as freshly shredded.
- For extra crispy chicken, place a wire rack inside the baking dish to lift the chicken slightly off the surface. This allows air to circulate underneath, helping both sides crisp evenly.
- Properly cooked chicken should read 165°F on an instant-read thermometer inserted into the thickest point.
- Let the chicken rest for 5 minutes before serving so the juices redistribute. It keeps the meat tender and prevents the coating from slipping off when cut.
- If you’re making this for meal prep, let the chicken cool completely before refrigerating so the crust doesn’t turn soggy!
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
How to Bake Parmesan Crusted Chicken Step by Step
Prep: Preheat your oven to 375°F and spray 2 large baking dishes with nonstick spray (I used 9×13-inch dishes). For extra crispy chicken, you can place a wire rack in each pan so the air can circulate more fully.
Whisk the Eggs: In a small, shallow bowl, stir together 2 large beaten eggs and ¼ cup of heavy cream.
Season the Breading: In another small shallow bowl, stir together ¾ cup of freshly grated Parmesan cheese, ¾ cup of Italian breadcrumbs, 1 teaspoon of ground paprika, 1 teaspoon of coarse sea salt, and ½ teaspoon of ground black pepper.
Bread the Chicken: Dip each of 8 boneless, skinless chicken thighs in the egg mixture, coating both sides completely. Shake off excess and then dip into the Parmesan mixture, pressing down to fully coat the entire chicken with a thick layer.
Top with Butter: Arrange the chicken in your prepared baking dishes, making sure they don’t touch (if they touch, those sections won’t get crispy). Pour ¼ cup of melted salted butter over all the chicken. Alternatively, you can brush it over top with a pastry brush for more even coverage and browning.
Bake the Chicken: Bake your Parmesan crusted chicken thighs in the preheated oven for approximately 50 minutes, or until the chicken reaches an internal temperature of 165°F. Serve garnished with fresh oregano or thyme.
How to Store, Freeze, and Reheat
Store leftover Parmesan crusted chicken in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating in a 400°F oven covered with foil for 20 minutes, or until warmed through and crispy.
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