Baked Parmesan Crusted Chicken Thighs Recipe

parmesan crusted chicken google poster image

4.57 from 119 votes

Baked Parmesan Crusted Chicken Thighs Recipe

These family-favorite Parmesan crusted chicken thighs crisps up so beautifully in the oven without all the grease of deep frying.

Prep Time10

Cook Time50

Total Time1

Course: Main Course

Cuisine: American

Servings: thighs

Calories: 307kcal

Author: Becky Hardin

Equipment

2 9x13-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

Video

Notes

*You can swap the Italian breadcrumbs with Panko, but keep in mind that both the consistency and flavor will be impacted by that change.

**Feel free to use another cut of chicken if you'd like! Breasts and drumsticks will both work well, but I prefer boneless cuts for more even cooking.

***I got the best browning and flavor with butter, but you can use neutral or olive oil for a lighter result.

Tips:

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!

Air Fryer Instructions: Preheat your air fryer to 375°F for 3 minutes and spray the basket with nonstick spray. Bread the chicken as directed, place in a single layer in your air fryer basket, drizzle with butter, and air fry for 14-18 minutes, flipping halfway through, or until 165°F.

Make-Ahead: You can bread the chicken up to a few hours ahead, then refrigerate it uncovered. The chill helps the coating set, so it adheres better when baked.

Storage: Store parmesan crusted chicken in an airtight container in the refrigerator for 3 days, or freeze for 3 months.

Nutrition