Crispy Parmesan Chicken Thighs (Printable)

Golden crusted chicken thighs paired with melty cheese in a buttery sandwich.

# Components:

→ 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

11 - 8 slices sourdough 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. 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, Parmesan, garlic powder, Italian herbs, salt, and pepper.
03 - Pat chicken thighs dry. Dredge each piece first in flour, then dip in egg, and finally coat thoroughly with 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 the internal temperature reaches 165°F. Let rest for 5 minutes before slicing or serving whole.
06 - Arrange bread slices and spread softened butter, and mayonnaise if using, on one side of each slice.
07 - Place 1 to 2 cheese slices on the unbuttered side of half the bread slices. Top each with a crispy chicken thigh or slices, then add another cheese slice. Complete with remaining bread slices, buttered side out.
08 - Heat a nonstick skillet or griddle over medium heat. Grill sandwiches for 3 to 4 minutes per side, pressing gently, until bread is golden and cheese is melted.
09 - Slice sandwiches and serve hot.

# Expert Advice:

01 -
  • The panko-Parmesan crust stays impossibly crispy even when surrounded by melted cheese and warm bread.
  • You get the satisfaction of fried chicken and grilled cheese in a single, beautiful bite with zero guilt about choosing.
02 -
  • Don't skip browning the chicken in the skillet first—it creates flavor and color that baking alone won't achieve, plus it helps seal in the juices.
  • Pat your chicken completely dry before breading, or the coating will steam instead of crisp, and you'll lose that golden texture you're after.
03 -
  • Keep your Parmesan finely grated and dry before mixing into the panko—clumpy cheese won't coat evenly and some pieces will burn while others stay pale.
  • Press the sandwich gently as it grills, not aggressively; gentle pressure helps the cheese melt and the bread toast without squishing out all the fillings.
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