Easy Baked Parmesan Crusted Chicken Thighs

• 4 bone-in, skin-on chicken thighs
• 1/2 cup grated Parmesan cheese
• 1/2 cup Italian seasoned breadcrumbs
• 1 teaspoon garlic powder
• 1 teaspoon dried parsley
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt
• 2 large eggs
• 2 tablespoons milk

Steps

1. 1 Preheat oven to 400°F.
2. 2 In a bowl, combine Parmesan, breadcrumbs, garlic powder, parsley, pepper, and salt.
3. 3 In another bowl, whisk together eggs and milk.
4. 4 Dip each chicken thigh into the egg mixture, then coat thoroughly with the Parmesan mixture.
5. 5 Place coated thighs on a greased baking sheet.
6. 6 Bake for 30 minutes or until internal temperature reaches 165°F.
7. 7 Let rest for 5 minutes before serving.

Equipment

• Baking sheet
• Oven

Variations

• Add a sprinkle of red pepper flakes for a spicy kick.
• Use panko breadcrumbs for an even crispier crust.

Substitutions

• If you're out of Parmesan, use any hard Italian cheese like Romano.
• Substitute milk with water if needed.

Pairings

• A glass of crisp white wine like Pinot Grigio.
• A simple arugula salad with lemon vinaigrette.

Nutrition

Tips

• For extra crispiness, broil for 1-2 minutes at the end, watching closely to avoid burning.
• Ensure chicken thighs are patted dry before coating for better adherence.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a 350°F oven to maintain crispiness.

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge and reheat in a 350°F oven until heated through.

Serving Suggestions

• Serve with roasted vegetables or a fresh green salad.
• Pairs well with a side of garlic mashed potatoes.

FAQ