Garlic Parmesan Chicken Thighs with Crispy Breadcrumbs

• 8 bone-in, skin-on chicken thighs
• 1 1/2 cups panko breadcrumbs
• 1/2 cup grated Parmesan cheese
• 4 cloves garlic, minced
• 1 tsp dried thyme
• 1 tsp paprika
• 1/2 tsp black pepper
• 1 tsp salt
• 1/2 cup melted butter
• 2 tbsp olive oil
• 2 tbsp fresh parsley, chopped

Steps

1. 1 Preheat oven to 425°F.
2. 2 Pat chicken thighs dry with paper towels and season with salt and pepper.
3. 3 In a bowl, mix breadcrumbs, Parmesan, garlic, thyme, paprika, and black pepper.
4. 4 Brush each chicken thigh with melted butter, then press into the breadcrumb mixture to coat.
5. 5 Heat olive oil in an oven-safe skillet over medium heat. Sear chicken, skin-side down, for 4-5 minutes until golden.
6. 6 Transfer skillet to the oven and bake for 25-30 minutes, until chicken is cooked through.
7. 7 Garnish with fresh parsley before serving.

Equipment

• Oven-safe skillet
• Baking sheet (optional)

Variations

• Add a dash of cayenne pepper to the breadcrumbs for a spicy kick.
• Substitute chicken thighs with chicken breasts for a leaner option.

Substitutions

• Use Italian breadcrumbs instead of panko for a different texture.
• Replace Parmesan with nutritional yeast for a vegan version.

Pairings

• A crisp white wine like Sauvignon Blanc complements the garlic and Parmesan.
• A light Chardonnay works well too.

Nutrition

Tips

• For extra crispiness, refrigerate the breaded chicken for 30 minutes before cooking.
• Make sure your skillet is oven-safe to avoid transferring and losing those delicious browned bits.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Reheat in a preheated 350°F oven until warmed through.

Freezing: Freezes well for up to 2 months. Thaw in the refrigerator overnight before reheating in a 350°F oven.

Serving Suggestions

• Serve with a fresh green salad.
• Pair with roasted vegetables or mashed potatoes.

FAQ