Crispy Parmesan Chicken Thighs (Printable)

Panko and Parmesan coat tender chicken thighs inside buttery, melted cheese sandwich layers for a rich comfort dish.

# What you need:

→ 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
09 - 1/4 cup all-purpose flour
10 - 2 tablespoons olive oil

→ Grilled Cheese

11 - 8 slices sourdough bread or sturdy sandwich bread
12 - 8 slices mozzarella or provolone cheese
13 - 4 tablespoons unsalted butter, softened
14 - 1 tablespoon mayonnaise, optional

# How to make it:

01 - Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
02 - Set up three shallow bowls: one with all-purpose flour, one with beaten eggs, and one with a mixture of panko breadcrumbs, Parmesan cheese, garlic powder, Italian herbs, salt, and black pepper.
03 - Pat chicken thighs dry. Dredge each piece first in flour, then dip in beaten eggs, and finally coat thoroughly with the panko-Parmesan mixture.
04 - Heat olive oil in a large skillet over medium-high heat. Brown the coated chicken thighs for 2 to 3 minutes per side until golden brown.
05 - Transfer browned chicken to the prepared baking sheet and bake for 15 to 18 minutes until cooked through (internal temperature 165°F/74°C). Let rest for 5 minutes before slicing or leaving whole.
06 - Spread softened butter and mayonnaise (if using) on one side of each bread slice.
07 - On the unbuttered side of half the bread slices, layer 1 to 2 slices of cheese, place a crispy chicken thigh or slices on top, add another slice of cheese, and cover with remaining bread slices, buttered side facing out.
08 - Heat a nonstick skillet or griddle over medium heat. Grill sandwiches 3 to 4 minutes per side, pressing gently, until bread is golden brown and cheese is melted.
09 - Slice sandwiches and serve immediately while hot.

# Expert Advice:

01 -
  • Two comfort food favorites merged into one ridiculously satisfying meal that feels more indulgent than it actually is.
  • The panko-Parmesan crust stays crispy even nestled between melted cheese and bread, giving you multiple textures in every bite.
  • It comes together in under 45 minutes, so you can impress people on a weeknight without the stress.
02 -
  • Pat your chicken completely dry before dredging, or the breading won't stick properly and you'll end up with bare spots that won't crisp up the way you want.
  • Don't skip the oven finish; a quick pan-fry alone won't cook the chicken through, but finishing in the oven ensures the inside is cooked while keeping that crust golden.
  • Medium heat on your skillet is non-negotiable for the grilled cheese; too hot and the bread burns before the cheese melts, too low and you get soggy bread.
03 -
  • If your panko coating seems to be sliding off during cooking, make sure your chicken is completely dry before dredging, and don't skip the flour base layer.
  • Letting the cooked chicken rest for even just five minutes before assembling keeps it from overcooking further when you press the sandwich on the grill.
Return