Crispy Parmesan Chicken Thighs (Printable)

Panko-Parmesan crusted chicken thighs with buttery, melty grilled cheese on sourdough bread.

# 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 ground 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 bread 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 and line a baking sheet with parchment paper.
02 - Arrange three shallow bowls: one with flour, one with beaten eggs, and one with panko breadcrumbs mixed with Parmesan, garlic powder, Italian herbs, salt, and black pepper.
03 - Pat chicken thighs dry. Dredge each in flour, dip in egg, then coat thoroughly with the panko-Parmesan mixture.
04 - Heat olive oil in a skillet over medium-high heat. Brown chicken thighs for 2 to 3 minutes per side until golden, then transfer to the baking sheet.
05 - Bake in the oven for 15 to 18 minutes until cooked through (internal temperature 165°F). Allow to rest for 5 minutes before slicing or leaving whole.
06 - Spread softened butter and mayonnaise, if using, on one side of each slice of bread.
07 - Place 1 to 2 slices of cheese on the unbuttered side of half the bread. Add a crispy chicken thigh or slices, then top with another cheese slice. Complete with remaining bread slices, buttered side outward.
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 melts.
09 - Slice the sandwiches and serve immediately while hot.

# Expert Suggestions:

01 -
  • The crunch from the panko-Parmesan crust stays crispy even inside the sandwich
  • Its the comfort food equivalent of a warm hug on a terrible day
  • Leftovers (if they exist) reheat surprisingly well in the oven
02 -
  • Crowding the pan when searing chicken traps steam and makes the breading soggy, so work in batches
  • Letting the chicken rest after baking prevents all those juices from running onto your bread
  • Low and slow grilling beats rushing over high heat every time for even melting
03 -
  • Use a cast iron skillet for the sandwiches if you want restaurant-style pressed edges
  • The mayonnaise trick sounds weird but creates the most even golden crust
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