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Crispy Garlic Parmesan Baked Chicken Thighs

crispy garlic parmesan baked chicken thighs - featured image
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This recipe delivers shatteringly crisp, juicy baked chicken thighs with a garlic-parmesan crust, proving you don’t need a deep fryer for that satisfying crunch. It’s simple enough for a weeknight and impressive enough for company.

Ingredients

Scale
  • 6 bone-in, skin-on chicken thighs (about 2.5 pounds total)
  • 1 tablespoon olive oil
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • ½ cup panko breadcrumbs
  • ¼ cup finely grated Parmesan cheese (from a block, not pre-grated)
  • 3 cloves garlic, minced
  • 2 tablespoons unsalted butter, melted
  • 1 teaspoon dried Italian seasoning
  • ½ teaspoon paprika
  • ¼ teaspoon garlic powder
  • 2 tablespoons fresh parsley, chopped (for garnish)
  • Extra grated Parmesan cheese (for garnish)
  • Lemon wedges (for serving)

Instructions

  1. Preheat your oven to 400°F (200°C). Place a wire rack inside a rimmed baking sheet and set aside.
  2. Pat the chicken thighs dry with paper towels. Season both sides with salt and pepper. Let them sit at room temperature for 10 minutes while you prepare the coating.
  3. In a small bowl, combine the panko breadcrumbs, grated Parmesan, minced garlic, melted butter, Italian seasoning, paprika, and garlic powder. Mix with a fork until the butter is evenly distributed and the mixture looks like wet sand.
  4. In a separate small bowl, whisk together the olive oil and a pinch more salt and pepper. Brush this mixture all over the chicken thighs.
  5. Press the coating mixture onto the top (skin side) of each chicken thigh. Use your hands to pack the coating on firmly. Do not coat the underside.
  6. Place the coated chicken thighs on the wire rack, skin side up, with at least an inch of space between each piece.
  7. Bake for 35-40 minutes, until the internal temperature reaches 165°F (74°C) in the thickest part. If the coating is browning too quickly, tent loosely with foil for the last 10 minutes.
  8. Let the chicken rest on the rack for 5 minutes after baking.
  9. Transfer to a serving platter, sprinkle with fresh parsley and extra Parmesan, and serve with lemon wedges.

Notes

Pat the chicken very dry for maximum crispiness. Use a wire rack to allow air circulation and prevent soggy bottoms. For extra crunch, toast the panko breadcrumbs at 350°F for 3-4 minutes before mixing. Let the chicken come to room temperature before baking for even cooking. If the coating falls off, the chicken was too wet or the coating wasn’t pressed firmly enough.

Nutrition

Keywords: crispy chicken thighs, baked chicken, garlic parmesan chicken, easy chicken recipe, weeknight dinner, crispy baked chicken

Find it online: https://crispcraving.com/crispy-garlic-parmesan-baked-chicken-thighs-best-easy-recipe/