Crispy Parmesan Chicken Thighs (Print)

Panko-Parmesan crusted chicken thighs paired with buttery grilled cheese for a golden, melty delight.

# Components:

→ For the Chicken

01 - 4 boneless, skinless chicken thighs
02 - 1 cup panko breadcrumbs (approximately 120 g)
03 - 1/2 cup grated Parmesan cheese (approximately 50 g)
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, beaten
09 - 1/4 cup all-purpose flour (approximately 30 g)
10 - 2 tablespoons olive oil

→ For the Grilled Cheese

11 - 8 slices sourdough bread or sturdy sandwich bread
12 - 8 slices mozzarella or provolone cheese (about 224 g total)
13 - 4 tablespoons unsalted butter, softened
14 - 1 tablespoon mayonnaise (optional, for extra golden crust)

# Directions:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Set up three shallow bowls: one with flour, one with beaten eggs, and one with a mixture of panko, Parmesan, garlic powder, Italian herbs, salt, and pepper.
03 - Pat chicken thighs dry. Dredge each thigh in flour, dip into egg, then thoroughly coat in the panko-Parmesan mixture.
04 - Heat olive oil in a large skillet over medium-high heat. Brown chicken thighs 2 to 3 minutes per side until golden brown. Transfer to the prepared baking sheet.
05 - Bake in preheated oven for 15 to 18 minutes, until internal temperature reaches 165°F. Allow to rest for 5 minutes before slicing or serving whole.
06 - Spread butter (and mayonnaise if desired) on one side of each bread slice. Place 1 to 2 cheese slices on unbuttered side of half the bread. Top with a crispy chicken thigh or slices, then another cheese slice. Finish with remaining bread, buttered side facing out.
07 - Heat a nonstick skillet or griddle over medium heat. Grill sandwiches 3 to 4 minutes per side, pressing gently, until bread is golden and cheese is melted.
08 - Slice sandwiches and serve hot.

# Expert Advice:

01 -
  • It's two comfort foods in one bite, so you get that panko crunch against melted cheese and soft bread all at once.
  • The whole thing comes together in under 45 minutes, making it perfect for when you want something impressive without the fuss.
  • Chicken thighs stay juicy while the outside gets golden and crispy, which honestly changes everything about how satisfying this is.
02 -
  • Patting the chicken dry is genuinely the difference between crispy and soggy; skip this and you'll regret it.
  • Don't skip the resting period after baking; it sounds unnecessary but it keeps your chicken from drying out while you build the sandwiches.
  • If your bread starts browning too fast while the cheese is still cold, lower your heat slightly and go a bit slower; dark bread doesn't mean melted cheese.
03 -
  • If you want extra crunch, broil the assembled sandwiches for just one minute after grilling; it's a final step that sounds optional but feels indulgent.
  • Softening your butter at room temperature for 15 minutes before you start cooking makes spreading it even and effortless, which somehow changes the final outcome.
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