Crispy Parmesan Chicken Thighs (Printable Version)

Golden crusted chicken thighs nestled inside melty cheese sandwiches with a buttery finish.

# 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, beaten
09 - 1/4 cup all-purpose flour
10 - 2 tablespoons olive oil

→ Grilled Cheese

11 - 8 slices sourdough or sturdy sandwich bread
12 - 8 slices mozzarella or provolone cheese
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. Arrange three shallow bowls with flour, beaten eggs, and panko mixture (panko, Parmesan, garlic powder, Italian herbs, salt, pepper).
02 - Pat chicken thighs dry. Dredge each first in flour, then dip in egg, and thoroughly coat with the panko-Parmesan mixture.
03 - Heat olive oil in a large skillet over medium-high heat. Brown chicken thighs 2–3 minutes per side until golden. Transfer to baking sheet.
04 - Bake in preheated oven for 15–18 minutes until internal temperature reaches 165°F. Rest for 5 minutes before slicing or leaving whole.
05 - Spread butter (and mayonnaise if using) on one side of each bread slice. Place 1–2 cheese slices on unbuttered side of half the bread, add chicken thigh or slices, then top with another cheese slice and remaining bread, buttered side out.
06 - Heat nonstick skillet or griddle over medium heat. Grill sandwiches 3–4 minutes per side, pressing gently, until bread is golden and cheese melted.
07 - Slice sandwiches and serve immediately while hot.

# Expert Advice:

01 -
  • It tastes like you spent hours in the kitchen, but you're done in under an hour.
  • The contrast between crispy chicken and melted cheese inside buttery bread hits different.
  • It's fancy enough to impress people, casual enough to make on a Tuesday night.
02 -
  • If your chicken thighs are thick, pound them slightly before coating so they cook through at the same time the coating crisps—I learned this the hard way with one undercooked thigh.
  • Don't skip the resting period after baking; it keeps the juices in the chicken instead of all over your sandwich.
03 -
  • Let your butter soften to room temperature before spreading—cold butter tears the bread and doesn't toast as evenly.
  • Medium heat on the skillet is crucial; too high and your bread burns before the cheese melts, too low and you get pale, soggy bread instead of golden and crispy.
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