Crispy Parmesan Chicken Thighs (Printable)

Golden, crusted chicken thighs nestled in buttery, melty grilled cheese sandwiches for a comforting meal.

# 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 bread
12 - 8 slices mozzarella or provolone cheese
13 - 4 tablespoons unsalted butter, softened
14 - 1 tablespoon mayonnaise (optional)

# How-To Steps:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Arrange 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, then dip in eggs, then coat thoroughly with the panko-Parmesan mixture.
04 - Heat olive oil in a large skillet over medium-high heat. Brown chicken thighs for 2 to 3 minutes per side until golden.
05 - Transfer browned chicken thighs to prepared baking sheet and bake for 15 to 18 minutes until internal temperature reaches 165°F. Let rest for 5 minutes.
06 - Spread softened butter and optional mayonnaise on one side of each bread slice.
07 - Place 1 to 2 slices of cheese on the unbuttered side of half the bread. Add a crispy chicken thigh or sliced pieces, then another cheese slice. Top with remaining bread slices, buttered side 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 hot.

# Expert Tips:

01 -
  • It tastes like you fussed in the kitchen for hours, but comes together in less time than a takeout order.
  • The panko crust stays golden and crunchy even after the cheese melts around it, creating this impossible texture contrast.
  • One sandwich is genuinely filling enough to be dinner, which makes weeknight cooking feel less like a chore.
02 -
  • Don't skip patting the chicken completely dry; even a little moisture prevents the crust from crisping and makes the breading texture more like wet sand.
  • Medium heat on the skillet is your friend—high heat burns the bread before the cheese melts, and low heat means the crust steams instead of crisps.
  • The chicken finishes cooking in the oven, not the skillet, which means your panko crust stays dry and crunchy instead of getting soggy from steam.
03 -
  • If your panko crust seems to brown too quickly before the chicken cooks through, lower your oven temperature to 375°F and add a few extra minutes of baking time.
  • Slice the rested chicken thighs instead of leaving them whole if you prefer easier sandwiches to eat, though leaving them whole looks more impressive and keeps them juicier.
Go Back