Crispy Parmesan Chicken Thighs (Printable)

Golden panko-Parmesan crusted chicken thighs paired with melty cheese in a buttery, grilled sandwich.

# What You'll 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
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 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 dry. Dredge each thigh in flour, dip into eggs, then coat evenly with the panko-Parmesan mixture.
04 - Heat olive oil in a skillet over medium-high heat. Brown chicken thighs 2 to 3 minutes per side until golden.
05 - Transfer chicken to baking sheet and bake for 15 to 18 minutes until internal temperature reaches 165°F. Rest for 5 minutes.
06 - Spread softened butter and optional mayonnaise on one side of each bread slice. On unbuttered side of half the slices, layer 1 to 2 cheese slices, a chicken thigh (or sliced), and another cheese slice. Top with remaining bread, buttered side out.
07 - Heat nonstick skillet or griddle over medium heat. Grill sandwiches 3 to 4 minutes per side, pressing gently, until bread is golden and cheese melts.
08 - Slice sandwiches and serve immediately.

# Expert Advice:

01 -
  • The panko-Parmesan crust stays gloriously crispy even nestled inside melted cheese, because you finish the chicken in the oven before building the sandwich.
  • It's gooey, crunchy, savory, and buttery all at once, which somehow makes it feel fancier than the sum of its humble parts.
02 -
  • Pat the chicken completely dry before breading—moisture is the enemy of crispiness, and it's the single most common reason the coating doesn't stay crunchy.
  • Finish the chicken in the oven rather than cooking it entirely in the skillet, because high heat makes the panko coating burn while the inside stays undercooked.
03 -
  • Mayo on the bread isn't just for flavor—it contains emulsifiers that create an impossibly golden, crispy crust that regular butter alone can't achieve.
  • Medium heat on the skillet is crucial; too high and the bread burns, too low and the cheese doesn't fully melt before the bread gets soggy.
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