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Crispy Baked Parmesan Chicken Thighs: Easy 30-Minute Recipe

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These crispy baked Parmesan chicken thighs are a quick and easy 30-minute meal that’s perfect for busy weeknights or last-minute guests. With a crunchy panko-Parmesan coating and juicy, tender meat, this recipe is a crowd-pleaser that looks impressive without the stress.

Ingredients

Scale
  • 4 bone-in, skin-on chicken thighs (about 1.5 pounds total)
  • 1/2 cup all-purpose flour
  • 2 large eggs
  • 1 tablespoon Dijon mustard
  • 1 cup panko breadcrumbs
  • 1/2 cup grated Parmesan cheese
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons olive oil
  • Fresh parsley for garnish (optional)

Instructions

  1. Preheat your oven to 425°F (220°C). Place a wire rack on a rimmed baking sheet and spray it lightly with cooking spray.
  2. Set up your coating station. In the first shallow bowl, mix the flour with 1/2 teaspoon salt and 1/4 teaspoon pepper. In the second bowl, whisk together the eggs and Dijon mustard until smooth. In the third bowl, combine the panko breadcrumbs, grated Parmesan, garlic powder, onion powder, and paprika. Mix everything together with your fingers to distribute the cheese evenly.
  3. Pat the chicken thighs dry with paper towels. Season both sides of each thigh with a pinch of salt and pepper.
  4. Coat each thigh. First, dredge a chicken thigh in the flour mixture, shaking off any excess. Then dip it into the egg wash, letting any extra drip off. Finally, press it firmly into the panko-Parmesan mixture, making sure every surface is covered. Place the coated thigh on the prepared wire rack. Repeat with all four thighs.
  5. Drizzle with olive oil. Drizzle about 1/2 tablespoon of olive oil over each thigh, or use a pastry brush to spread it evenly.
  6. Bake for 25-30 minutes, until the coating is deep golden brown and the internal temperature of the thickest part of the thigh reaches 165°F (74°C). No need to flip—the wire rack lets the heat circulate all around. If you’re not using a rack, flip the chicken carefully at the 15-minute mark.
  7. Let rest for 5 minutes before serving. Garnish with fresh parsley if desired.

Notes

For extra crispiness, switch the oven to broil for the last 1-2 minutes, watching carefully to avoid burning. Let the coated chicken rest for 5 minutes before baking to help the coating adhere. If you don’t have a wire rack, line the baking sheet with parchment paper and flip the chicken halfway through baking.

Nutrition

Keywords: crispy baked chicken thighs, Parmesan chicken, easy chicken recipe, 30-minute meal, baked chicken thighs, weeknight dinner, potluck recipe

Find it online: https://dahliadishes.com/crispy-baked-parmesan-chicken-thighs-easy-30-minute-recipe/