Crispy Parmesan Chicken Thighs (Print Version)

Golden, crusted chicken thighs paired with melty grilled cheese in a rich, satisfying 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 or sturdy sandwich bread
12 - 8 slices mozzarella or provolone cheese
13 - 4 tablespoons unsalted butter, softened
14 - 1 tablespoon mayonnaise (optional)

# How To Make It:

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 combining panko, Parmesan, garlic powder, Italian herbs, salt, and pepper.
03 - Pat chicken dry. Dredge each thigh in flour, dip into eggs, then coat thoroughly 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. Transfer to prepared baking sheet.
05 - Bake chicken in the preheated oven for 15 to 18 minutes until cooked through (internal temperature 165°F). Rest for 5 minutes before slicing or leaving whole.
06 - Spread butter (and mayonnaise, if using) on one side of each bread slice. On the unbuttered side of half the slices, layer 1 to 2 cheese slices, a chicken thigh or slices, and another cheese slice. Top with remaining bread, buttered side 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 immediately while hot.

# Expert Tips:

01 -
  • The contrast between the crispy, salty chicken and the melty cheese inside buttery bread hits every satisfaction craving at once.
  • It comes together in under an hour and feels fancy enough to impress, but it's honestly just two crowd-pleasers having a conversation on your plate.
02 -
  • If your chicken is thicker than half an inch, pound it down slightly before breading so it cooks through in the time it takes to crisp the coating—otherwise you end up with burnt breadcrumbs and raw chicken.
  • The mayonnaise trick isn't just hype; it browns faster and more evenly than butter alone, and nobody can taste it in the finished sandwich, but everyone notices the color.
03 -
  • Make your panko-Parmesan mixture the night before and store it in an airtight container; it saves time and keeps the flavors from getting stale.
  • If you're cooking for a crowd, brown all your chicken in batches first, bake them together, and then assemble and grill the sandwiches right before serving so everything arrives warm at the same time.
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