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Crispy Parmesan Baked Chicken Thighs

Crispy Parmesan baked chicken thighs get a golden, crunchy panko coating after a quick toast in olive oil. Bake them on a wire rack until crisp and the thickest part reaches 165°F.
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Prep Time 15 minutes
Cook Time 35 minutes
Resting 5 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 330
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup panko breadcrumbs
  • 1 tbsp olive oil
  • 0.5 cup Parmesan cheese finely grated
  • 0.5 tsp garlic powder
  • 0.5 tsp paprika
  • 0.33 cup all-purpose flour
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 1 egg large
  • 1.5 lb chicken thighs boneless, skinless, about 6
  • 1 cooking spray for coating

Equipment

  • 1 skillet
  • 1 rimmed baking sheet

Method
 

  1. Heat the oven to 425°F and set a wire rack inside a rimmed baking sheet.
  2. Heat the olive oil in a skillet over medium heat, add the panko, and stir for 3 to 5 minutes until golden. Transfer the panko to a shallow dish and let cool briefly.
  3. Stir the Parmesan, garlic powder, and paprika into the panko.
  4. Put the flour, salt, and pepper in a second shallow dish.
  5. Beat the egg in a third shallow dish.
  6. Pat the chicken thighs dry, then coat each thigh in flour, dip it in egg, and press it into the panko mixture on both sides.
  7. Coat the wire rack with cooking spray and arrange the breaded thighs in a single layer. Lightly coat their tops with cooking spray.
  8. Bake for 25 to 30 minutes, until the coating is golden and crisp and the thickest part of each thigh reaches 165°F.
  9. Rest the chicken on the rack for 5 minutes before serving.

Notes

For the crispiest coating, let the toasted panko cool briefly before adding the Parmesan mixture. Refrigerate leftovers for 3–4 days; freeze for up to 3 months and reheat in the oven to help restore the crisp coating. For a gluten-free option, use gluten-free panko and flour.