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Baked Parmesan Crusted Chicken Thighs

Baked Parmesan crusted chicken thighs on a wire rack with a golden crispy crust and fresh herb garnish
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Golden, crispy, oven-baked chicken thighs coated in a rich Parmesan and Italian breadcrumb crust. Dipped in egg and cream, pressed with a thick seasoned coating, then drizzled with butter and baked until shatteringly crispy without any deep frying. Serves 8.

Ingredients

Scale
  • 8 boneless, skinless chicken thighs (or breasts or drumsticks – boneless cuts preferred)
  • 2 large eggs, beaten
  • 1/4 cup heavy cream (or buttermilk)
  • 3/4 cup freshly grated Parmesan cheese (do not substitute pre-shredded bagged cheese)
  • 3/4 cup Italian breadcrumbs (or Panko)
  • 1 teaspoon ground paprika
  • 1 teaspoon coarse sea salt
  • 1/2 teaspoon ground black pepper
  • 1/4 cup salted butter (1/2 stick), melted (or neutral or olive oil)
  • Chopped fresh oregano or thyme, optional for garnish

Instructions

  1. Preheat oven to 375 degrees F. Spray 2 large 9×13-inch baking dishes generously with nonstick cooking spray. Optionally place a wire rack inside each dish for extra crispiness on all sides.
  2. In a shallow bowl, whisk together the beaten eggs and heavy cream until combined.
  3. In a second shallow bowl, stir together the freshly grated Parmesan, Italian breadcrumbs, paprika, coarse sea salt, and black pepper until evenly mixed.
  4. Working one at a time, dip each chicken thigh into the egg and cream mixture, coating both sides and letting excess drip off. Press the coated chicken firmly into the Parmesan breadcrumb mixture on all surfaces to build a thick, even layer. Repeat with all 8 thighs.
  5. Arrange the breaded chicken thighs in the prepared baking dishes ensuring they do not touch each other.
  6. Pour the melted butter evenly over all the chicken pieces.
  7. Bake for approximately 50 minutes until the crust is deep golden brown and the internal temperature reaches 165 degrees F at the thickest point. For deeper color, broil for the final 2 to 3 minutes watching closely.
  8. Remove from the oven and let rest for 5 minutes before serving. Garnish with fresh chopped oregano or thyme and serve immediately.

Notes

  • Always use freshly grated Parmesan from a block – pre-shredded cheese contains anti-caking agents that prevent proper crisping.
  • Do not let pieces touch in the pan – spacing allows hot air to crisp all surfaces properly.
  • Air fryer option: Preheat to 375 degrees F, cook in a single layer for 14 to 18 minutes flipping halfway, until internal temperature reaches 165 degrees F.
  • Make-ahead: Bread and refrigerate for up to a few hours before baking – add 5 minutes to bake time when cooking from cold.
  • Sodium note: Sodium content is primarily from the Parmesan cheese and sea salt. Using low-sodium Parmesan or reducing added salt can lower the sodium per serving.

Nutrition

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