Crispy Parmesan Chicken Thighs (Print Version)

Golden crispy chicken thighs paired with buttery, melty grilled cheese for a decadent comfort dish.

# What You Need:

→ For the 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

→ For the Grilled Cheese

11 - 8 slices sourdough bread
12 - 8 slices mozzarella or provolone cheese
13 - 4 tablespoons unsalted butter, softened
14 - 1 tablespoon mayonnaise (optional)

# Directions:

01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper.
02 - Set up 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 the chicken thighs dry. Coat each first in flour, then dip into the eggs, and finally press into the panko mixture until well covered.
04 - Heat olive oil in a large skillet over medium-high heat. Brown chicken on each side for 2 to 3 minutes until golden, then transfer to the baking sheet.
05 - Bake the chicken in the preheated oven for 15 to 18 minutes until cooked through, reaching an internal temperature of 165°F. Let rest for 5 minutes.
06 - Spread softened butter (and mayonnaise if using) on one side of each bread slice.
07 - Place one or two slices of cheese on the unbuttered side of half the bread slices. Top with a crispy chicken thigh or slices, add another cheese slice, then cover with remaining bread, buttered side out.
08 - Heat a nonstick skillet or griddle over medium heat. Grill sandwiches for 3 to 4 minutes per side, pressing gently, until bread is golden and cheese has melted.
09 - Slice the sandwiches if desired and serve immediately.

# Expert Tips:

01 -
  • The chicken stays impossibly juicy inside while the panko coating shatters between your teeth, and then the grilled cheese takes it somewhere unexpected.
  • It comes together in under 45 minutes, which means dinner is both fancy and weeknight-doable.
  • Somehow it feels like you're eating two meals at once, and nobody's complaining about that.
02 -
  • The drying step is everything—I once skipped it and ended up with chicken that steamed instead of browned, and the whole thing fell apart in the skillet.
  • Medium heat on the grill is your friend; too high and the bread burns before the cheese melts, too low and it gets greasy instead of crispy.
  • Pressing the sandwich gently while it cooks helps the cheese melt evenly and gives you a better crust, but press too hard and you'll squeeze all that glorious melted cheese right out the sides.
03 -
  • Mix your panko-Parmesan coating in advance and keep it in a container; it stays fresher longer than you'd expect and saves time when you're ready to cook.
  • If you want extra crunch and don't mind a tiny bit more effort, broil your finished sandwiches for just 1 minute after grilling to get the cheese even more caramelized and blistered.
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