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My Baked Garlic Parmesan Chicken Thighs recipe will easily become your new favorite thing to cook! The final results are crispy, tender, and juicy chicken thighs.
Here are a few of my favorite sides to serve with the parmesan chicken thighs: Buttered Mash Sweet Potatoes, Garlic Mashed Potatoes, Cream Cheese Creamed Spinach, Dirty Rice, or Garlic Asparagus.
Latest Recipe Video:
Parmesan Chicken Thighs Ingredients
Before you start whipping up these succulent chicken thighs, look at this list of ingredients to make sure you have everything you need for a delicious lunch or dinner.
Chicken Thighs
You'll need chicken thighs on the bone with the skin on.
Herbs & Spices
I kept the seasonings simple (kosher salt, black pepper, granulated garlic powder, and Italian seasoning) since the garlic parmesan coating itself is flavorful.
Garlic
You'll need a few garlic cloves for the marinade.
Olive Oil
Using olive oil adds a lovely peppery and clean flavor to the chicken.
Milk
I like to use half and half because it has more flavor.
Flour
All-purpose flour will help our garlic parmesan crust stick to the chicken thigh.
Panko Bread Crumbs
I love using panko because the larger flake provides a better texture, and you use less than traditional bread crumbs.
Parmesan Cheese
I tested this recipe with grated parmesan cheese and shredded, and the shredded won. All parmesan is not created equal; Parmesan Reggiano will cost more but taste the best.
Cajun Seasoning
My favorite Cajun seasoning is Savory Cajun Seasoning because it's packed with flavor and low sodium.
How to make Garlic Parmesan Chicken Thighs?
I wanted my parmesan chicken thighs recipe to be one of the best things you eat the week you make it. This technique I will teach you will be one of the best ways to brown any meat and cook it to perfection.
Garlic Parmesan Breadcrumb Mixture
First, preheat the oven to 400°F (200°C). Then wash your chicken thighs in 2:1 white vinegar and water solution. (For every 2 pounds of chicken, I use 1 cup of vinegar to ½ cup of water.) Drain, then dry completely with paper towels.
In a medium bowl, add milk. On a large plate, mix together the flour, panko bread crumbs, shredded parmesan cheese, Cajun seasoning, and Italian seasoning until combined.
Parmesan Chicken Thighs
Mix black pepper, garlic powder, chopped garlic, kosher salt, Italian seasoning, and 2 tablespoons of olive oil in a small bowl.
Pull the chicken skin back but not entirely off. Rub 1 teaspoon of the marinade over the chicken, pull the skin back, and rub another teaspoon on the other side of the chicken. I like to do this like an assembly line, front first, then the opposite side after.
Dip chicken thighs on both sides in milk, then press both sides in the breadcrumb mixture (this will help it stick); shake off excess; repeat with the other pieces.
Heat a large skillet over medium heat; add butter and olive oil. Add chicken thighs 3 at a time and cook for 3 minutes; flip and cook for 1 minute. Then transfer to a greased foiled lined baking sheet and pop in the oven for 20 minutes, until the chicken is golden brown and the juices run clear, or it reads 165°F (75°C) with an instant-read thermometer inserted into the thickest part.
Serve immediately with your sides of choice and garnish with chopped Italian parsley.
How To Store Garlic Parmesan Chicken Thighs?
Garlic parmesan chicken thighs are best eaten immediately but will remain fresh for 7 days in an airtight container in the fridge.
To reheat the chicken thighs, place them in the air-fryer or oven at 375°F for 10 minutes or until hot.
Pro Recipe Tips & Tricks
Here are a few notes I had from making this awesome parmesan chicken recipe.
- Feel free to use boneless skinless chicken thighs instead of whole thighs.
- Granulated garlic powder tastes better for the final product; garlic powder can taste chalky.
- You can use your favorite all-purpose seasoning as a swap for Savory Cajun seasoning.
- Swap the panko bread crumbs for plain or seasoned bread crumbs.
- Marinate the chicken for 1 hour or overnight for maximum flavor.
- Pierce the chicken with a knife or fork so the marinade can penetrate the meat better.
- Add the marinade to the chicken in an assembly line, front first, then the opposite side after.
- Use any oil you have on hand instead of olive oil.
- Swap half and half for any milk you have at home (caution using almond or coconut milk will change the flavor.)
- Use grated parmesan cheese if that's all you have on hand.
- Shredded or shave fresh parmesan over the chicken at the dinner table for an entertaining presentation.
- Add 1 teaspoon of each fresh chopped rosemary, oregano, and thyme to your marinade.
- Add 1 teaspoon of cayenne pepper or red chili flakes for a spicier version.
FAQs
Here are the top questions readers have about making this scrumptious recipe.
What is the best way to cook marinated chicken thighs?
You can bake, air-fry, or grill marinated chicken thighs, and it's a flavorful way to enjoy them. How long you cook the marinated chicken will depend on the size and if they're boneless.
Bake them in a 400°F (200°C) oven for 30-40 minutes, depending on the size. Air-fry them between 375-400°F for 10 minutes per side. If you grill them, pat them dry if you're using an oil-based marinade to reduce flare-ups!
Is it possible to substitute chicken breasts for chicken thighs in some recipes?
Yes, it is possible to substitute chicken breasts for chicken thighs in some recipes. Chicken breasts are leaner and have a slightly milder flavor than chicken thighs. When using chicken breasts, reduce the cooking time by around 10 minutes to prevent them from drying out. Once an instant-read thermometer reaches 165°F, in the thickest part, the chicken is done.
Can you use thighs instead of chicken breast?
You can use chicken thighs instead of chicken breasts in various recipes. Chicken thighs are less expensive and tend to stay juicier when cooked than chicken breast.
Increase the cooking time by 10 minutes to ensure the thighs are completely cooked. Once the juices run clear, they're ready to enjoy. You can also insert an instant-read thermometer in the thickest part of the chicken, and when it reaches 165°F, the chicken is done.
How do you cook chicken thighs so they are not tough?
The best way to keep chicken thighs from being tough is not overcooking them; tough chicken equals dry chicken.
Baking them in an oven at 375°F or 400°F for 30-40 minutes keeps them moist and tender. Add some liquid to the pan before popping them in the oven, like butter, stock/broth, or your favorite marinade/sauce.
How long does it take to cook chicken thighs?
It usually takes about 30 minutes to cook chicken thighs in the oven. Depending on the size and thickness of your chicken thighs, you may need to adjust the cooking time accordingly. Once the juices run clear, they are done or until a meat thermometer reads 165°F (75°C) at the thickest part of the thigh.
Can chicken thighs still be pink when cooked?
Yes, chicken thighs can still be pink near the bone when cooked. As long as the internal temperature of the thigh reaches 165°F (75°C), or the juices run clear with no blood, it is safe to eat. Your chicken thighs should be safely cooked and edible as long as you reach this temperature.
How do you keep chicken thighs from drying out?
The following formula is a general guide for cooking juicy and flavorful chicken. Times will vary depending on a few factors, but for chicken thighs on the bone, Baking takes around 30 minutes, grilling takes about 45 minutes (depending on size and grilling method), and air-frying takes approximately 20 minutes, all at 400°F (200°C).
More Chicken Recipes
If you love chicken, you'll want to check out these mouthwatering recipes.
- Blackened Chicken Alfredo
- White Wine Chicken
- Yassa Chicken Bowl
- Chicken Flautas
- Crispy Southern Fried Chicken
- Fried Chicken and Waffles
Before You Begin
Before getting started, here are the steps I use to get organized.
Step 1: Preheat oven to 400°F before setting all the ingredients out.
Step 2: Put everything measured into individual bowls.
Step 3: Start following the recipe and get ready for the best garlic parmesan chicken thighs you've ever enjoyed.
I can't wait to see what your family thinks of this delicious baked garlic parmesan chicken thighs recipe! Don't forget to share this recipe with your friends and family. It's sure to be a hit! Please leave a comment, star rating, and tag me on social media when you make it! #LezEat
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📖 Recipe
Baked Garlic Parmesan Chicken Thighs
Ingredients
Garlic Parmesan Breadcrumbs:
- ½ cup half and half
- ¾ cup unbleached all-purpose flour
- ¾ cup panko bread crumbs
- ½ cup shredded Parmesan plus more for garnish
- 2 teaspoons Savory seasoning
- 1 teaspoon Italian seasoning
Parmesan Chicken Thighs:
- 6 chicken thighs washed
- 1 tablespoon black pepper
- 1 tablespoon garlic powder
- 2 teaspoons kosher salt
- 1 teaspoon Italian seasoning
- 6 garlic cloves chopped fine
- 4 tablespoons olive oil
- 2 tablespoons unsalted butter
- Cooking spray
- 3 tablespoons chopped Italian parsley
Instructions
Garlic Parmesan Breadcrumbs:
- Preheat oven to 400°F. In a medium bowl, add milk. On a large plate, mix together the flour, panko, parmesan, Savory, and Italian seasoning.
Parmesan Chicken Thighs:
- In a small bowl, mix together black pepper, garlic powder, garlic, salt, Italian seasoning, and 2 tablespoons of oil. Pull the skin back but not off the chicken, and pierce the chicken all over with a small knife or fork. Rub 1 teaspoon of the marinade over the front, pull the skin back over, and rub a teaspoon on the back of the chicken.
- Dip both sides of the chicken thighs in milk, then press both sides in the garlic parmesan breadcrumb mixture; shake off the excess; repeat with the other pieces.
- Heat a large skillet over medium heat; add butter and remaining oil; once the butter has melted, add chicken thighs three at a time and cook for 3 minutes; flip and cook for 1 minute. Then transfer to a greased foiled lined baking sheet, and bake for 20 minutes, until the chicken is golden brown and the juices run clear. Serve immediately and garnish with shredded parmesan and chopped Italian parsley.
Video
Notes
- Feel free to use boneless skinless chicken thighs instead of whole thighs.
- Granulated garlic powder tastes better for the final product; garlic powder can taste chalky.
- You can use your favorite all-purpose seasoning as a swap for Savory Cajun seasoning.
- Swap the panko bread crumbs for plain or seasoned bread crumbs.
- Marinate the chicken for 1 hour or overnight for maximum flavor.
- Pierce the chicken with a knife or fork so the marinade can penetrate the meat better.
- Add the marinade to the chicken in an assembly line, front first, then the opposite side after.
- Use any oil you have on hand instead of olive oil.
- Swap half and half for any milk you have at home (caution using almond or coconut milk will change the flavor.)
- Use grated parmesan cheese if that's all you have on hand.
- Shredded or shave fresh parmesan over the chicken at the dinner table for an entertaining presentation.
- Add 1 teaspoon of each fresh chopped rosemary, oregano, and thyme to your marinade.
- Add 1 teaspoon of cayenne pepper or red chili flakes for a spicer version.
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