This Parmesan crusted chicken is one of my favorite easy chicken recipes of all time. The Parmesan breading is so flavorful, and it crisps up so beautifully in the oven without all the grease of deep frying. With just 7 ingredients, this baked chicken thighs recipe takes just 1 hour total–and most of that time is hands-off in the oven. This is a family-favorite recipe and one I make weekly!
Parmesan Crusted Chicken Recipe
This oven-fried Parmesan crusted chicken is one of my favorite healthier, easier, and less messy alternatives to deep-fried chicken. I still get all that crispy breading, but I don’t have to contend with scalding hot oil splattering all over my kitchen. I truly think Parmesan cheese is the secret to the crispiest baked chicken thighs, and it tastes absolutely divine!
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How to Store and Reheat
Store leftover Parmesan crusted chicken in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating in a 400°F oven covered with foil for 20 minutes, or until warmed through.
Notes and Tips
- Feel free to use another cut of chicken if you’d like! Breasts and drumsticks will both work well.
- You can swap the Italian breadcrumbs with Panko, but keep in mind that both the consistency and flavor will be impacted by that change.
- I highly recommend using freshly shredded cheese, since pre-shredded cheese contains an anti-caking powder that effects the consistency of the cheese. Also, freshly grated parmesan has a better overall flavor.
- Properly cooked chicken should read 165°F on an instant-read thermometer inserted into the thickest point.
Top Reader Review
“This chicken is the bomb I made it tonight and it melts in my mouth! The flavoring is so delicious” -Nanette H.
Parmesan Crusted Chicken Recipe
This family-favorite Parmesan crusted chicken crisps up so beautifully in the oven without all the grease of deep frying.
Prep:10minutes
Cook:50minutes
Total Time
:1hour
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Instructions
Preheat oven to 375°F and spray 2 large baking dishes with nonstick spray.
In a small shallow bowl,stir together the beaten eggs and heavy cream.
2 large eggs,¼ cup heavy cream
In another small shallow bowl,stir together the parmesan,breadcrumbs,paprika,salt,and pepper.
¾ cup freshly grated Parmesan cheese,¾ cup Italian breadcrumbs,1 teaspoon ground paprika,1 teaspoon coarse sea salt,½ teaspoon ground black pepper
Dip each piece of chicken in the egg mixture,coating both sides completely. Shake off excess and then dip into the parmesan mixture,pressing down to fully coat the entire chicken with a thick layer.
8 boneless,skinless chicken thighs
Arrange chicken in prepared baking dishes,making sure they don’t touch (if they touch,those sections won’t get crispy).
Pour melted butter over all the chicken.
¼ cup salted butter
Cook for approximately 50 minutes,or until the chicken reaches an internal temperature of 165°F.
Serve garnished with fresh oregano or thyme.
Fresh oregano and thyme
Notes
Storage:Store parmesan crusted chicken in an airtight container in the refrigerator for 3 days,or freeze for 3 months.
Nutrition Facts
Parmesan Crusted Chicken Recipe
Amount Per Serving (1 thigh)
Calories307
Calories from Fat 153
% Daily Value*
Fat17g26%
Saturated Fat 9g56%
Trans Fat 0.3g
Polyunsaturated Fat 2g
Monounsaturated Fat 5g
Cholesterol178mg59%
Sodium755mg33%
Potassium343mg10%
Carbohydrates9g3%
Fiber 1g4%
Sugar 1g1%
Protein28g56%
Vitamin A592IU12%
Vitamin C0.4mg0%
Calcium156mg16%
Iron2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
How to Make Parmesan Crusted Chicken Step by Step
Prep the Eggs:Preheat your oven to 375°F and spray 2 large baking dishes with nonstick spray (I used 9×13-inch dishes). In a small shallow bowl,stir together 2 large beaten eggs and ¼ cup of heavy cream.
Prep the Breading:In another small shallow bowl,stir together ¾ cup of freshly grated Parmesan cheese,¾ cup of Italian breadcrumbs,1 teaspoon of ground paprika,1 teaspoon of coarse sea salt,and ½ teaspoon of ground black pepper.
Bread the Chicken:Dip each of 8 boneless,skinless chicken thighs in the egg mixture,coating both sides completely. Shake off excess and then dip into the parmesan mixture,pressing down to fully coat the entire chicken with a thick layer.
Top with Butter:Arrange chicken in prepared baking dishes,making sure they don’t touch (if they touch,those sections won’t get crispy). Pour ¼ cup of melted salted butter over all the chicken.
Bake the Chicken:Cook parmesan breaded chicken for approximately 50 minutes,or until the chicken reaches an internal temperature of 165°F. Serve garnished with fresh oregano or thyme.
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