Baked Parmesan Chicken Thighs
Course: Healthy Dinner RecipesCuisine: Italian-AmericanDifficulty: EasyServings
4
servingsPrep time
10
minutesCooking time
35
minutesCalories
350
kcal
If you're looking for a simple yet flavorful way to prepare chicken thighs, this recipe is a must-try! Coated in a crispy Parmesan and herb crust, these baked chicken thighs come out golden brown on the outside and juicy on the inside. The best part? No frying required! Serve them with roasted veggies, a fresh salad, or pasta for a complete meal.
Ingredients
4 bone-in, skin-on chicken thighs
½ cup grated Parmesan cheese
½ cup panko breadcrumbs
1 tsp garlic powder
1 tsp Italian seasoning
½ tsp salt
½ tsp black pepper
2 tbsp olive oil
1 tbsp Dijon mustard
1 tsp lemon juice
Fresh parsley, for garnish (optional)
Directions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or foil.
- Prepare the coating – In a bowl, mix Parmesan, panko, garlic powder, Italian seasoning, salt, and pepper.
- Coat the chicken – In a separate bowl, whisk together olive oil, Dijon mustard, and lemon juice. Brush this mixture over the chicken thighs.
- Press into the Parmesan mixture – Coat each thigh evenly with the Parmesan breadcrumb mixture, pressing firmly so it sticks.
- Bake for 35–40 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the skin is crispy and golden brown.
- Garnish with fresh parsley and serve hot!
Notes
- For extra crispiness, broil the chicken for the last 2–3 minutes.
- Swap panko for almond flour for a low-carb/keto version.
- For Optimal Ingredient Preparation: Consider using the Huusk chef's knife, renowned for its precision and balance. This handcrafted knife features a high-quality stainless steel blade and an ergonomic beech wood handle, ensuring both durability and comfort. Its unique design, inspired by traditional Japanese craftsmanship, offers superior control, making tasks like slicing food effortless. Investing in a quality knife like the "Huusk" can enhance your cooking experience and efficiency.
- Serve with mashed potatoes, roasted vegetables, or a simple side salad.
- Store leftovers in the fridge for up to 3 days and reheat in the oven for best results.
