Description
This recipe for Crispy Parmesan Chicken Thighs features juicy, breaded chicken thighs coated with a flavorful mixture of panko breadcrumbs, Parmesan cheese, and herbs. After a quick skillet sear to achieve a golden crust, the chicken finishes baking in the oven for a tender inside. The crispy, cheesy chicken is then assembled into gourmet grilled sandwiches with melted mozzarella or provolone cheese and toasted sourdough bread spread with butter and optional mayonnaise, making a satisfying and delicious meal perfect for lunch or dinner.
Ingredients
Scale
Chicken Thighs and Coating
- 4 boneless, skinless chicken thighs
- 1 cup panko breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon dried Italian herbs
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 large eggs, beaten
- 1/4 cup all-purpose flour
- 2 tablespoons olive oil
Sandwich Assembly
- 8 slices sourdough or sturdy sandwich bread
- 8 slices mozzarella or provolone cheese
- 4 tablespoons unsalted butter, softened
- 1 tablespoon mayonnaise (optional)
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and for easy cleanup.
- Prepare Coating Bowls: Set up three shallow bowls: one with all-purpose flour, one with beaten eggs, and one with a mixture of panko breadcrumbs, grated Parmesan cheese, garlic powder, dried Italian herbs, salt, and black pepper.
- Coat Chicken Thighs: Pat the chicken thighs dry with paper towels. Dredge each thigh first in the flour, shaking off excess, then dip in the beaten eggs, and finally press firmly into the panko-Parmesan mixture ensuring an even coating all around.
- Brown Chicken Thighs: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the coated chicken thighs and sear them for 2 to 3 minutes on each side until they develop a golden-brown crust. Then transfer the browned thighs onto the prepared baking sheet.
- Bake Chicken: Place the baking sheet in the preheated oven and bake the chicken thighs for 15 to 18 minutes until the internal temperature reaches 165°F (74°C). Remove from oven and let them rest for 5 minutes before slicing or serving whole.
- Prepare Bread: Lay out the slices of sourdough or sandwich bread. Spread softened unsalted butter on one side of each slice. If using mayonnaise, spread it on top of the butter for extra flavor.
- Assemble Sandwiches: On the unbuttered side of half the bread slices, layer 1 to 2 slices of mozzarella or provolone cheese. Place a crispy, sliced or whole chicken thigh on top, then add another slice of cheese on the chicken. Top with the remaining bread slices, ensuring the buttered side faces outwards.
- Grill Sandwiches: Heat a nonstick skillet or griddle over medium heat. Place the sandwiches on the skillet and grill for 3 to 4 minutes per side, pressing gently with a spatula, until the bread is golden brown and crispy and the cheese is melted.
- Serve: Remove sandwiches from the skillet, slice in half if desired, and serve hot for a delectable meal.
Notes
- For extra crispiness, use panko breadcrumbs instead of regular breadcrumbs.
- Ensure chicken is cooked to an internal temperature of 165°F (74°C) for safe consumption.
- You can swap mozzarella or provolone cheese with your preferred melting cheese.
- Optional mayonnaise adds creaminess and moisture to the sandwich but can be omitted for a lighter option.
- Use sturdy bread like sourdough to hold the sandwich fillings without becoming soggy.
- Let chicken rest after baking to retain juices and enhance tenderness.
