Parmesan Crusted Chicken Thighs

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September 10, 2016 by Liza Agbanlog 54 Comments

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I love theseParmesan crusted chicken thighs because they are baked and not fried. They are also low in carbohydrates so they are ideal for low carb diets. The Parmesan mixture creates a crispy crust that resembles breaded chicken, but without the carbs from flour. What I like the most about this dish is how easy and simple it is to make.

After mixing the herbs and the Parmesan cheese together, each chicken thigh is dipped in butter and then coated in the mixture. After baking for about 40 minutes, the chicken thighs turned out great. They were crispy on the outside and tender on the inside. Just how I like my chicken! Enjoy.

Liza Agbanlog

These Parmesan crusted chicken thighs are baked. They are also low in carbs so they are ideal for low carb diets such as Keto.

4.84 from 25 votes

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Prep Time 5 minutes mins

Cook Time 40 minutes mins

Total Time 45 minutes mins

Course Main Course

Cuisine Western

Servings 6 servings

Calories 401 kcal

Ingredients

8 chicken thighs
1/4 cup butter melted
1 cup freshly grated Parmesan cheese
1 tbsp fresh parsley chopped
1 tsp dried thyme
1 tsp paprika
1/2 tsp salt
1/2 tsp pepper
1 tsp garlic powder

Instructions

Preheat the oven to 400F.
Mix the Parmesan cheese, parsley, thyme, paprika, salt pepper and garlic powder in a large bowl.
Grease a 9x13" baking dish.
Dip each chicken thigh in the melted butter and then dip in the Parmesan mixture to liberally coat the chicken thighs.
Place the chicken thighs skin side up on the baking dish.
Bake in the oven for 35-50 minutes. Enjoy!

Notes

Recipe Source: genaw.com

Nutrition

Serving: 1chicken thighCalories: 401kcalCarbohydrates: 1gProtein: 24gFat: 32gSaturated Fat: 11gCholesterol: 167mgSodium: 378mgPotassium: 323mgVitamin A: 595IUVitamin C: 0.8mgCalcium: 17mgIron: 1.3mg

Tried this recipe?Let us know how it was!

Nutrition Facts

Parmesan Crusted Chicken Thighs

Amount Per Serving (1 chicken thigh)

Calories 401 Calories from Fat 288

% Daily Value*

Fat 32g49%

Saturated Fat 11g69%

Cholesterol 167mg56%

Sodium 378mg16%

Potassium 323mg9%

Carbohydrates 1g0%

Protein 24g48%

Vitamin A 595IU12%

Vitamin C 0.8mg1%

Calcium 17mg2%

Iron 1.3mg7%

* Percent Daily Values are based on a 2000 calorie diet.

Parmesan Crusted Chicken Thighs - Salu Salo Recipes (5)

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Reader Interactions

Comments

Jeana T C
October 9, 2023 at 7:53 am

quick and easy recipe and we really liked it.
Reply
Gwyn
February 15, 2023 at 12:38 pm
Freaking fantastic!
Thank you 🙂
Reply
- Liza Agbanlog
  February 16, 2023 at 1:40 pm
  You are welcome Gwyn!
  Reply
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J.O.
June 9, 2022 at 11:34 am

The best chicken parm recipe! Thank you so much for sharing.
Reply
- Liza Agbanlog
  June 10, 2022 at 11:30 am
  You are welcome Jozephine! Glad that you liked this recipe 🙂
  Reply
terri
April 19, 2021 at 9:17 am

This turned out amazingly delicious and super easy. (Always a winning combination) My husband loved it and has already requested we have it again next week!
Reply
- Liza Agbanlog
  April 19, 2021 at 9:19 am
  That’s awesome! Take care!
  Reply
Andres
September 2, 2020 at 12:01 pm

Can you use the same recipe with chicken drumsticks?
Reply
- Liza Agbanlog
  September 2, 2020 at 2:58 pm
  Hi Andres,
  Yes, you can use drumsticks to make this recipe. Adjust the cooking time, if needed.
  Reply
Karen Bass
June 25, 2020 at 7:31 pm

Cooked this and had an aneurysm! Thanks, Liza!
Reply
- Liza Agbanlog
  June 25, 2020 at 8:35 pm
  Lol! You’re welcome Karen 🙂
  Reply
Cynthia
June 14, 2020 at 3:05 pm

I make this regularly… I make it for guests and nobody can believe it’s on my keto way of eating… bravo!
Reply
- Liza Agbanlog
  June 14, 2020 at 6:21 pm
  Hi Cynthia,
  It’s one of my family’s favorite too! Take care and thanks for writing 🙂
  Reply
Delilah
May 7, 2020 at 4:15 pm

I found this recipe here about a year or so ago and it’s my go-to recipe for chicken thighs. I use olive oil instead of butter, as the first time I made it with melted butter, it just congealed into a solid again on the thighs and my big bowl. I much prefer the clean-up of olive oil. Anyway, just wanted to tell you I love this and give you a big THANKS!
Reply
- Liza Agbanlog
  May 7, 2020 at 6:19 pm
  You’re welcome Delilah! Take care and thanks for writing :0
  Reply
Kassi
April 16, 2020 at 9:09 am

The thighs turned out flavorful and crispy, and super juicy inside. I’ll definitely make these again.
Reply
Julianne
March 30, 2020 at 7:58 pm

I made this dish and it was so delicious! Thank you! 🙂
Reply
- Liza Agbanlog
  April 2, 2020 at 12:49 pm
  You’re welcome Julianne!
  Reply
Einar
November 7, 2019 at 11:08 am
This recipe made it to Reykjavík, Iceland and is here to stay. Definitely a keeper.
Reply
- Liza Agbanlog
  November 7, 2019 at 8:33 pm
  That’s awesome!
  Reply
  See Also
  Easy Asian Slaw Recipe (Asian Cabbage Salad) - The Kitchen Girl
- Ruth
  November 18, 2019 at 8:55 am
  Wow
  Reply
Jay
July 29, 2019 at 1:01 pm
Can you substitute olive oil for the butter?
Reply
- Liza Agbanlog
  July 29, 2019 at 2:36 pm
  Hi Jay,
  It should be okay to use olive oil instead of melted butter in this recipe.
  Reply
Lexington laddie
July 2, 2019 at 3:29 pm

I make these exactly as outlined st least twice a month!! Fantastic recipe. Always use the thighs with skin on, very moist. Occasionally substitute paprika with smoked paprika. This is one of the best recipes evah! Serve with cauliflower mash potatoes. Enjoy!
Reply
Sam Rod
May 16, 2019 at 9:29 pm

I really liked this! It was so juicy! I did it for 40 mins and it came out perfect! Definitely adding this to the weekly rotation!
Reply
- Liza Agbanlog
  May 26, 2019 at 3:37 pm
  Awesome!
  Reply
Itzel
January 6, 2019 at 5:27 pm

Does anyone have the nutrition facts?
Reply
- Liza Agbanlog
  January 10, 2019 at 1:22 pm
  Hi Itzel, I just added the nutrition facts!
  Reply
Debbie calvert
October 24, 2018 at 6:48 pm

I’m so glad I tried this recipe. These are SO good. Definitely a keeper.
Reply
Marie
September 22, 2018 at 10:36 pm

This is AMAZING!!! I have a picky husband and kids. I had to freeze it so he wouldn’t st it all in one sitting.
Reply
JESSICA
May 9, 2018 at 9:20 am
are bone in thighs ok or does time need to be adjusted?
Reply
- Liza Agbanlog
  May 9, 2018 at 10:43 am
  Hi Jessica! Yes, bone in chicken thighs are okay. The time does not need to be adjusted.
  Reply
Tamara
April 30, 2018 at 2:16 am

This recipe was AMAZING. So simple and delicious. Thank you for posting this so others can enjoy it as well.
Reply
Becky
April 22, 2018 at 6:43 pm

OMG! SO easy and tastes awesome!!!
Reply
Joy Millikan
March 21, 2018 at 2:43 pm

Excellent low carb choice! We loved it!
Reply
Darren
March 13, 2018 at 6:26 pm

WHat are the nutrition facts, serving sizes etc
Reply
Stephanie
March 8, 2018 at 7:41 am
Can you use chicken breast?
Reply
- Liza Agbanlog
  March 10, 2018 at 9:12 pm
  Yes, you can definitely use chicken breast in this recipe, just make sure to adjust the baking time accordingly. Hope this helps!
  Reply
  - Karleen Collins
    June 13, 2019 at 7:48 pm
    Can you use boneless skinless chicken thighs?
    Reply
    - Liza Agbanlog
      June 14, 2019 at 7:42 pm
      Hi Karleen,
      Yes, you can use boneless skinless chicken thighs. Adjust the baking time accordingly.
      Reply
Deb
December 26, 2017 at 10:48 am
Does it have to be fresh parmesan or can you sub the grated Parmesan in a jar?
Reply
- Liza Agbanlog
  December 27, 2017 at 1:29 pm
  Hi Deb,
  You can definitely use the grated Parmesan cheese in a jar. Hope this helps!
  Reply
Liz
December 1, 2017 at 3:48 pm
Do you think this would work with thighs i soaked in buttermilk?
Reply
- Liza Agbanlog
  December 1, 2017 at 8:33 pm
  I think it should be okay.
  Reply
Leah
November 24, 2017 at 2:31 pm

Excellent, it came our very crispy yet juicy, thanks!!!
Reply
- Liza Agbanlog
  November 25, 2017 at 5:45 pm
  You’re welcome Leah!
  Reply
Mark
November 20, 2017 at 3:21 pm

So easy, but to my seven year old I come out looking like a kitchen boss! I used skinless thighs and the outcome was spot on!!!
Reply
- Liza Agbanlog
  November 20, 2017 at 7:34 pm
  That’s great!
  Reply
Becky
October 15, 2017 at 2:51 pm

Wow, delicious! I had boneless skinless thighs and the recipe still worked beautifully. Baked in the air fryer for 20 minutes at 360. The Parmesan crisped up perfectly. My 13-year-old even gave me a thumbs up. 😇😇 Thanks so much for sharing this with us!
Reply
- Liza Agbanlog
  October 15, 2017 at 2:57 pm
  Yay! Glad your 13 year old liked it 🙂
  Reply
Judy
July 8, 2017 at 5:19 am
Do you leave the skin on?
Reply
- Liza Agbanlog
  July 8, 2017 at 10:35 am
  Yes, I used skin-on chicken thighs. You should try making it, Judy!
  Reply
Carolyn Allen
March 7, 2017 at 3:48 pm
I made this for dinner tonight. It was fabulous. I served it with roasted asparagus and steamed brown rice. This recipe will definitely be part of my repertoire.
Reply
- Liza Agbanlog
  March 10, 2017 at 9:12 pm
  Awesome!
  Reply

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Parmesan Crusted Chicken Thighs - Salu Salo Recipes (2024)

FAQs

Why are my chicken thighs not crispy? ›

Chicken skin needs to be dry in order for it to crisp when cooked. Whether or not you rinse the chicken before prepping, you need to make sure the skin is as dry as possible. After removing the chicken from the package (and washing it, if that is your preferred method) pat each piece dry with paper towels.

What is the best way to cook chicken thighs Gordon Ramsay? ›

Mix chicken thighs with soy sauce, rice vinegar and Shaoxing wine.
Grate and add orange zest. Marinate.
Heat oil. Saute ginger and garlic.
Now, add spring onion, chili flakes and peppercorns.
Then, add the chicken.
Mix soy sauce. Cook for 30 min.
Season with black pepper and salt.
Garnish and serve.

Get More Info Here ›

How long does chicken parmesan last in the fridge? ›

Storage: Keep any leftover chicken parmesan in an airtight container in the fridge for 3-4 days. The chicken can also be wrapped in plastic wrap, then stored in a freezer-safe airtight container in the freezer for up to 2 months. It won't be as crisp as when it is freshly made, but still very good.

Get More Info ›

How long to heat up chicken parm in the oven? ›

Preheat your oven to 325 degrees Fahrenheit, and give it time to come to full temperature. Cover the pan of chicken Parmesan with aluminum foil.
Place the chicken Parmesan in the oven and reheat it for 10 minutes. ...
Heat the pan for another 10 minutes before checking the temperature.

What is the trick to getting crispy chicken? ›

7 Tips for Getting Fried Chicken Extra Crispy

Start by tenderizing. You need to tenderize “if you're going for OMG juicy chicken that melts in your mouth,” says Fontana. ...
Don't skip the brine. ...
Season the flour. ...
Mix things up a little. ...
Put some muscle into it. ...
Fry it twice. ...
Leave plenty of room.

Dec 5, 2019

Get More Info ›

Do you bake chicken thighs covered or uncovered? ›

Don't Cover the Chicken.

Some chicken thighs in the oven recipes require covering with aluminum foil. This is not one of them. When baking chicken thighs with the skin on, you're trying to achieve crispy chicken thighs in the oven. Therefore, leaving them uncovered ensures a crispy skin that turns perfectly golden.

Get More Info ›

Do chicken thighs get more tender the longer you cook them? ›

Unlike chicken breasts, chicken thighs and drumsticks actually become more tender the longer they cook. That's because of their makeup. Dark meat has an abundant amount of connective tissue, which dissolves into gelatin as the meat cooks, rendering it juicy and tender.

Learn More Now ›

How to get more flavor in chicken thighs? ›

Brining: Brining the chicken thighs in a mixture of salt, sugar, and water for a few hours before cooking can help to retain moisture and add flavor. Marinating: Marinating the chicken thighs in a flavorful liquid such as lemon juice, olive oil, and herbs can help to tenderize the meat and add flavor.

Know More ›

Should you flip chicken thighs when cooking? ›

Once hot, add the chicken thighs skin side down and allow them to cook for 8 minutes undisturbed. No need to move the chicken around, just let them do their thing and get nice and crusty.

Show Me More ›

What is the best store bought sauce for chicken parmesan? ›

Rao's Marinara Sauce: Rao's is a popular brand known for its high-quality marinara sauce. It is often recommended for chicken parmesan recipes due to its rich flavor and clean ingredients. You can find it at most grocery stores, and Costco often offers a good deal on a two-pack [1].

Can I eat 5 day old chicken parm? ›

Leftovers: If it is fully prepared and cooked with the sauce and cheese on top, you can refrigerate it for about 3-5 days. In my house, we don't keep leftovers longer than a couple days. The chicken parmesan would probably store longer if you kept the sauce separate from the chicken breasts.

Show Me More ›

Can I eat 4 day old chicken parm? ›

In general, if you're going to eat leftovers in 3 or 4 days, fine. Longer than that, you're best to wrap and freeze it.

Do you reheat chicken parmesan covered or uncovered? ›

The best reheating method is to remove the plastic wrap, take the lid off of the covered oven-safe container and place it in a preheated oven at 400 degrees for 35-45 minutes. The frozen tray of chicken parmesan will be ready to eat when the cheese melts and is golden brown and crusty.

Get More Info Here ›

Do you cover chicken parm when reheating? ›

Oven Reheating Method

Place Chicken Parmesan on a baking sheet lined with aluminum foil or in an oven-safe dish. Cover with aluminum foil to prevent drying out. Heat for approximately 15-20 minutes. If desired, remove the foil in the last few minutes to allow cheese to bubble.

Is 6 minutes enough to cook chicken? ›

Sauté chicken breast 12 to 15 minutes (6 to 8 minutes for flattened chicken or tenders) and 14 to 18 minutes for chicken thighs. Learn how to sauté chicken like a pro with tips from our Test Kitchen. Boil (poach) boneless chicken breast halves 12 to 15 minutes (bone-in chicken breast should cook for about 30 minutes).

Learn More Now ›

Why does my chicken not come out crispy? ›

Moisture: Excess moisture on the chicken skin can prevent it from crisping up. Make sure to pat the chicken dry with paper towels before seasoning and baking it. Removing excess moisture will help the skin become crispy during baking.

Discover More ›

Why are my chicken thighs not browning? ›

Make sure your pan is hot

Perhaps one of the most important things you can do to have beautifully browned chicken when searing is to make sure your pan is nice and hot. Start with a dry pan over medium-high heat, then add a drizzle of cooking oil.

Learn More ›

Why won't my chicken skin get crispy? ›

Rub with Salt and Baking Powder

Both substances pull moisture out of the skin. But baking powder has additional powers. It prods some of the skin's proteins and fat to break down, which, combined with its alkalinity, accelerates the Maillard reaction, for skin that browns and crisps more quickly.

Find Out More ›

Why is my chicken not crispy after frying? ›

If your oil temp is too high, your fried chicken will be scorched on the outside with meat that is undercooked. If the oil is too cool, your chicken will be greasy and will lack the golden-brown crispy exterior you want.

Find Out More ›

Parmesan Crusted Chicken Thighs - Salu Salo Recipes (2024)