Parmesan-Crusted Chicken Thighs

Juicy chicken thighs are topped with a Parmesan-panko mixture, which ensures a crispy, crunchy crust. I normally prefer to use freshly grated Parmesan cheese in my dishes, however I find the shaker-style grated Parmesan works best in this recipe.

• Preparation Time: 15 mins
• Cooking Time: 35 mins
• Total Time: 50 mins
• Calories: 420 Calories

Ingredients

• ¾ teaspoon garlic powder
• ¼ cup grated Parmesan cheese
• salt and freshly ground black pepper to taste
• ¼ cup mayonnaise
• nonstick cooking spray
• ¼ cup panko bread crumbs
• 4 (6 ounce) bone-in, skin on chicken thighs

Recipe Instructions

Step 1

Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with foil and spray with cooking spray.

Step 2

Combine Parmesan cheese, panko, and garlic powder in a shallow bowl and set aside.

Step 3

Sprinkle chicken on both sides with salt and pepper. Brush skin liberally with mayonnaise. Press each thigh, skin-side down, into crumb mixture. Place thighs on baking sheet, skin-side up, and mist lightly with cooking spray.

Step 4

Bake in the preheated oven until chicken is no longer pink in the center and juices run clear, 35 to 40 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).