Garlic Parmesan Chicken Thighs
Tender, garlicky, and impossibly simple, these Garlic Parmesan Chicken Thighs are coated in a crisp, cheesy crust and take about 40 minutes from start to finish. Kid-approved and perfect for weeknight dinners or when hosting guests.
Ingredients
Main Ingredients
- 8 pieces boneless, skinless chicken thighs (about 2 to 2.5 pounds)
- 2 tablespoons olive oil
- 3 cloves garlic, minced (or 2 teaspoons garlic powder)
- 3/4 cup grated Parmesan cheese (freshly grated for best flavor)
- 1 cup plain breadcrumbs (or panko for extra crisp)
- 1/2 teaspoon Italian seasoning (dried)
- 1/2 teaspoon dried oregano
- Salt and freshly ground black pepper, to taste
- Non-stick spray for the baking dish
- Optional garnish: chopped fresh parsley, lemon wedges
Instructions
Preparation
- Preheat your oven to 375°F (190°C). Spray a 9×13-inch baking dish with non-stick spray and set aside.
- In a shallow dish, whisk together the olive oil and minced garlic (or garlic powder).
- In a second shallow dish, combine breadcrumbs, grated Parmesan, Italian seasoning, oregano, and a pinch of salt and pepper. Mix until even.
- Pat the chicken thighs dry with paper towels and season both sides with salt and pepper.
- Dip one thigh into the oil-and-garlic mixture, coating it completely. Let excess drip off.
- Dredge the thigh through the breadcrumb-Parmesan mixture, pressing lightly so the coating adheres.
- Place the coated thigh in the prepared baking dish. Repeat for all thighs, arranging them without overcrowding.
Cooking
- Bake at 375°F for about 30 minutes, or until a meat thermometer reads 165°F (74°C) at the thickest point. If you have uneven thickness, rotate the dish halfway through baking.
- Switch your oven to broil. Broil each thigh for 1–2 minutes to brown the cheese—stay right at the oven and watch carefully to prevent burning.
Serving
- Let the chicken rest 3–5 minutes before serving. Garnish with parsley and a squeeze of lemon if desired.
Notes
For a gluten-free version use gluten-free breadcrumbs or crushed GF crackers. For keto: swap breadcrumbs for a mix of almond flour + extra Parmesan.