Parmesan Crusted Chicken
Crisp-tender chicken with the most amazing Parmesan crust and a lemony-herb sauce!
I made these parmesan crusted scalloped potatoes for the holidays several years back when I couldn’t help but wonder how amazing that crust would be using chicken. After all, how can you go wrong with anything involving a Parmesan crust?
So that’s what I did here. I took some pantry herbs and some freshly grated Parmesan, searing these bad boys on a hot pan and finishing them right in the oven along with some lemon juice for that refreshing goodness. And remember, fresh Parmesan is best here. I recommend staying far away from that green can.
And yes, that crust is every good as you imagine it to be – so crisp on the outside yet so tender with every bite. Now if everything else could have this crust, I’d be set!
Parmesan Crusted Chicken
Ingredients
- 8 bone-in, skin-on chicken thighs
- 1 cup chicken stock
- Juice of 1 lemon
- 2 teaspoons lemon zest
- 2 tablespoons unsalted butter
For the parmesan crust
- ¼ cup olive oil
- 2 tablespoons freshly grated Parmesan
- ½ teaspoon dried thyme
- ½ teaspoon dried oregano
- ¼ teaspoon garlic powder
- Kosher salt and freshly ground black pepper, to taste
Instructions
- Preheat oven to 400 degrees F.
- To make the parmesan crust, combine olive oil, Parmesan, thyme, oregano and garlic powder in a small bowl; season with salt and pepper, to taste. Using your fingers or a brush, work the parmesan crust onto both sides of the chicken.
- In a large bowl, whisk together chicken stock, lemon juice and lemon zest; set aside.
- Melt butter in a large skillet over medium high heat. Add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side. Add chicken stock mixture.
- Place into oven and roast until completely cooked through, reaching an internal temperature of 175 degrees F, about 25-30 minutes. Then broil for 2-3 minutes, or until crisp and golden brown.
- Serve immediately.
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I’m planning on making this recipe tonight, for dinner, but I don’t have any skillet that can go in the oven. Any suggestions on what else I can use? Thanks!
You can transfer to a baking dish.
Thank you for sharing this recipe. I tried it a couple nights ago and it was a hit with my family. I love being able to be to use chicken thighs without all the work to clean them up!
I didn’t think I was a chicken thigh fan until I started trying some of your recipes. I just had to try them because the pictures alone just made my mouth water. You have converted me, and now I (and my whole family) love chicken thighs!!! I have this recipe in the oven right now as I’m writing, and it looks and smells so yummy! Thank you for so many great recipes, I love your website!
This looks so good! I can see and smell that chicken 🙂 Definitely need to pin it and make it. x
When I tried your recipe the parmesan crust was sticking to the skillet after searing the skin side and turning the skin-on thighs. Have you please got an advice how to avoid it?
Nevertheless they were delicious.
What kind of skillet did you use, Rudi?
Mmm, chicken and parmesan really is a combination made in heaven 🙂
As soon as I saw this recipe, I knew it was love, not to mention I had everything I needed in my kitchen to make it. We enjoyed this meal with red quinoa to soak up some of the delicious lemon juices and roasted asparagus with garlic (and a splash of lemon juice). Super easy and incredibly delicious, this recipe lives up to the name of your lovely blog!
Can you use chicken broth instead of stock
Yes, that should be just fine.
This was absolutely wonderful and surprisingly simple! I’m so glad to have come across your website! Will be trying lots more of your recipes 🙂
Made this tonight and it was delicious. My 7 year old loved it as well.
such a pretty chicken dish! mouthwatering!
What do you think about skinless breasts instead of thghs? Regardless I’m gonna make this for a pot luck next weekend!
You can certainly try substituting skinless chicken breasts but I worry that the Parmesan crust may not stay on too well with this option.
Thank you Chungah. Have a wonderful weekend!
Looks awesome! My family loves the recipes we’ve tried from your blog. But they aren’t chicken thigh eaters. Think this would work with chicken breasts?
You can certainly try substituting chicken breasts but I recommend using skin-on, bone-in or else the Parmesan crust may not stay on too well with the skinless option.
TODO MUY RICO NO HAGO TODAS TUS RECETAS PERO TENGO ALGUNAS INCORPORADAS A MI DIETA. GRACIAS.
Looks like another winner Chungah! How was the wedding….any pictures to share?
Parmesan cheese is seriously a wizard of the food world. It makes EVERYTHING amazing…just like this chicken! I love how easy this is, and that crispy crust?! SWOON. Pinned!
OMG that looks amazing. Parmesan just works on so many levels right? Wonder if this would work with boneless thighs?
You can certainly try substituting boneless thighs but the Parmesan crust may not stay on too well with this option.