Crispy Parmesan Chicken Thighs (Printable Version)

Panko-Parmesan crusted chicken thighs nestled in melted cheese and buttery grilled sourdough slices.

# What You'll Need:

→ Chicken

01 - 4 boneless, skinless chicken thighs
02 - 1 cup panko breadcrumbs
03 - 1/2 cup grated Parmesan cheese
04 - 1 teaspoon garlic powder
05 - 1 teaspoon dried Italian herbs
06 - 1/2 teaspoon salt
07 - 1/4 teaspoon black pepper
08 - 2 large eggs
09 - 1/4 cup all-purpose flour
10 - 2 tablespoons olive oil

→ Sandwich

11 - 8 slices sourdough bread
12 - 8 slices mozzarella or provolone cheese
13 - 4 tablespoons unsalted butter, softened
14 - 1 tablespoon mayonnaise (optional)

# Directions:

01 - Preheat oven to 400°F and line a baking sheet with parchment paper.
02 - Set up three shallow bowls: one with flour, one with beaten eggs, and one with a mixture of panko, Parmesan, garlic powder, Italian herbs, salt, and pepper.
03 - Pat chicken thighs dry. Dredge each thigh in flour, then dip into the eggs, and coat thoroughly in the panko-Parmesan mixture.
04 - Heat olive oil in a large skillet over medium-high heat. Brown chicken thighs 2–3 minutes per side until golden, then transfer to prepared baking sheet.
05 - Bake chicken thighs in the oven for 15–18 minutes until cooked through (internal temperature 165°F). Let rest 5 minutes.
06 - Spread softened butter (and mayonnaise if using) on one side of each bread slice.
07 - Place 1–2 cheese slices on the unbuttered side of half the bread slices. Top each with a crispy chicken thigh or slices, then add another cheese slice. Cover with remaining bread, buttered side out.
08 - Heat a nonstick skillet or griddle over medium heat. Grill sandwiches 3–4 minutes per side, pressing gently until bread is golden and cheese is melted.
09 - Slice sandwiches and serve hot.

# Additional Tips::

01 -
  • It turns two comfort food classics into one dish that actually justifies calling dinner special.
  • The chicken stays juicy inside while the Parmesan crust keeps its snap even nestled in warm cheese.
  • You can make the chicken ahead and assemble the sandwiches whenever you're hungry.
02 -
  • Don't skip the flour layer—it acts as glue for the egg wash and creates a tighter, crispier coating that actually lasts through the grilling.
  • The chicken thighs don't need to cook all the way through in the skillet; they finish in the oven, so you're just building color and crust in those first few minutes.
  • If your bread slices seem thin, stack two together per sandwich so the filling doesn't poke through and the whole thing holds together with dignity.
03 -
  • If your bread is thicker-cut, let the sandwiches cook slightly longer on the first side before flipping, and press gently so the heat penetrates all the way to the chicken.
  • Mayonnaise on the bread is optional but genuinely changes the browning—it creates a richer, deeper golden color than butter alone, and I've stopped thinking of it as optional.
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