Recipe By France C
Published Dec 6th
Prep 15m Cook 35m Additional - Ready In 50m
Servings 4 servings Calories 420.1

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.

Recipe Ingredients

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

Cooking Directions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with foil and spray with cooking spray.
  2. 2 Combine Parmesan cheese, panko, and garlic powder in a shallow bowl and set aside.
  3. 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.
  4. 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).

Nutrition Facts

  • Calories 420.1
  • Carbohydrate 5.7 g
  • Cholesterol 115.4 mg
  • Fat 30.2 g
  • Fiber 0.1 g
  • Protein 31.3 g
  • Saturated Fat 7.5 g
  • Sodium 283.2 mg
  • Sugar 0.3 g


  1. loved this recipe. very good and moist
  2. Put on broil for last 5 minutes and got a great crunch to it.

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