Crispy, garlicky, and loaded with flavor—these Garlic Parmesan Chicken Thighs are about to be your new go-to dinner. They’re easy on the budget and taste like way more effort than they actually take!
Why We Love Garlic Parmesan Chicken Thighs
- Crispy Golden Brown Flavorful Chicken Every Time – Chicken thighs tend to be a flavorful cut of meat to begin with. This recipe takes a different flavor spin and makes the chicken crispy and delicious. It is a little lighter but juicy, and is different dish then a chicken parmesan that is fried and served at Italian restaurants with pasta sauce and spaghetti.
- Budget Friendly Cut Of Chicken – Chicken thighs tend to be less expensive then chicken breast, without sacrificing a tasty dinner. It’s great for a weeknight dinner you can make on repeat.
- Can Use The Air Fryer Or Oven – Make this chicken in the air fryer, oven, or use an air fryer or convection oven setting to make this chicken!
- Meal Prep – I like to double the juicy chicken thighs batch and save myself a little time during the week.
Ingredients For Crispy Garlic Parmesan Chicken Thighs
- chicken thighs bone-in, skin on is what I used. Boneless skinless chicken thighs can also be used, see more info in the notes section of the recipe card if using boneless chicken thighs.
- grated parmesan cheese – I used jarred parmesan that had been pre-grated like Kraft, but you can use fresh parmesan also if you prefer.
- baking powder – You must use baking powder. Do not swap baking soda, it will not produce the same results!
- Italian seasoning – use your favorite blend
- garlic powder
- paprika – I prefer smoked paprika for more flavor, but sweet paprika also works great. If your paprika just says “paprika” it is almost always sweet paprika.
- salt
- pepper
How To Make This Garlic Parmesan Chicken Thighs Recipe
- Dry bone in chicken thighs with paper towels well to remove any extra moisture.
- In a small bowl add the baking powder, Italian seasoning, paprika, garlic powder, salt and pepper in a bowl. Mix the ingredients together.
- Rub the spice mix evenly over each thigh. Place the chicken thighs on the pan. Leave a few inches of space between each piece.
- Bake for 30-40 minutes, using the convection or air fryer setting if you have it. If you don’t have a convection or air fryer setting the chicken may take an extra few minutes to come to temperature. If you have boneless chicken thighs start checking them for donesness after about 25 minutes.
- Once the chicken thighs reaches an internal temperature of 165, the chicken thighs are fully cooked and the juices will no longer be pink. (A meat thermometer is handy to check the temperature inside) Use any juices on the pan to baste each piece generously.
What To Serve Garlic Parmesan Chicken Thighs With?
How Long Will Garlic Parmesan Chicken Thighs Last?
Expect these garlic parmesan chicken thighs will last for about three days. Store leftovers in an airtight covered container in the refrigerator.
These garlic parmesan chicken thighs can be frozen and reheated in the air fryer or oven easily. The microwave can also be used to reheat the chicken thighs, though I prefer using the air fryer or oven as they are a little crispier.
Garlic Parmesan Chicken Thighs
Nothing beats that crispy, oven-baked goodness, and these Garlic Parmesan Chicken Thighs deliver. They’re the kind of cozy, satisfying dinner you’ll want to make on repeat.
Prevent your screen from going dark
-
Dry bone in chicken thighs with paper towels well to remove any extra moisture.
-
In a small bowl add the baking powder, Italian seasoning, paprika, garlic powder, salt and pepper in a bowl. Mix the ingredients together.
-
Rub the spice mix evenly over each thigh. Lay the chicken thighs on the pan. Leave a few inches of space between each piece.
-
Bake for 30-40 minutes, using the convection or air fryer setting if you have it. If you don’t have a convection or air fryer setting the chicken may take an extra few minutes to come to temperature. If your chicken thighs are boneless start checking them for donesness after about 25 minutes.
-
Once the chicken thighs reaches an internal temperature of 165, the chicken thighs are fully cooked and the juices will no longer be pink. (A meat thermometer is handy to check the temperature inside) Use any juices on the pan to baste each piece generously.
Don’t cut all the fat off the chicken thighs when trimming, as the fat cooks and renders into the sauce on the pan. Cooking the fat instead of trimming it all off helps the meat to be juicier.
Boneless chicken thighs can be used, but they will finish cooking quicker. Start checking them for doneness after about 25 minutes.
To make them extra crispy place the chicken thighs under the broiler for a minute or two. Watch carefully, it doesn’t take long for the chicken under the broiler to go from extra crispy to burnt if you walk away from them. You only need a minute or two.
Chicken thighs can be cooked on a wire rack on top of the baking pan. This allows the juices to drip down from the chicken below. I find the chicken is juicier if you don’t use a rack, but slightly crispier if you do use a wire rack. I suggest lining the pan with foil if you use a wire rack for easy cleanup.
Calories: 329kcal | Carbohydrates: 2g | Protein: 24g | Fat: 25g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 143mg | Sodium: 546mg | Potassium: 314mg | Fiber: 0.4g | Sugar: 0.1g | Vitamin A: 158IU | Vitamin C: 1mg | Calcium: 143mg | Iron: 1mg
Did You Make This?
I would love to see it! Share your thoughts with me in the comments below!
