Crispy Parmesan Herb-Crusted Chicken Thighs with Garlic Butter
A delicious and satisfying dish featuring crunchy, flavorful crust and tender chicken, perfect for weeknights.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Pan-frying
- Cuisine: Italian
- Diet: Gluten-Free
Ingredients
- 4 bone-in, skin-on chicken thighs (about 1.5 lbs or 700g)
- Salt and freshly ground black pepper to taste
- ¼ cup all-purpose flour (about 30g)
- ½ cup finely grated Parmesan cheese (about 50g)
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- ½ teaspoon dried oregano
- 3 tablespoons unsalted butter, softened
- 3 cloves garlic, minced
- 2 tablespoons extra virgin olive oil
Instructions
- Prepare the chicken: Pat the chicken thighs dry with paper towels. Season both sides generously with salt and pepper.
- Make the herb mixture: In a shallow bowl, combine grated Parmesan, dried thyme, parsley, and oregano. Mix well.
- Dredge the chicken: Lightly dredge each thigh in flour and press the skin side into the herb mixture.
- Heat the skillet: Warm olive oil in a large skillet over medium-high heat until shimmering.
- Cook the chicken: Place the thighs skin-side down in the skillet. Cook for 7-9 minutes until golden brown.
- Finish cooking: Turn the chicken over, reduce heat to medium, and cook for an additional 8-10 minutes until internal temperature reaches 165°F (74°C).
- Prepare the garlic butter: Mix softened butter with minced garlic in a small bowl.
- Add the garlic butter: Spoon the garlic butter over the chicken during the last 2 minutes of cooking.
- Rest the chicken: Remove from pan and let rest for 5 minutes before serving.
Notes
Feel free to substitute Parmesan with a dairy-free alternative or use fresh herbs instead of dried.