Crispy Parmesan Crusted Chicken Thighs with Easy Garlic Aioli Dip
This recipe transforms simple chicken thighs into a crispy, cheesy delight with a golden Parmesan crust and a creamy garlic aioli dip. Perfect for a quick, impressive dinner that feels indulgent without complicated prep.
- Prep Time: 10 minutes
- Cook Time: 25-30 minutes
- Total Time: 35-40 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Cuisine: Italian-inspired
Ingredients
- 4 bone-in, skin-on chicken thighs (about 1.5 lbs / 700 g)
- 1 cup finely grated Parmesan cheese (about 100 g)
- 1 cup panko breadcrumbs (about 100 g)
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1 tsp salt
- 1/2 tsp freshly ground black pepper
- 2 tbsp olive oil
- 1/2 cup mayonnaise (120 ml)
- 2 cloves fresh garlic, minced
- 1 tbsp fresh lemon juice
- 1 tsp Dijon mustard (optional)
Instructions
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease a cast iron skillet.
- In a medium bowl, combine Parmesan, panko breadcrumbs, garlic powder, onion powder, salt, and black pepper. Mix well.
- Pat the chicken thighs dry with paper towels to remove excess moisture. Brush both sides lightly with olive oil.
- Press each chicken thigh firmly into the Parmesan-panko mixture, coating the skin side generously.
- Place the chicken thighs skin side up on the baking sheet or skillet, spacing them to allow air circulation.
- Bake for 25-30 minutes, checking around 15 minutes to baste the skin lightly with drippings or extra oil if dry. The chicken should reach an internal temperature of 165°F (74°C) and have a golden, crispy crust.
- While baking, whisk together mayonnaise, minced garlic, lemon juice, and Dijon mustard (if using) to make the garlic aioli. Chill until serving.
- Let the chicken rest for 5 minutes after baking to lock in juices and firm up the crust before serving.
Notes
Pat chicken skin dry before coating to ensure crispiness. Use freshly grated Parmesan for best texture. Avoid overcrowding the pan to prevent steaming. If crust browns too fast, tent loosely with foil during last 5-10 minutes. Rest chicken after baking to keep it juicy and crust firm. Leftovers reheat best in oven at 350°F for 10 minutes to maintain crispiness. For gluten-free, substitute panko with almond flour or gluten-free crackers. For dairy-free, use nutritional yeast and vegan mayo. Garlic aioli can be lightened with Greek yogurt instead of mayo.
Nutrition
- Serving Size: 1 chicken thigh with
- Calories: 375
- Sugar: 1
- Sodium: 700
- Fat: 25
- Saturated Fat: 7
- Carbohydrates: 8
- Fiber: 1
- Protein: 32
Keywords: crispy chicken thighs, Parmesan crust, garlic aioli, easy dinner, baked chicken, panko crust, quick chicken recipe