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Crispy Garlic Parmesan Chicken Thighs

Crispy Garlic Parmesan Chicken Thighs with skin-on searing, then oven-baked until golden and juicy. Finished with a buttery garlic-Parmesan topping that browns fast under the broiler.
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Prep Time 15 minutes
Cook Time 35 minutes
Resting 5 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Dinner, Lunch
Cuisine: American
Calories: 690
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 6 bone-in, skin-on chicken thighs
  • 1 tbsp olive oil
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 1 tsp garlic powder
  • 1 tsp Italian seasoning
  • 0.5 tsp smoked paprika
Garlic Parmesan mixture
  • 3 tbsp unsalted butter melted
  • 5 garlic cloves finely minced
  • 0.75 cup finely grated Parmesan cheese (60 g)
  • 2 tbsp chopped fresh parsley
  • 1 tsp fresh lemon juice
  • 0.5 tsp dried oregano
  • 0.25 tsp red pepper flakes optional
For finishing
  • 2 tbsp freshly grated Parmesan
  • 1 tbsp chopped fresh parsley
  • 1 lemon wedges optional

Equipment

  • 1 cast iron skillet
  • 1 sheet pan

Method
 

Prep and season
  1. Preheat the oven to 425°F (220°C) and line a rimmed baking sheet or shallow baking dish with parchment paper or lightly grease it.
  2. Pat the chicken thighs very dry with paper towels so the skin can crisp.
  3. Rub the thighs with olive oil, then evenly season with kosher salt, black pepper, garlic powder, Italian seasoning, and smoked paprika on all sides.
Sear skin-side down
  1. Heat an oven-safe skillet over medium-high heat and place the thighs skin-side down, searing for 5–7 minutes until deeply golden.
  2. Flip the thighs and cook for 2 minutes.
Make topping and assemble
  1. Combine melted unsalted butter, minced garlic, finely grated Parmesan cheese, chopped fresh parsley, fresh lemon juice, dried oregano, and optional red pepper flakes.
  2. Arrange the thighs skin-side up and spoon the garlic Parmesan mixture generously over each thigh, concentrating most of the Parmesan on top of the skin.
Bake and finish
  1. Bake for 25–30 minutes at 425°F (220°C) until cooked through; aim for 165°F (74°C) or slightly beyond for better thigh texture.
  2. Broil for 1–2 minutes for extra browning, watching closely so the garlic and Parmesan don’t burn.
Rest and serve
  1. Rest the chicken for 5 minutes, then sprinkle with additional freshly grated Parmesan and chopped fresh parsley before serving with optional lemon wedges.

Notes

For the crispiest skin, pat the thighs as dry as you can and don’t skip the skin-side-down sear before baking. Store leftovers in a sealed container in the refrigerator for up to 3 days; reheat on a sheet pan in a 400°F (205°C) oven until hot. Freeze cooked chicken thighs for up to 2 months—texture softens slightly after thawing. For a lower-fat option, use reduced-fat Parmesan and a light butter substitute in the garlic Parmesan mixture (flavor will be slightly less rich).