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Crispy Garlic Parmesan Baked Chicken Thighs Recipe Easy Herb Pan Sauce

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This recipe delivers crispy, golden baked chicken thighs coated in a garlic parmesan crust, served with a fresh herb pan sauce. It’s quick, easy, and perfect for weeknight dinners or dinner parties.

Ingredients

Scale
  • Bone-in, skin-on chicken thighs (organic or free-range preferred)
  • 3 cloves garlic, minced
  • 1/2 cup (50g) freshly grated parmesan cheese (Parmigiano-Reggiano recommended)
  • 2 tablespoons olive oil (extra virgin)
  • 1 teaspoon dried Italian herbs (oregano, thyme, basil mix)
  • 1/2 teaspoon salt (kosher salt preferred)
  • 1/4 teaspoon black pepper
  • 2 tablespoons chopped fresh parsley
  • 1 teaspoon fresh thyme
  • 1/4 cup (60ml) low-sodium chicken broth
  • 1 tablespoon fresh lemon juice
  • Salt and pepper to taste

Instructions

  1. Preheat your oven to 425°F (220°C). If using a cast iron skillet, allow it to warm up for a few minutes.
  2. Pat the chicken thighs dry with paper towels to remove excess moisture.
  3. In a mixing bowl, combine grated parmesan, minced garlic, dried Italian herbs, salt, and black pepper.
  4. Toss the chicken thighs in 2 tablespoons olive oil, then coat evenly with the parmesan mixture, pressing gently to adhere.
  5. Arrange the chicken thighs skin-side up on the skillet or baking sheet, spaced apart for even cooking.
  6. Bake for 30-35 minutes, rotating the pan halfway through. The skin should be golden and crispy, and internal temperature should reach 165°F (74°C).
  7. While the chicken bakes, heat 1 tablespoon olive oil in a small saucepan or the same skillet if space allows.
  8. Add chopped parsley and fresh thyme, cooking briefly until fragrant (about 30 seconds).
  9. Pour in chicken broth and lemon juice, simmer gently for 3-4 minutes until slightly reduced. Season with salt and pepper to taste.
  10. Remove chicken from oven and let rest for 5 minutes.
  11. Spoon the herb pan sauce over the chicken thighs before serving.

Notes

Pat chicken dry to ensure crispiness. Avoid overcrowding the pan to prevent steaming. Tent with foil if parmesan browns too quickly. Rest chicken before serving to keep it juicy. Fresh parmesan cheese is preferred over pre-grated for better crust. The herb pan sauce is best made immediately after baking to scrape up flavorful browned bits.

Nutrition

Keywords: crispy chicken thighs, garlic parmesan chicken, baked chicken, herb pan sauce, easy dinner, weeknight meal, gluten-free option

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