Crispy Baked Chicken Thighs With Panko and Parmesan Coating

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
Learn about The Spruce Eats' Editorial Process
Updated on 07/14/24
Tested by Tara Omidvar
Crispy baked chicken thighs with panko and Parmesan coating on a platter

The Spruce Eats / Cara Cormack

Prep: 20 mins
Cook: 45 mins
Total: 65 mins
Servings: 6 to 8 servings

Your family will love these oven-baked chicken thighs, and they couldn't be easier to prepare. The panko crumb coating ensures a crispy, crunchy crust, and they're relatively light in taste and texture compared to traditional deep-fried chicken. Chicken thighs are also easy on the budget, and are juicier and more flavorful than chicken breasts. The breading and using thighs, which have more fat in them than breasts, keep them from drying out in the oven. Make the recipe with whole chicken legs or chicken leg quarters if you'd like.

Panko crumbs, a dash of garlic powder, and shredded Parmesan cheese give these chicken thighs a tasty crispy exterior. They're dipped in honey (or maple syrup) and mustard before the crumb coating is applied for some tang and sweetness.

The chicken thighs are delicious with biscuits, garlic mashed potatoes, and peas or green beans, along with a salad. It's a great chicken for a picnic, too. Potato salad and coleslaw are excellent options as well.

A package of chicken thighs often contains large and small pieces. Larger chicken thighs might have enough meat—about 4 ounces—for one serving, but smaller pieces could yield as little as 2 1/2 to 3 ounces. 

Tips for Making Crispy Baked Chicken Thighs

The minimum safe temperature for chicken is 165 F. If in doubt, use a reliable instant-read thermometer inserted into the thickest part of the largest chicken thigh.

What You'll Need to Make This Baked Chicken Thighs Recipe
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A Sturdy Baking Sheet
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An Oven-Safe Rack
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An Accurate Instant Read Thermometer

"A great recipe for a quick and easy weeknight dinner. The chicken is super crunchy on the outside and juicy inside. The combination of mustard, maple syrup, and paprika is heavenly! For some heat, I recommend adding a bit of chili powder." —Tara Omidvar

Crispy baked chicken thighs with panko and Parmesan coating with salad greens
A Note From Our Recipe Tester
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Ingredients

  • 8 bone-in chicken thighs (about 3 pounds)

  • 1 3/4 teaspoons salt

  • 1 1/4 teaspoons freshly ground black pepper

  • 5 tablespoons butter, melted

  • 3 tablespoons mustard (spicy or grainy)

  • 2 teaspoons maple syrup (or honey)

  • 1/4 teaspoon garlic powder

  • 1 1/4 cups panko breadcrumbs

  • 1/3 cup shredded Parmesan cheese (or about 1/4 cup grated)

  • 1/4 to 1/2 teaspoon paprika, to taste

  • 2 teaspoons dried parsley flakes

Steps to Make It

  1. Gather the ingredients.

    Ingredients gathered for oven baked chicken thighs

    The Spruce Eats / Cara Cormack

  2. Heat the oven to 375 F. Set a rack on a large foil-lined baking sheet.

    Baking sheet lined with foil and a cooling rack on top

    The Spruce Eats / Cara Cormack

  3. Pat 8 bone-in (about 3 pounds) chicken thighs with paper towels to dry them. Trim any excess fat or skin. The skin adds juiciness and flavor, but feel free to remove it if desired.

    Chicken thighs patted of excess moisture with paper towels on a cutting board

    The Spruce Eats / Cara Cormack

  4. Sprinkle the chicken pieces with 3/4 teaspoon salt and 1/4 teaspoon pepper.

    Chicken thighs seasoned with salt and pepper on a cutting board

    The Spruce / Cara Cormack

  5. In a small bowl, combine 5 tablespoons melted butter with 3 tablespoons mustard, 2 teaspoons maple syrup or honey, and 1/4 teaspoon garlic powder.

    Melted butter, mustard, maple syrup, and garlic powder combined in a bowl

    The Spruce Eats / Cara Cormack

  6. In another shallow bowl, combine 1 1/4 cups panko breadcrumbs with 1/3 cup shredded or grated Parmesan cheese, 1/4 to 1/2 teaspoon paprika, 1 teaspoon salt, 1 teaspoon freshly ground black pepper, and 2 teaspoons dried parsley flakes.

    Panko crumbs combined with Parmesan cheese, paprika, pepper and parsley

    The Spruce Eats / Cara Cormack

  7. Brush or rub the chicken thighs all over with the butter and mustard mixture and then press all sides in the panko mixture to coat thoroughly.

    Chicken thighs brushed with honey and coated with panko

    The Spruce Eats / Cara Cormack

  8. Place the coated chicken thighs on the rack over the prepared baking sheet.

    Breaded chicken thighs on a wire rack

    The Spruce Eats / Cara Cormack

  9. Bake for 40 to 45 minutes or until the chicken reaches 165 F. The juices should run clear when the chicken is pierced with a fork.

    Crispy baked chicken thighs with panko and Parmesan coating on a cooling rack

    The Spruce Eats / Cara Cormack

Feeling Adventurous? Try This:

  • Try another sweetener - Omit the maple syrup or honey from the mustard mixture, or replace it with cane syrup or fruit preserves.
  • Make it spicy - Add a dash of cayenne pepper to the panko mixture.
  • Add more flavor! - Replace the salt with a seasoned salt blend or a Cajun or Creole seasoning mixture.
  • Mix and match - Make the recipe with whole chicken legs or a combination of thighs and drumsticks.
Nutrition Facts (per serving)
518 Calories
33g Fat
14g Carbs
44g Protein
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Nutrition Facts
Servings: 6 to 8
Amount per serving
Calories 518
% Daily Value*
Total Fat 33g 42%
Saturated Fat 12g 62%
Cholesterol 239mg 80%
Sodium 1059mg 46%
Total Carbohydrate 14g 5%
Dietary Fiber 1g 4%
Total Sugars 2g
Protein 44g
Vitamin C 0mg 1%
Calcium 102mg 8%
Iron 3mg 15%
Potassium 495mg 11%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)