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Crispy Garlic Parmesan Boneless Chicken Thighs

crispy garlic parmesan boneless chicken thighs - featured image
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A quick and easy 20-minute dinner featuring boneless chicken thighs with a crispy garlic and Parmesan crust that delivers bold flavor and juicy tenderness.

Ingredients

Scale
  • 1.5 pounds boneless, skinless chicken thighs, trimmed of excess fat
  • 1 teaspoon garlic powder
  • ½ cup (50 grams) grated Parmesan cheese
  • ¼ cup (30 grams) all-purpose flour (can substitute almond flour for gluten-free)
  • 1 teaspoon paprika
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons olive oil or avocado oil
  • 2 cloves fresh garlic, minced (optional)
  • Small handful fresh parsley, chopped, for garnish
  • Optional: squeeze of fresh lemon juice before serving

Instructions

  1. Pat the boneless chicken thighs dry with paper towels. Season both sides lightly with salt and pepper. (5 minutes)
  2. In a shallow bowl, combine all-purpose flour, grated Parmesan cheese, garlic powder, paprika, and a pinch of salt and pepper. Stir well to blend. (3 minutes)
  3. Dredge each chicken thigh in the flour-Parmesan mixture, pressing gently so the coating sticks well. Shake off any excess. (5 minutes)
  4. Heat a cast iron skillet or heavy-bottomed frying pan over medium-high heat and add 2 tablespoons of olive or avocado oil. Heat until shimmering but not smoking, about 2 minutes. (2 minutes)
  5. Place coated chicken thighs in the hot pan without overcrowding. Cook for 4-5 minutes on the first side without moving them to form a golden crust. Flip and cook another 4-5 minutes until cooked through and internal temperature reaches 165°F (74°C). (10 minutes)
  6. During the last minute of cooking, add minced fresh garlic to the pan, stirring gently around the chicken to release aroma without burning. (1 minute)
  7. Remove chicken from pan and let rest for a few minutes. Sprinkle chopped fresh parsley on top before serving. (2 minutes)

Notes

Pat chicken dry to ensure crispiness. Avoid overcrowding the pan to prevent soggy crusts. Use medium-high heat for best crust formation. Add fresh garlic near the end to avoid bitterness. Use a meat thermometer to ensure chicken reaches 165°F (74°C). For a gluten-free version, substitute all-purpose flour with almond flour. Baking option: bake at 425°F (220°C) on a wire rack for 20-25 minutes, flipping halfway through.

Nutrition

Keywords: crispy chicken thighs, garlic Parmesan chicken, boneless chicken recipe, quick chicken dinner, easy chicken thighs, pan-seared chicken, gluten-free chicken option

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