Name: Baked Parmesan Chicken Thighs with Herbs
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: Italian
Ingredients: 6 to 8 Chicken Thighs bone in; 3 tablespoons Italian flat leaf parsley chopped; 1 sprig of fresh rosemary; 3 cloves minced fresh garlic; 2 or 3 chopped fresh basil leaves; 1/2 cup of Italian-flavored breadcrumbs with 3 tablespoons of Parmesan cheese added and mixed; salt and pepper to taste; 2 tablespoon olive oil; 2 tablespoons butter; Optional: chopped bell peppers on top for extra flavor

Baked Parmesan Chicken Thighs with Herbs is a delicious tender baked chicken that bursts with fantastic flavors.

These chicken thighs are first sauteed and then baked, sealing in the juices making them fork tender.

The breadcrumbs with Parmesan are a tasty coating with fresh herbs and we even have some fabulous suggestions for those who love vegetables and even cheese on top.

If you're looking for an easy yet gourmet-tasting chicken Italian style, this is it look no further.

We have used other chicken parts as well but bone-in works the best for moisture.

Scroll down to our printable recipe card to avoid ads and you will get this entire recipe.

Easy Steps for Making Bake Chicken Thighs

preheat the oven to 350 degrees and line a baking pan with parchment paper
place the chicken in the pan and brush the blend of fresh herbs and olive oil
sprinkle with flavored breadcrumbs
Dot with butter and bake!

The shopping List Recipe Card Below has all the instructions with ingredient amounts just hit print

Chicken Thighs bone in
Fresh Italian Parsley Chopped
Fresh Rosemary
Salt, Pepper to taste
Fresh Chopped Basil
Freshly Minced Garlic
Dried Oregano
Olive Oil to drizzle
Italian Bread Crumbs
Parmesan cheese (grated)
Optional: sliced bell peppers

This is a pan of chicken thighs, legs and chicken breasts baked in the oven with parmesan and spices until crispy skin forms

Other Suggestions:

use any chicken pieces you prefer
substitute bone in sirloin steak, pork chops, or even burgers
add a squeeze of fresh lemon juice on top and evenly sprinkle with lemon zest on each piece
add different vegetables on top like tomatoes, artichoke hearts, broccoli florets
spinach or broccoli rabe sauteed
top with provolone cheese and melt it
chop a medley of vegetables on top in place of peppers
note: (when topping with vegetables sprinkle breadcrumbs on top and dot with butter before baking)
Cook on the stovetop: Fry the chicken first in 2 inches of olive oil until crispy, Add all the seasonings mixed together on top of each piece of the chicken (except for the butter, breadcrumbs, and cheese) for the last 3 minutes of cooking and saute. In a small fry pan melt the butter add the cheese and breadcrumbs, to toast, then add to the top of the completed cooked chicken. Sprinkle with rosemary fresh or other herbs you prefer

sauteed chicken thighs ready for the oven to finish cooking

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Here are some other Chicken Recipes to try:

Honey Sesame Chicken Stir Fry

Steak and Shrimp Hibachi
Oriental Chicken Salad

Best Tempura

Baked Parmesan Chicken Thighs with Herbs

Yield: 6

Author: Claudia Lamascolo

Prep time: 10 MinCook time: 35 MinTotal time: 45 Min

A delicious herb-baked chicken using thighs fork tender juicy and all in one pan meal.

Ingredients

6 to 8 Chicken Thighs bone in
3 tablespoons Italian flat leaf parsley chopped
1 sprig of fresh rosemary
3 cloves minced fresh garlic
2 or 3 chopped fresh basil leaves
1/2 cup of Italian-flavored breadcrumbs with 3 tablespoons of Parmesan cheese added and mixed
salt and pepper to taste
2 tablespoons olive oil
2 tablespoons butter
Optional: chopped bell peppers on top for extra flavor

Instructions

Preheat the oven to 350 degrees and prepare a baking deep pan with parchment paper.
Mix all the herbs and garlic together in a bowl with olive oil and set aside.
Peel any skin off the chicken thighs (make soup with it if you would like)
Heat a large pan with some olive oil and sear the chicken pieces on both sides on medium-high heat for 3 minutes on each side.
Place the chicken thighs in the deep baking dish lined with parchment paper.
Sprinkle with salt and pepper.
Brush each piece with the olive oil herbs, and sprinkle each one with the breadcrumbs mixture.
Note: If you prefer the peppers place a piece on top of the chicken
Dot with butter.
Bake for around 35 to 40 minutes or until the middle of the thick part of the thighs is at 165 degrees.

Notes

Other Suggestions:

use any chicken pieces you prefer
add a squeeze of fresh lemon juice on top and evenly sprinkle with lemon zest on each piece
substitute bone in sirloin steak, pork chops, or even burgers
add different vegetables on top like tomatoes, artichoke hearts, broccoli florets
spinach or broccoli rabe sauteed
top with provolone cheese and melt it
chop a medley of vegetables on top in place of peppers
note: (when topping with vegetables sprinkle breadcrumbs on top and dot with butter before baking)
Cook on the stovetop: Fry the chicken first in 2 inches of olive oil until crispy, Add all the seasonings mixed together on top of each piece of the chicken (except for the butter, breadcrumbs and cheese) for the last 3 minutes of cooking and saute. In a small fry pan melt the butter add the cheese and breadcrumbs, to toast, then add to the top of the completed cooked chicken. Sprinkle with rosemary fresh or other herbs you prefer