Parmesan Crusted Baked Chicken Thighs – Easy Recipe by Rockin Robin

Our parmesan crusted chicken thighs are easy to make and full of flavor. We bake them in the oven for a healthier version.
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Oven baked parmesan crusted chicken is a delicious, easy dinner you can put on the table for your family any day of the week.

It also works well for entertaining or any party as you can easily cook up a large amount of chicken to serve at a large gathering.

6 chicken thighs, boneless and skinless
1 egg, beaten
1 Tbsp. milk
olive oil
1/2 cup parmesan cheese, grated
1/2 seasoned Italian bread crumbs
cold butter

Preheat oven 375 degrees F.
Mix the milk and egg together until combined. On a large dinner plate, combine the parmesan cheese with the seasoned bread crumbs.

Drizzle some olive oil onto the bottom of a baking pan ( I used a Pampered Chef’s stoneware baking pan).

Dip chicken thighs, one at a time, into the egg and then into the parmesan/bread crumb mixture until fully coated. Place the thighs on the baking sheet.

Make thin slices of the butter and place on top of each chicken thigh. This will melt down as it cooks and create a nice golden brown crust on top of each piece.

Bake for 45 to 50 minutes or until a thermometer reads 165 degrees F.

Serve with potatoes, vegetables and a salad for a complete meal.

Make your own Italian bread crumbs:
1 cup plain bread crumbs
1 tsp. dried basil
1 tsp. dried parsley
1/2 tsp. onion powder
1 tsp. garlic powder
1/2 tsp. dried oregano leaves

Combine and store in an air tight container.


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Rockin Robin
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  1. I got it cooking right now and boy the aroma is amazing.
    I personalised with my own spices. I like a litle “heat” so I added a tiny bit of my smoked ghost pepper powder and extra black pepper.

  2. This is the BOMB! I just made it and my boyfriend and I really love it. So easy and so tasty. Recommended. And it gives the apartment the most satisfying smell 🙂

  3. Looks delicious. I have some chicken thighs here, just need to remove the skin and bone, then follow your directions to make the Italian seasoning,, and I’ll be on my way to making this for dinner tonight. Great channel. Subscribed.

  4. I stopped using olive oil long time ago. Being sometimes it burns the bread crust. I switched to coconut oil and omg. The end results is so much better. The bread crust is much more golden; while it brings out the flavor of the other ingredients a lot more.

  5. Hi Rockin Robin! I breaded the chicken thighs and put them in the refrigerator on a baking tray with parchment paper. Should I left them sit on the counter for awhile before I bake them later or should I just bake them maybe longer? They look delicious and thank you for all your videos!

  6. Rockin’ Robin:
    Another great recipe that we plan to try and use for our family. We were wondering how to get crusty
    patties like for salads or chicken wraps. Our family (I think) will really love these. Again, thank you.
    We have not worked out a recipe for fried cheesecake, but I will let you know if we get lucky.
    Sincerely, Poe

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