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Crispy Garlic Parmesan Chicken Thighs with Lemon Sauce

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Crispy, cheesy chicken thighs with a bright lemon pan sauce. This quick and easy recipe uses a secret mayo-mustard binder for an ultra-crispy crust and juicy meat, all ready in about 35 minutes.

Ingredients

Scale
  • 4–6 bone-in, skin-on chicken thighs (about 2 pounds)
  • 1 cup panko breadcrumbs
  • ½ cup grated Parmesan cheese (plus more for serving)
  • 2 tablespoons mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 teaspoon garlic powder
  • ½ teaspoon onion powder
  • Salt and black pepper to taste
  • 2 tablespoons olive oil
  • ½ cup low-sodium chicken broth
  • 3 tablespoons fresh lemon juice (from about 1 large lemon)
  • 3 cloves garlic, minced
  • 2 tablespoons unsalted butter, cold and cut into small cubes
  • 2 tablespoons fresh parsley, chopped
  • Lemon zest from 1 lemon

Instructions

  1. Pat the chicken thighs completely dry with paper towels. Season both sides generously with salt, pepper, garlic powder, and onion powder.
  2. In a small bowl, mix together panko breadcrumbs and grated Parmesan cheese. In another small bowl, combine mayonnaise and Dijon mustard until smooth.
  3. Spread a thin, even layer of the mayo-mustard mixture all over each chicken thigh. Press each thigh into the panko-Parmesan mixture, covering every surface. Shake off excess and place on a plate.
  4. Heat olive oil in a large cast-iron or heavy-bottomed skillet over medium-high heat until shimmering (about 2-3 minutes).
  5. Place chicken thighs skin-side down in the hot skillet without overcrowding. Cook undisturbed for 5-6 minutes until deep golden brown. Flip gently and cook for another 5-6 minutes until internal temperature reaches 165°F (74°C). Transfer to a plate and tent with foil.
  6. Pour off all but 1 tablespoon of fat from the skillet, leaving browned bits. Reduce heat to medium and add minced garlic. Sauté for 30 seconds until fragrant.
  7. Pour in chicken broth and lemon juice, scraping up browned bits with a wooden spoon. Simmer for 2-3 minutes until reduced by half.
  8. Remove pan from heat and whisk in cold butter cubes one at a time until smooth and glossy. Stir in lemon zest and fresh parsley. Season with salt and pepper to taste.
  9. Place chicken on a serving platter, spoon sauce over the top, and sprinkle with extra Parmesan and parsley. Serve immediately.

Notes

Pat chicken completely dry for crispiest crust. Use a meat thermometer to ensure chicken reaches 165°F. Don’t move chicken too soon when pan-frying; let it form a crust. Work in batches if needed to avoid overcrowding. Save the browned bits (fond) for the sauce. For best results, serve immediately while crust is crisp.

Nutrition

Keywords: crispy chicken thighs, garlic parmesan chicken, lemon chicken, easy chicken dinner, weeknight dinner, pan-fried chicken

Find it online: https://cooksyla.com/crispy-garlic-parmesan-chicken-thighs-with-lemon-sauce/