Crispy Baked Lemon Parmesan Chicken Thighs: Your New Favorite One-Pan Dinner

By Jason Griffith

Introduction

There is something deeply satisfying about a chicken recipe that delivers big on flavor, promises a juicy result every time, and comes together with minimal fuss. This recipe for Crispy Baked Lemon Parmesan Chicken Thighs is exactly that. It’s a weeknight hero disguised as a gourmet meal.

We’re taking the humble chicken thigh—already a superior cut for baking thanks to its inherent moisture—and giving it the panko treatment. This isn’t your grandma’s breading; the combination of crunchy Panko crumbs and savory Parmesan cheese creates an impossibly golden, crispy crust. The real magic, however, happens when it comes out of the oven: a vibrant, fresh glaze of lemon juice and zest poured over the hot chicken, which soaks into the crust and penetrates the meat, delivering a dazzling finish.

Forget dry chicken breasts. Say hello to a crispy, tangy, cheesy masterpiece that will quickly find its way into your regular dinner rotation.

Why I Love This Recipe

As a professional chef and home cook, I appreciate recipes that punch above their weight. I love this recipe for a few key reasons:

• Maximum Flavor, Minimum Effort: The simple seasoning blend and the classic lemon-Parmesan pairing do all the heavy lifting. The oven does the rest!
• The Power of the Thigh: Boneless, skinless chicken thighs stay incredibly moist and juicy, even under a high-heat bake. It’s virtually foolproof.
• A Panko Miracle: Panko breadcrumbs are the secret to that restaurant-quality crunch. When combined with Parmesan, they brown beautifully and offer a fantastic texture contrast to the tender chicken.
• Family-Friendly: Kids love the crispy coating, and the bright, clean lemon flavor is appealing to even the pickiest eaters.

Ingredients List

This recipe serves 4.

• 2 lbs boneless, skinless chicken thighs
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp paprika
• 1/2 cup all-purpose flour
• 2 large eggs, beaten
• 1 cup Panko breadcrumbs
• 1/4 cup grated Parmesan cheese (freshly grated is best!)
• 1/4 cup fresh lemon juice (from about 2 lemons)
• 1 tbsp lemon zest
• 1/4 cup olive oil
• Fresh parsley, chopped (for garnish)

Swaps and Notes

• For a Leaner Option: You can absolutely substitute the thighs with boneless, skinless chicken breasts. The flavor profile will be the same, but you will need to reduce the baking time to about 20-25 minutes, or until an internal temperature of 165∘F (74∘C) is reached, to prevent drying out.
• Spice It Up: Add 1/2 teaspoon of red pepper flakes to the Panko mixture for a little kick of heat.
• Cheese Swap: If you’re out of Parmesan, a finely grated Asiago or Grana Padano will work well.
• Herb Twist: Substitute the parsley garnish with fresh thyme or oregano for a slightly different aromatic profile.

Step-by-Step Recipe Instructions

1. Prep the Oven and Pan: Preheat your oven to 425∘F (220∘C). Line a baking sheet with parchment paper or lightly grease it with cooking spray.
2. Season the Chicken: In a large bowl, toss the chicken thighs with salt, pepper, garlic powder, onion powder, and paprika. Mix well to ensure the chicken is coated evenly.
3. Set Up the Breading Station: You will need three shallow dishes:
   • Dish 1: All-purpose flour.
   • Dish 2: Beaten eggs.
   • Dish 3: Panko breadcrumbs combined with the grated Parmesan cheese.
4. Dredge and Coat: Take one chicken thigh at a time and follow the breading process:
   • Dredge in flour, shaking off any excess.
   • Dip in egg, letting the excess drip away.
   • Coat thoroughly in the Panko-Parmesan mixture, gently pressing the crumbs onto the chicken to help them adhere.
5. Bake: Place the breaded chicken thighs on the prepared baking sheet. Drizzle olive oil over the top of each piece. Bake in the preheated oven for 35-40 minutes, or until the chicken is golden brown and reaches an internal temperature of 165∘F (74∘C).
6. Create the Lemon Glaze: While the chicken is finishing, combine the fresh lemon juice and lemon zest in a small bowl.
7. Finish and Serve: As soon as the chicken comes out of the oven, drizzle the lemon juice and zest mixture over the hot chicken. Garnish generously with fresh chopped parsley before serving.

Tips for Success

• Panko is Key: Do not substitute regular breadcrumbs for Panko. Panko absorbs less oil and delivers a much lighter, crispier texture.
• Pat the Chicken Dry: Before you begin seasoning, pat the chicken thighs completely dry with paper towels. This helps the seasoning stick and prevents the breading from becoming soggy.
• Don’t Overcrowd: Give your chicken pieces space on the baking sheet. If they are too close, they will steam instead of crisping. Use two baking sheets if necessary.
• Get That Internal Temp: Always use a meat thermometer to confirm the internal temperature is 165∘F. This is the safest way to ensure the chicken is fully cooked while retaining maximum juiciness.

Serving Suggestions and Pairings

This lemon-forward, crispy chicken is incredibly versatile. It pairs wonderfully with starchy comfort foods, fresh vegetables, or a light salad.

• Starch: Creamy Garlic Parmesan Pasta, Roasted Asparagus (lemon and asparagus are a classic pairing!), or simple Garlic Mashed Potatoes.
• Salad: A light arugula salad with a simple vinaigrette.
• Refreshing Drink: A homemade, non-alcoholic Blueberry Lemonade is the perfect complement to the bright lemon flavor of the chicken.
• Appetizer Pairing: Start your meal with a scoop of This Crockpot Nacho Dip is the Reason I Never Have Leftovers for a savory, creamy start.

Nutritional Information (Per Serving)

• Calories: 450
• Net Carbs: 20g
• Protein: 30g
• Fat: 25g
• Based on an estimated 4-serving yield.

Storage and Leftover Tips

• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheating: To bring back the crisp, avoid the microwave. Reheat the chicken in a toaster oven, air fryer, or a standard oven at 350∘F for about 10-15 minutes until heated through.
• Leftover Idea: Dice the cooled chicken and toss it into a fresh Caesar salad for lunch the next day.

More Recipes You Will Love

If you loved this crispy, easy-to-make chicken, you’ll definitely want to try some of these other Chef Maniac favorites:

• For another easy weeknight chicken recipe: Easy Cheesy Chicken Sliders with Marinara Garlic Butter
• If you’re craving an indulgent dessert: The Best Peanut Butter Brownies I’ve Ever Made (and I’ve made a lot)or these fantastic Pecan Pie Bars for a make-ahead treat.

Final Thoughts

This Crispy Baked Lemon Parmesan Chicken Thighs recipe is proof that you don’t need a lot of fancy ingredients or complex techniques to create a truly memorable meal. It’s juicy, it’s crunchy, and the bright lemon finish is utterly addictive.

Did you try this recipe? Let me know in the comments below! I love hearing how you make these dishes your own. For more simple, flavor-packed recipes, be sure to follow Chef Maniac!