Description
A quick and easy weeknight dinner featuring crispy, juicy chicken thighs coated in a savory garlic and parmesan crust, ready in under 15 minutes.
Ingredients
Scale
- 1.5 lbs (680g) boneless, skin-on chicken thighs
- 2 tablespoons all-purpose flour (or almond flour for low-carb)
- Salt and freshly cracked black pepper to taste
- 2 tablespoons neutral oil (avocado or vegetable)
- 1/2 cup (50g) grated parmesan cheese
- 4–5 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes (optional)
Instructions
- Pat chicken thighs completely dry with paper towels and season both sides generously with salt and pepper.
- Place flour on a plate and lightly dredge each thigh, shaking off any excess to create a thin, even coat.
- Heat oil in a large skillet over medium-high heat until it shimmers.
- Place chicken in the pan skin-side down. Press gently and cook undisturbed for 4-5 minutes until golden brown and crispy.
- Flip chicken and cook for another 3-4 minutes until internal temperature reaches 165°F (74°C).
- Reduce heat to medium. Push chicken to the sides and add minced garlic to the center, stirring for 30 seconds until fragrant.
- Sprinkle parmesan cheese and oregano over the chicken.
- Let cheese melt and form a crust. If needed, add a teaspoon of water and cover for 30 seconds to steam. Remove from heat immediately.
Notes
Patting the chicken dry is crucial for crispiness. Do not overcrowd the pan; cook in batches if necessary. Add garlic late in the cooking process to prevent burning. For dairy-free, use nutritional yeast instead of parmesan.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1-2 chicken thighs p
- Calories: 450
- Sugar: 1
- Sodium: 600
- Fat: 32
- Saturated Fat: 10
- Carbohydrates: 8
- Fiber: 0.5
- Protein: 35
Keywords: chicken thighs, garlic parmesan, quick dinner, weeknight meals, one pan, crispy chicken, easy recipe