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Juicy, flavorful chicken thighs with crispy skin and a mouthwatering garlic-Parmesan crust, cooked in one pan with a stovetop-to-oven sear-then-bake method.

  • Total Time: 55 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 8 bone-in, skin-on chicken thighs (about 1.5–2 lbs total)
  • 4 tbsp unsalted butter (divided)
  • 2 tbsp olive oil
  • 6 large cloves garlic (minced)
  • 1/2 cup freshly grated Parmesan cheese
  • 1 tsp Italian seasoning
  • 1/2 tsp paprika (smoked or sweet)
  • 1/4 tsp red pepper flakes (optional)
  • 1/4 cup fresh parsley (chopped)
  • Kosher salt to taste
  • Freshly ground black pepper to taste

Instructions

  1. Remove chicken from the fridge and let sit 20–30 minutes to come closer to room temperature.
  2. Preheat oven to 400°F (200°C); pat chicken thighs completely dry and season both sides generously with salt and pepper.
  3. Heat an oven-safe skillet over medium-high heat; add olive oil and 2 tablespoons butter.
  4. When butter melts and foaming subsides, place chicken skin-side down and cook undisturbed 6–8 minutes until deep golden and crisp.
  5. In a small bowl, combine Parmesan, Italian seasoning, paprika, and red pepper flakes; mince the garlic.
  6. Flip chicken and sear other side 2–3 minutes, then transfer to a plate.
  7. Reduce heat to medium-low, add remaining 2 tablespoons butter and minced garlic; stir constantly about 1 minute until fragrant, avoiding burning.
  8. Return chicken to skillet skin-side up, spoon garlic butter over each piece, sprinkle Parmesan mixture evenly on thighs, and gently press to adhere.
  9. Place skillet in oven and bake 15–18 minutes, or until internal temperature reaches 165°F (74°C) and Parmesan is melted and lightly golden.
  10. Remove skillet from oven, let chicken rest in pan about 5 minutes, then sprinkle fresh parsley on top before serving.

Notes

Letting the chicken rest before cooking promotes even cooking and juiciness., Completely drying the chicken skin before searing ensures crispy skin., Use freshly grated Parmesan cheese for best flavor and texture; pre-grated cheese melts unevenly., Use an oven-safe skillet such as cast iron for stovetop-to-oven cooking., Avoid boneless, skinless thighs to maintain juiciness and crispy skin., Be careful not to burn the garlic; cook it gently on medium-low heat., Resting the chicken after cooking locks in juices., For ultra-crispy skin, use a weight like a bacon press while searing., A quick squeeze of lemon juice before serving brightens the dish., Leftovers can be stored in the fridge for up to 3 days or frozen up to 2 months; reheat in a 350°F oven until warm.

  • Author: Laura
  • Prep Time: 30 minutes (including bring to room temperature)
  • Cook Time: 25 minutes
  • Category: Main Course
  • Cuisine: American

Nutrition

  • Serving Size: 1-2 chicken thighs
  • Calories: Approximately 350-400 calories per serving
  • Fat: About 25g per serving
  • Carbohydrates: Approximately 2-4g per serving
  • Protein: About 30g per serving