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Parmesan-crusted chicken thighs recipe

Parmesan-crusted chicken thighs recipe

1 rating

This Parmesan-crusted chicken thigh recipe is here to make dinner easy, tasty, and enjoyable. So, kick back, relax, and savour the goodness of this no-fuss, flavour-packed dish! See method

  • Serves 4
  • Takes 40 mins
  • 642 calories / serving
  • Gluten-free


  • 50g Parmesan or Grana Padano, finely grated
  • 30g pack fresh parsley, leaves picked and finely chopped
  • 40g salted butter, melted, plus extra for the sweetcorn (optional)
  • 1 large garlic clove, crushed
  • 1 tsp hot sauce
  • 1kg pack skinless and boneless chicken thigh fillets
  • 4-pack sweetcorn cobettes
  • pinch regular or smoked paprika
  • 2 x 120g packs house side salad, to serve

Each serving contains

  • Energy

  • Fat

    39g 56%
  • Saturates

    15g 74%
  • Sugars

    7g 8%
  • Salt

    1.3g 22%

of the reference intake
Carbohydrate 16.5g Protein 54.6g Fibre 3.9g


  1. Preheat the oven to gas 7, 220°C, fan 200°C. Mix the grated cheese and chopped parsley in a shallow dish. Mix the melted butter, garlic and hot sauce in a separate shallow dish. 
  2. Brush or dip the chicken thighs in the chilli garlic butter, then turn to coat in the cheese mixture. Transfer to a shallow roasting tin, then roast for 35 mins, or until golden, crisp and cooked through.
  3. Meanwhile, cook the sweetcorn cobettes to pack instructions, then add a pinch of paprika and a knob of butter, if you like, to each. Serve the sweetcorn alongside the Parmesan chicken with the house salad, drizzling over any juices from the tin. 

See more Chicken recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

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