Parmesan Basil Crispy Chicken
Dinner Ready in 20 Minutes
When dinner can be on the table in under 20 minutes, it’s a guaranteed win in my kitchen. This Parmesan Basil Crispy Chicken is perfectly golden on the outside and tender on the inside — with that irresistible combination of melted butter, fresh herbs, and Parmesan cheese.
The beauty of this recipe? The heat does all the work, crisping up each chicken thigh while the herb butter melts over the top, creating a rich and aromatic pan sauce. Add a clove or two of garlic and you’ve got a weeknight dinner that tastes restaurant-worthy.
Making the herb butter.
Add in any and all fresh herbs that you have in your home.
I love chopping up chives, fresh thyme and sage. So many different flavors that all work well together.
Herb butters are amazing on top all sorts of meats – I love it on a good grilled steak, roasted fish and simple roasted vegetables.
Serve more at the table – because you will all want more of it. Slather it on bread too! So good.
You know I like crispy chicken - here are more recipes.
How to Serve
Serve your crispy chicken with buttery rice, roasted carrots, or any of your favorite vegetables. It’s also delicious over pasta — just spoon that extra pan sauce right on top and finish with more fresh herbs and Parmesan.
Herb butter isn’t just for chicken! Try it on grilled steak, roasted fish, or even spread on warm crusty bread. Once you make it, you’ll want to put it on everything.
Pro Tip:
For ultra-crispy chicken, make sure your pan is hot before adding the chicken — and don’t move it too soon! Let it sear until golden before flipping.
This Parmesan Basil Crispy Chicken will become one of your go-to weeknight dinners — simple, flavorful, and guaranteed to impress.
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Parmesan Basil Crispy Chicken
- Total Time: 20 minutes
- Yield: 6 1x
- Diet: Gluten Free
Description
Perfect for Spring with fresh herbs, tender chicken and pan juice and butter sauce. Don’t forget the garlic too!
Ingredients
- 8 bone-in skin on chicken thighs
- salt and pepper
- 1 garlic bulb, cut in half (or 3 garlic cloves, peeled and smashed)
- 2-3 tablespoons salted butter, room temperature
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 10 large fresh basil leaves, chopped, more for garnish
- 1 cup grated high quality parmesan cheese
Instructions
- Heat a large Dutch oven over high heat.
- Salt and pepper both sides of the chicken thighs.
- When the pan is hot, add the thighs in skin side down. Settle them all into the pan, so that most of the skin side is touching the pan. Add in the garlic bulb, cut side down. Let the chicken cook without touching it or flipping them for at least 6 minutes. Check with tongs – if the skin is crispy brown and releases from the pan, then flip them.
- Turn the heat to medium and cook for another 6-10 minutes – or until the chicken is cooked through but not over done.
- Combine the butter, thyme, oregano and basil in a small bowl, along with a pinch of salt and pepper. When the chicken is cooked, spread the herb butter on the top of each thigh.
- Top with the grated Parmesan cheese and serve with a spoonful of the pan sauce and a garlic clove or two.
Notes
I served this with buttery rice and roasted carrots. A simple salad or pasta would be great as well.
- Prep Time: 5
- Cook Time: 15
- Category: chicken
- Method: stove-top
- Cuisine: dinner
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