Parmesan Basil Crispy Chicken
This Parmesan Basil Crispy Chicken is the ultimate 20-minute dinner. It’s golden, crispy, and tender with layers of buttery, herby flavor. Because the heat does most of the work, the result is incredibly rich without any fuss. This recipe leans on simple ingredients like fresh basil, Parmesan cheese, melted butter, and juicy chicken thighs — but the flavor payoff is huge.
As the chicken crisps in the skillet, the herb butter melts into a silky pan sauce. It’s aromatic, savory, and perfect for spooning over anything. Add a clove or two of garlic and the whole kitchen smells amazing. Even better, this crispy chicken recipe is naturally gluten-free and great for busy weeknights.
I love mixing herbs for even more flavor. Chives, thyme, and sage all work beautifully. And because herb butter is magic, you can use it beyond this meal — on grilled steak, roasted fish, sautéed vegetables, or even warm bread.
Make that herb butter.
Serve your Parmesan Basil Chicken with buttery rice, roasted carrots, or crisp green vegetables. It’s also delicious over pasta. Just drizzle that extra pan sauce right on top and finish with more fresh herbs and Parmesan.
Once you make this herb butter, you’ll want to put it on everything.
You know I like crispy chicken - here are more recipes.
Make a double batch of herb butter and store it in the fridge. It keeps beautifully and instantly upgrades any quick dinner throughout the week.
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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