Parmesan Basil Crispy Chicken
Revised from April 2021
When dinner is ready in less than 20 minutes, it is happening in my house.
I love how the heat does all the work to crisp up the chicken. The simple herb butter (add in any other fresh herbs you have) melts perfectly over the top of each chicken thigh and then a garlic clove or two really makes it over the top delicious.
Don’t forget about all that Parmesan, it melts slowing on top but then adds so much to the pan sauce.
I served this tender chicken with buttery rice and roasted carrots. Any roasted vegetable would be great. Serve with pasta with tons of extra herbs and more pan sauce. This dish really is so versatile.
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.
Did you make this recipe? Take a picture and tag me @whitesparrowfoodco or #whitesparrowfoodco I’d love to hear what you thought of the recipe!
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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