Choose your path: For extra-juicy, crispy skin, use bone-in, skin-on thighs and roast or pan-sear. For a golden Parm crust, use boneless, skinless thighs, bread them, and bake or pan-fry. Both options finish with Parmesan.

Season the chicken: Pat thighs dry. Season all over with kosher salt, black pepper, Italian seasoning, and smoked paprika. Dry chicken means better browning and crispier results.

Option A: Crispy Skin Parmesan-Roasted Thighs Preheat oven to 425°F (220°C). Heat an oven-safe skillet with a drizzle of olive oil over medium-high heat.

Sear thighs skin-side down until deeply golden and crisp, about 6–8 minutes. Flip.

Scatter smashed garlic cloves in the pan, add a few lemon slices, then transfer the skillet to the oven. Roast 12–16 minutes, until the thickest part reaches 165°F (74°C).

Remove pan, top thighs with a generous blanket of freshly grated Parmesan, and return to the oven for 2–3 minutes to melt. Finish with a squeeze of lemon and chopped parsley.

Option B: Parmesan-Crusted Boneless Thighs Set up dredging: one plate with flour; one bowl with beaten egg and a spoon of Dijon; one plate with a 1:1 mix of Parmesan and breadcrumbs plus a pinch of red pepper flakes.

Coat each thigh in flour, then egg, then the Parmesan-breadcrumb mix. Press to adhere.

Pan-fry in a thin layer of olive oil over medium heat, 4–5 minutes per side, until golden and cooked through. Or bake at 425°F on a greased rack for 18–22 minutes, flipping once, then sprinkle with more Parmesan in the last 3 minutes.

Add a quick Parmesan cream sauce (optional but excellent): Remove chicken. In the same pan, melt a knob of butter, sauté minced garlic 30 seconds, then add a splash of chicken broth and simmer to reduce.

Stir in a pour of cream and a spoon of Dijon. Simmer until lightly thickened.

Off heat, whisk in Parmesan until smooth. Season with salt, pepper, and lemon. Spoon over chicken.

Brighten and balance: Add chopped parsley or basil, a squeeze of lemon, and, if you like, a spoonful of capers for a pop of briny acidity.

Serve with simple sides: Think roasted potatoes, garlicky green beans, buttered noodles, or a crisp salad with lemon vinaigrette.