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Crispy Sheet Pan Salsa Verde Chicken with Parmesan Crust

crispy sheet pan salsa verde chicken - featured image
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A quick and easy sheet pan chicken recipe featuring juicy chicken thighs topped with tangy salsa verde and a crunchy Parmesan breadcrumb crust. Perfect for busy weeknights or casual gatherings.

Ingredients

Scale
  • 4 bone-in, skin-on chicken thighs
  • 4 tablespoons salsa verde (store-bought or homemade)
  • 1/2 cup (50g) freshly grated Parmesan cheese
  • 1/2 cup (60g) panko breadcrumbs (or almond flour for gluten-free)
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • Salt and pepper to taste (kosher salt preferred)
  • Fresh cilantro, chopped (optional, for garnish)
  • Fresh lime juice (optional, for finishing)

Instructions

  1. Preheat your oven to 425°F (220°C). Line a rimmed sheet pan (about 18×13 inches) with parchment paper or a silicone baking mat.
  2. Pat the chicken thighs dry with paper towels. Season both sides lightly with salt and pepper.
  3. Spread about 2 tablespoons of salsa verde evenly over the skin side of each chicken thigh.
  4. In a medium bowl, combine the Parmesan cheese, panko breadcrumbs, garlic powder, and onion powder. Mix well.
  5. Sprinkle the Parmesan breadcrumb mixture evenly over the salsa-coated chicken thighs, pressing lightly to adhere.
  6. Drizzle 1 tablespoon of olive oil over the crust to encourage golden crispiness.
  7. Bake the chicken on the sheet pan for 25-30 minutes, or until the internal temperature reaches 165°F (74°C) and the crust is golden and crisp. Rotate the pan halfway through baking for even cooking.
  8. Remove from oven and let the chicken rest for 5 minutes to lock in juices.
  9. Sprinkle chopped fresh cilantro on top before serving. Optionally, squeeze fresh lime juice over the chicken for extra zing.
  10. Optional: For extra crispiness, broil the chicken for 1-2 minutes, watching carefully to avoid burning.

Notes

Pat chicken skin dry before applying salsa verde to ensure crispiness. Use freshly grated Parmesan for best crust texture. Drizzle olive oil over crust to help it brown. Rotate pan halfway through baking for even cooking. Use an instant-read thermometer to avoid overcooking. Broil for 1-2 minutes at the end for extra crunch if desired. Substitute panko with almond flour or gluten-free crackers for gluten-free version. Use nutritional yeast and avocado oil for dairy-free variation.

Nutrition

Keywords: sheet pan chicken, salsa verde chicken, crispy chicken thighs, Parmesan crust, easy chicken recipe, weeknight dinner, gluten-free option

Find it online: https://fuzzyforker.com/crispy-sheet-pan-salsa-verde-chicken-with-parmesan-crust-easy-recipe/