I came up with this recipe when I had no bread crumbs but had Parmesan cheese. I decided to try olive oil instead of egg to dip the chicken in. I love how the cheese melted down over the chicken and it had a wonderful flavor.


Recipe Summary test

10 mins
25 mins
35 mins
8 servings


Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat the oven to 375 degrees F (190 degrees C). Line a jelly roll pan with foil.

  • Put olive oil in a shallow bowl. Mix together Parmesan cheese, celery salt, cayenne pepper, and garlic powder in another shallow bowl.

  • Cut chicken thighs in half. Dip chicken pieces in olive oil so both sides are covered, then press one side in the Parmesan mixture until coated. Place on the prepared pan with the coating facing up.

  • Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts

315 calories; protein 27.5g; carbohydrates 0.7g; fat 21.8g; cholesterol 95.3mg; sodium 418.7mg. Full Nutrition


Rating: 5 stars
Perfect and easy to make.. Only thing I did different was use celery powder (I used half the amount the recipe called for), I didn't have celery salt. Was delicious! Thanks for the recipe. Read More
Rating: 5 stars
Great recipe. I only added half of the amount of pepper and that was more than enough for my family. Will definitely make this again Read More
Rating: 5 stars
Excellent recipe! I didn't see a point in cutting the thighs in half, so I left them whole, which worked out great. The cook time is spot on. I did put the thighs under the broiler for about a minute to get them nice and browned at the end. This is a little spicy, so if you have kids, you might want to leave out the cayenne. I used freshly grated Parmesan, which I grated myself in my Vitamix. Read More