Parmesan Crusted Chicken Cobb (Print Version)

Oven-baked Parmesan coated chicken thighs served on a classic Cobb with fresh vegetables, eggs, and savory bacon.

# What You'll Need:

→ Parmesan Crusted Chicken

01 - 4 boneless, skinless chicken thighs
02 - 1/2 cup grated Parmesan cheese
03 - 1/2 cup fine breadcrumbs
04 - 1 teaspoon garlic powder
05 - 1/2 teaspoon paprika
06 - 1/2 teaspoon kosher salt
07 - 1/4 teaspoon black pepper
08 - 2 large eggs
09 - 2 tablespoons olive oil

→ Cobb Salad

10 - 6 cups mixed salad greens
11 - 1 cup cherry tomatoes, halved
12 - 1 large avocado, sliced
13 - 4 hard-boiled eggs, peeled and quartered
14 - 4 strips cooked bacon, chopped
15 - 1/2 cup crumbled blue cheese
16 - 1/2 small red onion, thinly sliced
17 - 1/2 cup cucumber, sliced

→ Vinaigrette Dressing

18 - 1/4 cup extra-virgin olive oil
19 - 2 tablespoons red wine vinegar
20 - 1 teaspoon Dijon mustard
21 - 1 teaspoon honey
22 - 1/2 teaspoon salt
23 - 1/4 teaspoon black pepper

# How to Make It:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper or foil and lightly grease the surface.
02 - In a shallow bowl, combine grated Parmesan cheese, fine breadcrumbs, garlic powder, paprika, kosher salt, and black pepper. Mix thoroughly.
03 - In a separate bowl, beat eggs until well combined.
04 - Dip each chicken thigh into the beaten egg, allowing excess to drip off. Coat thoroughly in the Parmesan-breadcrumb mixture, pressing gently to ensure even coverage.
05 - Place coated chicken thighs on the prepared baking sheet in a single layer. Drizzle evenly with olive oil.
06 - Bake for 25 to 30 minutes, turning chicken halfway through cooking. Chicken is done when the coating is golden and crispy, and the internal temperature reaches 165°F. Remove from oven and allow to rest for 5 minutes before slicing.
07 - While chicken bakes, arrange mixed salad greens on a large platter. Arrange cherry tomato halves, avocado slices, hard-boiled egg quarters, chopped bacon, crumbled blue cheese, red onion slices, and cucumber slices in rows or sections for classic Cobb presentation.
08 - In a small bowl, whisk together extra-virgin olive oil, red wine vinegar, Dijon mustard, honey, salt, and black pepper until emulsified.
09 - Slice the rested Parmesan-crusted chicken and arrange over the salad. Drizzle the vinaigrette dressing over the salad immediately before serving.

# Additional Tips::

01 -
  • The Parmesan crust stays crispy even after it sits on the salad, which is basically witchcraft compared to breaded chicken that turns soggy.
  • It feels fancy enough to serve guests but comes together faster than ordering takeout.
  • You can prep everything ahead except the final assembly, which means less stress on game day.
02 -
  • Don't skip the resting step after baking—I learned this the hard way when I sliced chicken straight from the oven and all the juices ran out onto the cutting board.
  • The dressing is best added right before eating, not hours ahead; otherwise the greens wilt and the chicken loses its crispness.
  • Chicken thighs are cheaper and more forgiving than breasts, so stop apologizing for using them and embrace the superior flavor.
03 -
  • Buy Parmesan as a wedge and grate it yourself—that pre-grated stuff won't brown the same way and your crust will suffer for it.
  • Dressing should be made fresh right before serving, and less is more; you can always add more but you can't take soggy back out.
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