Parmesan Crusty Chicken Cobb (Printer View)

Oven-baked crispy Parmesan chicken over classic Cobb salad with fresh veggies and tangy dressing.

# Components:

→ 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 Base

10 - 6 cups mixed salad greens
11 - 1 cup cherry tomatoes, halved
12 - 1 large avocado, sliced
13 - 4 hard-boiled eggs, 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

# Method:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper and lightly grease.
02 - In a shallow bowl, combine grated Parmesan, breadcrumbs, garlic powder, paprika, kosher salt, and black pepper.
03 - In a separate bowl, beat the eggs thoroughly.
04 - Dip each chicken thigh into the beaten eggs, then coat thoroughly in the Parmesan-breadcrumb mixture, pressing gently to adhere.
05 - Place coated chicken thighs on the prepared baking sheet and drizzle evenly with olive oil.
06 - Bake for 25 to 30 minutes, turning once halfway through. Chicken is done when golden, crispy, and internal temperature reaches 165°F. Allow to rest for 5 minutes, then slice.
07 - While chicken bakes, arrange mixed salad greens on a large platter. Top with cherry tomatoes, avocado, hard-boiled eggs, bacon, blue cheese, red onion, and cucumber in organized rows for classic Cobb presentation.
08 - Whisk together extra-virgin olive oil, red wine vinegar, Dijon mustard, honey, salt, and black pepper in a small bowl until fully emulsified.
09 - Arrange sliced Parmesan chicken over the salad components. Drizzle dressing over the salad immediately before serving.

# Expert Advice:

01 -
  • Crispy, crunchy Parmesan chicken beats store-bought every single time and stays juicy where it counts.
  • Everything comes together in under an hour, yet it looks like you spent all morning in the kitchen.
  • You get to eat salad that actually feels substantial and satisfying without any apologies.
02 -
  • Don't skip the egg wash—it's what makes the coating actually adhere instead of just sitting on top of the chicken waiting to fall off.
  • Those five minutes of resting time after baking genuinely matters because it lets the proteins relax and keeps the meat tender instead of tough.
  • Add the avocado at the very last moment because even five minutes sitting out causes it to brown and lose its appeal.
03 -
  • Chill your salad greens for thirty minutes before assembling so they're crisp and cold when you add the warm chicken.
  • If you're making this ahead, bake the chicken and store it covered in the fridge for up to two days, then gently reheat it in a 325°F oven for about ten minutes before slicing.
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