Pat the chicken thighs dry with paper towels, then gently pound them to an even thickness of about 1.5 cm using a meat mallet or rolling pin. Season both sides with a pinch of salt and pepper.
In a shallow dish, combine the panko breadcrumbs, grated Parmesan, and minced garlic. Toast the breadcrumb mixture in a dry skillet over medium heat for 2-3 minutes until lightly golden and fragrant—this boosts flavor and crunch.
Melt the butter in a large cast-iron skillet over medium-high heat until bubbling and fragrant, about 1-2 minutes. Swirl the butter to coat the bottom evenly.
Dip each piece of chicken into the melted butter, ensuring it’s well coated, then press it into the breadcrumb mixture, gently pressing to help the coating adhere. Repeat if you want a thicker crust.
Carefully lay the coated chicken pieces in the hot skillet, spacing them apart. Cook for about 4-5 minutes on each side, until the crust is golden brown and crispy, and the chicken feels firm but juices run clear.
Use tongs to flip the chicken gently, maintaining the crispy crust. Adjust heat if the coating browns too quickly or starts to burn—aim for steady, deep golden color.
Check the internal temperature with a meat thermometer; it should reach 74°C (165°F). Once done, transfer the chicken to a plate and let it rest for 2-3 minutes to keep the juices in and the crust crisp.
Squeeze fresh lemon over the chicken just before serving, if desired, to add a bright, zesty flavor. Serve immediately for maximum crunch and aroma.
