Crispy Butter Dijon Parmesan Crusted Chicken Thighs – Oven baked to a crispy crunch! Dredged in a simple concoction of butter and dijon then dipped in panko crumbs and parmesan. Crispy on the outside and tender in the middle.
We can’t get enough of these Crispy Oven Baked Chicken Thighs!
Mr. Laughing Spatula hums when he eats these….you know… the nom nom hum? Nommm, nommmm, nommmm…I just love it when he talks food to me 🙂
We make this recipe on repeat. Easy to prepare and love the leftovers over salad or rice. Baked or Air Fryer with easy clean up. My kind of dinner!
Ingredients for Crispy Chicken Thighs –
- 6-8 boneless chicken thighs (bone in can be used as well, see recipe card for directions)
- butter
- dijon mustard
- panko crumbs
- parmesan cheese
- drizzle of honey if desired
To get started, combine butter and dijon in one bowl and panko and parmesan in another.
- Simply dip the chicken in the mustard mixture and press in to the parmesan and panko crumb mixture.
- Lay them on foil or parchment covered sheet pan for easy clean up!
PRO TIP: Spray the top of the chicken with non stick cooking oil spray to give it even more crunch.
Bake it up and you have some of the yummiest Oven Baked Chicken Thighs around.
The dijon gives it a nice kick and the couple tablespoons of butter make the crust crispy.
How to make crispy boneless chicken thighs in the Air Fryer –
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- Follow the directions, coating the chicken. Preheat your Air Fryer to 400 degrees. Cook for 20 minutes turning once. Chicken is cooked when internal temperature reaches 165 degrees.
We double the batch and use the leftovers for a crispy chicken salad the next day. These are also fabulous cold.
What should I serve with these Parmesan Dijon Crusted Chicken Thighs?
- Rice goes so well. We bake ours in the oven and it comes out perfect every time.
- Caeser Pasta Salad – all the flavors you love with pasta.
- Creamy Caulifower Augratin – cream and veggies..yes.
- Cauliflower Rice with Mushrooms – 20 minute delicious and healthy side dish.
A few more easy chicken recipes we think you will love –
- Greek Yogurt Chicken – marinated in yogurt and spices that keep the chicken incredibly tender.
- Hot Honey Chicken – one of my favorite. Simple to prepare and not too spicy.
- Honey Roasted Chicken and Sweet Potatoes – a simple healthy sheet pan recipe.
- Chicken and Orzo – one pan chicken and pasta dish with all the veggies. Clean out the fridge!
Let’s EAT!
Kathi and Rachel
What do you think about this recipe? Have questions? Comment below! Don’t forget to like us on Facebook, and connect with us on Instagram and tag your @Laughingspatula recipes with #laughingspatula,while you’re at it…We love to see your pics!
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Butter Dijon Parmesan Crusted Oven Fried Chicken Thighs
Ingredients
- 6-8 boneless chicken thighs (bone in would be fine too just increase cooking time)
- 4 tablespoons melted butter
- 1/3 cup dijon mustard
- 1 1/2 cups Panko crumbs
- 1/2 cup grated parmesan cheese
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- honey for drizzle if desired
Instructions
- Preheat oven to 400 degrees. Line a sheet pan with foil or parchment for easy clean up. Spray with non stick spray.
- Rinse and pat dry chicken thighs - set aside. Dryer the chicken, the more it will crisp up for you.
- Mix together melted butter and dijon in a medium bowl. Combine Panko, parmesan, salt and pepper in another bowl.
- Add chicken thighs to butter/dijon mixture and gently toss to be sure each piece of chicken is fully coated.
- Press each chicken thigh into Panko crumb mixture and place on prepared pan.
- Spray top of coated chicken thighs with additional non stick spray. This really helps those crumbs get crispy!
- Bake 25-30 minutes until coating is crispy and brown and chicken is cooked though to an internal temp of 165 degrees.
- Serve with a drizzle of honey if desired. We like this with mashed potatoes and a side of steamed broccoli.
Notes
Nutrition
Dena Cartwright says
Have you ever tried this with chicken breasts? That’s all I have.
Kathi & Rachel says
If you have boneless then yes it will work just fine. If bone-in increase cooking time by about 15 minutes. Kathi
Jenn says
My whole family LOVES this recipe!!! (Kids and all…which rarely happens)
Lu A Walker says
OMYGOSH!! This is my new absolute favorite way to prepare bone in, skin on chicken thighs!
Barb G says
Guess I am late to the game on discovering this recipe!..omg..I purposely make extra thighs to have leftovers during the week. One of my top 5 favorites to make!!
Ann D says
First of all – You look so much alike…so beautiful! I have made this amazing fried chicken recipe dozens of times….it never fails or ceases to amaze me. I add 1 TBS honey to mustard baste and microwave 20 seconds. My daughter Amelia gave me this recipe. I now call it “Amelia’s Magical Fried Chicken” Happy Cooking. Thank you!
Kathi & Rachel says
Hello Amy! What a sweet note. So glad you loved the recipe. Thank you for your kind words!
LaurieB says
This was delicious and juicy and a drizzle of agave took it over the top. Next time my I’m going to add a little cayenne to the panko/parm mix. Thank you for another “keeper” recipe!
Kathi & Rachel says
So glad you liked it! We make this often and leftovers for crispy chicken salad the next day are so good!
Megan says
Holy moly! This was amazing. Probably my new favorite dish. Can’t wait to make again. Even the husband started dancing and humming while eating, said it’s in his top 5.
Peg Cutler says
This was fabulous! I am on a keto kick and this fits in as low carb, high fat, and great protein. I left off the honey as to keep low sugar. I used parchment and used a non-stick spray. The chicken browned up nicely. I used part shredded parm and part grated parm. This recipe is spot on for flavor and yummy satisfaction. I will be following this blog for sure! Thank you Kathi and Rachel!
Kathi & Rachel says
Thank you Peg! What a nice note to get and we are so glad you loved the recipe!
Leeanne says
Just made this for our Melbourne Cup Luncheon and served with your Autumn Salad. Went over a treat.
Summer here in Australia Queensland and very hot so went down well, Thanks a lot.
Jennifer Torres says
This was so yummy and so perfect to serve with my (pan)fried green tomatoes! My family and I loved it!!! I used the leftover cold chicken in a salad today. Also yummy! Thank you so much for a delicious recipe!!!
LaughingSpatula.com says
We are so glad you loved it…I made these last night. Not kidding! Left over crispy chicken salads tonite!
Laura says
I stink at making moist fried chicken. I will definitely give this a try in the oven! Plus who doesn’t love mustard 🙂