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Laughing Spatula / Recipe Index / Chicken / Butter-Dijon-Parmesan Crusted Oven Fried Chicken Thighs

Butter-Dijon-Parmesan Crusted Oven Fried Chicken Thighs

By Kathi & Rachel

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Crispy Butter Dijon Parmesan Crusted Chicken Thighs that come together in a flash.  Oven baked to a crispy crunch!  Dredged in a simple concoction of butter and dijon then dipped in panko crumbs and parmesan.  Your family is so gonna love you for this!

Crispy Chicken thighs being drizzled with a teaspoon of honey

 

We can’t get enough of these Butter Dijon Parmesan Crusted Oven Fried 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 🙂

This is the third time I have made this and the first time the photo’s are acceptable to post.- What is it with this chicken anyway?  I practically had to force it down my camera’s throat – finally drizzled some honey on it to make it all shiny and pretty  but now it’s ‘Buttery Dijon Parmesan Crusted Oven Baked Chicken Thighs with Honey”…jeesh, it will take you longer to say it than to cook it!

And just wait until you see how easy this is to make!

Combine butter and dijon in one bowl and panko and parmesan in another.  Dredge and dip!

A bowl of crumbs and a bowl of butter dijon

Lay them on foil or parchment covered sheet pan for easy clean up!

crispy coated chicken thighs on a sheet pan

Bake it up and you have some of the yummiest crunchy chicken around!  The dijon gives it a nice kick and the couple tablespoons of butter make the crust crispy!

sliced baked chicken thighs on a sheet pan with parchment

I double the batch and use the leftovers for a crispy chicken salad the next day.  These are also fabulous cold.

We have a ton of easy weeknight meals and you can see all of them HERE!

A couple of our favorite are this Greek Sheet Pan Dinner where even the potatoes are cooked along slide the chicken and veggies.

Or this One Skillet Chicken Breast with Roasted Red Peppers!  You simply blend a jar of roasted red peppers along with a few other ingredients, pour it right over your chicken and dinner done!

To chicken!  You make our weeknights a happier place to be!

Clink!

Kathi

 

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 andtag your @Laughingspatula recipes with #laughingspatula,while you’re at it…We love to see your pics! 

 

Butter Dijon Parmesan Crusted Oven Fried Chicken Thighs
3.94 from 46 votes
Print Pin Recipe  Comment
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
 

A Crispy Crunchy incredibly easy to make chicken dish!  We like it with a drizzle of honey.  Make a double batch for crispy chicken salads tomorrow night!

Course: Dinner, Main Course
Cuisine: American
Servings: 5
: 330 kcal
: Kathi & Rachel
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 cup Panko crumbs
  • 1/2 cup grated parmesan cheese
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • honey for drizzle if desired
Instructions
  1. Preheat oven to 400 degrees. (use convection feature if you have it, it will help brown the crumbs).

  2. Line a sheet pan with foil or parchment for easy clean up.

  3. Spray with no stick spray.

  4. Rinse and pat dry chicken thighs - set aside.  Dryer the chicken, the more it will crisp up for you.

  5. Mix together melted butter and dijon in a medium bowl.
  6. Combine Panko, parmesan, salt and pepper in another bowl.

  7. Add chicken thighs to butter/dijon mixture and gently toss to be sure each piece of chicken is coated.  It only needs a thin coat of the rich dijon butter mixture.

  8. Press each chicken thigh into Panko crumb mixture and place on prepared pan.
  9. Spray top of coated chicken thighs with additional non stick spray.  This really helps those crumbs get crispy!
  10. Bake for about 25-30 minutes until coating is crispy and brown and chicken is cooked though to an internal temp of 165 degrees.

  11. Serve with a drizzle of honey if desired.  We like this with mashed potatoes and a side of steamed broccoli.

Nutrition Facts
Butter Dijon Parmesan Crusted Oven Fried Chicken Thighs
Amount Per Serving
Calories 330 Calories from Fat 378
% Daily Value*
Fat 42g65%
Saturated Fat 15g75%
Cholesterol 210mg70%
Sodium 793mg33%
Potassium 406mg12%
Carbohydrates 8g3%
Protein 34g68%
Vitamin A 520IU10%
Vitamin C 0.2mg0%
Calcium 138mg14%
Iron 1.5mg8%
* Percent Daily Values are based on a 2000 calorie diet.

 

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Filed Under: Chicken, Easy Chicken Recipes, Fast and Fresh, Main Course Recipes, Most Popular Recipes, Sheet Pan Recipes

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Reader Interactions

Comments

  1. Leeanne says

    November 5, 2018 at 10:55 pm

    5 stars
    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.

    Reply
  2. Jennifer Torres says

    September 18, 2018 at 6:00 pm

    5 stars
    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!!!

    Reply
    • LaughingSpatula.com says

      September 19, 2018 at 8:09 am

      We are so glad you loved it…I made these last night. Not kidding! Left over crispy chicken salads tonite!

      Reply
  3. Laura says

    August 9, 2018 at 4:48 pm

    I stink at making moist fried chicken. I will definitely give this a try in the oven! Plus who doesn’t love mustard 🙂

    Reply
  4. Paul H says

    August 8, 2018 at 3:30 pm

    5 stars
    I made this recipe tonight and it turned out great. Thank you so much for publishing it.

    Reply
  5. Laurie says

    May 6, 2018 at 11:21 am

    5 stars
    Hi Kathi! I just reprinted this recipe. This is one of my ultimate favorite baked chicken recipes. I love the Parmesan cheese with this. Can’t wait to try a drizzle of honey with this. I bake them on a rack and they come out perfect!

    Reply
    • Kathi @ LaughingSpatula.com says

      May 6, 2018 at 3:19 pm

      I love the idea of the rack Laurie! Probably get crispier…thats a word right? Can’t wait to see you guys !

      Reply
  6. Mary says

    April 5, 2018 at 5:05 pm

    We love this recipe but the bottom of the chicken is kind of soggy. I’ve tried on a rack but it doesn’t really help. I use foil and a convection setting in my oven. Any suggestions?

    Reply
    • Kathi @ LaughingSpatula.com says

      April 5, 2018 at 5:14 pm

      If a rack isn’t doing it then I’m not sure. It’s possible your oven isn’t at true temp. Try increasing by 25 degrees. Now the good news is, this is on our ‘recipe re-do’ list and I’ll be making it soon. It’s been awhile, let me see what I come up with and if we have the same problem. I don’t recall a soggy bottom :). saggy, yes…soggy…not so much LOL!

      Reply
  7. Cathy Diaz says

    March 30, 2018 at 12:47 am

    Is the entire chicken coated with the panko mixture or only the top?

    Reply
    • Kathi @ LaughingSpatula.com says

      March 30, 2018 at 3:07 pm

      Hi Cathy – great question! The entire chicken thigh.

      Reply
  8. Kat says

    March 19, 2018 at 11:59 pm

    5 stars
    So delicious, easy, fast and satisfying… like everything else I’ve made from this site! 🙂 I will definitely make this again and can imagine using some of the variations mentioned above. We had it with your Cauliflower Rice with Mushrooms and Feta for a quick weeknight meal. Thanks for the fabulous recipes!

    Reply
    • Kathi @ LaughingSpatula.com says

      March 20, 2018 at 4:20 pm

      Thank you Kat! what a nice note to receive first thing in the morning! This recipe is on our list of post to update with new pics. So stand by! Thanks again…made my day!

      Reply
  9. Bethanie says

    February 14, 2018 at 12:09 pm

    4 stars
    I just made this last night for company and it was phenomenal. My husband who doesn’t like chicken said that this can go in our regular rotation of meals! I added honey to the Dijon mixture and paprika, onion powder and garlic powder to the breading. 10 thighs Cooked up perfectly crispy in 35 mins.

    Reply
  10. Sue Dalimonte says

    January 24, 2018 at 11:59 am

    Absolutely delicious recipe! Great mustardy smell while baking but not overwhelming the finished taste. Nice and crispy. Browned fine. Sprinkled “Old Bay” on before going in the oven to ensure color.

    Reply
    • Kathi @ LaughingSpatula.com says

      January 24, 2018 at 4:08 pm

      Thank you Sue! We are so glad you loved it!

      Reply
  11. Svetlana says

    December 2, 2017 at 4:20 pm

    5 stars
    Loved this recipe! Even my picky eater wanted more! Thank you!!! Can’t wait to make them again!

    Reply
    • Kathi @ LaughingSpatula.com says

      December 2, 2017 at 6:20 pm

      I’m so glad! It’s one of our faves around here! Thanks for taking the time to write a note give it 5 stars! Whooo hoo!

      Reply
  12. Vice-a-lot says

    August 5, 2017 at 3:04 am

    5 stars
    I’m 11 and made this for dinner with a fresh garden salad. My family loved it!!! Would definitely make it again.

    Reply
    • Kathi @ LaughingSpatula.com says

      August 5, 2017 at 1:36 pm

      Way to go little cooker girl! I am so glad you and your family loved it! Please let me know if you try any other recipes!

      Reply
  13. Debbie says

    August 2, 2017 at 11:44 pm

    5 stars
    Everyone loved it! A definite do over. Thanks for sharing this simple tasty recipe.

    Reply
  14. Ashley Dueberry says

    March 8, 2017 at 8:46 am

    5 stars
    Hey…just a quick question can i substitute the dijon mustard for honey dijon musterd with out ruining the flavor ….i have small kids and im worried about it being too strong a flavor for them….but i want to make this soo bad…

    Reply
    • Kathi @ LaughingSpatula.com says

      March 8, 2017 at 2:17 pm

      Hi Ashley! Yes. It will be thinner but since you are just dipping the chicken in it, it should be fine!

      Reply
  15. Kelci says

    February 10, 2017 at 10:16 pm

    I just popped this in the oven!! I don’t have any bread crumbs, so I substituted with crushed ritz crackers browned in butter, before mixing in cheese and seasoning … I make a similar version, but not breaded… hoping for the best! thanks for the recipe!

    Reply
    • Kathi @ LaughingSpatula.com says

      February 11, 2017 at 5:10 pm

      I am assuming it came out great! Everything is better sitting on (or under in this case ) a Ritz! 🙂

      Reply
  16. Prudence Etkin says

    January 6, 2017 at 10:54 pm

    Can the parmesan be omitted?

    Reply
    • Kathi Kirk says

      January 6, 2017 at 11:12 pm

      Yes. You will still get a crispy crust with from the panko but its tastier with cheese :).

      Reply
  17. Cindy says

    December 17, 2016 at 2:33 am

    We absolutely loved this recipe. Its delicious enough to make for company. Will remake again and again.

    Reply
    • Kathi Kirk says

      December 17, 2016 at 3:07 pm

      Thank you for writing such a nice comment Cindy! I just made these the other night, it’s my go too when I just can’t take another weeknight chicken breast dinner!

      Reply
  18. Shellice says

    September 14, 2016 at 8:52 pm

    5 stars
    Well I’m a few years late on this recipe. I assume by now you’ve perfected this even more being it is in your top faves. I drizzled melted butter over the tops before baking. That’s what us folks who don’t have a convection oven have to do. I did appreciate the pre-browning idea on one of the reviews. Will have to try that next time. The only thing I did do differently was that I seasoned the chicken before dredging in the dijon/butter mixture. This was delish and will be making again!!

    Reply
  19. Linda says

    June 26, 2015 at 10:03 am

    5 stars
    Indescribably delicious! Thanks for a really great recipe!

    My chicken was registering done on the instant read thermometer, but the breading wasn’t brown yet. So I am now pre – browning the crumbs. I melt one tablespoon of butter in a frying pan, stir in the crumbs thoroughly, and continue over medium heat, stirring frequently , almost constantly, watching very carefully, until light golden brown. I allow the crumbs to cool, then add the parmesan, salt and pepper and proceed as instructed.

    This reduces my cooking time to about 20 minutes.

    Reply
  20. MARY says

    April 13, 2015 at 4:29 pm

    THANK YOU KATHI FOR GETTING BACK TO ME,I WILL USE YOUR RECIPIE ,I WANT TO SURPRISE MY NEIGHBOR WITH YOUR RECPIE.

    Reply
  21. mary says

    April 13, 2015 at 3:30 pm

    just want to know can use the Italian panko crumbs for this recipie,thank you

    Reply
    • Kathi Kirk says

      April 13, 2015 at 4:07 pm

      Hi Mary – I am assuming that Italian Panko are just Panko with italian seasoning and if thats the case then yes. You can use them. Just know it will change the taste from my original recipe but I don’t think that is a bad thing…just some additional herb flavor.
      Thanks!
      Kathi

      Reply
      • Deb E. says

        February 17, 2017 at 3:37 am

        Can I use creamy Dijon honey mustard dressing instead of straight Dijon mustard? If so, Should I then skip the butter? I want it to be crunchy, and not a gooey mess. Please advise.

        Reply
        • Kathi @ LaughingSpatula.com says

          February 17, 2017 at 3:07 pm

          Hi Deb – I think it would be too gooey and it won’t crunch up. But you could always try! Maybe a bit of the dressing and a bit of the butter? The butter is important, it’s what makes it crunch up. Just go light handed with both.

          Reply
  22. Carolyn Wolf says

    April 9, 2015 at 8:30 pm

    5 stars
    Delicious!!! The family loves it and easy to prepare.

    Reply
  23. Lee says

    April 4, 2015 at 10:47 pm

    This is absolutely delicious. Hubby really liked it too. We were very surprised at how crispy and delicious it was
    Will make again for sure. Thank you!

    Reply
    • Kathi Kirk says

      April 5, 2015 at 2:19 am

      Hi Lee! I’m so glad you guys liked it. It’s still one of my go to dinners.
      Thank you for the kind comment!
      Kathi

      Reply
  24. Sarah D says

    January 19, 2015 at 12:37 am

    5 stars
    My husband won’t stop raving about how delicious this was! He doesn’t normally like chicken thighs but he’s already begging me to make this again. It was so quick and easy with such great flavor. Thanks for a recipe I’ll certainly keep in the monthly rotation.

    Reply
    • Kathi Kirk says

      January 19, 2015 at 3:30 pm

      Yay! This is one of my favorite go to recipes. I’ve always felt it didn’t get the attention it deserved because it really is so easy and tasty! Glad your hubs loved it….
      Kathi

      Reply
  25. Ed says

    November 10, 2014 at 11:18 pm

    5 stars
    Easy and tasty. I will definitely make this again.

    Reply
  26. [email protected] says

    June 9, 2014 at 3:19 pm

    Every word in the title of this delicious. Chicken thighs are my favorite. I am a horrible chicken fryer, it always come out to dry. This looks amazing!! I will try it Sunday when the kids come over 🙂

    Reply
  27. Sherry gottshalk says

    March 26, 2014 at 7:42 pm

    I made this last night. It was a huge hit and a keeper recipe I already put on a card. So crunchy and flavorful!

    Reply
    • Kathi Kirk says

      March 27, 2014 at 12:11 am

      Hi Sherry – I’m so glad you liked it! It’s a staple here at home. I use the same principal on chicken breasts and fish (without the honey).
      Kathi

      Reply
  28. Sherry says

    March 9, 2014 at 11:42 pm

    5 stars
    My husband found chk thighs on sale today. I did a searched for a quick recipe and found this. It was so quick to put together. I normally don’t care for thighs, but now I do. Turned out great. I used my new convection oven and the chicken had that nice crispy topping like in the pic, and its was quick too. Although mine had the bones in. Just took an extra 20 minutes for eight thighs. I took the skin off as well – healthy dish.

    Reply
    • Kathi Kirk says

      March 11, 2014 at 3:05 am

      Hi Sherry! I’m so glad you like it. You can apply the same recipe to chicken breasts and even pork chops for a healthy “Shake and Bake” recipe! Thanks for writing!
      Kathi

      Reply
  29. Scott says

    March 3, 2014 at 1:21 am

    This is one for when it’s too late / dark / windy for the grill. I will substitute the panko crumbs with a staled baguette blitzed in a food blender! I can’t wait to give this a go and report back.

    Reply
  30. Rachel Ballard says

    March 2, 2014 at 8:22 pm

    5 stars
    I make this exact recipe with breast meat. It’s truly a classic and we love it!! Great one!

    Reply
  31. Helen @ Scrummy Lane says

    February 25, 2014 at 7:48 am

    Awww, I love how tasty this sounds and how few ingredients it uses!! I’m wondering if a version with lemon zest instead of the mustard would be good, too? I’m not sure if lemon goes with mustard or not, otherwise I’d go ahead and keep it in! Anyway, sounds like a great mid-week meal idea!

    Reply
    • Kathi Kirk says

      February 26, 2014 at 7:00 pm

      I think lemon goes with anything and it sound fabulous. Great way to make the recipe your own!
      Kathi

      Reply
  32. Anne|Craving Something Healthy says

    February 20, 2014 at 10:56 pm

    I just got home from the grocery and bought some chicken strips to use on a salad tomorrow. Wish I opened up this email earlier! This looks yummy 🙂

    Reply
  33. Dahn says

    February 20, 2014 at 8:32 pm

    5 stars
    yum!! The honey looks great on these, what a good idea! I’m with you on the leftovers, I love making leftovers new again…. chicken salad… check!

    Reply
  34. Maggie says

    February 20, 2014 at 3:19 pm

    5 stars
    The dish looks lovely! I like the idea to spray the chicken with no-sticky spray. I once tried to bake fried chicken without dripping out oil on top, the chicken didn’t turn out as golden as the one you made.
    Thanks for sharing! 🙂

    Reply
    • Kathi Kirk says

      February 26, 2014 at 6:38 pm

      Hi Maggie – if you have convection in your oven, that really helps to brown up the tops as does the parm cheese. Glad you like it!

      Reply
  35. Bill says

    February 20, 2014 at 2:22 am

    You know I”m from the south and I love fried chicken. Unfortunately I’ve reached an age where I can’t eat like I used to. This oven fried chicken might be just the ticket for me to eat something that I love so much!!

    Reply

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