Crispy Butter Dijon Parmesan Crusted Chicken Thighs that come together in a flash. Â Oven baked to a crispy crunch! Â Dredged in a simple concoction of butter and dijon then dipped in panko crumbs and parmesan. Â Your family is so gonna love you for this!
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!
What do I need to make these 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
Combine butter and dijon in one bowl and panko and parmesan in another. Â Â
Now simply dip the chicken in the mustard mixture and into the parmesan and panko crumb mixture.Â
Lay them on foil or parchment covered sheet pan for easy clean up!
PRO TIP: Â 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!
I double the batch and use the leftovers for a crispy chicken salad the next day. Â These are also fabulous cold.
What should I serve with these Parmesan Dijon Crusted Chicken Thighs?
- Rice goes so well. Â 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
More chicken recipes please!
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! Â 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! Â You make our weeknights a happier place to be!
Clink!
Kathi
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Pin RecipeA 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!
- 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
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Preheat oven to 400 degrees.
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Line a sheet pan with foil or parchment for easy clean up.
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Spray with no stick spray.
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Rinse and pat dry chicken thighs - set aside. Dryer the chicken, the more it will crisp up for you.
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Mix together melted butter and dijon in a medium bowl. Combine Panko, parmesan, salt and pepper in another bowl.
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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.
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Press each chicken thigh into Panko crumb mixture and place on prepared pan.
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Spray top of coated chicken thighs with additional non stick spray. This really helps those crumbs get crispy!
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Bake for about 25-30 minutes until coating is crispy and brown and chicken is cooked though to an internal temp of 165 degrees.
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Serve with a drizzle of honey if desired. We like this with mashed potatoes and a side of steamed broccoli.
If using bone in chicken thighs increase cooking time to about 40 minutes. Â Internal temp of chicken should be 165 degrees.
Serve left over chicken over salad for lunch the next day!
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.
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
There’s another version of this with Mayo instead of Dijon mustard as the base. Also, if you want to use the same recipe for Pork Tenderloin, that works too
Easy and tasty. I will definitely make this again.
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 🙂
I made this last night. It was a huge hit and a keeper recipe I already put on a card. So crunchy and flavorful!
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
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.
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
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.
I make this exact recipe with breast meat. It’s truly a classic and we love it!! Great one!
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!
I think lemon goes with anything and it sound fabulous. Great way to make the recipe your own!
Kathi
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 🙂
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!
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! 🙂
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!
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!!