Well thats a mouthful aint’ it? But that’s what this is – Buttery, Dijon, Parmesan Crusted Oven Baked Chicken Thighs! They are super crunchy and one of the best things I’ve made! No kidding…they are in my top 10 if not my top 2 favorite recipes…evvverrrrr!
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!
Make a double batch and use the left overs for crunchy chicken salad the next day. (okay, I know I always say that – but I love left overs for lunch).
Butter Dijon Parmesan Crusted Oven Fried Chicken Thighs
Ingredients
- 6-8 in boneless chicken thighs (bone 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
- Salt and Pepper to taste
Instructions
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Preheat oven to 400 degrees. (use convection feature if you have it).
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Line a sheet pan with foil for easy clean up.
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Spray heavily with no stick spray.
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Rinse and pat dry chicken thighs - set aside.
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Mix together melted butter and dijon in a medium bowl.
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Combine Panko, parmesan, salt and pepper on a dinner plate or platter.
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Add chicken thighs to butter/dijon mixture and gently toss to be sure each piece of chicken is coated.
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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.
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Bake for about 25-30 minutes until coating is crispy and brown and chicken is cooked though.
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!!
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!
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!
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 🙂
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 make this exact recipe with breast meat. It’s truly a classic and we love it!! Great one!
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.
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
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
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 🙂
Easy and tasty. I will definitely make this again.
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
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!
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
Delicious!!! The family loves it and easy to prepare.
just want to know can use the Italian panko crumbs for this recipie,thank you
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
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.
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.
THANK YOU KATHI FOR GETTING BACK TO ME,I WILL USE YOUR RECIPIE ,I WANT TO SURPRISE MY NEIGHBOR WITH YOUR RECPIE.
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.
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!!
We absolutely loved this recipe. Its delicious enough to make for company. Will remake again and again.
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!
Can the parmesan be omitted?
Yes. You will still get a crispy crust with from the panko but its tastier with cheese :).
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!
I am assuming it came out great! Everything is better sitting on (or under in this case ) a Ritz! 🙂
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…
Hi Ashley! Yes. It will be thinner but since you are just dipping the chicken in it, it should be fine!
Everyone loved it! A definite do over. Thanks for sharing this simple tasty recipe.
I’m 11 and made this for dinner with a fresh garden salad. My family loved it!!! Would definitely make it again.
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!