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!
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!
Lay them on foil or parchment covered sheet pan for easy clean up!
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!
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!
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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
Preheat oven to 400 degrees. (use convection feature if you have it, it will help brown the crumbs).
Line a sheet pan with foil or parchment for easy clean up.
Spray with no 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 coated. It only needs a thin coat of the rich dijon butter mixture.
- 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 for about 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.
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!
Thank you Peg! What a nice note to get and we are so glad you loved the recipe!
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.
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!!!
We are so glad you loved it…I made these last night. Not kidding! Left over crispy chicken salads tonite!
I stink at making moist fried chicken. I will definitely give this a try in the oven! Plus who doesn’t love mustard 🙂
I made this recipe tonight and it turned out great. Thank you so much for publishing it.
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!
I love the idea of the rack Laurie! Probably get crispier…thats a word right? Can’t wait to see you guys !
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?
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!
Is the entire chicken coated with the panko mixture or only the top?
Hi Cathy – great question! The entire chicken thigh.
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!
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!
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.
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.
Thank you Sue! We are so glad you loved it!
Loved this recipe! Even my picky eater wanted more! Thank you!!! Can’t wait to make them again!
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!
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!
Everyone loved it! A definite do over. Thanks for sharing this simple tasty recipe.
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!
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! 🙂
Can the parmesan be omitted?
Yes. You will still get a crispy crust with from the panko but its tastier with cheese :).
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!
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!!
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.
THANK YOU KATHI FOR GETTING BACK TO ME,I WILL USE YOUR RECIPIE ,I WANT TO SURPRISE MY NEIGHBOR WITH YOUR RECPIE.
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.
Delicious!!! The family loves it and easy to prepare.
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
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
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!!