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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The Best Chicken Thigh Recipes: Crispy Crunchy Chicken
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
Paul H says
I made this recipe tonight and it turned out great. Thank you so much for publishing it.
Laurie says
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!
Kathi @ LaughingSpatula.com says
I love the idea of the rack Laurie! Probably get crispier…thats a word right? Can’t wait to see you guys !
Mary says
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?
Kathi @ LaughingSpatula.com says
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!
Cathy Diaz says
Is the entire chicken coated with the panko mixture or only the top?
Kathi @ LaughingSpatula.com says
Hi Cathy – great question! The entire chicken thigh.
Kat says
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!
Kathi @ LaughingSpatula.com says
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!
Bethanie says
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.
Sue Dalimonte says
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.
Kathi @ LaughingSpatula.com says
Thank you Sue! We are so glad you loved it!
Svetlana says
Loved this recipe! Even my picky eater wanted more! Thank you!!! Can’t wait to make them again!
Kathi @ LaughingSpatula.com says
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!
Vice-a-lot says
I’m 11 and made this for dinner with a fresh garden salad. My family loved it!!! Would definitely make it again.
Kathi @ LaughingSpatula.com says
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!
Debbie says
Everyone loved it! A definite do over. Thanks for sharing this simple tasty recipe.
Ashley Dueberry says
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…
Kathi @ LaughingSpatula.com says
Hi Ashley! Yes. It will be thinner but since you are just dipping the chicken in it, it should be fine!
Kelci says
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!
Kathi @ LaughingSpatula.com says
I am assuming it came out great! Everything is better sitting on (or under in this case ) a Ritz! 🙂
Prudence Etkin says
Can the parmesan be omitted?
Kathi Kirk says
Yes. You will still get a crispy crust with from the panko but its tastier with cheese :).
Cindy says
We absolutely loved this recipe. Its delicious enough to make for company. Will remake again and again.
Kathi Kirk says
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!
Shellice says
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!!
Linda says
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.