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!
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