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Laughing Spatula / Recipe Index / Chicken / Butter-Dijon-Parmesan Crusted Oven Fried Chicken Thighs

Butter-Dijon-Parmesan Crusted Oven Fried Chicken Thighs

By Kathi & Rachel

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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!

Crispy Chicken thighs being drizzled with a teaspoon of honey

 

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.   

A bowl of crumbs and a bowl of butter dijon

Now simply dip the chicken in the mustard mixture and into the parmesan and panko crumb mixture. 

Lay them on foil or parchment covered sheet pan for easy clean up!

 

crispy coated chicken thighs on a sheet pan

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!

sliced baked chicken thighs on a sheet pan with parchment

I 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

 

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!  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 and tag your @Laughingspatula recipes with #laughingspatula,while you’re at it…We love to see your pics!

Hey and check out our new YouTube Channel!

 

Butter Dijon Parmesan Crusted Oven Fried Chicken Thighs

A 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!
4.17 from 59 votes
Print Pin Rate
Prep Time: 10 minutes minutes
Cook Time: 25 minutes minutes
Total Time: 35 minutes minutes
Servings: 6
Author: Kathi & Rachel

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 cup 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 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.

Notes

If using bone in chicken thighs increase cooking time to about 40 minutes.  Internal temp of chicken should be 165 degrees.
Serve left over chicken over salad for lunch the next day!

Nutrition

Calories: 419kcal | Carbohydrates: 12g | Protein: 24g | Fat: 30g | Saturated Fat: 12g | Cholesterol: 138mg | Sodium: 742mg | Potassium: 291mg | Fiber: 1g | Sugar: 1g | Vitamin A: 403IU | Vitamin C: 1mg | Calcium: 139mg | Iron: 2mg

 

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Filed Under: Chicken, Easy Chicken Recipes, Fast and Fresh, Main Course Recipes, Most Popular Recipes, Sheet Pan Recipes

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Reader Interactions

Comments

  1. Paul H says

    August 8, 2018 at 3:30 pm

    5 stars
    I made this recipe tonight and it turned out great. Thank you so much for publishing it.

    Reply
  2. Laurie says

    May 6, 2018 at 11:21 am

    5 stars
    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!

    Reply
    • Kathi @ LaughingSpatula.com says

      May 6, 2018 at 3:19 pm

      I love the idea of the rack Laurie! Probably get crispier…thats a word right? Can’t wait to see you guys !

      Reply
  3. Mary says

    April 5, 2018 at 5:05 pm

    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?

    Reply
    • Kathi @ LaughingSpatula.com says

      April 5, 2018 at 5:14 pm

      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!

      Reply
  4. Cathy Diaz says

    March 30, 2018 at 12:47 am

    Is the entire chicken coated with the panko mixture or only the top?

    Reply
    • Kathi @ LaughingSpatula.com says

      March 30, 2018 at 3:07 pm

      Hi Cathy – great question! The entire chicken thigh.

      Reply
  5. Kat says

    March 19, 2018 at 11:59 pm

    5 stars
    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!

    Reply
    • Kathi @ LaughingSpatula.com says

      March 20, 2018 at 4:20 pm

      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!

      Reply
  6. Bethanie says

    February 14, 2018 at 12:09 pm

    4 stars
    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.

    Reply
  7. Sue Dalimonte says

    January 24, 2018 at 11:59 am

    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.

    Reply
    • Kathi @ LaughingSpatula.com says

      January 24, 2018 at 4:08 pm

      Thank you Sue! We are so glad you loved it!

      Reply
  8. Svetlana says

    December 2, 2017 at 4:20 pm

    5 stars
    Loved this recipe! Even my picky eater wanted more! Thank you!!! Can’t wait to make them again!

    Reply
    • Kathi @ LaughingSpatula.com says

      December 2, 2017 at 6:20 pm

      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!

      Reply
  9. Vice-a-lot says

    August 5, 2017 at 3:04 am

    5 stars
    I’m 11 and made this for dinner with a fresh garden salad. My family loved it!!! Would definitely make it again.

    Reply
    • Kathi @ LaughingSpatula.com says

      August 5, 2017 at 1:36 pm

      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!

      Reply
  10. Debbie says

    August 2, 2017 at 11:44 pm

    5 stars
    Everyone loved it! A definite do over. Thanks for sharing this simple tasty recipe.

    Reply
  11. Ashley Dueberry says

    March 8, 2017 at 8:46 am

    5 stars
    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…

    Reply
    • Kathi @ LaughingSpatula.com says

      March 8, 2017 at 2:17 pm

      Hi Ashley! Yes. It will be thinner but since you are just dipping the chicken in it, it should be fine!

      Reply
  12. Kelci says

    February 10, 2017 at 10:16 pm

    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!

    Reply
    • Kathi @ LaughingSpatula.com says

      February 11, 2017 at 5:10 pm

      I am assuming it came out great! Everything is better sitting on (or under in this case ) a Ritz! 🙂

      Reply
  13. Prudence Etkin says

    January 6, 2017 at 10:54 pm

    Can the parmesan be omitted?

    Reply
    • Kathi Kirk says

      January 6, 2017 at 11:12 pm

      Yes. You will still get a crispy crust with from the panko but its tastier with cheese :).

      Reply
  14. Cindy says

    December 17, 2016 at 2:33 am

    We absolutely loved this recipe. Its delicious enough to make for company. Will remake again and again.

    Reply
    • Kathi Kirk says

      December 17, 2016 at 3:07 pm

      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!

      Reply
  15. Shellice says

    September 14, 2016 at 8:52 pm

    5 stars
    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!!

    Reply
  16. Linda says

    June 26, 2015 at 10:03 am

    5 stars
    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.

    Reply
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