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, this chicken is oven baked, but with all the crunch of fried chicken. One of our most favorite family chicken dinners to make!
Crispy Oven Baked Chicken Thigh Recipe
Mr. Laughing Spatula hums when he eats these….you know… the nom nom hum? Nommm, nommmm, nommmm…I just love it when he loves what I make. We make these crispy baked chicken thighs on repeat. Easy to prepare and love the leftovers over salad or rice. Baked, or air fried with easy clean up no matter the method. My kind of dinner!
Ingredients for Crispy Chicken Thighs
- 6-8 boneless, skinless chicken thighs (bone in can be used as well, see recipe card for directions)
- Butter
- Salted or unsealed, just bear in mind that parmesan cheese can be quite salty as it is.
- Dijon mustard
- Panko crumbs
- Don’t sub for breadcrumbs. Panko crumbs are denser in texture, and have better crunch.
- Parmesan cheese
- Drizzle of honey if desired
Making Baked Crispy Chicken Thighs
This is a very simple, straight forward recipe. I’ve served it to a crowd, and I’ve also just made it for my family. The only difference in serving quantities is you just sometimes need a bigger sheet pan (and also increase the ingredients).
Cooking for a Crowd: Load up 2 sheet pans full of crispy chicken thighs in the oven. On a standard 18×26 inch sheet pan you can fit about 8-10 pieces of chicken, just be sure they have an inch or two apart so they cook evenly. When you serve it, put some condiments to spoon over the chicken on the side (ranch, honey mustard, honey, sriracha mayo, etc). Almost like a crispy chicken thigh bar! Clever, huh?
Assembling Crispy Chicken Thighs
- To get started, preheat the oven, and line a sheet pan with parchment paper. You can also use foil, just be sure to spray the foil with nonstick spray.
- In 2 separate bowls: 1) combine butter and dijon, and in bowl 2) combine panko and parmesan.
- I do recommend patting the chicken thighs dry, they will coat better in the butter and dijon mixture.
- 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. I like to use Trader Joes’ spray olive oil.
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. There really isn’t a science to this recipe, which is what has made it so popular over the years. Coat, bake, enjoy. Simple!
Air Frying Crispy Chicken Thighs
You can absolutely use an air fryer and get the same (if not better!) results. Chicken thighs are a really forgiving as far as cooking them goes, because they have dark meat, which is very rich (and doesn’t dry out as easily as chicken breasts).
Air Fried Chicken Thigh Instructions
- Follow the directions, coating the chicken in the butter/dijon mixture and then the panko crumb mixture.
- Preheat your Air Fryer to 400 degrees.
- Spray tops of chicken thighs with nonstick spray, or spray olive oil.
- Air fry 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.
Serving, Variations, & Storing Chicken Thighs
Serving Suggestions
When I serve these easy chicken thighs, I plan on a serving being about 1.5-2 chicken thighs per person. I like them with a vegetable, or white rice. Here’s some of my favorite recipes to go with them.
- 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.
Variations:
You can add so many different flavors to this recipe! The most important part is using the base with the dijon, the butter, and panko crumbs. The dijon emulsifies the butter which is what helps give this chicken such a nice crust.
- Add lemon zest, and fresh chopped rosemary to your panko crumb mixture for added flavor.
- Instead of parmesan, try feta cheese & fresh lemon zest for a Greek twist.
- Make it spicy! Add hot honey drizzled on top if you like a kick.
- Want it even spicier? Consider topping it with chopped jalapeños.
Storing & Reheating Crispy Chicken Thighs
If you have leftovers, simple store them in a lidded container for up to 4 days in the refrigerator. I like to reheat mine in the air fryer to freshen up the crispy exterior. If you are at work and don’t have air fryer access, you can simply microwave your chicken thighs for 30 seconds at a time, until heated throughout.
More Chicken Recipes
- Greek Yogurt Chicken
- Hot Honey Chicken
- Honey Roasted Chicken and Sweet Potatoes
- Chicken and Orzo
- Oven Baked Chicken Thighs
- Garlic Lemon Rosemary Chicken Thighs
- 13 Easy Boneless Skinless Chicken Thigh Recipes
- Garlic Honey Roasted Chicken with Sweet Potatoes
Let’s eat! – Kathi and Rachel
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Crispy Crunchy Chicken Thighs
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, or honey mustard 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 temperature of chicken should be 165 degrees fahrenheit. Use a meat thermometer for accuracy.
- Air Fryer Instructions:
- Preheat air fryer to 400 degrees. Cook for 20 minutes flipping once. Cooking time may vary depending on the thickness of the chicken. Internal temp should be at 165 degrees.
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.