Description
Baked Chicken Thighs with Mustard-Panko Crust. Roasted chicken thighs with a crispy panko bread crumb crust, stuck on the chicken by a layer of dijon mustard. This is an easy way to get breaded chicken thighs on a weeknight, and a recipe I make many times a year.
Ingredients
Scale
- 8 chicken thighs (or 4 legs cut into thigh and drumstick portions)
- 1 teaspoon kosher salt
- ¼ cup Dijon mustard
- 1 cup Panko Bread Crumbs (Japanese style bread crumbs)
- 2 teaspoons fresh thyme leaves
- ½ teaspoon kosher salt
- ½ teaspoon fresh ground black pepper
Instructions
- Coat chicken with mustard: Preheat the oven to 400ºF. Trim any excess skin or fat from the chicken thighs, and then put them in a large bowl. Sprinkle with the teaspoon of salt, then toss with the mustard until evenly coated.
- Add the panko bread crumb crust: Put the panko, thyme and salt and pepper in a pie plate, and stir to combine. Press the chicken into the panko mix on both sides, shake off any excess, and transfer to a rack over a rimmed baking sheet.
- Bake the chicken at 400°F for 1 hour: Put the pan of chicken in the oven and cook for until the chicken has an internal temperature of at least 175°F, and the panko crumb crust is golden brown, about 1 hour.
- Serve: Transfer to a serving platter, let the chicken cool for 5 minutes, then serve. Enjoy!
Equipment
Buy Now → - Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Weeknight Dinner
- Method: Roasting
- Cuisine: American
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Nutrition
- Serving Size: 1 thigh
- Calories: 488
- Sugar: 0.8 g
- Sodium: 682.7 mg
- Fat: 32.8 g
- Carbohydrates: 10.3 g
- Fiber: 0.7 g
- Protein: 33.7 g
- Cholesterol: 189.1 mg