Baked Chicken Thighs

"These baked chicken thighs are great with Parmesan cheese and bread crumbs. From "Fine Fresh Food Fast" How's that for alliteration! You might want to melt the butter in the microwave-it's up to you. I just use store bought bread crumbs but the recipe says that sourdough and rye bread crumbs add a nice flavor change. Depends how much work you want to put in!"
 
Download
photo by DianaEatingRichly photo by DianaEatingRichly
photo by DianaEatingRichly
photo by DianaEatingRichly photo by DianaEatingRichly
photo by John S. photo by John S.
photo by John S. photo by John S.
photo by Mao Mao photo by Mao Mao
Ready In:
55mins
Ingredients:
8
Yields:
8 pieces
Serves:
4
Advertisement

ingredients

Advertisement

directions

  • Preheat oven to 400 degrees F.
  • Melt butter in skillet and remove from heat and mix in mustard.
  • On a plate, combine crumbs, cheese, parsley, salt and pepper.
  • Dip chicken in butter/mustard and then pat crumbs on the chicken.
  • Place the chicken in a 9" X 13" baking dish and bake for 45 minutes-Note: if you use the legs with the thigh connected, use more time to cook.

Questions & Replies

  1. boneless or bone-in chicken thighs?
     
  2. Can you use boneless skinless chicken thighs for this recipe?
     
Advertisement

Reviews

  1. Prior to making this dish, my husband had lovingly told me that I wasn't very good at preparing meat dishes. After he ate this, it shut him up pretty fast : ) It was awesome (the chicken and the quiet!)
     
  2. I loved this chicken and so did my dinner guests. I made a few ingredient changes with what I had on hand. I replaced the 5 T butter with 2 T butter and 3 T olive oil. I didn't have bread to make breadcrumbs so I used Panko breadcrumbs. I took another reviewer's suggestion to add some honey to the mustard mix. I brushed the mustard mix on the chicken with a silicone brush. I was able to get into all of the nooks and crannies. Next time I'll make more of the bread crumbs and less of the mustard mix.The chicken had a nice crispy top and tender inside. I used bone-in chicken thighs with skin, I'll try without the skin next time. I also followed the suggestion to use a shallow pan with a rack to help make it crispy.
     
  3. My chicken thighs turned out so juicy & delicious. My only change was to add a tsp of honey to the mustard. I used a spicy mustard. Husband loved it. I loved it. Made it again 1 week later. This is now in my list of go to easy & tasty recipes. Thanks!
     
  4. This is an excellent recipe for chicken thighs. I've made this several time and am not sure of why I haven't reviewed it, because it is one of our favorites! I always use boneless, skinless for this and it turns out perfect. I do add a little honey, some garlic to breadcrumbs (or whatever spices I feel like), cook on a rack and always double the breadcrumb mixture (I use 1/2 of the parmesean and it comes out fine). It is just a delicious recipe. Make double because it will be gone quickly and it's just as good, if not better re-heated.
     
  5. My family loves this recipe! <br/><br/>We only use boneless skinless thighs now - the one time we used thighs with skin it came out tasty but a bit greasy. <br/><br/>The only tip I would add is to keep the butter-mustard mix warm in a sauce pan on low heat while dipping because the cold thighes can harden the mixture so it won't coat anymore. My daughter thought of this and it works great.
     
Advertisement

Tweaks

  1. Season the chicken after it's coated with mustard and butter mixture before covering in breadcrumbs and seasoning combo. I actually used herb and seasoning stuffing mix with the parmesan and it turned out amazing. Pay attention to how much salt you are mixing in. DELICIOUS !!!
     
  2. I made these last month and they were fantastic. I changed it slightly by using dried breadcrumbs instead of fresh and added some red pepper flakes, but that was it. The only problem I had was not having enough mixture to cover all of the chicken, but they were really big pieces. I'm going to make this again tonight and just double the amount of mixture. Update 2/27/16 - in the 6 years since I first reviewed this recipe, this has become my go to chicken recipe, because I almost always have the ingredients on hand. Sometimes I leave out the Parmesan cheese, and 9 times out of 10 I include a little honey or maple syrup with the mustard/butter mixture - amazing!
     
  3. My 3rd time making this dish- LOVE IT! Easy, fast, tasty.. This seems to be a variation of an older garlic/butter chicken recipe which is also great, but this has even more flavor. I substitute Panko breadcrumbs instead of regular breadcrumbs as this allows for more flavor to adhere and gives a crisper texture to the chicken. I usually use skin-on chicken, but ended up with skinless- this recipe makes chicken so good it doesn't matter. In fact, i'd probably just stick with skinless with this particular dish...
     
  4. This recipe has my favorite qualities: easy, uses ingredients I always have on hand, can be prepared ahead of time and delicious! I used dried parsley instead of fresh and spicy brown mustard. Thanks for posting.
     
  5. Very good, and not too difficult...my 16yo son made it for supper last night. Some changes...he used skinless thighs, dry breadcrumbs instead of fresh, and after the chicken was in the pan he drizzled over it the remaining butter mixture. The meat was juicy and flavorjul all the way through, not just the surface as sometimes happens. My husband saved one piece to reheat later in the microwave, just to see if it would be good leftover, and he said the flavor was still good but it lost crispness. We will use this recipe many times, I predict.
     

RECIPE SUBMITTED BY

<p>I've collected recipes since I was a teen. After all these years I'm trying to get all my index cards and clippings, that still sound interesting to me, posted here so that I can find them and eventually make them! <br /> <br />I've posted some of my Mom's recipes. I regret not having paid more attention to my Grandmothers' cooking. They made some dishes that I miss and there were/are no recipes for them. <br /> <br />I have a wonderful DH and 2 wonderful sons. They are thrilled that I found this site since they directly benefit from it! Before finding 'Zaar, I was less of a cook and more of a recipe collector but now I try many more things and we're having more fun in the kitchen (at least I am)! <br /> <br />Thanks for all your ratings, comments and help in the forums AND for posting so many great recipes. You've enhanced my cooking skills and expanded my horizons! I've learned so much. <br /> <br />For fun, I also like to read fiction, travel, see movies and shows, shop (and I love to browse thrift shops and rummage/garage sales for cookbooks, etc.). <br /> <br />The discovery of a new dish does more for the happiness of mankind than the discovery of a new star Brillat-Savarin</p>
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes