Crispy Mustard Chicken Thighs

Let me start by saying tonights dinner is not spicy. It sounds like it should be, but it isn’t in any way shape of form.

Ok, good. Now that that’s out of the way, let’s talk about how to make these chicken thighs and how I may never go back to a flour-egg-breadcrumb approach. A typical chicken cutlet is first dredged in flour, then egg then breadcrumbs and either fried or baked. And while it’s tasty, sometimes the chicken can get a bit tough.

But, the unlikely hidden way of making baked chicken thighs taste like fried chicken is using mustard instead of egg and panko instead of traditional breadcrumbs. The mustard adds a moisture barrier which protects the chicken and keeps it super moist. Like super super moist! The most moist chicken you’ll ever have actually! And really, the oven does all the work once these are dipped and coated. So why wouldn’t you make these tonight? Your kids will certainly thank you! Mine did!

Questions? Ask away below!

Crispy Mustard Chicken Thighs

  • Servings: 50
  • Difficulty: easy
  • Print


  • 2 tablespoons unsalted butter
  • 2 cloves garlic, chopped
  • 1 cup Dijon mustard
  • 1 1/2 cups panko breadcrumbs
  • 3/4 cup freshly grated Parmesan
  • 2 teaspoons paprika
  • 8 small boneless, skinless chicken thighs
  • Kosher salt 


  1. Preheat the oven to 425 degrees.
  2. Combine the butter and garlic in a large microwave-safe bowl. Cover and microwave to melt the butter, about 1 minute. Whisk in the Dijon mustard and set aside.img_6546-1
  3. In another large bowl, combine the breadcrumbs, Parmesan and paprika.img_6548
  4. Sprinkle the chicken thighs with 1/2 teaspoon salt. Dip the chicken in the mustard mixture to coat and roll in the breadcrumbs on all sides. Lay on the prepared baking sheet so the pieces do not touch.
  5. Bake on the middle rack of the oven until the coating is browned and crispy and the chicken is no longer pink near the bone, about 35 minutes.img_6553-2
  6. Transfer to a large platter and serve. Enjoy!img_6559 

Adapted from:


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