Without all the preparation, it is fried chicken thighs.
| Prep Time: | 15 mins |
| Cook Time: | 40 mins |
| Total Time: | 55 mins |
| Servings: | 8 |
| Yield: | 8 chicken thighs |
Ingredients
- nonstick cooking spray
- 8 (4 ounce) chicken thighs
- salt and ground black pepper to taste
- 5 tablespoons unsalted butter, melted
- 3 tablespoons coarse-grain mustard
- 2 teaspoons maple syrup
- ¼ teaspoon garlic powder
- 1 ¼ cups panko bread crumbs
- ⅓ cup shredded Parmesan cheese
- 2 teaspoons dried parsley flakes
- ¾ teaspoon salt
- ¼ teaspoon ground black pepper
Instructions
- Preheat the oven to 400 degrees F (200 degrees C). Line a large baking pan with foil, then lightly spray with nonstick cooking spray.
- Wash chicken thighs and trim excess fat and skin. Remove skin, if desired. Pat dry and sprinkle with salt and pepper.
- Combine melted butter with mustard, maple syrup, and garlic powder in a shallow bowl. Combine panko with Parmesan cheese, parsley, 3/4 teaspoon salt, and 1/4 teaspoon pepper in another shallow bowl.
- Brush or rub the chicken thighs with the butter-mustard mixture, then press into the panko mixture until thoroughly coated on all sides. Place on the prepared baking sheet.
- Bake in the preheated oven until juices run clear when chicken is pierced with a fork, 40 to 50 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- You can use spicy mustard instead of coarse-grain, and honey instead of maple syrup.
Nutrition Facts
| Calories | 286 kcal |
| Carbohydrate | 14 g |
| Cholesterol | 92 mg |
| Dietary Fiber | 0 g |
| Protein | 22 g |
| Saturated Fat | 8 g |
| Sodium | 491 mg |
| Sugars | 1 g |
| Fat | 17 g |
| Unsaturated Fat | 0 g |
Reviews
I made this last night and was the moistest chicken I ever made. Baked 4 skin on thighs with honey instead of syrup. This is a keeper.
I made this nearly as written and my family loved it. My changes were date syrup instead of maple syrup because I was too lazy to grab my big jug out of the freezer and then gluten free panko crumbs. I also accidentally bought the Italian seasoned panko instead of plain. I used boneless skinless chicken thighs as well. These turned out perfectly and were devoured. I need to make them again and take a pic that does them justice.
I’m a big chicken thigh fan and loved this! I had to substitute dijon mustard, but the combination of flavors was perfect. Easy to assemble while the oven was pre-heating. Will make this again and again!
Delicious!! I didn’t have maple syrup or grainy mustard on hand. I substituted agave and Dijon mustard. The chicken turned out amazing!
Tasted great, very easy. Thanks for the recipe