It’s been a while, I know. Things are super busy at work and I’ve been trying to hit the gym at least three times a week, so I reduced my cooking a bit to try to adapt myself to this new routine. The dish I’m sharing today is a delicious and tasty one, that fits perfectly into my new daily routine. It takes less than 15 minutes to prep and then you just need to let the oven do its work.
You will be amazed by the amount of flavor that gets build up into this chicken and I guarantee that you won’t regret trying it. I’m not super fond of chicken but after this recipe, I started reviewing my food convictions 🙂
Let’s get started!
All you’re going to need are the ingredients in the picture above, and of course the chicken thighs – (6) boneless skinless chicken thighs.
But first things first: Preheat your oven to 425F (220C). Next, you’re going to season the chicken thighs with salt and black pepper to taste and reserve.
Then you’re going to chop (3) garlic cloves and add it to a large mixing bowl, together with (2) tablespoons of unsalted butter, and microwave it until the butter is melted and garlic is aromatic – about one minute. Whisk in the same bowl (1) cup of Dijon mustard and (1/4) of a teaspoon of cayenne pepper. This mixture will be the “glue” with which you will make your panko mixture adhere to the chicken. *Update: If you don’t have Dijon mustard available, you can use regular yellow mustard.
Tip 1: The reason why I used unsalted butter instead of regular butter is because, as you will see, the panko mix has parmesan cheese in it. If you use regular butter there is a risk of overpowering the chicken with excessive salt.
For the Panko mixture, you will need (1 1/2) cup of Panko breadcrumbs, (3/4) cup of freshly grated parmesan cheese, (1/4) cup of chopped fresh green onions, (2) teaspoons of paprika and (1/4) teaspoon of cayenne pepper. Mix everything together in a large bowl, and prepare a baking sheet with aluminum foil and a little bit of olive oil or cooking spray on top.
Tip 2: Make sure you use a bowl that is big enough to the breading process. I will show you the size of the ones I used on the picture below.
Tip 3: If you don’t have Panko breadcrumbs, you can use regular breadcrumbs. If you’re trying to go Paleo, gluten free or low carb, you can use coconut or almond flour instead.
Now comes the fun part: you will put the chicken thighs, one at a time, on the Dijon bowl and when well covered, move it to the bread bowl. Make sure it is completely cover and put it on the baking sheet. Repeat the process until all thighs are breaded. See how mine looks like below. The thighs I bought were quite big, so I needed two baking sheets to accommodate all of them.
Now you can just put the baking sheet (or sheets, in my case) and let that preheated oven do its job for about 30 minutes. Make sure you check the internal temperature of the chicken with a kitchen thermometer – chicken is done at 165F (74C). Nowadays you can find them for super accessible prices pretty much anywhere. You can find some good options for less than 10 bucks… check this one below. If you don’t have a thermometer, make sure that the coat is brown and crispy and that the chicken is no longer pink in the center.
Tip 4: If you only can find bone-in chicken thighs, no problem! You can leave it in the oven for 5-8 minutes longer and it should be fine and taste as good.
See how beautiful it looks. And it is not even fried! It’s baked!! Super tasteful, crunchy and well balanced too. I threw a little more fresh chopped green onions just before serving for that added freshness. My husband and I baked some green beans and cooked white rice to serve as sides. We also and paired it with a glass of pinot noir. It was dinner dream!
Note: Make sure you scrape a little bit of the crust from the baking sheet 🙂 The flavor is sooooooo good.
- Vegetable oil, for the baking sheet
- 2 tablespoons unsalted butter
- 3 cloves garlic, chopped
- 1 cup Dijon mustard
- ½ teaspoon cayenne pepper
- 1½ cups panko breadcrumbs
- ¾ cup freshly grated Parmesan
- ¼ cup chopped fresh green onions
- 2 teaspoons paprika
- 6 boneless skinless chicken thighs
- Salt and Pepper to taste
- Preheat the oven to 425 degrees F (220 degrees C). Lightly oil a baking sheet. Combine the butter and garlic in a large microwave-safe bowl. Microwave to melt the butter, about 1 minute. Whisk in the Dijon and ¼ teaspoon of the cayenne.
- In another large bowl, combine the breadcrumbs, Parmesan, chives, paprika and the remaining ¼ teaspoon cayenne. Sprinkle the chicken thighs with salt and black pepper to taste.
- 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.
- Bake in the oven until the coating is browned and crispy and the chicken is no longer pink in the middle, about 30 minutes.
- Transfer to a large platter and serve.