Baked Chicken Thighs Recipe - Food.com (2024)

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photo by DianaEatingRichly

1. boneless or bone-in chicken thighs?

   Brian H.

2. Can you use boneless skinless chicken thighs for this recipe?

   amyberinger38

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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!)

   kristalee21_3825281

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.

   mgallo75_11707469

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!

   KimmerlyA

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.

   strick11sr

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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.

   rwhite7851

see 25 more reviews

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 !!!

   randalynmenefee

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!

   Irishone

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...

   JephryB

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.

   Sherri35

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.

   Terri Newell

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