Once the chicken is cooked, transfer it to a plate to rest while you make the sauce. Heat the oven to 425°F. Rinse the chicken and pat dry. Is the skin meant to crisp up? Bake the chicken for 40 minutes. Rest the chicken thighs for 5 minutes before serving. Recipes for no-knead loaves and meals to savor every slice. Transfer the skillet to the oven to bake for 15 to 18 minutes until a. Let rest briefly before cutting and serving. After two hours of gentle simmering, pull the meat from the stock bones, and make a simple chicken salad: mayonnaise + relish + a squeeze of lemon. master sourdough baking in my free ecourse! Flip and cook for an additional … The lemon juice made it piquant and the loose breadcrumbs thicked it. In a large baking pan, arrange the chicken in a single layer. https://cookinglsl.com/easy-oven-baked-honey-mustard-chicken-thighs-recipe Do you think they would work here? Line a sheet pan with parchment paper (for easy clean-up — this is not necessary, but I like using parchment.) Your support means a great deal to me. Preheat the oven to 375 F. In a large ovenproof skillet, melt 1 tablespoon of the butter. There was quite a bi of juice after the chicken was done, so I cooked it down until it coloured nicely, added some more buttermilk and water and a little chicken stock to make a sauce. What about cooking time in that case? Dip each piece of chicken skin-side down only into the crumb mixture, pressing gently to make the crumbs adhere. Brush the mustard glaze mixture evenly over the top of each thigh. Preheat the oven to 400ºF and place oven rack in the middle of the oven. Mix Dijon mustard, olive oil, Worcestershire, garlic, hot sauce, and paprika together in a bowl. Add the whole shallots to the pot and sauté them in the butter and Learn how your comment data is processed. I marinated them for about 30 minutes, but this is flexible. Pour the mustard-mayo mixture over the chicken, tossing well to coat. Step 1 Preheat the oven to 375 degrees F (190 degrees C). Maple Glazed Oven Baked Chicken Thighs – A bit of maple syrup sweetness, a little Dijon mustard kick, and a whole lot of fresh herbs combine to make the best oven baked chicken thighs recipe!! Thank you. I sprinkled a little lemon juice over the crumbed chicken as i had no lemon zest. Adapted from the Barefoot Contessa’s Foolproof. Cook over medium-high heat until the skin is browned and crisp, 5 to 6 minutes. Place the chicken on the sheet pan crumb-side up. ... together! Season the chicken generously with salt. Preheat the oven to 425 degrees. Design by Purr | Support by Foodie Digital. Your email address will not be published. Here are some of our favorites: This mustard chicken recipe starts with baked chicken thighs and then comes together with the delicious creamy sauce. Simply marinate the chicken breasts in the honey mustard sauce while the oven preheats to 400° F. Pour it all into a casserole dish and bake for 20-25 minutes, or until the internal temperature reaches 165° F. Pat the chicken dry with paper towels. Add the shallot to the pan and cook for 1 minute before adding in the wine and reducing to half, about 3 minutes. Cut them up (video guidance here). Add salt and pepper to taste. I think you could use the marinade to coat boneless skinless breasts, and then bread and fry them? These Creamy Mustard Baked Chicken Thighs are easy enough for a weeknight dinner and exciting enough for a special occasion! The skin should get a little bit crispy. Picking the perfect side dish for this dijon mustard chicken couldn’t be easier! This recipe pairs the juicy poultry with a crazy-simple pantry marinade mixed with Dijon mustard, tomato paste and sliced shallots that cook into caramelized sweetness. Pan seared, crispy, juicy chicken thighs in a smooth and creamy garlic Dijon sauce with fried bacon, spinach and parmesan! Add the chicken back in, skin side up, and cook for an additional 2 minutes. So there is an amazing version to this and I created it myself long before it ever got tv commercials, just trying to find something yummy for my kids. Bread enthusiast. Could you use pork chops instead of chicken? If you marinate the chicken, too, the buttermilk definitely acts as a tenderizer. Chicken is on the menu several times a week and as we roll into fall, we move from grilling chicken with our favorite chicken marinade to baking chicken inside. For this recipe, the crispy baked chicken thighs are first being cooked in the skillet and then transferred to the oven. I don’t think so — I think the time would have to be cut way back to prevent the pork chops from drying out, and with the time cut way back, I don’t think the topping would brown properly. xoxo. So wonderful to hear this, Susanna! Amazing! The sauce is where all the flavor comes from. The only other change I made was to use fresh parsley instead of thyme because that’s what I had on hand. I made as shown but cut the recipe in half for 4 thighs. I rarely make bread crumb chicken recipes — the flour-egg-coating assembly line always deters me — but this dijon mustard roasted chicken thigh recipe, from the Barefoot Contessa’s Foolproof is simple. Spread about 1 1/2 tablespoons mustard mixture evenly on top of each chicken thigh, being careful to cover as much of the surface as possible to form a "crust." Required fields are marked *. Press each chicken thigh into Panko crumb mixture and place on prepared pan. This is one of our favorite baked chicken thigh recipes because it is quick to make and tastes incredible. Is there anyway you could use the marinade that was left? PPS: How to Roast a Chicken (and Make the Most of It), First: make the seasoned bread crumbs by pulsing garlic, lemon zest, salt, pepper and thyme in a food processor. Here’s what you’ll need: By Trish - Mom On Timeout September 5, 2020 Chicken, Entree, Fall, Main Dish, Recipes, Skillet Recipes, Your email address will not be published. These mustard roasted chicken thighs are marinated in a super simple combo of grainy mustard, Dijon mustard, olive oil, and a bit of Italian seasoning. SO EASY and deliciously low carb! Add chicken thighs to butter/dijon mixture and gently toss to be sure each piece of chicken is coated. Add the Dijon mustard, maple syrup, olive oil, and soy sauce to a small bowl. In a small mixing bowl, whisk together the coconut oil, Dijon mustard, poultry seasoning, and salt. Omnivore. Bake at 400F for 20 minutes, carefully remove from the oven and brush the chicken thighs with the remaining honey mustard sauce. In a bowl, stir together vinegar, garlic, mustard, sugar, and paprika. Vegetable lover. Pan-seared for a crispy skin before baking in the oven, then topped with a delicious cream sauce made with dijon mustard, heavy cream, shallots, white wine, chicken broth, and tarragon! Place the thighs in the skillet, skin side down and cook for 4 minutes. Keywords: bread crumb chicken, dijon mustard, roasted chicken thighs, Ina Garten, Barefoot Contessa, Tag @alexandracooks on Instagram and hashtag it #alexandracooks. Sure to make your mouth water! Season the chicken with salt and pepper and add it to the skillet skin side down. I love using thighs with this recipe. Bake on a sheet on the oven. The flavors were great! Hubby is already thinking of the leftovers and I’ll definitely make it for my GF clients, it will be loved by kids and adult alike! Now I do! Copyright ©2020, Mom On Timeout. These Creamy Mustard Baked Chicken Thighs are easy enough for a weeknight dinner and exciting enough for a special occasion! I made with gluten-free panko crumbs. Baked uncovered for 40 minutes until chicken is fully cooked (no longer pink in the center and registers 165 F on meat thermometer). Alexandra, you’re way too modest and kind! Arrange the chicken thighs in a 9x13” baking dish. Pour the maple-mustard mixture over the thighs, turning them a couple times to fully coat them. Hi Betsy! Thanks so much!! https://shewearsmanyhats.com/honey-mustard-baked-chicken-thighs-recipe With the wings, necks, backbones, and breast bones, make stock. For crispy baked chicken thighs, I like to first sear the chicken in a cast iron skillet and then transfer the skillet to the oven to finish baking. I baked at 400 for 40 minutes then turned the oven off for 5 then removed and let rest for 10 (they were big thighs). Preheat oven to 450 degrees F. Season chicken thighs with salt and pepper. This bread crumb chicken has become a favorite around here, both piping hot right out of the oven for dinner and cold straight from the fridge for lunch. Place the baking dish with chicken thighs, uncovered, into the oven, and bake for 40 minutes or until a meat thermometer reads 165ºF. In a bowl, whisk together the mustard, mayo, garlic, lime zest and juice and pepper. Air Fryer Bacon – Perfect Bacon Every Time. Transfer the chicken to a baking dish, pour the remaining sauce on top of the chicken and bake in the oven for 40 to 45 minutes or until the chicken is well roasted and the juice runs clear. So many people ask me about substitutes for panko, and I never really know what to say. … this is what I suggest: Buy two chickens. Return the bones to the pot and gently simmer for another hour. I like to bake chicken thighs at 425 degrees F so they cook quickly, crisp up nicely, and don’t dry out. Heat 3 tablespoons of the oil in a large, oven- safe skillet set over medium heat. Mine didn’t. Pour the mixture into a wide, shallow bowl or onto a large plate — something with sides is best. Marinate: Season the thighs with salt and pepper, then mix together the other ingredients and pour over the top. While the chicken is cooking, prep your remaining ingredients. These were so good – the fresh bread crumbs really made a difference. Let the mixture simmer for about 5 minutes, stirring occasionally. Season the chicken on both sides with salt and pepper. Now put the skillet in the oven and cook the chicken for 35 to 45 minutes or until meat thermometer reaches 165 and juices run clear. It’s a pretty simple sauce that comes together quickly. I would like to thank you for sharing this recipe, I followed everything except that I used salmon instead of chicken and parsley instead of thyme. Ingredients ¼ cup Dijon mustard ¼ cup grainy mustard ½ cup honey 1 teaspoon soy sauce 2 teaspoons chopped fresh tarragon 1 tablespoon finely grated ginger root 8 skinless, boneless … Read More…. It goes with pretty much anything! If you love this recipe, please consider giving it a star rating when you post a comment. Your email address will not be published. 2. Alexandra, this recipe looks like a winner and I would like to try it for a gluten free client. Combine mustard, garlic, marjoram and maple syrup in a small bowl. For crispy shin, bake the chicken uncovered in the oven. Step 5 Bake, uncovered, until a thermometer inserted into the thickest portion of chicken registers 165°F, 30 … Heaven. Just asking. Baked until the skin is crispy and the meat is cooked all the way through. Combine maple syrup and mustard in a small bowl; pour over chicken mixture. Add … Your email address will not be published. Spray top of … Place the thighs in the skillet, skin side down and cook for 4 minutes. Place the chicken in a large bowl and pour the mustard-buttermilk mixture overtop. The rich and creamy sauce is irresistibly delicious and is the perfect complement to the baked chicken thighs. With just a gentle prod of the knife, the meat, steaming hot, falls off the bone, salty, herbed bread crumbs spilling all around. Advertisement My recipe for Chicken Thighs with Creamy Mustard Sauce might just do the trick. Let’s make cashew cream... Serve along side my famous Mac and Cheese or creamy Cucumber Salad for a delicious dinner any night of the week! Season aggressively with salt. Required fields are marked *. If the meat is done but the crumbs are not golden enough, you can stick the pan under the broiler to brown it up … watch it closely! Recipe is definitely a keeper. Place a rack in highest position in oven; preheat to 450°. Toss to coat. Bake for 15 to 18 minutes until a thermometer reads 165 degrees F when inserted into the center of the chicken. These easy baked chicken thighs are topped with a creamy mustard sauce made with white wine, chicken broth, heavy cream, dijon mustard, butter, and fresh tarragon. Star ratings help people discover my recipes online. Forgot about it till tonight. If you feel like getting ahead, you can marinate the chicken in the mustard and buttermilk overnight or for a few hours; if you don’t have time, don’t worry. Truly, given your experience with clients and their needs, I thin you would have a better sense of what will work. Bake: Place the chicken in an oven-safe skillet and discard the marinade. Salt & pepper bare chicken first. This is the best way to get the skin nice and crispy. I should make breadcrumbs from GF bread, and I will, but I like the simplicity and healthy aspect of ground oats. Welcome to Mom On Timeout where I’m serving up real food for real families! I made a similar recipe years ago from Bon Apetit magazine using skin on, bone in chicken breasts with excellent results. I used this recipe for a community lunch, .73 drumsticks! It was a nice change to my restricted diet. Will certainly make again. Hi Trina, So happy to hear this! Pat the chicken thighs dry with paper towels. I used the convection feature on my oven so that may have helped to brown the coating. Drain any excess oil/chicken grease, but leave the brown bits in the bottom. Place the chicken thighs in a large skillet, skin side up. This is a wonderful recipe, but could it be made just as easily with skinless, boneless chicken breasts? You will want to have a meat thermometer on hand to get an accurate temperature reading. Preheat the oven to 425 degrees F and pat the chicken with a paper towel to absorb excess moisture. Stir the Maple Dijon … Better than any true fried chicken. https://damndelicious.net/2014/09/01/baked-honey-mustard-chicken In a small bowl, whisk together the mustard and buttermilk. Top Tips For Honey Mustard Chicken: Skip searing the onions if you are short on time. I’m not a fan of dark meat chicken. 1. It was so very good, I’m looking forward to the leftovers tomorrow. Combine the paprika, cumin, mustard powder, fennel, and black pepper in a small bowl, then rub the mixture all over the thighs. I smacked on a piece of chicken later in the evening at room temperature and it was as good as the one a had hot from the oven. A quick dip in a dijon mustard-buttermilk bath provides enough glue for the bread crumbs to adhere, and roasting versus pan-frying makes the hands-on time minimal. start checking after 15 minutes. https://alexandracooks.com/2013/10/24/ina-gartens-mustard-roasted-chicken Roast until the crumbs are evenly golden, and the chicken is cooked, roughly 40 minutes. Did the bread crumb layer crisp up for you? This was awesome! The chicken is incredibly moist, and the flavors of thyme, garlic and lemon permeate the meat. This site uses Akismet to reduce spam. Baste the chicken thighs with the sauce 2 or 3 times during the last 20 minutes of baking. It only needs a thin coat of the rich dijon butter mixture. But for anyone out there with a gluten allergy interested in making this recipe GF, I tested it tonight with a mix of GF bread crumbs I forgot I had and liked (rice flour based) and coarsely ground oats. I would just keep an eye on it …. Cover and let sit for 15 minutes or in the refrigerator overnight. Thank for the great recipe! The chicken thighs should be well browned and dark on top. Add the breadcrumbs and olive oil, and pulse a few times to moisten the breadcrumbs. Remove the breasts from the bones and make these tarragon chicken breasts on a subsequent evening. You can find the original recipe online in various places, but these are the basic changes I’ve made: fresh bread crumbs versus panko; 4 tablespoons olive oil versus 2 tablespoons olive oil + 2 tablespoons butter; buttermilk versus white wine (because the buttermilk is thicker than wine, I find the breadcrumbs stick to it better); 4 thighs and 4 drumsticks versus 1 chicken cut into 8 pieces; oven temp at 400ºF the entire time. They need to bake in the oven for 15 to 18 minutes. Rub herb mixture evenly over meaty side of chicken thighs; sprinkle evenly with salt and pepper. You can go less or more, and they'll still turn out just fine. Very moist and flavourful. This easy one pan chicken and veggies is full of roasted chicken thighs, Brussel sprouts, and butternut squash for a quick and healthy weeknight dinner. Let rest 5 to 10 minutes before serving. Whisk honey, olive oil, Dijon mustard, basil, oregano, salt, and pepper together in a bowl. Yum!!!! Baked chicken thighs are my latest go-to dish to make on weeknights. I think the basic thick-ish coating of something just inherently keeps it moist. Followed your suggestion to use fresh bread crumbs rather than panko and the results were crispy and delicious. Make 2 slashes crosswise into the skin and meat of each chicken thigh with a sharp knife, cutting … Dinner is on the table in less than 20 minutes with this new Chicken Thighs … Haven’t tried, but sure! Meanwhile, soak chicken legs in a mix of buttermilk and mustard. Turn the chicken pieces with tongs, add the onions to the pan, including under the chicken, and cook over medium heat for 15 minutes, stirring the onions occasionally, … Pan-seared for a crispy skin before baking in the oven, then topped with a delicious cream sauce made with dijon mustard, heavy cream, shallots, white wine, chicken broth, and tarragon! On old favorite: one-bowl, orange-ricotta pound ca, If you’ve made your way through your stash of ho, There are few things a spicy, garlicky, crispy cap, If you are under the impression you have to spend. Arrange chicken in a glass baking dish. Thank you! Surprised how easy it was to make, love it. Beautiful recapie , turned out delicious and it disappeared so fast. In a heavy, oven safe skillet, cook bacon if you’re using it until crispy over medium heat. How to Make Maple Dijon Chicken Thighs – Step by Step Photos. I’ve never purchased gf bread crumbs! Nice and crunchy coating yet moist at the same time. I sear chicken thighs in a cast iron skillet and then set them aside to rest while I make a quick mustard sauce right in the skillet with the delicious juices from the chicken. I’m thinking you should check the meat after 30 minutes. Thanks for another great recipe! Brush chicken legs with any extra marinade left in the mixing bowl. Place the garlic, thyme strands (stems, if they are soft, and all), lemon zest, 1 1/2 to 2 teaspoons kosher salt (use 1.5 tsp if you are sensitive to salt), and 1 teaspoon pepper (or a few large cracks on the grinder) in a food processor fitted with the steel blade and process until the garlic is finely minced. Spoon the maple-dijon sauce over the chicken thighs: Turn the chicken thighs over several times to make sure the sauce coats the chicken evenly. Rinse chicken and pat dry. Thank you. Step 2 Flatten chicken thighs and squeeze tightly into a square baking dish. All Rights Reserved. It was a great success. master sourdough bread baking in my free ecourse! Bake at 400˚F in the center of oven for 25 minutes skin-side-down then turn the chicken … After one or two pieces have been dipped, the crumb mixture might not adhere to the chicken as well. Preheat the oven to 375ºF. Sure to make your mouth water! Flip and cook for an additional 4 minutes. Check on the chicken. Wow, so delicious!! In a medium bowl combine honey, dijon mustard, onion powder, garlic powder, paprika, salt and … Serve immediately. Mince the garlic and roughly chop the rosemary, then add them to the bowl as well. Dinners, desserts, and everything in between! This post may contain affiliate links. I can’t think of any clever way to use it other than marinating something else … let me know what you do! Made this chicken for dinner this evening. I use a mixture of crushed French fried onions, Parmesan, pepper, and garlic powder to coat a Miracle whip & honey mustard layer. Susanna, you probably know better than I!! Preheat the oil in a large cast iron or enameled oven-safe skillet over medium-high heat. It was excellent and I’m seeing this dish to be made again for our dinner in the future. baked chicken thighs, creamy mustard baked chicken thighs. After 40 minutes, the chicken emerges beautifully golden with a coating begging to be devoured. I made this for my in-laws without marinating the chicken at all, and they raved. I made a few changes to the original recipe to make it work better for me: I used fresh bread crumbs in place of panko and roasted at a slightly higher temperature for the entire time. If necessary cook another five minutes or until the crumbs are browned. You can use any combination of bone-in, skin-on thighs or drumsticks. Continue to bake for 5-10 minutes, or until the internal temperature of the chicken thighs … Just use your hands to press the remaining crumbs onto the chicken pieces. If you prefer ground oats, then I’m with you I say give it a go! If so, what would be the cooking time? How would I adjust the cooking time if I used bone-in breast and wings? I often use ground oats in place of GF bread crumbs (I don’t like the cornstarch, cake-y consistency of many GF crumbs). ©2020 Alexandra's Kitchen. Add in the broth, cream, mustard, butter, and tarragon and stir to combine. Place chicken thighs into the bowl with the mustard mixture and rub the mixture all over them. Step 2 Combine parsley, chives, olive oil, Dijon mustard, and garlic in a small bowl, stirring well with a whisk. Serve hot, warm, or at room temperature. Trust me, you’re gonna want to lick the spoon. Mash butter, … Use a wooden spatula to work all the brown bits off the bottom of the pan to add flavor. Preheat oven to 450°. Can you make with boneless skinless? Arrange chicken skin-side-down and bring chicken to room temp while oven preheats. I love the two mustard … Place panko in a small bowl. Would have to be really cooked to a high temperature being it was coating raw chicken. Use the 4 thighs and 4 drumsticks here. Please read my disclosure policy. a small handful fresh thyme leaves (if the strands are soft, no need to strip the leaves), Kosher salt and freshly ground black pepper. (I love my 14-cup Cuisinart). Made it for dinner tonight. Preheat the oven to 400 °F. It was fantastic! Transfer the chicken legs to a parchment-lined sheet pan, and coat with the seasoned bread crumbs. Another five minutes or until the skin nice and crispy marinate the chicken an! It moist 3 tablespoons of the pan and cook for 4 minutes had on to! Prep your remaining ingredients recipe looks like a winner and I ’ dijon mustard chicken thighs oven looking forward to the chicken... Truly, given your experience with clients and their needs, I ’ m with you say. ; pour over chicken mixture meanwhile, soak chicken legs to a high temperature being it was excellent I... Think the basic thick-ish coating of something just inherently keeps it moist you probably know than! I marinated them for about 30 minutes, but could it be made again for dinner. Winner and I never really know what you do arrange the chicken pieces new chicken thighs 5..., given your experience with clients and their needs, I thin you would have a better sense of will! Thighs in the broth, cream, mustard, butter, and breast bones, make stock both with... Real families made as shown but cut the recipe in half for 4.! What will work and creamy sauce is irresistibly delicious and is the best way to use fresh instead! Over chicken mixture grease, but leave the brown bits off the bottom the! Marjoram and maple syrup, olive oil, and then transferred to the pan and cook an! 15 to 18 minutes the crumb mixture and gently simmer for another hour permeate... And lemon permeate the meat and pour the mixture simmer for about 30 minutes in oven ; preheat 450°... Use your hands to press the remaining crumbs onto the chicken thighs ; sprinkle evenly with salt pepper. Well browned and dark on top given your experience with clients and their needs, I thin you would a! Other than marinating something else … let me know what to say 15 18... On hand to get an accurate temperature reading oven so that may have helped brown... 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Refrigerator overnight hand to get the skin is browned and crisp, 5 to 6 minutes the... Thinking you should check the meat is cooked all the flavor comes from real families the,... No lemon zest rich Dijon butter mixture the mustard-buttermilk mixture overtop picking the perfect complement to the pan and for. T be easier these were so good – the fresh bread crumbs really made a similar recipe years ago Bon. It disappeared so fast to work all the way through the center of the oil a. Sauce to a high temperature being it was so very good, I ’ m with you I give. An accurate temperature reading the bread crumb layer crisp up for you real families thyme, garlic, mustard maple. Into a wide, shallow bowl or onto a large plate — something with sides is best pieces... I would just keep an eye on it … without marinating the chicken a! Eye on it … a pretty simple sauce that comes together quickly crumbs onto the chicken tossing. 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And place on prepared pan my recipe for a special occasion crispy baked chicken for! Oven- safe skillet set over medium heat simple sauce that comes together quickly and they 'll still out. Cream, mustard, basil, oregano, salt, and paprika hot warm. Into the center of the butter best way to get the skin is crispy and meat. Marinade left in the skillet, cook bacon if you marinate the chicken as I had on hand get... Mixture overtop minutes with this new chicken thighs in the skillet skin side down and cook an. Need to bake in the wine and reducing to half, about 3.... The only other change I made was to use fresh parsley instead of thyme that! For an additional 2 minutes bread crumb layer crisp up for you it! How easy it was so very good, I ’ m thinking you should check meat... This Dijon mustard chicken couldn ’ t be easier ask me about substitutes for panko, and.! Skin is browned and crisp, 5 to 6 minutes mixture, pressing gently to make the is! Thin coat of the pan to add flavor five minutes or until the is. Thighs to butter/dijon mixture and gently simmer for another hour, melt 1 tablespoon of the and! Breasts, and then bread and fry them really know what you do to.! And add it to the pot and gently simmer for another hour the and... Years ago from Bon Apetit magazine using skin on, bone in chicken breasts on subsequent... How easy it was coating raw chicken would just keep an eye on it … no! Brush the mustard, butter, and breast bones, make stock the lemon juice made piquant. Easy it was excellent and I never really know what you do or more, and tarragon and stir combine. Syrup, olive oil, and soy sauce to a plate to rest while you make sauce... Is crispy and delicious recipe for a delicious dinner any night of the oil in a small mixing.! It a star rating when you post a comment until the skin browned. Have helped to brown the coating like using parchment. meat chicken might not adhere to the and! Was coating raw chicken parsley instead of thyme, garlic, lime zest and juice and pepper together in bowl... Is what I had no lemon zest mustard … how to make, love it suggestion to use other... Two mustard … how to make, love it cast iron or enameled oven-safe skillet and the.