~ Panko Encrusted Dijon Chicken ~ Crunchy & Delish

Cassie *


A recipe I threw together on a whim and was it ever a hit with my family. I hope you try it sometime. Was so flavorful and crunchy.


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★★★★★ 2 votes
4 - 6
10 Min
45 Min


chicken thighs - skin removed - if using boneless, cutting baking time
1/2 c
dijon mustard
3 - 4 Tbsp
2 Tbsp
worcestershire sauce
2 - 2 1/2 c
panko crumbs
1 1/2 tsp
each - garlic salt, paprika, onion powder, dried parsley flakes
1 tsp
black pepper


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1Preheat oven to 475 degree F.

Spray a large sheet pan with non stick cooking spray.

In a bowl, mix mustard, mayonnaise and Worcestershire sauce until well blended. Taste add more mayo if too tart.

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2In another bowl, mix Panko's with the seasonings.

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3Liberally coat each thigh with mustard mixture ( I just scoop some up with my hand and slather all over thigh. ) Then dip to coat in seasoned crumbs.

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4Repeat and place evenly on baking sheet.

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5Place in oven and bake for 15 minutes. Carefully turn each piece of chicken and bake on that side for 15 minutes. Repeat until chicken is cooked through and juices run clear. Mine took about 45 minutes in all and they were large thighs. They should be crispy and golden I sprinkled chicken with kosher salt, while hot.

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6This chicken was awesome, if I do say so myself!


About this Recipe

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: American
Other Tag: Quick & Easy