Ingredients
Chicken thighs. I used bone-in, skin-on chicken thighs. Substitute with any chicken of your choice. Chicken breasts won’t need to bake for as long. Dijon mustard. Smooth mustard works better as glue for the breadcrumbs to stick to than grainy mustard would. Panko. Any breadcrumbs can be used but panko always delivers the crispiest result. Use gluten-free breadcrumbs if required. Fresh thyme. Fresh rosemary, parsley, oregano, etc. will also work. Garlic powder. Salt and black pepper. Olive oil.
How to make crispy mustard chicken
Place the breadcrumbs, thyme leaves, garlic powder, a teaspoon of salt and half a teaspoon of black pepper in a deep bowl and stir to combine. Brush the dijon mustard over the chicken thighs Then press into the breadcrumbs to coat completely. Place the chicken in a baking dish or skillet and bake at 200ºC/390ºF until golden brown and crisp. Serve with a simple side salad or side dishes of your choice.
Can I make this ahead?
The chicken can be prepped with the crumb topping and place in the fridge, uncovered, for up to 6 hours before baking. Leftovers can be stored in an airtight container in the fridge for up to 2 days and reheated in a hot oven or air fryer.
What to serve with mustard chicken
I served the chicken with arugula/rocket dressed with olive oil, lemon, salt and pepper but any salad will be delicious. Crispy potatoes or sautéed vegetables are also a good idea.
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Chicken thigh recipes
