Deviled chicken thighs are topped with Dijon mustard and a buttery, crispy panko topping. A great easy weeknight recipe—while the chicken is baking, you can make a salad or steam some veggies for a complete meal.
Prep Time::15 mins
Cook Time::40 mins
Total Time::55 mins
Servings::6
Ingredients
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6 bone-in chicken thighs (about 2 pounds), skin removed
3/4 teaspoon kosher salt
1/8 teaspoon black pepper
2 medium scallions
2 tablespoons salted butter, cubed
3/4 cup panko bread crumbs
1/2 cup freshly grated Parmesan cheese
1/2 teaspoon cayenne pepper
1/2 teaspoon ground paprika
3 tablespoons Dijon mustard
Directions
Gather all ingredients.
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Preheat the oven to 400 degrees F (200 degrees C).
Pat chicken dry with paper towels. Season both sides evenly with salt and pepper.
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Finely chop white parts of scallions to measure 2 tablespoons; place in a small microwavable bowl with butter and microwave on High, stirring occasionally, until melted, for 1 minute. Thinly slice dark green parts of scallions to measure about 2 tablespoons and set aside. Add to melted butter and microwave for 1 more minute, stopping to stir occasionally.
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Stir together panko, Parmesan cheese, cayenne, and paprika in a small bowl until well combined. Drizzle with butter mixture and stir together until panko is moistened and evenly coated.
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Use the back of a spoon to spread 1/2 tablespoons Dijon mustard over top and sides of each chicken thigh.
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Carefully sprinkle 2 to 3 tablespoons panko mixture over mustard coating on top and sides of each chicken thigh; gently press to adhere. Arrange chicken on a rimmed baking sheet about 1 1/2- to 2-inches apart.
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Bake in the preheated oven until chicken is no longer pink in the center, juices run clear, and panko mixture is golden brown, 40 to 45 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from oven, let stand for 5 minutes, and serve warm.
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Cook's Note:
If you are using boneless chicken thighs, reduce the cook time by 10 to 15 minutes.