Crispy Mustard Chicken With Bread Crumbs Recipe (2024)

In my experience when you leave the skin on while baking bread crumb chicken, it all falls off with the first bight. Also, if cooked right on a sheet pan, the bottom will be greasy and wet. Take off the skin, salt and pepper liberally and then slather on the mustard mix and the panko. cook the pieces on a rack set in the sheet pan and you will have great results.

I like all of Melissa Clark's recipes, so I suggest modifications with trepidation. But here you go: I make a Dijon chicken much like this, but marinate the chicken thighs in Greek yogurt for a few hours before applying the herby mustard coating and panko. Worcestershire sounds like a great tweak. Thanks Melissa (and Mom)!

I have been making a similar recipe for years and I highly recommend mixing some freshly grated parmesan cheese and a teaspoon of smoked paprika in with the crumbs. This is a great way to cook thighs!!

I agree with Julie from Sonoma that this is a riff on Laurie Colwin's baked chicken. I've made my own version of it for years. But this recipe changes what I think is the key to Colwin's recipe: the long low-temperature bake. If you bake chicken thighs low and slow (I start at 275F and gradually increase to 325 over 90 minutes), the meat comes out luscious and juicy, and the skin crisps beautifully if you baste with the juices every half hour. Try it.

We made this exactly as instructed as per the recipe and … wowza! We paired the chicken with a kale Cesar salad (from the artisan bag in the Whole Foods fridge) and a medley of different sweet potatoes we roasted underneath the chicken. We tossed the sweet potatoes in the leftover ingredients from the main dish— the juice of the lemon we zested for the recipe, as well as the fresh thyme. We added olive oil, orange zest and fresh squeezed orange juice, red pepper, black paper, and kosher salt.

I use cast iron griddles instead of sheet pans. I find that cleaning a cast iron griddle is much easier than cleaning a sheet pan and the griddle heats more evenly and keeps food warm for longer.

If your family likes breasts then just use breasts in this recipe. There's nothing about it that absolutely requires thighs. If you don't overcook the breasts they won't be dry. Just temp them from time to time with an instant-read thermometer. When the internal temperature reaches 160 degrees, they're done!

Really delicious. Recommend serving with white rice. The excess Panko crust that falls off the chicken in the plate is delicious when used as a mix-in with the rice.Also, don’t skip the lemon juice squeezed on the top. It adds a brightness to the chicken which is wonderful.

I have been doing similar variations of this for many years: different types of mustard (spicy brown, yellow, honey, etc.), and combining it sometimes with mayonnaise, sometimes with chili garlic sauce. In addition, I add a little complementary spice to the Panko to boost the flavor. As for browning, I start the pieces skin side down for about half the cooking time.

A variation of this is a staple in our house. To cut fat remove the skin and slather on Dijon mustard. Roll the chicken in a mixture of breadcrumbs or pinko with some thyme and tarragon or herbs of your choice and some grated Parmesan cheese.

Just cooked this recipe’s near identical twin a few days ago. It was delicious, especially with apple chutney and an arugula salad.

Sometimes you just gotta eat the fat! This is quite good. Credit to Laurie Colwin in her "Home Cooking" book, 1988, for the first iteration of this that I tried. This version is higher end, a few more tasty ingredients, but anytime you put Dijon on chicken, top it with buttery goodness and bake it, it's going to be a winner. Eat that crispy skin! Toss some root vegies on that sheet pan and you have dinner.

Yes. Olive oil is an excellent substitute for butter in this dish.

Had bacon I needed to cook, I took two cooked slices and crumbled into the crumb mix. Great addition IMO. Served with roasted brussels and pickled shallots, spätlese riesling

What do you normally substitute for butter?

In my oven the bottoms get browner than the tops so I put the thighs skin-side down and the skin comes out very brown and crisp.

My grandmother added a hefty dose of parmesan & some finely chopped French's onion rings to the bread crumbs. We couldn't get to the table fast enough when this was coming out if the oven!

Followed recipe exactly ..Flavor is very good, the crumb topping is also great The skin on thighs was limp and I weird under that topping. Will do skinless thighs next time , maybe skinless and boneless Cook time was adequate

Didn’t have any bread crumbs to speak of so I used cornmeal. Only needed 1/4 of a cup. Results:

This was delicious and easy. Followed recipe other than I slathered the mustard sauce all over the chicken and rolled it in the panko patting the crumbs to stick baked at 425 for 40 mins. Crispy coating that stayed on the chicken.

This is kind of a fancy version of Shake and Bake, and it’s quite good! I had about half a container of fresh oregano left over from another recipe, so I used that in place of the fresh thyme. Worked out great!

Tried it as written the first time. Completely agree with the top comment about removing the skin, be sure to keep the bones. Sincerely disagree about using a baking rack. Since you aren't breading the underside you want it nice and moist with a crispy top. Recommend marinating in fermented dairy that needs using the night before (I usually have leftover buttermilk or plain yogurt in the fridge, both do wonders for tenderizing!), then wipe off and otherwise follow the recipe.

Truly a quick weeknight prep with pantry items for a super tasty meal! For 6 thighs (3 lbs), 1 cup panko/3 T olive oil was plenty/quicker/healthier. For the mustard mixture, fresh thyme is a must, cut back the red pepper flakes to 1/4 t (unless you want the heat to overtake the other flavors), and skip adding salt. Half skin on, half skin off--all cooked perfectly at 45 mins with browned crispy tops. This goes in the rotation!

I halved the recipe, used boneless skinless thighs and substituted a squirt of sriracha for the red pepper flakes. I made it a sheet pan dinner by cooking the chicken in the middle of a parchment paper-lined pan for about 20 minutes, then adding a chopped sweet potato and red pepper, tossed with a tablespoon of olive oil in the same bowl I used to mix the mustard combination. Cooked for another 20-30 minutes. Everything was delicious, and the chicken is great cold, too.

Very tasty chicken thighs. The instructions were simple and easy to follow. I cut back the salt (1/4 tsp total) and used 6 thighs well trimmed, (about 2 lbs.) I dipped the thighs into the Dijon mixture, instead of brushing it on, both sides and then dipped them again into the Panko mix. Cooking time was spot on 35 minutes to nice and crispy. At least the skin side was. The bottoms were a bit soggy. Next time I will place them on a rack in the pan so that the bottom gets a bit crispy too.

I made this exactly as written & it was excellent!

I agree with he others who say to use boneless, skinless thighs. It cooked them for 30 minutes instead and they were delicious and juicy.

Made this with boneless skinless thighs. Everything else the same. Delicious!

I made it as directed but used a lot of the glaze (nice) and it was fully cooked and browned on top in 35 minutes. Yummy. Also added paprika and parmesan cheese to crumbs as another cook had suggested. I did not experience the crust sliding off the skin as another cook reported.

I don't know how to efficiently remove thyme leaves from fresh thyme. Accumulating1.5 TB would take me a long time. I believe thyme is one of the herbs that dries well and retains a lot of flavor. Can't that be used, perhaps in some smaller amount?