Prep 20 mins
Cook 24 mins
These are really tasty, and easy to make, too. :) Prep time is the chilling in the fridge.
Make and share this Baked Buttermilk Mustard Chicken Thighs recipe from Food.com.
- 1⁄4 cup dry breadcrumbs
- 2 tablespoons grated parmesan cheese
- 1 teaspoon dried minced onion flakes (optional)
- 1⁄2 cup buttermilk
- 2 tablespoons Dijon mustard
- 2 teaspoons honey
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon pepper
- 1⁄2 teaspoon garlic powder
- 1⁄4 teaspoon dried rosemary
- 1⁄4 teaspoon dried ground sage
- 4 chicken thighs, skinless and boneless
- Preheat oven to 425 degrees F.
- Combine bread crumbs, Parmesan cheese, and dried minced onion; set aside.
- Combine the buttermilk, Dijon, honey, salt, pepper, garlic powder, rosemary, and sage.
- Divide mixture into two portions and set one portion aside.
- Coat the thighs in one portion of the buttermilk mixture, then dredge in the bread crumbs; discard any used buttermilk or breadcrumbs that are left over.
- Place thighs on a plate so that they are not overlapping and let chill in refrigerator for 20 minutes.
- Coat a baking sheet with cooking spray and place in oven for 5 minutes to preheat the sheet; place thighs on the sheet and bake for 24 minutes, turning the pieces over after 12 minutes.
- To serve, microwave the reserved, unused buttermilk mixture on high for about 20-30 seconds or until warmed through, and drizzle as a sauce over the chicken.
Really good, everyone enjoyed this dish. Very tender with lots of flavor. Buttermilk (lowfat) keeps the chicken moist. Used Grey Poupon and didn't find the mustard flavor at all overwhelming. I doubled the recipe, but needed to triple the crumb recipe. Used all of the mustard mixture for dipping the chicken, so we went sauceless and it was delicious. Next time I will line the pan with foil for less mess. Followed baking directions but ended up broiling the top for a few minutes cause it was a bit too wet. Will definitely make again. Thanks for sharing the recipe!
Moist and succulent. I used 9 thighes bone in and doubled the marinade mix and used fresh rosemary and sage and after coating them (omited the onion flakes as I don't use them for dietary reasons) in the crumbing mix I put them on a rack and gave them a light spray in olive oil baked at 180C fan forced for 45 minutes for succulent baked and delicious chicken. The sauce was wonderful flavour wise but I think needs to be thickened with a little corn flour - took 60 seconds in a 900 watt microwave to bring up to temperature but a worthwhile addition (only used about a `/3 of it though - we like a little sauce just don't like to drown the dish in it). Thank you Julesong for a love dinner and to Averybird for the recommendation, made for I Recommend Tag Game.
Our family was split between "ok", "good" and "great". It was moist and we all liked the flavor, but would have liked the chicken to be a little more crisp. Might broil it next time. The mustard was overpowering in the sauce (we doubled the sauce for a total of about 10 thighs and still had plenty) - though we only had Dusseldorf, so I'd cut that in half next time. Served it with brown rice - again, the sauce overpowered the rice, but the chicken was extremely tasty with the rice!