I loved this chicken and so did my dinner guests. I made a few ingredient changes with what I had on hand. I replaced the 5 T butter with 2 T butter and 3 T olive oil. I didn't have bread to make breadcrumbs so I used Panko breadcrumbs. I took another reviewer's suggestion to add some honey to the mustard mix. I brushed the mustard mix on the chicken with a silicone brush. I was able to get into all of the nooks and crannies. Next time I'll make more of the bread crumbs and less of the mustard mix.The chicken had a nice crispy top and tender inside. I used bone-in chicken thighs with skin, I'll try without the skin next time. I also followed the suggestion to use a shallow pan with a rack to help make it crispy.
My chicken thighs turned out so juicy & delicious. My only change was to add a tsp of honey to the mustard. I used a spicy mustard. Husband loved it. I loved it. Made it again 1 week later. This is now in my list of go to easy & tasty recipes. Thanks!
Prior to making this dish, my husband had lovingly told me that I wasn't very good at preparing meat dishes. After he ate this, it shut him up pretty fast : ) It was awesome (the chicken and the quiet!)
This is an excellent recipe for chicken thighs. I've made this several time and am not sure of why I haven't reviewed it, because it is one of our favorites! I always use boneless, skinless for this and it turns out perfect. I do add a little honey, some garlic to breadcrumbs (or whatever spices I feel like), cook on a rack and always double the breadcrumb mixture (I use 1/2 of the parmesean and it comes out fine). It is just a delicious recipe. Make double because it will be gone quickly and it's just as good, if not better re-heated.
My 3rd time making this dish- LOVE IT! Easy, fast, tasty.. This seems to be a variation of an older garlic/butter chicken recipe which is also great, but this has even more flavor. I substitute Panko breadcrumbs instead of regular breadcrumbs as this allows for more flavor to adhere and gives a crisper texture to the chicken. I usually use skin-on chicken, but ended up with skinless- this recipe makes chicken so good it doesn't matter. In fact, i'd probably just stick with skinless with this particular dish...
My family loves this recipe! <br/><br/>We only use boneless skinless thighs now - the one time we used thighs with skin it came out tasty but a bit greasy. <br/><br/>The only tip I would add is to keep the butter-mustard mix warm in a sauce pan on low heat while dipping because the cold thighes can harden the mixture so it won't coat anymore. My daughter thought of this and it works great.
SO quick, easy & delicious!!!!! Used boneless/skinless thighs, spicy brown for the mustard & 1/2 grated parmesan & 1/2 shredded parm~ everything else as called for. It was wonderful & dipped some fresh bread into the drippings on bottom of casserole dish. YuMM
I added a squeeze of honey to the mustard butter as well and it gave a nice little tinge of sweetness to the crust. Crunchy, good flavor. Next time I think I'll put the chicken on a rack in the pan since there was quite a bit of fat left over which prevented the undersides from getting crunchy. I used dry store-bought bread crumbs, and found that neither the crumb mixture nor the butter mixture went very far, so I ended up doubling everything but the chicken.
Great recipe! Easy, and so delicious. I used skinless thighs, less butter and forgot the parsley. We loved them and I'll be making these often. Thanks for posting this keeper recipe.
Excellent! Easy and fast. I had a mix of thighs and drumsticks (8 in all) and the amounts worked out just fine. I used a little bit extra of a new seasoning on the market, which has a piquant flavour. I have a fan/convection oven, and would advise to use a lower heat with those ovens. Thanks for the recipe! MADE AGAIN ON JAN 6, 2012: Good as before! This time I added just some seasoning salt (a tiny bit), but used slightly more Dijon mustard, and a drizzle of honey. The sauce formed a nice emulsion -- and mustard and honey are so nice together!