104 Reviews

Bought a bunch of chicken thighs on sale and didn't know what to do with them. This recipe is wonderful and uses things I already have in my pantry. Didn't change a thing and the chicken turned out wonderful. I might also try this on boneless chicken breasts next time.

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Grandpa Harry June 25, 2002

I used Creole mustard which gave this recipe a nice flavor. I didnt have enough fresh breadcrumbs for the whole recipe, so used cornflake crumbs instead for about half . The coating with the fresh breadcrumbs turned out a little mushy on the bottom, but those with the cornflake crumbs were real crispy. Everyone liked this dish. Will make it again.

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PanNan July 16, 2002

Love the distinct flavours in this easy chicken dish. The chicken was moist and very tender. I have a jar of honey mustard and plan to try that next time too. Thanks for posting.

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Evie* July 07, 2002

I buy chicken thighs because a) they're cheaper than breasts and b) because they have much more flavour. I've mustarded them before but it didn't occur to me to add good old Worcs - always in my cupboard.I'd recommend this recipe to all - it's fast and it's tasty.

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elsie(across the pond) morgan June 26, 2002

This is so good! AND so easy! Finally, an easy and differnt way to enjoy the stockpile of chicken thighs that I always have. The only thing that I did differently from the recipe is that I used a glass baking dish...liberaly covered in Pam and I also sprayed the chicken with the Pam before popping into the oven. I didn't need to turn the chicken. Thank you for a most excellent recipe!!!

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gingerkitten D February 20, 2003

This was delicious. I never could find a good recipie for the chicken thighs.. this topped the list... hubby was impressed...!

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REN ROY January 08, 2003

What a great idea! Fantastic way to crumb meat without having to use eggs, to which my son is extremely allergic. I also had to use rice breadcrumbs due to allergies, but mixing it with a variety of herbs and some garlic salt lifted the rice substitute. I also added some finely crushed nuts (a Linseed, Sunflower, Almond mix that comes in a packet in the health food section at the grocery store)which gave it more crunch and a lovely roasted flavour. FANTASTIC recipe for allergies!Thanks!

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Cas January 07, 2003

Loved it! Used champagne mustard, and added garlic powder, italian seasoning and fresh parmesan to the breadcrumb mixture. Baked at 375 for an hour on a rack so the thighs were crispy on all sides.

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cknick April 01, 2009

Devilishly good are these!! The flavour combo of mustard and Worcestershire sauce is fantastic, and rolled in bread crumbs to boot..well! Used a baking pan lined with parchment paper and that way didn't lose a single crumb. Needed about 2/3 cup bread crumbs, and used dried parsley (1 tbsp) instead of fresh chopped. Thank you very much for posting.

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woodland hues December 15, 2008

YUM! I love baked chicken, and this recipe is one of the tastiest breaded-chicken recipes I've found. It's cheap, too, since thighs are so inexpensive and I always have Dijon mustard and Worchestershire sauce on hand. I was a little worried about burning the crumb coating, so I turned down the heat to 375 degrees and baked the thighs for 45 minutes. I didn't need to turn them. I did everything else as directed, and the thighs got rave reviews. Thank you!

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AltoRose April 27, 2008
Deviled Chicken Thighs