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Baked Panko Chicken Thighs
Baked Panko Chicken Thighs
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Prep Time:
15 minutes
Cook Time:
40 minutes
Total Time:
55 minutes
Mustard and maple glazed panko chicken thighs - crispy and irresistibly savory, a family favorite.
Ingredients:
  • nonstick cooking spray
  • 8 (4 ounce) chicken thighs
  • salt and ground black pepper to taste
  • 5 tablespoons unsalted butter, melted
  • 3 tablespoons coarse-grain mustard
  • 2 teaspoons maple syrup
  • 0.25 teaspoon garlic powder
  • 1.25 cups panko bread crumbs
  • 0.33333334326744 cup shredded Parmesan cheese
  • 2 teaspoons dried parsley flakes
  • 0.75 teaspoon salt
  • 0.25 teaspoon ground black pepper
Instructions:
  • Preheat the oven to 400°F (200°C). Line a large baking pan with foil and lightly coat it with nonstick cooking spray.
  • Prepare the chicken thighs by washing them thoroughly and trimming any excess fat and skin. Optionally, remove the skin. Pat the thighs dry and season generously with salt and pepper.
  • In a shallow bowl, mix the melted butter with mustard, maple syrup, and garlic powder. In another shallow bowl, combine panko with Parmesan cheese, parsley, 3/4 teaspoon salt, and 1/4 teaspoon pepper.
  • Coat the chicken thighs generously with the butter-mustard mixture, ensuring they are fully covered, then press them into the panko mixture until fully coated. Transfer to the prepared baking sheet.
  • Roast in the oven until chicken is tender and fully cooked, about 40-50 minutes. Use a thermometer to ensure it reaches 165 degrees F (74 degrees C).

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