Crispy Baked Honey Mustard Chicken

Crispy Baked Honey Mustard Chicken

from littlespicejar.com
65 min

Crispy, crunchy, panko-crusted, and baked honey mustard chicken thighs. This is such an easy chicken dish. The most moist and tender baked honey mustard chicken every single time! Serve with a side salad for an easy lunch or dinner.

Ingredients

  • 5 garlic cloves
  • 1 tablespoon minced fresh thyme leaves
  • 1 1/2 teaspoons kosher salt
  • 1 teaspoon black pepper
  • 2 cups panko (Japanese breadcrumbs)
  • 1 tablespoon grated lemon zest (about 2 lemons)
  • 2 tablespoons olive oil
  • 2 tablespoons butter, melted
  • 1/2 cup whole-grain dijon mustard
  • 1/4 cup honey
  • 1/4 cup chicken broth (or vegetable broth)
  • 8 chicken thighs, with skin (or 1 whole chicken cut into eighths)

Directions

  1. 1

    Position a rack in the center of the oven and preheat the oven to 350 degrees F.

  2. 2

    Place the garlic, thyme, salt, and pepper in a food processor and pulse until the garlic is finely minced. Add in the panko, lemon zest, olive oil, and butter and continue to pulse a few times until the breadcrumbs are moistened. Pour the breadcrumb mixture onto a large plate. In a shallow bowl, whisk together the mustard, honey and chicken broth.

  3. 3

    Pat the chicken thighs dry with a paper towl. Sprinkle with a little bit of salt and pepper. Dip each piece into the mustard mixture to coat on all side, then place skin-side down only in the crumb mixture, pressing gently to make the crumbs stick. Place the chicken on a sheet pan crumb-side up. Press any remaining crumbs onto the chicken pieces. At this point honey mustard chicken can covered with plastic wrap and refrigerated until ready to bake.

  4. 4

    Bake the chicken for 40 minutes. Raise the oven temperature to 400 degrees F and continue to bake for an additional 10 minutes until the crumbs are browned and the chicken is cooked through. Serve warm.