Panko Crusted Roast Chicken Thighs With Mustard And Thyme Food

PANKO CRUSTED CHICKEN WITH HONEY MUSTARD SAUCE

Panko Crusted Chicken With Honey Mustard Sauce image

Looking for a quick and delicious recipe that will get you out of the kitchen in a matter of minutes and will make your family think you are a rock star? Give this crispy chicken a try. You can double the dipping sauce or not make it at all depending on your family's tastes.

Provided by cookiedog

Categories < 60 Mins

Time 55m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

1 1/4 cups panko Japanese-style bread crumbs
1 teaspoon smoked paprika
1/2 teaspoon dried thyme
1/2 teaspoon garlic salt
1/2 teaspoon seasoning salt
2 teaspoons olive oil
1 large egg
1/2 tablespoon milk
6 skinless chicken thighs (I use bone in, reduce time if using boneless about 2 lbs.)
2 tablespoons honey
2 tablespoons spicy brown mustard
2 teaspoons mayonnaise

Steps:

Preheat oven to 400 degrees. Spray a baking pan with non-stick cooking spray.
In a medium bowl, mix together Panko, paprika, thyme, garlic salt, and seasoning salt. Then stir in olive oil. (The oil allows the crumbs to get color in the oven).
In a separate medium bowl, beat the egg with the milk.
Roll each thigh in the egg wash and then into the seasoned Panko. Make sure to pat the crumbs onto the chicken to make an even coating and then place the thighs in the pan.
Bake at 400 for 35 - 45 minutes or until juices run clear.
Sauce: In a small bowl, mix the honey, spicy brown mustard, and mayonnaise. Serve this sauce on the side for those who like to dip their chicken.

Nutrition Facts : Calories 157.1, Fat 6, SaturatedFat 1.3, Cholesterol 88.9, Sodium 171.2, Carbohydrate 10, Fiber 0.5, Sugar 6.2, Protein 15.5

ROASTED CHICKEN THIGHS WITH MUSTARD-THYME SAUCE

Roasted Chicken Thighs With Mustard-Thyme Sauce image

Make and share this Roasted Chicken Thighs With Mustard-Thyme Sauce recipe from Food.com.

Provided by Pinay0618

Categories Chicken Thigh & Leg

Time 40m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1 tablespoon olive oil
8 bone-in chicken thighs, skinned (about 2 1/2 pounds)
1/2 teaspoon salt, divided
1/2 teaspoon fresh ground black pepper, divided
1 tablespoon butter
1/2 cup chopped onion
2 teaspoons chopped fresh thyme
1 cup no-salt-added chicken stock, divided
4 teaspoons flour
1 teaspoon Dijon mustard

Steps:

Preheat oven to 425°.
Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Sprinkle chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add chicken to pan; cook 4 minutes on each side or until lightly browned. Remove chicken from pan; place in an 11 x 7?inch glass or ceramic baking dish. Bake at 425° for 16 minutes or until a thermometer registers 165°. Remove chicken from dish; reserve drippings.
Return skillet to medium-high heat. Add butter; swirl to coat. Add onion and thyme; saute 5 minutes or until tender. Combine 3 tablespoons stock and flour in a small bowl, stirring with a whisk until smooth. Add flour mixture, remaining stock, and reserved drippings to pan, scraping pan to loosen browned bits. Bring to a boil, and cook for 2 minutes or until slightly thickened. Remove from heat, and add mustard, remaining 1/4 teaspoon salt, and 1/4 teaspoon pepper, stirring with a whisk. Serve sauce with chicken.

Nutrition Facts : Calories 471.4, Fat 35, SaturatedFat 10.3, Cholesterol 165.6, Sodium 474.1, Carbohydrate 4.2, Fiber 0.6, Sugar 0.9, Protein 33.1

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