These Baked Chicken Thighs are coated in a crispy, golden crust of breadcrumbs, Parmesan, and parsley, offering a deliciously simple way to elevate your meal. The mustard-butter mixture adds flavour and helps the coating adhere perfectly.
This chicken coating was easier than I expected. I cut down the recipe for the photo, but in doing so, I made too many crumbs from leftover bread. The birds have a treat in store.
Ingredients
- 8 Chicken thighs
- 70g Butter, melted
- 1 Tablespoon Mustard
- ¼ cup fresh Breadcrumbs
- ½ cup grated Parmesan Cheese
- 2 Tablespoons chopped Parsley
- ¼ teaspoon Salt
- ½ teaspoon freshly ground Pepper
Method
- Mix mustard and melted butter together.
- Combine breadcrumbs, cheese, parsley, salt, and pepper in a shallow bowl or plate.
- Dip chicken into butter, then cover in the crumb mixture.
- Bake for 45 minutes or until the chicken is thoroughly cooked.
I used seeded mustard, but Hot English or other smooth mustard will also work. I prepared extra butter/mustard and coated chopped potatoes, which I baked alongside the chicken. The seeded mustard added to the appearance and flavour.
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