I have always loved the combination of mustard and mayonnaise together. I love potato salad made with it, egg salad or even making a sandwich with both on bread before adding the meat.
Mustard and mayonnaise kicks food up a notch, as in this recipe for Baked Chicken Thighs. In this recipe the mustard and mayonnaise helps to make the chicken very tender and moist as well as providing a wonderful flavor. But the flavor doesn’t stop there!
After the chicken is coated with a mayonnaise and mustard mixture it’s rolled in a combination of bread crumbs, spices and Parmesan Cheese, then baked. It’s an amazing marriage of flavors that kicks chicken up to a higher level. You can use either drumsticks or thighs to make a delicious easy on the budget dinner that (trust me) your family will absolutely LOVE. We’re going to make Baked Chicken Thighs together so let’s gather the ingredients.
Baked Chicken Thigh Ingredients:
- 6 – 8 skinless chicken drumsticks or thighs
- 1/2 cup mayonnaise
- 2 Tablespoons regular mustard
- 1 cup bread crumbs
- 1/4 cup grated Parmesan Cheese
- 1 Teaspoon Italian Seasoning
- 1/2 Teaspoon garlic powder
- 1/2 Teaspoon black pepper
The first step in the recipe is to rinse and pat the chicken thighs and then remove the skin from the thighs. Now, you may be thinking, maybe I’ll just leave the skin on the thighs instead of removing it. Don’t leave the skin on the thighs or drumsticks if that’s what you’re using. Now trust me because I’ve made this mistake. If you leave the skin on, all the flavor is just going on the skin. After the chicken is baked, the skin will separate from the chicken thighs and you’ll be left with flavored cooked chicken skin in one hand and naked chicken thighs in the other. Take the skin off.
Next were going to place the mustard and mayonnaise together in a medium bowl and mix them together with a spoon. Place the bread crumbs, grated Parmesan Cheese (use real Parmesan, not the shaker stuff), Italian Seasoning, garlic powder and black pepper in another medium size bowl. Stir the ingredients together and place them on a large plate.
Anyone use the bowls from Pioneer Woman? They are my newest obsession!
Coating the Baked Chicken Thighs
We’re going to coat the chicken with the mayo/mustard mixture using a pastry brush or knife. Don’t be skimpy with the mixture when your coating the thighs, give them a nice generous coating.
After the chicken thighs are coated with the mayo/mustard mixture roll the chicken thighs in the crumb mixture. Don’t be shy getting that coating on, get every inch of the thighs good with it, that’s where the flavor is. Place the coated chicken thighs on a parchment lined baking sheet. Why a parchment lined baking sheet? Because you don’t want the Parmesan Cheese baking , burning and sticking to your pan. Bake the thighs in a preheated 350 degree oven for one hour or until done.
This ones a keeper Sweetie, watch for those chicken thigh sales at the store and stock up, you’ll be making Baked Chicken Thighs a whole lot more than you can imagine! Baked Chicken Thighs, it’s “What’s for dinner?” and it’s delicious!
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Baked Chicken Thighs
Ingredients
- 6 -8 skinless chicken drumsticks or thighs
- 1/2 cup mayonnaise
- 2 Tablespoons regular mustard
- 1 cup bread crumbs
- 1/4 cup grated Parmesan cheese
- 1 Teaspoon Italian Seasoning
- 1/2 Teaspoon garlic powder
- 1/2 Teaspoon black pepper
Instructions
- Preheat oven to 350 degrees
- Rinse and pat the chicken dry. Remove the skin from the chicken.
- Mix the mayonnaise and mustard together in a small bowl. Mix the bread crumbs, Parmesan cheese, Italian seasonings, garlic powder and black pepper together, place the mixture on a plate.
- Using a pastry brush or a table knife, coat the drumsticks or thighs liberally with the mayonnaise/mustard mixture. Roll the coated chicken in the crumb mixture and place on a baking sheet. Bake at 350 degrees for one hour or until done. Serve immediately.
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DELICIOUS 😋 Love the combination of Mayo & mustard. Have made it twice and will be making it again. So easy to make love this recipe.
This is one of our absolute favorite chicken recipes, it’s so moist! Thank you for taking the time to comment, I appreciate it!
Chicken thighs are the best! Can you make this with boneless thighs too? How would it affect the cooking time and temperature? For this info i will share my thoughts after making it.
Happy Thanksgiving!
Yes it would effect the cooking time as bone in thighs take longer to cook than boneless thighs. I’d do half the baking time of the original recipe Mike and then check them, to make sure they are done. If they are to your linking take them out of the oven.
This looks so good. Can you do this with boneless chicken breast.? I was thinking of doing this with boneless breast and some toasted cauliflower and perhaps a roasted sweet potato.
Thank You,
I love the idea of mayo and mustard on chicken …I do not know why I never thought of it…. Thank you!
made the baked thigh my family love them. My problem is the bottom side batter stayed very soft like it did not cooked,what should I do.
Great recipe! And, like you said, the chicken was moist. I typically soak chicken in buttermilk and then follow a recipe but wanted to try your recipe as written and it’s wonderful! Hubby commented a few times how moist it was so thank you! Next time, I may add some red pepper flakes as we often eat a little spicier but it’s delicious the way it is! Thank you Mary!
Sorry, didn’t give it the 5 stars it deserved!
I Love this recipe. Have made it with breasts and legs and thighs for company. They loved it. This recipe is a keeper. Yummy yum-yum!!
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