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!
Looking For More Delicious Recipes From Bunny’s Warm Oven, Try These!
Mustard Chicken Marinade...Chicken Olivia…Crock Pot Tuscan Chicken…Creamy Lemon Chicken Breasts…Crock Pot Chicken Flavored Rice and Veggies
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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.
Looking For More Chicken Recipes, Try These From Other Bloggers.
This looks really good! I’d love it if you’d share on the “What’s for Dinner” link party! http://www.lazygastronome.com/1998-2/
Thank you Helen!
All nice recipes. Thank you and Happy Easter.
Thank you Liz, Happy Easter to you too!
Although essentially made as written, I used chicken breasts vs legs or thighs as I had them on-hand. They were quite large, so I cut them to 4 tenders ea & completed the recipe using my pastry brush to apply the mayo/mustard mix. Cook time was spot-on perfection. I served them w/garlic mashed potatoes + cornbread & added a dipping sauce made from the leftover mayo/mustard mix that I combined w/some honey & Tobasco. The chicken was very moist & tender even after an hr in the oven & hubby happily ate them plain. I felt some salt was needed, but the dipping sauce corrected that for me. Made for the FF&F FYC Tag Game. Thx for sharing this sure-to-be-repeated recipe w/us.
I am so happy you loved this as much as I did Mary! Thank you for coming back to tell me!
My husband is huge on the mayo and mustard mixture as well. He eats it on everything. I can’t blame him, it’s pretty tasty just like this recipe sounds! Thanks for linking up with Delicious Dishes Recipe Party!
Thank you Rose!
These look so inctedible, I love chicken thighs but haven’t had them in a while. Delicious.
Fabulous looking thighs that would be such a delight to make! And the mayo-mustard combo is truly amazing – I have been always enjoying it, too!
I’m always looking for new and fun ways to cook chicken and this recipe looks perfect.
I love chicken thighs, and I LOVE making them baked. I will have to try it your way next time, thanks for the recipe 🙂
I need to try these! I miss fried chicken and these would hit the spot!
Perfectly succulent chicken with a nice crisp to the coating. Thighs are my favourite cut of chicken 🙂
I love the flavor that the mayo mustard combo brings to the chicken! This is so easy and so delicious!
The mayo/mustard and breadcrumb coating surely keep the chicken thighs moist! They look juicy and flavorful and perfect to please everybody.
These baked chicken thighs look perfectly crunchy on the outside, just the way I like them. I love that these don’t have to be deep-fried to get that gorgeous texture either!
Just made this tonight for my family. It was delicious! Thank you!
Thank YOU! So glad you enjoyed the baked chicken thighs 🙂
ASKING FOR HELP. COULD YOU PLEASE SEND ME THE RECIPE FOR YOUR FAMOUS
WEDGE SALAD WITH BLUE CHEESE DRESSING.
MISPLACE IT SOMEWHERE AND CANNOT FIND IT THE LATEST E-MAIL.
THANK YOU
Amazingly easy and truly tasty chicken thighs. I was a bit skeptical about the mayo/mustard blend, but it was great! Next time I will up the dose on the mustard. Thanks
I know the mayp/mustard mixture sounds a little weird Victor, but man did it work right? We love this recipe!
Do I have to remove the skin from the chicken thighs?
Good morning Jess. The first time I made this I made it with the skin on. When it baked, the skin separated from the chicken and all the flavor was on the skin of the chicken which left me with a naked chicken thigh. You can do it, you can keep the skin on, but I’m afraid you won’t like it as much as you would with the skin off.
I doubted the 1 hour cook time. I was wrong! 35 minutes was dangerous and my dinner was later than planned.
Well, we’ll let you have that one mistake but thankfully it was late but you still got to eat it by cooking it longer right? And hopefully you enjoyed it. Thank you Raye for coming back to comment, and sharing. I appreciate it.
What’s regular mustard? Brown? Yellow? Dijon? Dry?
French’s Mustard or the brand of your choice. Squeeze bottle, the kind you put on hot dogs. Let me know what you think of the recipe, Miriam!
Love this recipe have made it twice. The combination of mayo & mustard is a winner. Will be making it again. So easy to make. DELICIOUS!!!