Mains - non veg

Crispy Mustard Chicken With Bread Crumbs

6 servings


50 minutes

total time


3 pounds bone-in, skin-on chicken thighs (or use a mix of thighs and drumsticks)

3/4 teaspoon kosher salt (such as Diamond Crystal), more for sprinkling

1/4 cup/57 grams unsalted butter, melted

1 1/4 cups panko bread crumbs (or use regular bread crumbs)

1/4 cup Dijon mustard

2 garlic cloves, grated

1 1/2 tablespoons fresh thyme leaves, chopped

1 tablespoon extra-virgin olive oil, plus more for drizzling

1 teaspoon Worcestershire sauce

1 teaspoon finely grated lemon zest, plus lemon wedges for serving

1/2 teaspoon red-pepper flakes

1/4 teaspoon freshly ground black pepper


Heat oven to 400 degrees. Line a rimmed baking sheet with parchment paper. Sprinkle chicken thighs lightly with salt.

In a small bowl, stir together the melted butter, panko and 1/4 teaspoon salt until the panko is well coated.

In a medium bowl, combine the mustard, garlic, thyme, olive oil, Worcestershire sauce, lemon zest, red-pepper flakes, black pepper and remaining 1/2 teaspoon salt.

Lightly brush the thighs all over with the Dijon mixture and place them on the prepared baking sheet, skin sides up. Top evenly with the panko mixture and drizzle lightly with oil.

Bake for 35 to 45 minutes, or until the chicken is cooked through and the panko topping is golden brown. If you want more color on the thighs, broil on high for 30 seconds to 1 minute, watching closely. Serve with lemon wedges.


Serving Size




Total Fat

48 g

Saturated Fat

15 g

Unsaturated Fat

28 g

Trans Fat

0 g




565 mg

Total Carbohydrate

11 g

Dietary Fiber

1 g

Total Sugars

1 g


39 g

6 servings


50 minutes

total time
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