Mustard-Crusted Chicken Thighs
By: Elizabeth Heiskill @elizabethheiskellofficial
Made With:
Recipe and Photo Credit: Elizabeth Heiskill @elizabethheiskellofficial.
Recipe and Photo Credit: Elizabeth Heiskill @elizabethheiskellofficial.
Key products
Instructions
- Preheat your oven to 425°F.
- Pat the chicken thighs dry with paper towels. Brush each thigh generously with French’s Classic Yellow Mustard, ensuring an even coating.
- In a small bowl, combine the breadcrumbs, thyme, rosemary, garlic powder, salt, and pepper.
- Press the mustard-coated chicken into the breadcrumb mixture, ensuring each piece is well-coated.
- Place the coated chicken thighs on a baking sheet lined with parchment paper or a wire rack. Drizzle with olive oil.
- Bake for 35–40 minutes, or until the internal temperature reaches 165°F and the crust is golden brown and crispy.
- While the chicken is baking, melt the butter in a saucepan over medium heat. Add the heavy cream and bring to a gentle simmer. Stir in the French’s Dijon Mustard and lemon zest, if using.
- Simmer for 2–3 minutes, stirring occasionally, until the sauce slightly thickens.
- Season with salt and pepper to taste. Pour over finished chicken thighs and serve.
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