Panko-mustard chicken thighs

Looking for an easy week-night dinner? Look no further. This chicken dish is easy to prepare and lighter, as no eggs are used in the coating. Simply whisk together mustard and apple cider vinegar, coat chicken, dip into panko crumbs and roast for moist, crispy chicken that’s full of flavor!

Panko-mustard chicken thighs

Serves 5-8


2 garlic cloves

1 tbsp minced fresh thyme leaves (no stems)

1/4 tsp Himalayan salt

1 tsp freshly ground black pepper

2 cups panko (Japanese) bread crumbs

1 tbsp lemon zest

3 tbsp extra virgin olive oil

1/2 cup Dijon creamy mustard, plus more to serve with

1/3 cup apple cider vinegar (very good quality, such as Braggs)

10 chicken thighs, rinse in cold water, pat dry

Salt and pepper, to taste


Preheat oven to 350ºF. Line a sheet pan with parchment paper.

Place into a food processor garlic, thyme, salt and pepper, and process until the garlic is finely minced. Add the panko bread crumbs, lemon zest and olive oil and pulse several times to moisten panko; pour onto a large plate.

In a shallow bowl, whisk together mustard and vinegar. Dip individual chicken thighs into the mustard mixture, coating all sides, then place skin-side down only into the panko mixture; pressing gently so crumbs stick. Place chicken on sheet pan crumb side up; press any remaining crumbs onto thighs.

Bake the chicken for 40 minutes; raise heat to 400ºF and bake for an additional 10 minutes. Crumbs should be lightly browned and the chicken is cooked through.

Serve crispy thighs hot, warm or at room temperature with additional mustard. Add a side vegetable or salad.