Baked breaded chicken thighs

    55 min

    Chicken thighs are coated in a Dijon mustard mixture, then topped with breadcrumbs and baked till juicy and crisp. This is my go-to recipe when I don't want to think too much about what to cook for dinner, but want something delicious and satisfying.


    Greater London, England, UK
    26 people made this

    Serves: 4 

    • 3 tablespoons Dijon mustard
    • 3 tablespoons mayonnaise
    • 5 tablespoons plain Greek yoghurt
    • salt and pepper to taste
    • 100g dried breadcrumbs
    • 4 bone-in chicken thighs, skin removed

    Prep:10min  ›  Cook:45min  ›  Ready in:55min 

    1. Preheat the oven to 180 C / Gas 4. Line a baking tray with parchment or foil.
    2. In a shallow dish, combine the mustard, mayo, yoghurt and seasoning. Stir till well combined.
    3. Place the breadcrumbs in a second shallow dish, and season with salt and pepper (you could also add some dried herbs, if liked).
    4. Dip the top and sides of each chicken thigh in the mustard mixture, then dip in breadcrumbs to coat. Lay on the prepared tray.
    5. Bake in the oven for 45 to 50 minutes, till breadcrumbs are crispy and chicken is no longer pink in the centre.

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