Baked Panko Chicken Thighs
Description
These baked panko chicken thighs are slathered in a mustard and maple syrup mixture before they're coated in panko bread crumbs for crunchy, savory flavor your family will love.
Ingredients
•
nonstick cooking spray
•
8 (4 ounce) chicken thighs
•
salt and ground black pepper to taste
•
5 tablespoons unsalted butter, melted
•
3 tablespoons coarse-grain mustard
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2 teaspoons maple syrup
•
1/4 teaspoon garlic powder
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1 1/4 cups panko bread crumbs
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1/3 cup shredded Parmesan cheese
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2 teaspoons dried parsley flakes
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3/4 teaspoon salt
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1/4 teaspoon ground black pepper
Directions
1
Preheat the oven to 400 degrees F (200 degrees C). Line a large baking pan with foil, then lightly spray with nonstick cooking spray.
2
Wash chicken thighs and trim excess fat and skin. Remove skin, if desired. Pat dry and sprinkle with salt and pepper.
3
Combine melted butter with mustard, maple syrup, and garlic powder in a shallow bowl. Combine panko with Parmesan cheese, parsley, 3/4 teaspoon salt, and 1/4 teaspoon pepper in another shallow bowl.
4
Brush or rub the chicken thighs with the butter-mustard mixture, then press into the panko mixture until thoroughly coated on all sides. Place on the prepared baking sheet.
5
Bake in the preheated oven until juices run clear when chicken is pierced with a fork, 40 to 50 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).