Baked Panko Chicken Thighs

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.

• Preparation Time: 15 mins
• Cooking Time: 40 mins
• Total Time: 55 mins
• Calories: 286 Calories

Ingredients

• salt and ground black pepper to taste
• nonstick cooking spray
• 2 teaspoons maple syrup
• 2 teaspoons dried parsley flakes
• 5 tablespoons unsalted butter, melted
• 8 (4 ounce) chicken thighs
• 3 tablespoons coarse-grain mustard
• 0.25 teaspoon ground black pepper
• 0.75 teaspoon salt
• 0.25 teaspoon garlic powder
• 1.25 cups panko bread crumbs
• 0.33333334326744 cup shredded Parmesan cheese

Recipe Instructions

Step 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.

Step 2

Wash chicken thighs and trim excess fat and skin. Remove skin, if desired. Pat dry and sprinkle with salt and pepper.

Step 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.

Step 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.

Step 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).