Honey Mustard Parmesan Chicken are juicy, tangy, and full of flavor. Yum!

Honey Mustard Parmesan Chicken Recipe

 

Honey Mustard Parmesan Chicken will shake up your dull chicken routine. Not only are chicken thighs an inexpensive yet flavorable choice for family meals, but they are also popular with kids. I’m always looking for ways to change-up recipes for them. This is a take-off on shake-and-bake with a honey mustard twist. It’s easy to throw together and toss in the oven. Kids enjoy the hint of sweetness while adults like the tang and flavor of mustard and spices.

Honey Mustard Parmesan Chicken


Coating:
2 cups plain panko bread crumbs
1 Tablespoon poultry seasoning
2 teaspoons onion powder
2 teaspoons sweet Hungarian paprika
2 teaspoons salt
1 teaspoon garlic powder

For the Chicken:
4 Tablespoons (1/4 cup or 1/2 stick) butter, melted but not hot
1/4 cup honey
1/4 cup white balsamic vinegar
2 Tablespoons yellow mustard
2 Tablespoons Worcestershire sauce
1 teaspoon hot pepper sauce, or to taste
8 bone-in, skin-on chicken thighs (about 4 pounds), at room temperature
1/2 cup grated Parmesan cheese (not the shelf-stable stuff)

Preheat oven to 375 F. Line a 9- x 13-inch baking pan with nonstick foil.

Place panko bread crumbs, poultry seasoning, onion powder, paprika, salt, garlic powder, and pepper in the bowl of a food processor. Pulse until combined and panko is reduced in size, but not as fine as traditional processed bread crumbs. Set aside.

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Whisk together butter, honey, mustard, Worcestershire sauce, and balsamic vinegar. Pour into a large zip-top bag. Add the chicken thighs to the bag, seal, and toss until all of the chicken pieces are coated. (You may marinate the chicken overnight in the refrigerator, if you wish.)

Pour the reserved panko mixture into a shallow dish. Press each chicken thigh into the panko mixture, coating each side. Place skin-side up in prepared baking pan. Discard any leftover liquid and coating mix. Sprinkle the coated chicken with grated Parmesan cheese. Cover tightly with foil and bake for 30 minutes.

Remove foil cover and raise heat to 425 F. Bake an additional 10 to 15 minutes to brown and crisp.

Yield: 8 servings

Notes:
• Panko is Japanese bread crumbs. They are larger than traditional manufactured bread crumbs. Make sure you get the plain, unseasoned panko. Traditional bread crumbs may be substituted, but again, make sure they are unseasoned, and use about 3/4 of the stated amount. Skip the processor and whisk in the dry seasonings by hand. Cracker crumbs may also be substituted for the panko.

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• I find that bone-in, skin-on chicken has more flavor. However, you may substitute skinless and/or boneless thighs.

• Chicken legs also work well in this recipe.

• Chicken breast may be substituted as well. Reduce the covered cooking time to 20 to 25 minutes, depending upon the thickness. Unlike dark meat that needs additional oven time, be careful not to overcook chicken breasts or the meat will become tough and dry.

Dijon mustard may be substituted for the yellow mustard.

• Recipe is easily halved or doubled.

Honey Mustard Parmesan Chicken Recipe Photo ©2020 Peggy Filippone

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