Name: Baked Panko Chicken Thighs
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 8 servings
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; 2 teaspoons maple syrup; 0.25 teaspoon garlic powder; 1.25 cups panko bread crumbs; 0.33333334326744 cup shredded Parmesan cheese; 2 teaspoons dried parsley flakes; 0.75 teaspoon salt; 0.25 teaspoon ground black pepper

Ingredients

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).

Enjoy your meal!