Baked Panko Chicken Thighs

Name: Baked Panko Chicken Thighs
Total time: 55
Yield: 8
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; ¼ teaspoon garlic powder; 1 ¼ cups panko bread crumbs; ⅓ cup shredded Parmesan cheese; 2 teaspoons dried parsley flakes; ¾ teaspoon salt; ¼ teaspoon ground black pepper

Recipe by tonye from allrecipes.com

Dinner 55 Mins.

Ingredients

8 servings

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nonstick cooking spray
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8 (4 ounce) chicken thighs
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salt and ground black pepper to taste
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5 tablespoons unsalted butter, melted
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3 tablespoons coarse-grain mustard
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2 teaspoons maple syrup

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¼ teaspoon garlic powder
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1 ¼ cups panko bread crumbs
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⅓ cup shredded Parmesan cheese
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2 teaspoons dried parsley flakes
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¾ teaspoon salt
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¼ teaspoon ground black pepper

Instructions

Preheat the oven to 400 degrees F (200 degrees C). Line a large baking pan with foil, then lightly spray with nonstick cooking spray.
Wash chicken thighs and trim excess fat and skin. Remove skin, if desired. Pat dry and sprinkle with salt and pepper.
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.
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.
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).