American, Chicken, Main

Crispy Mustard Chicken

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Crispy Mustard Chicken by Ina Garten is so easy, and soooooo good.

Her recipe calls for serving this over frisee, but I can never ever ever find that in my grocery store, so I served it over arugula dressed with lemon juice, olive oil and salt and pepper.

But about the chicken….

This dish uses thighs, which are so juicy and delish. I know the chicken breast gets all the glory but thighs really are the unsung hero of the chicken. Plus, they are super cheap.

I always have panko, lemon zest, Dijon and white wine on hand. If you don’t have fresh thyme, dried would work just as well. Just cut it to 1/2 tsp.

Be sure to dry the chicken for that extra crisp factor. 

Here’s my assembly line set up for getting the chickens dipped and coated: 

My husband and son both loved this dish. It has been added it to our regular recipe arsenal. I’ve also served it with just a regular old salad and a side of orzo. It’s a very versatile chicken dish.

Here you go:

Crispy Mustard Chicken
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Crispy Mustard Chicken

Recipe by Ina Garten from Cook Like A ProCourse: MainCuisine: AmericanDifficulty: Easy
Servings

4

servings
Prep time

20

minutes
Cooking time

50

minutes

Ingredients

  •  2 garlic cloves

  • 1 1/2 tsp. fresh thyme leaves

  • Kosher salt and freshly ground black pepper

  • 1 cup panko (Japanese bread flakes)

  • 1 1/2 tsp. grated lemon zest

  • Good olive oil

  • 1 Tbsp. unsalted butter, melted

  • 1/4 cup good Dijon mustard

  • 1/4 cup dry white wine

  • 1 1/2 lbs. bone-in, skin-on chicken thighs (4 large)

Directions

  • Preheat the oven to 375 degrees Fahrenheit.
  • Place the garlic, thyme, 1 tsp. salt and 1/2 tsp. pepper in a food processor fitted wtih a steel blade and process until garlic is finely minced. Add the panko, lemon zest, 1 Tbsp. olive oil and the butter and pulse a few times to moisten the panko. Pour the mixture into a shallow bowl. In another shallow bowl, whisk together mustard and wine.
  • Pat the chicken thighs dry with paper towels and sprinkle generously with salt and pepper. Dip each piece first in the mustard mixture to coat the top and bottom and then coat the skin side only in the crumb mixture, pressing gently to make the crumbs adhere. Place the chicken on the sheet pan, crumb side up and press any remaining crumbs ontho the chicken. 
  • Roast for 40 to 50 minutes, until the chicken reaches an internal temperature of 160 degrees.
  • Serve immediately.

    Please note: The Jersey Girl serves this chicken over a bed of arugula dressed with lemon juice, olive oil and salt and pepper. 

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