Cook
30m
Ingredients
Method
Turn cooking mode on
For the Chicken:
1.
Preheat your oven to 425°F (220°C).
2.
In a small bowl, combine the breadcrumbs, dried thyme, dried rosemary, garlic powder, salt, and pepper.
1 cup Seasoned breadcrumbs
1 tsp Dried thyme
1 tsp Dried rosemary
1 tsp Garlic powder
Salt
Black pepper
3.
Pat the chicken thighs dry with paper towels. Brush each thigh generously with French’s Classic Yellow Mustard, ensuring an even coating.
4 Chicken thighs
1/4 cup French’s Classic Yellow Mustard
4.
Press the mustard-coated chicken into the breadcrumb mixture, ensuring each piece is well-coated.
5.
Place the coated chicken thighs on a baking sheet lined with parchment paper or a wire rack. Drizzle with olive oil.
1 tbsp Olive oil
6.
Bake for 35–40 minutes, or until the internal temperature reaches 165°F (74°C) and the crust is golden brown and crispy.
For the Dill Mustard Sauce:
1.
While the chicken is baking, melt the butter in a saucepan over medium heat.
1 tbsp Butter
2.
Add the heavy cream and bring to a gentle simmer.
3/4 cup Heavy cream
3.
Stir in the French’s Dill Mustard (or Dijon mustard and chopped fresh dill) and lemon zest, if using.
2 tbsp French’s Dill Mustard
1 tsp Lemon zest
4.
Simmer for 2–3 minutes, stirring occasionally, until the sauce slightly thickens.
5.
Season with salt and pepper to taste.
Salt
Pepper
Serve
1.
Plate the crispy mustard-crusted chicken thighs and drizzle with the warm dill mustard sauce.
For
4
M
I
For the Chicken:
4
Chicken thighs, bone-in, skin-on
1/4
cup
French’s Classic Yellow Mustard
1
cup
Seasoned breadcrumbs, panko or regular
1
tsp
Dried thyme
1
tsp
Dried rosemary
1
tsp
Garlic powder
Salt, to taste
Black pepper, to taste
1
tbsp
Olive oil
For the Dill Mustard Sauce:
3/4
cup
Heavy cream
2
tbsp
French’s Dill Mustard, or a mix of Dijon mustard and chopped fresh dill
1
tbsp
Butter
1
tsp
Lemon zest, optional
Salt, to taste
Pepper, to taste
Only visible to you
Made it?
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Cook
30m
Ingredients
Method
Turn cooking mode on
For the Chicken:
1.
Preheat your oven to 425°F (220°C).
2.
In a small bowl, combine the breadcrumbs, dried thyme, dried rosemary, garlic powder, salt, and pepper.
1 cup Seasoned breadcrumbs
1 tsp Dried thyme
1 tsp Dried rosemary
1 tsp Garlic powder
Salt
Black pepper
3.
Pat the chicken thighs dry with paper towels. Brush each thigh generously with French’s Classic Yellow Mustard, ensuring an even coating.
4 Chicken thighs
1/4 cup French’s Classic Yellow Mustard
4.
Press the mustard-coated chicken into the breadcrumb mixture, ensuring each piece is well-coated.
5.
Place the coated chicken thighs on a baking sheet lined with parchment paper or a wire rack. Drizzle with olive oil.
1 tbsp Olive oil
6.
Bake for 35–40 minutes, or until the internal temperature reaches 165°F (74°C) and the crust is golden brown and crispy.
For the Dill Mustard Sauce:
1.
While the chicken is baking, melt the butter in a saucepan over medium heat.
1 tbsp Butter
2.
Add the heavy cream and bring to a gentle simmer.
3/4 cup Heavy cream
3.
Stir in the French’s Dill Mustard (or Dijon mustard and chopped fresh dill) and lemon zest, if using.
2 tbsp French’s Dill Mustard
1 tsp Lemon zest
4.
Simmer for 2–3 minutes, stirring occasionally, until the sauce slightly thickens.
5.
Season with salt and pepper to taste.
Salt
Pepper
Serve
1.
Plate the crispy mustard-crusted chicken thighs and drizzle with the warm dill mustard sauce.
For
4
M
I
For the Chicken:
4
Chicken thighs, bone-in, skin-on
1/4
cup
French’s Classic Yellow Mustard
1
cup
Seasoned breadcrumbs, panko or regular
1
tsp
Dried thyme
1
tsp
Dried rosemary
1
tsp
Garlic powder
Salt, to taste
Black pepper, to taste
1
tbsp
Olive oil
For the Dill Mustard Sauce:
3/4
cup
Heavy cream
2
tbsp
French’s Dill Mustard, or a mix of Dijon mustard and chopped fresh dill
1
tbsp
Butter
1
tsp
Lemon zest, optional
Salt, to taste
Pepper, to taste
Only visible to you
Made it?
Cancel
