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.

3.

Pat the chicken thighs dry with paper towels. Brush each thigh generously with French’s Classic Yellow Mustard, ensuring an even coating.

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.

6.

Bake for 35–40 minutes, or until the internal temperature reaches 165°F (74°C) and the crust is golden brown and crispy.

1.

While the chicken is baking, melt the butter in a saucepan over medium heat.

2.

Add the heavy cream and bring to a gentle simmer.

3.

Stir in the French’s Dill Mustard (or Dijon mustard and chopped fresh dill) and lemon zest, if using.

4.

Simmer for 2–3 minutes, stirring occasionally, until the sauce slightly thickens.

5.

Season with salt and pepper to taste.

1.

Plate the crispy mustard-crusted chicken thighs and drizzle with the warm dill mustard sauce.