Name: Baked Panko Chicken Thighs
Prep time: 15 min
Cook time: 15 min
Yield: 8
Ingredients: Nonstick cooking spray -; Chicken thighs - 8 (4 ounce); Salt and ground black pepper to taste - 8 (4 ounce); Unsalted butter, melted - 5 tablespoons; Coarse-grain mustard - 3 tablespoons; Maple syrup - 2 teaspoons; Garlic powder - ¼ teaspoon; Panko bread crumbs - 1 ¼ cups; Shredded Parmesan cheese - ⅓ cup; Dried parsley flakes - 2 teaspoons; Salt - ¾ teaspoon; Ground black pepper - ¼ teaspoon

Ingredients for - Baked Panko Chicken Thighs

1. Nonstick cooking spray

2. Chicken thighs 8 (4 ounce)

3. Salt and ground black pepper to taste 8 (4 ounce)

4. Unsalted butter, melted 5 tablespoons

5. Coarse-grain mustard 3 tablespoons

6. Maple syrup 2 teaspoons

7. Garlic powder ¼ teaspoon

8. Panko bread crumbs 1 ¼ cups

9. Shredded Parmesan cheese ⅓ cup

10. Dried parsley flakes 2 teaspoons

11. Salt ¾ teaspoon

12. Ground black pepper ¼ teaspoon

How to cook deliciously - Baked Panko Chicken Thighs

1 . Stage

Preheat the oven to 400 degrees F (200 degrees C). Line a large baking pan with foil, then lightly spray with nonstick cooking spray.

2 . Stage

Wash chicken thighs and trim excess fat and skin. Remove skin, if desired. Pat dry and sprinkle with salt and pepper.

3 . Stage

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.

4 . Stage

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.

5 . Stage

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).