Baked Chicken with Thyme and Dijon

Are you in need of a quick chicken dinner? Well, today is your lucky day. Not only is it chicken, but it is chicken breasts. You could totally do chicken thighs, but I think it is hard to find good recipes for breasts to keep them from being dry. I’d rather save my chicken thighs for more finicky dishes, like a stir fry. This is also allergy-friendly since I first made this when the Chiplet couldn’t have any nuts at all, and I like that I can use a butter substitute if dairy is an issue.

I started with a recipe but then changed it all around. I tried to find the original one again, but then realized that everyone had a similar version of the same thing. So I guess it isn’t a new kind of wheel that was invented. After all, I have baked chicken with mustard before and loved it then, too.

Directions for Baked Chicken with Thyme and Dijon

  • 1/4 cup Dijon mustard
  • Leaves from a few sprigs of fresh thyme
  • 1/2-3 Tablespoons butter, softened (or substitute)
  • 1.5-2 pounds boneless, skinless chicken breasts
  • Salt and pepper
  • 1/3 cup panko breadcrumbs
  • Olive oil
  • All-purpose seasoning

Preheat the oven to 425 degrees F. Stir together the mustard, thyme, and butter. Put the chicken thighs into a greased baking dish (with sides) and sprinkle the salt and pepper on top. Spread the mustard mixture on top of the thighs, rubbing it in a bit.

Sprinkle the breadcrumbs on top, then drizzle some olive oil on top and sprinkle some of the seasoning.

Bake for about 25-30 minutes, or until the chicken is cooked through. Serve, perhaps over rice.

Directions for Baked Chicken with Thyme and Dijon (without pictures)

  • 1/4 cup Dijon mustard
  • Leaves from a few sprigs of fresh thyme
  • 1/2-3 Tablespoons butter, softened (or substitute)
  • 1.5-2 pounds boneless, skinless chicken breasts
  • Salt and pepper
  • 1/3 cup panko breadcrumbs
  • Olive oil
  • All-purpose seasoning

Preheat the oven to 425 degrees F. Stir together the mustard, thyme, and butter. Put the chicken thighs into a greased baking dish (with sides) and sprinkle the salt and pepper on top. Spread the mustard mixture on top of the thighs, rubbing it in a bit. Sprinkle the breadcrumbs on top, then drizzle some olive oil on top and sprinkle some of the seasoning.

Bake for about 25-30 minutes, or until the chicken is cooked through. Serve, perhaps over rice.

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