Mustard Chicken with Deviled Crumbs

Mustard Chicken with Deviled Crumbs
Photo by Scott Phillips


  • ½ cup Dijon mustard
  • ¼ tsp. cayenne; more to taste
  • 3 Tbs. finely grated Parmigiano-Reggiano
  • 2 lb. small boneless, skinless chicken thighs (about 8 to 10), trimmed
  • 3 large garlic cloves, minced
  • Kosher salt and freshly ground black pepper
  • 2 Tbs. unsalted butter
  • + 4 more ingredients
    • ¾ cup panko
    • 4 tsp. extra-virgin olive oil
    • 2 tsp. Worcestershire sauce
    • ¼ cup dry white wine

Combine the mustard, wine, oil, and Worcestershire in a 9x13-inch baking dish. Add the chicken, turn to coat well, and set aside for 15 minutes. Meanwhile, in a 10-inch skillet, heat the butter over medium-low heat. Add the panko and cook, stirring, until light golden, about 4 minutes. Add the g...

View full recipe at Fine Cooking


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