Mustard-Crusted Crispy Chicken Thighs
These super tasty chicken thighs are another easy, breezy meal that can be made in no time at all. Good enough to use as a stand alone dish, in a sandwich, or so many other possibilities! Enjoy with an oaky Chardonnay or a crisp Pinot Grigio!
boneless, skinless chicken thighs
4
(4 ounce)
light adobo seasoning
½
teaspoon
ground black pepper to taste
Dijon mustard
1
cup
salted butter, melted
¼
cup
dry bread crumbs, or as needed
1
cup
grated Parmesan cheese
¼
cup
nonstick cooking spray
minced fresh parsley, or to taste
1
teaspoon
 Preheat the oven to 400 degrees F (200 degrees C). Place a rack on a rimmed baking sheet.
  Trim any fat off of chicken thighs and season with a light coating of adobo and pepper.
  Stir Dijon and melted butter together in a shallow bowl until you have a glossy, buttery mixture. Combine bread crumbs and Parmesan cheese in another bowl.
  Dip chicken thighs in the Dijon mixture until evenly coated, then dredge in the bread crumb mixture. Transfer thighs to the prepared baking sheet and spray the tops with cooking spray.
  Bake in the preheated oven without flipping until no longer pink in the centers, 30 to 35 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
  Garnish with parsley to serve.
