Parmesan Crusted Chicken Thighs are a snap to make. Boneless skinless chicken thighs are coated with Dijon mustard and dredged in a Parmesan herb mixture. After roasting in the oven, the chicken is juicy and the Parmesan cheese makes a crispy crust. Doc loves it!

Parmesan Crusted Chicken Thighs

8 boneless skinless chicken thighs
1/2 cup Parmesan cheese
1/2 teaspoon freshly ground pepper (I don’t use salt because the cheese is salty)
2 tablespoons fresh thyme leaves
1 1/2 teaspoons chopped fresh rosemary leaves
1/2 cup Dijon mustard

Preheat oven to 425ºF. Line a rimmed sheet pan with parchment paper. In a medium size bowl mix parmesan, pepper, thyme and rosemary. Set aside. Unroll chicken thighs and coat both sides with Dijon mustard using the back of a spoon.  Dredge each thigh on both sides with parmesan cheese mixture. Roll chicken thighs back up and place on prepared sheet pan. Bake 25-30 minutes or until internal temperature is 165ºF. Remove from oven, let rest 10 minutes, then serve. Enjoy!

Published in The News and Neighbor on March 10, 2021.