My deviled chicken recipe takes those classic spices from deviled eggs and uses them on juicy chicken thighs! This baked chicken has the perfect spicy hit. A wonderfully satisfying weeknight dinner!
How to Store and Reheat
Store leftover deviled chicken in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating in a 350°F oven for 10-15 minutes, or until warmed though and crispy.
How to Make Deviled Chicken Step by Step
Mix the Seasoning: Preheat your oven to 425°F. Line a baking sheet with parchment paper and set aside. In a shallow bowl, whisk together ½ cup of Dijon mustard, 1 tablespoon of lemon juice, 1 teaspoon of ground paprika, and ½ teaspoon of ground cayenne pepper. Make the Breading: In a second shallow bowl, stir together 1½ cups of Panko breadcrumbs, 1 tablespoon of dried parsley, 1 tablespoon of dried chives, and ½ teaspoon of garlic powder. Season the Chicken: Season both sides of 4-6 boneless, skinless chicken thighs with salt and pepper. Bake the Chicken: One piece at a time, dip the chicken in the Dijon mixture, tossing to coat, then into the breadcrumbs, rolling to coat all sides. Place on the prepared baking sheet and repeat with the remaining chicken. Bake for 35-40 minutes until the chicken reads 175°F on an instant-read thermometer.
