Mustard-Breaded Chicken Thighs

Name: Mustard-Breaded Chicken Thighs with Brussels Sprouts and Sweet Potatoes
Total time: 40 min
Yield: 2
Cuisine: North America
Ingredients: 24 ounce Chicken Thighs; 1 cup Flour; 1 cup Panko Breadcrumbs; 3 unit Dijon Mustard; 2 teaspoon Dried Thyme; 24 ounce Sweet Potatoes; 16 ounce Brussels Sprouts; 6 tablespoon Sour Cream; 5 teaspoon Olive Oil; unit Salt; unit Pepper

with Brussels Sprouts and Sweet Potatoes

Recipe Development TeamPublished on December 19, 2016

3.5

(3.4K customers rated)

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With this recipe, you can check another culinary feat off your list: you’ll be breading chicken the traditional way. We’ve got you prepped with a station for dipping and dredging the meat. Sure, it’s a multi-step process, but it’s easy and worth the effort. Plus, the sides are super simple: Brussels sprouts and sweet potatoes that require minimal attention.

Tags:

Child friendly

•Family Friendly

Allergens:

Wheat

•Milk

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time40 minutes

Prep Time

DifficultyEasy

Ingredients

/ serving 4 people

24 ounce

Chicken Thighs

1 cup

Flour

(Contains: Wheat)

1 cup

Panko Breadcrumbs

(Contains: Wheat)

3 unit

Dijon Mustard

2 teaspoon

Dried Thyme

24 ounce

Sweet Potatoes

16 ounce

Brussels Sprouts

6 tablespoon

Sour Cream

(Contains: Milk)

Not included in your delivery

5 teaspoon

Olive Oil

unit

Salt

unit

Pepper

Nutrition Values

/ per serving

Calories850 kcal

Fat26 g

Saturated Fat8 g

Carbohydrate114 g

Sugar18 g

Dietary Fiber16 g

Protein43 g

Cholesterol150 mg

Sodium574 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Baking Sheet

•Bowl

•Plate

•Fork

•Paper Towel

Instructions

Wash and dry all produce. Preheat oven to 425 degrees. Trim and halve Brussels sprouts lengthwise. Toss with 4 tsp olive oil, salt, and pepper in a medium bowl. Place on a baking sheet cut-side down. Roast in oven until browned and crispy, about 25 minutes.

Arrange 3 plates in a row. Spread flour on first plate. On the second, gently mix together half the sour cream, 2 TBSP water, and 2 TBSP Dijon mustard (we sent more). On the last plate, mix together and spread out panko, thyme, and a pinch of salt and pepper.

Pat chicken thighs dry with a paper towel. Season all over with salt and pepper. Working one at a time,\ toss in flour, coating all over. Shake off any excess. Dip in mustard mixture and coat evenly, letting excess drip off. Transfer to dish with panko, turning to cover all over in crumbs. Pat gently to adhere.

Transfer breaded chicken to a lightly-oiled baking sheet. (TIP: Line sheet with parchment to reduce sticking and for easy cleanup.) Bake in oven until chicken is cooked through and crumbs are a light gold color, 15-20 minutes. Increase temperature to 450 degrees or place sheet under broiler. Continue baking (or broiling) until panko are golden brown, about 5 minutes.

While chicken bakes, poke sweet potatoes all over with a fork. Wrap each in a damp paper towel. Microwave on high for 10 minutes. Remove from microwave and place on baking sheet with chicken until meal is ready.