Mustard-Breaded Chicken Thighs

Mustard-Breaded Chicken Thighs

with Brussels Sprouts and Sweet Potatoes

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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 friendlyFamily friendly

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

Total Time40 minutes
Cooking difficultyEasy

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

24 ounce

Chicken Thighs

1 cup



1 cup

Panko Breadcrumbs


3 unit

Dijon Mustard

2 teaspoon

Dried Thyme

24 ounce

Sweet Potato

16 ounce

Brussels Sprouts

6 tablespoon

Sour Cream


Not included in your delivery

5 teaspoon

Olive Oil





Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
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.
Utensilsarrow down iconarrow down icon
Baking Sheet
Paper Towel
Instructionsarrow up iconarrow up icon
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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.


Cut an X in each sweet potato and dollop with remaining sour cream. Plate with Brussels sprouts and chicken.