Deviled Chicken Thighs

Recipe View Preheat the oven to 400 degrees F (200 degrees C). (5 minutes)

Recipe View Pat chicken thighs dry with paper towels. Season both sides evenly with salt and pepper. (2 minutes)

Recipe View Finely chop the white parts of the scallions (about 2 tablespoons). Place in a small microwavable bowl with the cubed butter. Microwave on high, stirring occasionally, until melted. (1-2 minutes)

Recipe View Thinly slice the dark green parts of the scallions (about 2 tablespoons) and set aside. Add the melted butter and microwave for 1 more minute, stopping to stir occasionally. (1 minute)

Recipe View In a small bowl, stir together the panko breadcrumbs, Parmesan cheese, cayenne pepper, and paprika until well combined. Drizzle with the butter mixture and stir until the panko is moistened and evenly coated. (3 minutes)

Recipe View Use the back of a spoon to spread ½ tablespoon of Dijon mustard over the top and sides of each chicken thigh. (5 minutes)

Recipe View Carefully sprinkle 2 to 3 tablespoons of the panko mixture over the mustard coating on the top and sides of each chicken thigh; gently press to adhere. Arrange the chicken thighs on a rimmed baking sheet, spacing them about 1 ½ to 2 inches apart. (5 minutes)

Recipe View Bake in the preheated oven until the chicken is no longer pink in the center, the juices run clear, and the panko mixture is golden brown. (40-45 minutes). An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Recipe View Remove from oven, let stand for 5 minutes, and serve warm. (5 minutes)