Deviled Chicken

On the menu tonight, Deviled Chicken!

I was intrigued when I first read the title of this recipe. I kept thinking deviled eggs and there are some similarities, but it’s definitely its own thing. As you can imagine, with deviled in the name, it has some spice to it. Funny enough, I’ve made plenty of deviled eggs, but they don’t really have any heat to them. Maybe I’ve been doing it wrong all these years.

SO, the similarities with the deviled eggs include the Dijon mustard and paprika and those are the things I love about this dish. The chicken is marinated in a Dijon mustard mixture, a spicy mixture, coated with seasoned breadcrumbs (also with some spice) and Parmesan cheese, and then baked.

The next time you are making a chicken dish and want something a little different than your usual – try Deviled Chicken!

Deviled Chicken

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Deviled Chicken


  • 2.5 - 3 lbs Chicken thighs (bone-in, no skin)
  • 1 cup Dijon mustard
  • 2 Tbsp butter
  • 2-3 garlic cloves, minced
  • 1/4 cup chives, chopped
  • 1/2 - 1 tsp cayenne pepper (make as hot or mild as you choose, 1/2 tsp cayenne wasn't very spicy at all to me)
  • 1 1/2 cups panko
  • 3/4 cup grated Parmesan cheese
  • 2 tsp paprika
  • Kosher salt and pepper to taste



Pre-heat oven to 375 degrees


Add the butter and minced garlic to a large microwave-safe bowl and heat for about a minute


When the butter is completely melted, stir in the Dijon mustard and cayenne pepper


Coat the chicken with the Dijon mixture and set aside (let it marinade in this mixture up to 24 hrs if you want to make ahead)


In a baking dish, combine the Panko, finely grated Parmesan cheese, paprika, and chives, mix to combine


Roll the chicken pieces in the Panko mixture, fully coat and place on a baking sheet


Bake the chicken for about 50-60 minutes (internal temp should be about 160-165 degrees and the breading should be slightly browned)


Serve with the side(s) of your choice


You can make this as spicy or mild as you choose

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