Chicken Thighs with Buttermilk Mustard Sauce
This is a healthy version of fried chicken and gravy and is just as comforting.
Makes 4 Chicken Thighs
1/2 cup low-fat buttermilk
2 Tbsp. Dijon mustard
2 Tbsp. Honey
1/4 tsp. salt
1/4 tsp. pepper
1/4 tsp. dried rosemary
1/2 cup dry breadcrumbs
3 Tbsp. Parmesan Cheese
4 Bone-in chicken thighs, skinned
Preheat oven to 425 degrees.
Combine buttermilk, Dijon mustard, honey, salt, pepper and rosemary in a shallow bowl. Pour half of the mixture into a microwave safe bowl and set aside.
Combine the breadcrumbs and Parmesan cheese in a small bowl.
Dip chicken into buttermilk mixture in shallow bowl and coat completely. Then, put chicken into crumb mixture and turn until coated.
Coat baking sheet with cooking spray and place chicken thighs on the sheet. Bake for 24 minutes or until a meat thermometer registers 165 degrees and chicken thighs are golden brown.
Place the reserved buttermilk mixture (not used to coat the chicken) in the microwave and heat for 20 seconds. If the mixture separates while heating, stir until it is smooth.
Place a chicken thigh on a plate and drizzle with the sauce. Enjoy!
Chicken thighs are slightly higher in calories and saturated fat than chicken breasts. But, I like cooking with chicken thighs because they don’t dry out and have much more flavor. To complete your healthy meal, serve the chicken with sautéed mixed vegetables and a crusty whole wheat baguette.