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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.

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