Oven Fried Chicken with Honey Mustard Glaze
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No one would ever guess that this was baked, not fried. And the honey mustard glaze is to die for!
Remember how I told you I had a huge aversion to mustard? Well, now I can basically guzzle it down on its own, especially with this honey mustard glaze.
But the true star here is the chicken – the crisp-tender chicken thighs that are completely baked from start to finish. There’s absolutely no searing or frying here.
The secret to this makeover for that amazing “fried”-crispness is to coat these bad boys in Panko bread crumbs and vegetable oil. That’s it! Easy peasy, right? And you get to save on a ton of calories and fat too!
Oven Fried Chicken with Honey Mustard Glaze
Ingredients
- 8 boneless, skinless chicken thighs
- Kosher salt and freshly ground black pepper, to taste
- 2 large eggs
- ¼ cup milk
- 1 ½ cups Panko*
- 1 teaspoon smoked paprika
- ¼ cup vegetable oil
- 1 cup all-purpose flour
- 2 tablespoons chopped fresh parsley leaves
For the honey mustard glaze
- ¼ cup mayonnaise
- 2 tablespoons honey
- 1 tablespoon mustard
- 1 tablespoon Dijon mustard
Instructions
- Preheat oven to 375 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
- To make the honey mustard glaze, whisk together mayonnaise, honey and mustards in a small bowl; set aside.
- Season chicken thighs with salt and pepper, to taste.
- In a large bowl, whisk together eggs and milk. In another large bowl, combine Panko, paprika and vegetable oil; season with salt and pepper, to taste.
- Working one at a time, dredge chicken in the flour, dip into the egg mixture, then dredge in the Panko mixture, pressing to coat.
- Place chicken onto the prepared baking sheet and bake for 35-40 minutes, or until the crust is golden brown and the chicken is completely cooked through.
- Serve immediately with honey mustard glaze, garnished with parsley, if desired.
Notes
Did you make this recipe?
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I really want to try this recipe. Any idea how long should I cook the thighs in the airfryer instead of doing it in the oven?
Thanks
Was so tasty. Crunchy AND moist. A big hit.
This recipe is fabulous! Everyone in my family loves it. The chicken was crispy, but tender and the sauce is to die for and I will use it on everything I can think of. I may have eaten some on crackers while waiting on the chicken Will definitely become a usual rotation in my household.
I made it gf. I only had hot honey so I used that with a bit of real maple syrup. This was so dang delish! I’ll def make this again x many. The young ish males in my house absolutely raved about how good it was. I concur. Thanks for the recipe.
Can you use skin on chicken thighs ? Would skin crisp ?
I forgot to add the olive oil so I brushed it on the thighs/ crumbs before going in the oven. Came out totally crispy & delicious.
I wasn’t sure what to do with the mustard glaze so I used a spoon & drizzled over each piece before serving. It was an amazing chicken dish! Yum.
When you say “mustard” do you mean yellow mustard or dry mustard? Thank you!
Tried this tonight for the first time and it was delish! Chicken was moist and flavourful. If you didn’t like the honey mustard glaze, your favorite bbq sauce would work too I personally loved the honey mustard glaze. Will definitely make this again!!
Made this chicken for dinner tonight and it was delicious! The honey mustard flavor was good and it was nice and crispy. It was a hit with the boyfriend and I’ll definitely be making it again.
This is THE best oven fried chicken recipe. Have made it several times. Leftovers are delicious the next day too.
I’m wondering how long in advance of baking can I prepare the chicken? Can I prep it in the late morning to bake later? I’ve always just prepared and baked it immediately so far.
So easy and delicious! I am not the best cook, but this for me was great! And my kids were a fan. Always a bonus.
This is a great alternative to deep frying or pan frying- and a lot less cook time and less time standing at the stove. Cooking a whole sheet pan of chicken at once instead of in batches in a skillet, or deep frying in batches is a huge timesaver. I made it according to the recipe; the only thing I changed was that I used boneless chicken breasts (4 count) instead of thighs (I did cut the breasts into 3 pieces each- like chicken tenders). It turned out great! Nice and crispy but still juicy on the inside. The honey mustard glaze was quite good as well. I will definitely make this again!
This was delicious! I had 1.5 pounds of chicken thighs ( 5 thighs ). Only used half the flour and only used 1 egg with half the milk. I did use the full amount of the panko crumbs and smoked paprika. I only note because of the cost of food these days.
Outstanding!
An absolute favourite in my house. The sauce is to die for and the thigh is so tender. I never use chicken breast, always thigh.
Everything about this recipe is great! I will definitely make it again and again. The only thing I did differently was to add the parsley to the breading mixture.
What would you recommend to use as an egg substitute?
This is a staple recipe in our house. I made it for a friend 4 years ago and he still talks about it saying its his favorite thing I’ve made to this day!
Thank you for this recipe! I was initially worried about putting that amount of oil in with the panko crumbs, but it turned out perfectly. This is now my favorite oven-fried chicken recipe! I used the honey mustard as a dip rather than a glaze. I roasted some sweet potato wedges and brussels sprouts to go with it.
Can I use regular paprika? I couldn’t find smoked paprika.
Does anyone know how long to cook for bone-in skinless thighs? Would I need to cover it for the first part so it doesn’t get too brown?
Super tasty! I used Italian style breadcrumbs as I did not have Panko. I make these twice in one week! No complaints about that from my man, either!
Awesome!
I made this tonight for my grandson who is a great fan of a southern cook’s sour cream and green onion crushed potato chip chicken strips with honey mustard sauce. I always cringe when make that for him. THIS recipe he said, was the winner!! I thought it was wonderful, and crispy. I did add a squeeze of lemon juice to the sauce, which brightened it a bit….but it was so good. I loved it too!! I also made the cheddar chive biscuits, without the bacon. Amazingly good meal for my teen grandson!!
This was a huge hit! My hubby calls it chicken Schnitzel 2.0. He thinks the sauce is like hot dog sauce. It also works with reduced calorie mayo.
I think I would the Panko bread crumbs to 1 cup next time.
I ran it through Weight Watcher recipe builder, and came up with 7 points. So will have one with vegetables
I only have dijon and I don’t use yellow mustard at all in any of my cooking. Can I just use 2 tbsp of dijon mustard instead of 1 tbsp each dijon and yellow? Thanks!
Yes, absolutely.
All 3 kids (6, 10, 12) & hubby enjoyed it. I made it according to the recipe. My daughter doesn’t hardly ever finish her meat. She ate a thigh. She raved about the sauce too.
Nothing in the food world is ” to die for.”!!! The food world is ” to live for. “!!!
The only problem with this recipe is that it is so
Delicious that I never have leftovers :((((
WOW!! I made this last night and it is amazing!! I have never been disappointed by any recipe that I have made off your website!! You are an incredible cook! Thank you!!!
I just found this recipe tonight and made it for dinner. It’s delicious!! The sauce is amazing and the paprika with the panko gives it such a good taste! My husband loved it too and I know I’ll be making it again in the near future!
This seems really great. I was wondering what I could pair it with for a family dinner. Any suggestions?
My absolute favorite side dish for this is my easy lo mein. But please feel free to check out all of my side dish recipes here.
There are a lot of recipes (not just yours) that ask for smoked paprika. I have looked in every store that I have gone to but none of them have smoked paprika. Do you know where I can get some?
If you cannot find smoked paprika, regular paprika will also work! 🙂
I got mine from Amazon. McCormick Culinary line.
My son has an egg allergy. Any suggestions for what to substitute? I’m wanting to try this recipe:)
Yes, you can try melted better or an oil of your choice.
I didn’t have Panko crumbs, so I threw some cheese garlic croutons in my food processor and used them. I accidentally put the oil in with the egg and milk but it seem to work! This chicken was delicious and the glaze was yummy! Your blog is the first that I go to when I want a new recipe because they are always SO good!!
I rarely comment on anything on Pinterest, but this was worth it. Second time I’ve made it and my husband, a finicky granddaughter and I all loved it. The honey mustard puts it over the top. Crispy and delicious. Thank you.
I saw this recipe and it really looks good but one thing do you have to use chicken thighs or can you just use boneless chicken breast??
Yes, you can certainly use chicken breasts.
So easy and fabulous!! It was a hit at my house. I’m only sad there were no leftovers.
It was super easy to make and was delicious!!
Just to make sure . When you say regular mustard you mean yellow mustard. Is that correct?
Yes.
This dish is delicious and satisfying and I’ve made it at least a dozen times, but I have ALWAYS run out of the Panko/oil/paprika mixture and have to mix up another full cup of it. I don’t smash it on thick and I shake off excess, so I dunno what the problem is!
Wow, this was so good. For all the people using chicken breast on this… STOP! The thighs were sooo good, even my family that don’t really like thighs loved it. The glaze was perfect. I did use italian breadcrumbs because my girlfriend likes that better, and it worked fine. Love it!
Very tasty. I’ll definitely be making this again and using the panko/oil combo for baking fish, etc in the future. The honey mustard was good but I couldn’t figure a way for it to be a glaze, we just used it was a dip. Delicious, but it didn’t look like the pics and I wanted it to. Maybe next time I’ll thin it somehow and put it on with a few minutes left to bake.
I have made this several times and it’s my go to whenever we want crispy chicken! I like to cut the chicken in smaller strips and it’s like chicken tenders. /9 yummy!!
The first time I tried this, I had to debone the thighs I had on hand and only had italian style bread crumbs, but it was still sooooo very good! Just a little different than it was meant to be. Trying it again tonight with everything correct this time. This one’s a keeper for sure! Thank you.
Which one did you like better? My girlfriend prefers breadcrumbs, so I was thinking of going with that.
So. I’ve made this recipe so many times, I’ve lost count! My kiddos love it. My husband loves it. My mother, who hates chicken, loved it. My kids love the sauce, we always have to double the recipe. The last time we made this, we used lemon pepper panko (my husband grabbed the wrong box accidentally) and holy wow, it adds a whole other depth of flavor! Thank you for posting this!
Made this last night for supper. I was skeptical because I have tried other recipes from your site and have not been happy with the final result. This recipe is a winner. My husband loved it! He commented on how moist and tender it was. We were not a fan of the Honey Mustard Sauce so I would not make that again. It was easy to prepare and came out perfect. This will be on my rotation. Thanks for sharing.
So delicious!!!! And so easy. My fiancé said this is a keeper of a recipe and I’ll definitely make again. Didn’t change a thing – made exact. Perfection!
I’ve often wondered, is it possible to get a nice crispy coating on an oven fried chicken, as crunchy as on the pan fried one. I’ve tried out your recipe and now I know – it really is! I used chicken breasts. The chicken was moist and delicious and the coating was delightfully crunchy. And the sauce – that was the final perfect touch to the dish. Thank you! This recipe is a real keeper 🙂
Can you use drumsticks for this recipe?
Yes, absolutely.
I pounded boneless chicken breasts thin. Fried them in butter and vegetable oil. Love using Panko bread crumbs! It stays on and fries up nicely. Thus was so good!
I am keeping this (and hope I don’t forget about it, lol). I am going to try it as written and try it using the glaze in place of the egg mixture. Side note: I LOVE using Panko crumbs for oven crimping!!
OKAY – This is dinner tonight. I just bought Chicken strips and with that sauce . . . better double the recipe! Thanks & Happy Easter!!
Made this tonight and it was a big hit. I made it exactly as written. Was a bit skeptical because oven frying has never worked out for me before. It browned perfectly and tasted delicious. The glaze is essential so don’t leave it out. My husband loved the glaze so much I could have doubled it. I am so happy I found this site. In the last month since accidentally discovering it I have made the homemade hamburger helper, Thai chicken thighs, oven baked pork chops with the ranch dressing mix, mushroom and chicken thigh soup, butter chicken in the crockpot, and lemon orzo with shrimp. Every recipe has turned out well. Thank you so much for all the work that obviously goes into testing these recipes. your site has renewed my enthusiasm for making dinner!
I thought I had commented on this…but nonetheless I wanted to say thank you so much for the recipe…my hubby LOVES it!! Hes picky when it comes to chicken dishes…lol we love love this recipe and I don’t change a thing…will be making this alot!
Got a replacement for the paprika? allergy problems.
You can omit as needed.
Could you use chicken thighs with skin on? I have some leftover from when I made the sun dried tomato chicken thigh recipe, which was damn delicious ! Thank you!
Yes, absolutely!
Hi, I haven’t made this yet but i have a pork roast in my slow cooker and plan on making the sauce to serve with it. It all sounds so good it’s making me hungry. Can’t wait to cook chicken this week. Can this recipe be used with drumsticks ? I love the sound of everything and love all the comments. Hurricane Rita.
What a great idea. But unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment.
Just made this tonight, but didn’t bother with the chopped parsley, and we didn’t miss it. The were definitely crispier than others I’ve made from the addition of the oil to the panko mixture. Also, my husband who always says he doesn’t really like panko on other things didn’t realize it was panko because of the oil and the way these cooked. My husband and I both agreed that we would prefer these with boneless breasts or tenders, so next time we will use those. This may become my standard chicken tender recipe going forward!
Holy crow this is yummy!! I made it exactly as the recipe called for except I substituted thighs for breasts and cut them lengthwise into 3 after reading that the cooking time increased quite a bit using chicken breasts. I still cooked them for about an hour and they were perfect! My husband had second helpings and complimented them 3x (which is crazy lol) and my daughters (5 and a very picky 2.5 year old) ate their whole serving. Already boookmarked to make again. Thanks!!
When I went to the store to buy Panko, I could only find whole wheat panko and so I bought it. They were so good!!! I made them a second time with regular (not whole wheat) Panko, and they were great also but I prefer the whole wheat now! Much crispier and flavorful!
Thank you so much for the recipe! Great job!!
🙂
Stumbled upon this on Pinterest tonight, it was the first recipe i found that i actually had all the ingredients already in my house for so i thought i’d give it a go. As someone who does NOT like Paprika…. This was AMAZING!! I was so worried the Paprika was going to be too strong and overpowering, it wasn’t, it was fantastic!! I used Chicken breasts, the honey mustard glaze was fantastic and complimented the dish quite well! I think next time i’ll use the glaze as a dip on the side so my chicken stays super crunchy, but oh man i WILL be making this again! Thank you!
Can you use Italian bread crumbs if needed?
Yes, absolutely, but I have found that Panko yields the best results.
hi Chungah – I absolutely love your recipes and your blog! I can’t wait to try this recipe out, but I’m wondering what might be some good side dishes to serve it with?
My absolute favorite side dish is the garlic parmesan roasted potatoes. But please feel free to check out all of my side dish recipes here.
Would you warm the glaze?
There is no need to warm the glaze.
Good evening. Just wanted to tell you this recipe is fantastic! I love how the panko browned up. I never would have thought to toss it with oil. The glaze is unique and my husband loved it. Unfortunately, I didn’t take a picture of it. The crew was so hungry we gobbled it down! I have your recipe bookmarked on my phone so we’ll be having it several times in the future.
Just made this for dinner and as everyone had commented, it’s delicious! Would it work to do all the prep in the morning then refrigerate and bake that evening?
Yes, absolutely!
Hi, I am planning on making this but wondering what kind of sides to put with it? Any suggestions?
Alison, here is a list of all my side dishes – the slow cooker garlic parmesan potatoes are a favorite of mine! 🙂
I am so glad I found your blog! I am in LOVE with your logo btw. Super creative! I’m bout to make this recipe in 3…2…1….wait gotta pour a glass of wine first… okay READY!
Made this with chicken tenderloins. It was damn delicious!
Made this for dinner last night and it was delicious! My whole family loved it. Thanks for the recipe! 🙂
sorry my email address was wrong. This one is correct
you have awesome recipes. I just wanted to let you know
I pin a lot of them and will be trying them too
Just made this for dinner and it was so yummy! I used Chicken Breast and Whole Wheat Panko crumbs. My husband asked me if I bought dinner somewhere, or did I actually make it! haha Thanks for all of the great recipes!
Just tried the recipe came out delicious! Hubby is in love with the honey mustard glaze, I have a feeling i’m going to be making this once a week.
That was Delicious!
This looks really good. What sides would go well with this? Would love to try this once I know what to have with it 🙂 Thanks!!
Stephanie, feel free to browse through these side dishes for recipe inspiration: https://damndelicious.net/recipe-index/side-dish/. My personal favorite is the Baked Parmesan Zucchini.
Made this tonight for supper for the first time. It was AMAZING! i used boneless chicken breasts instead of thighs which shortened baking time to only 20 minutes and the chicken was perfect. Very crunchy and not peppery hot like I thought the paprika was going to make it (which is good). Everyone loved it, super easy, and super good! Thanks for the recipe!
Not sure where we first found out the secret to baking chicken/pork with mayonnaise (or plain greek yogurt) and Panko, but let me assure you, even without adding honey/mustard and the rest, it cooks as easy as that in an electric pizza oven (for minimal preheat times). You can dry/wet marinade however you like using your favorite bbq sauces, mustards, grated cheeses, teriyaki sauces, or whichever other soy/rice vinegar mixture you prefer, the basic result is a blank pallet for you to do as your whim dictates.
The Mayo and Panko trick takes second seat only to a friend of the family recommending Cavendar’s Greek Seasoning over half a century ago (that sounds awful!).
Followed the recipe pretty much as stated. I didn’t have eggs so I used half & half instead. It was absolutely delicious. My husband raved about the sauce. He said it made this dish extra good.
Used gluten free flour and panko. Turned out great. Fam scarfed it up!
Made this for dinner this evening and it was amazing-beautiful to look at, moist, and had the perfect crunch! My husband was impressed and my picky teenage daughter loved it! In error, I thawed bone in skin on chicken thighs overnight (didn’t read the recipe thoroughly). Quickly learned how to debone them and followed the recipe exactly. Perfection! Will definitely be keeping this one ☺️
Thanks so much!
I made this with chicken breasts and the entire family loved it! I am trying the same recipe tonight but with Tilapia! I have also enjoyed many of your other recipes and have not had any that the family did not like! We have 6 children from ages 8 months-22 yrs and every recipe has been a hit, even with my dad, brother-in-laws and Mother-in-law. LOVE your site!
Oh, how I love this recipe! I tried it last night with chicken breast tenderloins. Perfection!! I have the hardest time getting oven chicken to crisp up. You nailed it. And that glaze . . . oh my. It tastes exactly like restaurant honey mustard! Thanks so much! This one is a keeper!!
I made this last evening and it was so simple and flavorful. My husband has already asked when we can make it again. Plus I have some leftover for lunch today!
LOVED this recipe! I ended up using the honey glaze as a sauce. (I’m a sauce dipper fan. Lol)
I made this for dinner tonight and it is absolutely amazing! THE best chicken to ever come out of my kitchen!
How would you adjust temperature and time if using thin boneless breasts?
Unfortunately, without further recipe testing, I cannot advise on the temperature and time for this substitution. Please use your best judgment.
Consider buying an instant read cooking thermometer, inexpensive and most helpful. Available at almost all stores with a kitchen section.
I’ve made this many times now with 3 large breasts cut into tenders. I bake it for about 20-25 minutes at 375 and that’s usually good. I do still check with the thermometer for temp. though as the pieces aren’t usually all the same size.
Your website is now my go-to recipe place! I made this recipe with chicken tenders instead of thighs the other night and it came out wonderful! I’ve never had such great quality, crisp tenders from the oven before. I adjusted the amount of time to cook, which I cooked for 15 minutes. I kept the mustard glaze on the side as my mother-in-law thinks the mildest flavors are too spicy, and I knew the dijon would be too much for her. But the glaze was wonderful and added great flavor to the chicken! Thanks for providing such wonderful recipes 🙂
The instructions didn’t say to add the glaze to the meat before cooking and I was a bit confused. So I put it in the side also. I don’t care for mustard but my children do. Putting it aside worked for me.
Vanessa, please refer to the last step:
Serve immediately with honey mustard glaze, garnished with parsley, if desired.
Thank you for all your great recipes. I have a question about this one that will reveal how very little I know about cooking.
I have everything except the parchment paper or a silicon baking mat and I’m curious as to what either of these elements contribute to the cooking process? Can I use something else?
Thanks for helping an ignoramus. :]
You can try using aluminum foil but it may be best to spray it with non-stick spray first.
Thanks much.
Hi Jaehwa,
I did not have the parchment paper or baking mat either. I just used aluminum foil and everything came out well!
Thanks! I used foil, too, and it was the best unfried chicken we’ve ever had. :]
Just made this and it is absolutely phenomenal! I love it!! Sure is damn delicious 🙂
OMG, this was a great dinner! I made it last night and served it with summer squash and zucchini steamed w/a little garlic. My guys couldn’t stop eating the mustard sauce! Will more than likely make this again. Thank you for the great recipe!
Yum! Just made these, they are delicious! Do these reheat well or will they become soggy?
Yes, these reheat well in the oven. I do recommend reheating in the microwave.
Just finished the last bite!! YUMMY!!! I used boneless, skinless breasts….they usually dry out in the oven, but these were tender, juicy and flavorful. I drizzled the glaze on when I took them out of the oven and served the rest on the side….Gone immediately!! Thank you….my new favorite!
Your chicken dishes are some of the best I’ve ever had. Period. They are extremely flavorful, but a little less guilt-ridden!
Would dried parsley be a huge letdown in flavor vs fresh parsley?
Dried parsley should work just fine.
Do you think it would be as good with bone in thighs if I remove the skin? And also I totally love you and your blog, we are cooking soul sisters!
Yes, that sounds like a great idea!
Ok…..this was AMAZING!!!! I made it last night and it turned out great! Definitely our new favorite chicken thigh dish. Thank you for another delicious recipe!
I made this last night using chicken tenders it came out great. The glaze is perfect. Thanks!
Can I substitute greek yogurt for the mayo?
Yes, of course!
Made this for dinner this evening, it is my new go to for chicken thighs. Wonderful!
This recipe looks delicious, will try this week! Just to make sure- you pour on the glaze once the chicken is already baked?
Yes, that’s exactly right!
This looks beyond delicious! I love that it involves so little prep time, too.
Your recipes I’ve tried were great. The photography and presentation on your site is amazing. This chicken thigh recipe uses my favorite— boneless skinless thighs. Thank you for your site.
Just made this recipe and it turned out amazing! Best way to do breaded chicken! And the honey mustard is addictive! Thanks so much. The oil in the panko really made the difference.
Do you think I could substitute coconut oil?
You can certainly try substituting coconut oil but without further recipe testing, I cannot speak for how much this will change the overall taste/texture of the dish. Using a substitution may also result in a mediocre outcome.
Everything you post looks …… well so Damn Delicious! I am always pinning your recipes. My husband is going to love this chicken!
I love all of your recipes and just happen to have chicken thighs in freezer. Will give this a try. Sounds yummy. I love Panko bread crumbs! Keep up the good job of sharing fabulous recipes! You’re the best!!
As usual, all your recipes make my hungry! I have been forever experimenting with oven fried chicken and one thing that helps with “crispyness” is giving the breaded chicken pieces a light spray with Pam or cooking spray before baking. That thin coating of “fat” helps crisp them up.
Looks delicious! I was wondering if you could use chicken breasts or does it work best with dark meat? Using chicken breasts may change the baking time?
Thanks!
Yes, you can certainly use chicken breasts but you may have to adjust cooking time as needed.
I did this with chicken breasts, took almost an hour at 375F. WOW, the crust is terrific but with that sauce, I absolutely love it!
I’ll be trying this again but with either thin cut boneless breasts or the chicken tender strips (my local grocery store has a terrific butcher dept.)
I am definitely going to make this recipe sometime this week. I have made several of your recipes and I am always so pleased. Definitely a big fan! Keep them coming and I’ll keep making these great dishes!
I love fried chicken….and even better, oven fried chicken! This honey mustard glaze sounds perfect! Can’t wait to try this.
I love finding healthy versions of recipes! I haven’t used Panko crumbs much but so many people swear by them. I’ll have to see how the husband reacts to the mustard sauce. 😉 Thanks for sharing!
Bless your little soul. I just logged onto the site for ideas for chicken thighs I have in the refrigerator and here’s this post. You never seem to let me down! Thank you.
Is there a special reason to use vegetable oil vs olive or canola?
Vgetable oil has a higher smoke point than say, olive oil, which really helps achieve golden-crispness.
Chungah, is the first of two mustards on the ingredient list just plain ‘ol prepared mustard–the kind you put on hotdogs? This looks delish. Thanks for all your great recipes–such beautiful presentation.
Yes, this recipe requires both standard hot-dog-type-mustard and Dijon mustard as well.
I am going to do this next week Chungah. I too was not clear on what the first mustard was. Lynn is a white meat person and I like the dark, so I am going to buy a fryer and cut it up and do all of the pieces. I’ll file a full report.
Can this be made using boneless skin breasts?
Yes, you can certainly use chicken breasts but you may have to adjust cooking time as needed.
That looks absolutely delicious! Bookmarked for trying (^_^)