Mustard-Breaded Chicken Thighs

🥘 Ingredients

• Brussels sprouts
  ½ lb
• Dijon mustard
  2 tbsp
• all-purpose flour
  ½ cup
• black pepper
  to taste
• chicken thighs
  4 pieces
• dried thyme
  1 tsp
• olive oil
  4 tsp
• panko breadcrumbs
  ½ cup
• salt
  to taste
• sour cream
  ½ cup
• sweet potatoes
  2 pieces

🍳 Cookware

• medium bowl
• baking sheet
• plate
• paper towel
• baking sheet
• fork

1. 

   1

   Wash and dry all produce. Preheat oven to 425 degrees. Trim and halve Brussels sprouts lengthwise. Toss with 4 tsp olive oil , salt , and black pepper in a medium bowl . Place on a baking sheet cut-side down. Roast in oven until browned and crispy, about ⏱️ 25 minutes .

   Brussels sprouts: ½ lb, olive oil: 4 tsp, salt: to taste, black pepper: to taste
2. 

   2

   Arrange 3 plate s in a row. Spread all-purpose flour on first plate. On the second, gently mix together half the sour cream , 2 TBSP water, and 2 TBSP Dijon mustard . On the last plate, mix together and spread out panko breadcrumbs , dried thyme , and a pinch of salt and pepper.

   all-purpose flour: ½ cup, sour cream: ½ cup, Dijon mustard: 2 tbsp, panko breadcrumbs: ½ cup, dried thyme: 1 tsp
3. 

   3

   Pat chicken thighs dry with a paper towel . Season all over with salt and pepper. Working one at a time, toss in flour, coating all over. Shake off any excess. Dip in mustard mixture and coat evenly, letting excess drip off. Transfer to dish with panko, turning to cover all over in crumbs. Pat gently to adhere.

   chicken thighs: 4 pieces
4. 

   4

   Transfer breaded chicken to a lightly-oiled baking sheet . Bake in oven until chicken is cooked through and crumbs are a light gold color, ⏱️ 15-20 minutes . Increase temperature to 450 degrees or place sheet under broiler. Continue baking until panko are golden brown, about ⏱️ 5 minutes .
5. 

   5

   While chicken bakes, poke sweet potatoes all over with a fork . Wrap each in a damp paper towel. Microwave on high for ⏱️ 10 minutes . Remove from microwave and place on baking sheet with chicken until meal is ready.

   sweet potatoes: 2 pieces
6. 

   6

   Cut an X in each sweet potato and dollop with remaining sour cream. Plate with Brussels sprouts and chicken.