29 Reviews of Baked Buttermilk Mustard Chicken Thighs

From: MssAditood

On Dec 7, 2004

This was such a wonderful main dish for dinner tonight. Hubby scored it a 2 thumbs up and I have to agree. I didn't have buttermilk so I used soured milk (soured with vinegar) and it worked perfectly. Will keep this in my cookbook of favorites. Thanks so much for the great recipe. Hugs, Susie

From: ratherbeswimmin'

On May 12, 2005

Great recipe, Julesong. I picked it because I needed to use up some buttermilk. Had no problem doubling the recipe. Passed the husband and kids taste test so will be using this one again. The marinade/sauce has a nice flavor. Both economical and easy to make. Thanks for posting.

From: Geema

On Mar 23, 2006

It's a wonderful recipe!I loved finding something delicious to make with chicken thighs instead of the ususal breasts. My DH and I were making mmmmmmmmmm sounds over every bite of this delicious recipe and will be using it again many times in the future. I used yogurt instead of buttermilk and I liked the thicker texture of the marinade/sauce because of it. I don't think the chicken needed any left over sauce to go on top, it had plenty of flavor without it. Next time I will use Panko bread crumbs for a crunchier crust as mine got sort of soggy. My chicken also needed about 8 more minutes total, probably because of the size of the thighs.

From: Dotalee

On Jan 6, 2008

Wow, love this chicken. My family loves it too. Nice and moist. The mustard gives it a nice tang-not too overpowering. Delicious. I followed the recipe exactly the first time. The second time-had to make it again because its so good-I added about 4 tablespoons of butter to the pan. It made it a little more crispy. Also I lowered the oven temperature to 350 and cooked it for 35 min.-using large chicken breast, instead of the thighs. The taste remained the same. Terrific. Thank you Julesong!

From: Chef #301889

On Apr 26, 2007

We loved this! Very easy and very good! Had fresh rosemary and sage on hand, so used that instead of the dried and it came out great! Even the kids ate it, which is our standard for a "keeper" recipe!

From: omm nadia

On May 30, 2006

Thankyou! Thakyou! This recipe was grrreat!!! I have made theis 2x now. First time I used chicken thighs and 2nd time used chicken breasts. I used leftover sauce on top of chicken and it was delicious! Thanks again if I didnt say it enough!

From: Caseylaine

On May 14, 2003

YUm YUm YUMMMMMM. EAsy, tasty, everyone loves them. I never tell how simple this classy dish is. People are surprised by what you can do with the amazing very-affordable chicken thigh. hehe. I served this with #34382 and #31403

From: indywells

On Mar 7, 2006

Wow, this dish was super easy and tasted amazing. I used 4 boneless, skinless breasts so I had to cook it about 3 minutes longer per side than stated in the directions. I also used corn flake crumbs instead of regular bread crumbs as that's all I had and onion powder instead of flakes. The dressing was amazing! Thank you for posting this recipe! I will surely use it again and again.

From: Denibates

On Mar 24, 2007

Excellent. I made this last night for my husband, who'd been gone all week on a business trip. He loved it! Served it with roasted red potatoes and a cucumber-avocado-asparagus concoction. I'll definitely make this again. Thanks.

From: averybird

On Feb 20, 2007

I've made this twice now, once with real buttermilk and once with the substitute (1 Tbsp lemon juice or vinegar, then add milk to 1 cup) and real buttermilk is by far better. However both times were delicious! I left the skin on my chicken and cooked skin side down first. They were perfect, will make often. Thanks!