Chicken With Sage Cornbread Crust
Juicy chicken thighs coated with a flavorful sage cornbread crust create a delightful combination of tender meat and crispy topping. This dish offers savory herb notes and a satisfying crunch, perfect for a comforting weeknight dinner or special occasion, served alongside fresh vegetables or corn-on-the-cob.
Ingredients
Instructions
- Preheat oven to 400 degrees Fahrenheit.
- Sprinkle chicken thighs with salt and black pepper and arrange on a rack in a baking pan.
- Bake for 20 to 25 minutes or until the juices run clear when pierced with a fork.
- Meanwhile, in a small bowl, combine 1 T. plus 1 t. Dijon mustard and 1 t. olive oil.
- In another small bowl, combine 2/3 cup cornbread crumbs and 1 T. minced fresh sage.
- Preheat the broiler, setting the rack 6 inches from the heat.
- Brush chicken with half of the mustard mixture and sprinkle with half of the crumbs.
- Broil for 1 minute or until golden brown.
- Turn the chicken and coat with remaining mustard mixture and crumbs.
- Broil for another 1 minute or until golden brown.
- Serve with corn-on-the-cob and steamed green beans or broiled tomatoes.
Tips & Substitutions
For a deeper flavor, marinate the chicken thighs in the mustard mixture for 30 minutes before baking. If you don't have fresh sage, dried sage can be used, but reduce the amount to 1/3 T. For a gluten-free option, use gluten-free cornbread crumbs. Make sure to keep an eye on the broiler to prevent burning during the final browning.
Serving Suggestions
This dish pairs beautifully with corn-on-the-cob and steamed green beans, which complement the savory flavors of the chicken. For a heartier meal, consider serving it alongside Potatoes Deluxe. A crisp salad with a light vinaigrette can also enhance the meal, adding freshness and balance.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place chicken in the oven at 350°F for about 10-15 minutes until heated through, ensuring the cornbread crust remains crispy. Microwaving is not recommended as it may make the crust soggy.
Nutrition & Diet Analysis (per serving)
Each serving of Chicken With Sage Cornbread Crust contains roughly 327 calories, with 11g protein, 61g carbohydrates, and 14g fat. It is an excellent source of iron (156% of the Daily Value), dietary fiber (144% of the Daily Value), and calcium (127% of the Daily Value). Note that it is relatively high in sodium, at 509mg per serving (22% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use chicken breasts instead of thighs?
Yes, chicken breasts can be used, but they may require a slightly shorter cooking time. Make sure to check for doneness by ensuring the juices run clear. The flavor with the cornbread crust will still be delicious, though thighs tend to be more tender.
What can I use if I don't have cornbread crumbs?
If you don't have cornbread crumbs, you can substitute with crushed crackers or breadcrumbs. For a unique twist, try using crushed tortilla chips for a different flavor profile. Just ensure that the texture is similar to cornbread crumbs for the best result.
Can I prepare this dish ahead of time?
Yes, you can prepare the chicken and mustard mixture ahead of time. Bake the chicken and let it cool before storing in the refrigerator. When ready to serve, simply follow the broiling instructions to re-crisp the crust. This makes it a convenient option for a busy weeknight.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).