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.
Nutrition & Diet Analysis (per serving)
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).
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).