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Crispy Oven-Baked Fennel Chicken

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Easy and delicious panko-crusted chicken that the whole family will love.

Crispy Oven-Baked Fennel Chicken

  • Servings: 4
  • Prep Time: 15 min
  • Cooking Time: 40 min


  • 8 skinless, boneless chicken thighs, trimmed
  • 1 ½ cups Italian seasoned panko bread crumbs
  • 1 tablespoon whole fennel seed
  • 1 tablespoon Dijon mustard
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 2 tablespoons Extra Virgin Olive Oil
  • vegetable oil, for pan


  1. Preheat the oven to 400 degrees F.
  2. Line a baking sheet with parchment paper and lightly coat with vegetable oil. Set aside.
  3. In a small mixing bowl add the seasoned panko bread crumbs and whole fennel seed. Mix to incorporate.
  4. Place the chicken on the prepared baking sheet. Season both sides of the chicken with salt and pepper.
  5. Using a pasty brush, lightly coat both sides of the chicken with Dijon mustard.
  6. Dredge the chicken in the panko bread crumbs to coat, pressing gently to help the breadcrumbs adhere. Place the breaded chicken thighs back onto the baking sheet.
  7. When ready to bake, drizzle the chicken with the olive oil.
  8. Cook for about 40-50 minutes, depending on the size of the chicken thighs. Flip the chicken halfway through to get golden color on both sides.

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