Crispy Herb-Crusted Chicken Thighs with Lemon-Dijon Sauce

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-02 · Updated 2026-04-02

Tender chicken thighs coated in a golden herb crust and served with a zesty lemon-dijon sauce, perfect for a high-protein, low-carb meal that fuels muscle recovery. This american-inspired chicken (keto, high-protein) ready in about 40 minutes pairs chicken thighs, Dijon mustard, garlic powder for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 340 calories and feeds 2, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 12 oz chicken thighs
• 2 tbsp Dijon mustard
• 1 tsp garlic powder
• 1 tsp dried thyme
• 1/2 tsp dried rosemary
• 1/4 cup keto panko crumbs
• 1 tbsp olive oil
• 1 tbsp lemon juice
• 1/4 cup chicken broth
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Step 1: Pat the chicken thighs dry with paper towels, then season both sides with 1/2 tsp salt and 1/4 tsp black pepper.
2. Step 2: In a small bowl, mix 2 tbsp Dijon mustard, 1 tsp garlic powder, 1 tsp dried thyme, and 1/2 tsp dried rosemary until smooth.
3. Step 3: Spread the mustard mixture evenly over the chicken thighs, then press 1/4 cup keto panko crumbs firmly onto the mustard-coated chicken to form a thick, even crust.
4. Step 4: Heat 1 tbsp olive oil in a large oven-safe skillet over medium-high heat until shimmering and just beginning to smoke.
5. Step 5: Place the chicken thighs skin-side down in the skillet and cook undisturbed for 5-6 minutes until the skin is deeply golden brown and crispy with slightly darkened edges.
6. Step 6: Flip the chicken thighs and cook for another 5 minutes until the internal temperature reaches 165°F (74°C) when checked with a meat thermometer.
7. Step 7: Transfer the skillet to a preheated oven at 400°F (200°C) and bake for 12-15 minutes until the chicken is fully cooked through and the crust is golden brown.
8. Step 8: While baking, whisk together 1 tbsp lemon juice and 1/4 cup chicken broth in a small bowl.
9. Step 9: Remove the skillet from the oven, transfer the chicken to a plate, and pour the lemon-broth mixture into the skillet.
10. Step 10: Simmer over medium heat for 2-3 minutes until the sauce thickens slightly and coats the back of a spoon, then pour over the chicken.