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Deviled Chicken Thighs

When I make this dish, I invite my next-door neighbor over for supper. It's just enough for the two of us. The chicken stays tender and moist, and the cashews add a perfect bit of crunch. —Bernice Morris, Marshfield, Missouri
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    2 servings


  • 1 teaspoon butter, softened
  • 1 teaspoon cider vinegar
  • 1 teaspoon prepared mustard
  • 1 teaspoon paprika
  • Dash pepper
  • 2 boneless skinless chicken thighs (about 1/2 pound)
  • 3 tablespoons soft bread crumbs
  • 2 tablespoons chopped cashews


  • In a large bowl, combine the butter, vinegar, mustard, paprika and pepper. Spread over chicken thighs. Place in a greased 11x7-in. baking dish. Sprinkle with bread crumbs.
  • Bake, uncovered, at 400° for 15 minutes. Sprinkle with the cashews. Bake until chicken juices run clear and topping is golden brown, 7-12 minutes longer.
Editor's Note
To make soft bread crumbs, tear bread into pieces and place in a food processor or blender. Cover and pulse until crumbs form. One slice of bread yields 1/2 to 3/4 cup crumbs.
Nutrition Facts
1 chicken thigh: 246 calories, 14g fat (4g saturated fat), 81mg cholesterol, 189mg sodium, 6g carbohydrate (1g sugars, 1g fiber), 23g protein. Diabetic Exchanges: 3 lean meat, 1 fat, 1/2 starch.

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  • Denny
    Aug 30, 2020

    I just made this recipe today and my family loved it, even the cat. The chicken was very moist and had great flavor. It is definitely a keeper.

  • muffbear74
    Aug 22, 2015

    I really liked these. Very moist. I used Dijon mustard and left off the cashews since I didn't have any on hand. The flavor really did remind me of deviled eggs.

  • ryanswife
    Nov 26, 2013

    I didn't think it was too bad, but I needed to cook it longer than the recipe said. My husband didn't like it though, so I probably won't be making it again.

  • bjsilve0
    Apr 28, 2012

    OMG Company good and I usually only like white meat.

  • Hannah0418
    May 31, 2011

    nothing special

  • gfernandez
    Jun 14, 2009

    No comment left