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Deviled Chicken Thighs Recipe

Deviled Chicken Thighs Recipe

When I make this dish, I invite my next-door neighbor over for supper. It's just enough for the two of us. This tasty chicken is tender and moist, with a bit of crunch from the cashews. -Bernice Morris, Marshfield, Missouri
TOTAL TIME: Prep/Total Time: 30 min. YIELD:2 servings


  • 1 teaspoon butter or margarine, softened
  • 1 teaspoon cider vinegar
  • 1 teaspoon prepared mustard
  • 1 teaspoon paprika
  • Dash pepper
  • 2 boneless skinless chicken thighs (about 4 ounces each)
  • 3 tablespoons soft bread crumbs
  • 2 tablespoons chopped cashews


  • 1. In a bowl, combine the butter, vinegar, mustard, paprika and pepper. Spread over chicken thighs. Place in a greased 11-in. x 7-in. baking dish. Sprinkle with bread crumbs.
  • 2. Bake, uncovered, at 400° for 15 minutes. Sprinkle with the cashews. Bake 7-12 minutes longer or until chicken juices run clear and topping is golden brown. Yield: 2 servings.

Nutritional Facts

1 each: 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.

Reviews for Deviled Chicken Thighs

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Reviewed 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."

Reviewed 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."

Reviewed Apr. 28, 2012 Edited Apr. 29, 2012

"OMG Company good and I usually only like white meat."

Reviewed May. 31, 2011

"nothing special"

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