Season both sides of the chicken thighs with salt and pepper.
4-6 boneless, skinless chicken thighs, Salt and pepper
One piece at a time, dip the chicken in the Dijon mixture, tossing to coat, then into the breadcrumbs, rolling to coat all sides. Place on the prepared baking sheet and repeat with the remaining chicken.
Bake for 35-40 minutes until the chicken reads 175°F on an instant-read thermometer.
Storage: Store leftover deviled chicken in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.
Tip: For better browning, spray the chicken all over with cooking spray before baking.