Crunchy Crispy Chicken Dijon
Discover the ultimate combination of flavor and texture with this Crunchy Crispy Chicken Dijon recipe! Juicy chicken breasts are coated in a tangy blend of Dijon mustard, mayonnaise, and lemon juice before being encrusted with a perfectly seasoned panko breadcrumb mixture enhanced with Parmesan cheese, paprika, and olive oil for maximum crunch. Baked to golden perfection in just 25 minutes, this recipe delivers all the satisfaction of fried chicken without the mess or excess oil. Ideal for weeknight dinners or a special gathering, this dish pairs beautifully with roasted veggies, creamy mashed potatoes, or a crisp salad. Easy to prepare and packed with bold, savory flavors, this recipe is perfect for anyone craving a crispy chicken dinner with a gourmet twist.
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Recipe Information
Ingredients
- 4 pieces Chicken breasts
- 3 tablespoons Dijon mustard
- 2 tablespoons Mayonnaise
- 1 tablespoon Lemon juice
- 1 teaspoon Garlic powder
- 1.5 cups Panko breadcrumbs
- 0.5 cups Parmesan cheese
- 1 teaspoon Paprika
- 0.5 teaspoons Kosher salt
- 0.5 teaspoons Black pepper
- 2 tablespoons Olive oil
- 2 tablespoons Fresh parsley (optional, for garnish)
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with cooking spray.
Pat the chicken breasts dry with paper towels and set aside.
In a small bowl, whisk together the Dijon mustard, mayonnaise, lemon juice, and garlic powder until well combined.
In a separate shallow dish, combine the panko breadcrumbs, Parmesan cheese, paprika, kosher salt, and black pepper. Drizzle the olive oil over the breadcrumb mixture and toss to evenly coat.
Brush each chicken breast generously with the Dijon mustard mixture, ensuring an even coating on both sides.
Press each coated chicken breast into the breadcrumb mixture, thoroughly coating both sides. Gently press the breadcrumbs onto the chicken to adhere them well.
Place the breaded chicken breasts on the prepared baking sheet, leaving some space between each piece.
Bake the chicken in the preheated oven for 20-25 minutes, or until the internal temperature reaches 165°F (74°C) as measured with a meat thermometer. The chicken should be golden brown and crispy.
Remove the chicken from the oven and let it rest for 5 minutes before serving.
Optional: Garnish with freshly chopped parsley for added freshness and visual appeal.
Serve immediately with your favorite sides, such as roasted vegetables, mashed potatoes, or a crisp salad.
Nutrition Facts
Calories |
2212 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 101.2 g | 130% | |
| Saturated Fat | 22.2 g | 111% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 646 mg | 215% | |
| Sodium | 2744 mg | 119% | |
| Total Carbohydrate | 72.0 g | 26% | |
| Dietary Fiber | 4.1 g | 15% | |
| Total Sugars | 6.0 g | ||
| Protein | 241.4 g | 483% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 556 mg | 43% | |
| Iron | 9.2 mg | 51% | |
| Potassium | 113 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
