Dijon Chicken with Panko Crust
Crisp, golden, and bursting with flavor, this Dijon Chicken with Panko Crust is the perfect combination of simplicity and elegance. Juicy boneless chicken breasts are brushed with tangy Dijon mustard before being coated in a savory blend of panko breadcrumbs, Parmesan cheese, garlic, and herbs. Baked to perfection, the panko topping achieves a crunchy texture without the need for frying, thanks to a light spritz of cooking spray and the perfect balance of olive oil. This easy-to-make recipe is ready in just 40 minutes, making it an ideal choice for busy weeknights or casual dinner parties. Serve with roasted vegetables or a crisp green salad for a wholesome, satisfying meal your family will love. Perfectly seasoned, delightfully crispy, and irresistibly juicy—this Dijon Chicken with Panko Crust will quickly become a household favorite!
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Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 4 tablespoons Dijon mustard
- 1 cup Panko breadcrumbs
- 0.25 cup Grated Parmesan cheese
- 1 teaspoon Garlic powder
- 1 teaspoon Dried parsley
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Olive oil
- 1 as needed Cooking spray
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with cooking spray.
In a small bowl, mix the panko breadcrumbs, grated Parmesan cheese, garlic powder, dried parsley, salt, black pepper, and olive oil. Stir until the breadcrumbs are evenly coated in the oil and cheese. Set aside.
Pat the chicken breasts dry with paper towels to ensure the mustard adheres properly.
Spread 1 tablespoon of Dijon mustard evenly over the top of each chicken breast.
Press the panko mixture onto the Dijon-coated side of each chicken breast, ensuring a thick, even coating. Gently press the breadcrumbs to help them adhere.
Place the coated chicken breasts on the prepared baking sheet, panko side up.
Lightly spray the tops of the chicken with cooking spray. This helps the crust turn golden brown and crispy.
Bake in the preheated oven for 20-25 minutes or until the internal temperature of the chicken reaches 165°F (74°C) and the crust is golden brown.
Remove the chicken from the oven and let it rest for 5 minutes before serving. This helps the juices redistribute for tender, flavorful chicken.
Serve the Dijon chicken warm with your favorite sides, such as roasted vegetables or a crisp salad.
Nutrition Facts
Calories |
510 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.0 g | 23% | |
| Saturated Fat | 3.7 g | 18% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 153 mg | 51% | |
| Sodium | 1022 mg | 44% | |
| Total Carbohydrate | 22.6 g | 8% | |
| Dietary Fiber | 1.2 g | 4% | |
| Total Sugars | 2.1 g | ||
| Protein | 59.0 g | 118% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 100 mg | 8% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 497 mg | 11% | |
*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.
