Panko Crusted Chicken with Mustard Maple Pan Sauce
Elevate your weeknight dinner game with this irresistible Panko Crusted Chicken with Mustard Maple Pan Sauce! Juicy chicken breasts are coated in a golden, crispy crust made from panko breadcrumbs and Parmesan cheese, then baked to perfection for a light yet satisfying crunch. The dish is taken to the next level with a luscious pan sauce made from Dijon mustard, pure maple syrup, and a hint of fresh lemon juice, creating the perfect balance of tangy and sweet flavors. Easy to prepare in under an hour, this recipe combines classic comfort with gourmet flair. Serve it with roasted vegetables or mashed potatoes to wow your family and guests alike. Ideal for busy cooks looking for a flavorful twist on breaded chicken!
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Recipe Information
Ingredients
- 4 pieces chicken breasts
- 0.5 cups all-purpose flour
- 1 teaspoons salt
- 0.5 teaspoons black pepper
- 2 large eggs
- 1.5 cups panko breadcrumbs
- 0.25 cups parmesan cheese, grated
- 4 tablespoons olive oil
- 2 tablespoons unsalted butter
- 0.5 cups chicken broth
- 2 tablespoons Dijon mustard
- 2 tablespoons pure maple syrup
- 1 tablespoon lemon juice, freshly squeezed
- 2 cloves garlic, minced
Instructions
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it.
Place the flour in a shallow bowl, season with 0.5 teaspoons of salt and 0.25 teaspoons of black pepper, and mix well.
In a second shallow bowl, beat the eggs until well blended.
In a third shallow bowl, combine the panko breadcrumbs, grated parmesan cheese, and the remaining 0.5 teaspoons of salt and 0.25 teaspoons of black pepper.
Dredge each chicken breast first in the seasoned flour, shaking off any excess, then dip it into the beaten eggs, and finally coat it in the breadcrumb mixture, pressing gently to adhere.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Cook two of the breaded chicken breasts until golden brown on each side, about 2-3 minutes per side. Transfer to the prepared baking sheet.
Repeat the process with the remaining 2 tablespoons of olive oil and the other two chicken breasts.
Bake the chicken breasts in the preheated oven for 15-18 minutes, or until the internal temperature reaches 165°F (74°C) using a meat thermometer.
While the chicken is baking, prepare the mustard maple pan sauce. In the same skillet, melt the butter over medium heat, then add the minced garlic and sauté for 1 minute until fragrant.
Add the chicken broth, Dijon mustard, maple syrup, and lemon juice to the skillet, whisking to combine.
Bring the sauce to a gentle simmer and cook for 3-4 minutes, allowing it to reduce slightly and thicken. Adjust seasoning with salt and pepper, if needed.
Remove the chicken from the oven and let it rest for 2-3 minutes. Serve the crispy chicken topped with the mustard maple pan sauce.
Nutrition Facts
Calories |
2734 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 129.6 g | 166% | |
| Saturated Fat | 36.7 g | 184% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 1026 mg | 342% | |
| Sodium | 4836 mg | 210% | |
| Total Carbohydrate | 127.5 g | 46% | |
| Dietary Fiber | 4.8 g | 17% | |
| Total Sugars | 22.7 g | ||
| Protein | 253.5 g | 507% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 426 mg | 33% | |
| Iron | 13.9 mg | 77% | |
| Potassium | 421 mg | 9% | |
*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.
