Panko Mustard Chicken Ala Moi
Crispy, flavorful, and irresistibly savory, Panko Mustard Chicken Ala Moi is a dinner recipe that will elevate your weeknight meals in just 40 minutes. Tender boneless chicken breasts are coated in a tangy Dijon mustard and honey mixture, delivering the perfect balance of sweet and zesty. The star of the dish is the golden, crunchy crust made from panko breadcrumbs, Parmesan cheese, and a hint of paprika for a smoky kick. Baked, not fried, this recipe is a healthier alternative to classic fried chicken, with no compromise on texture or taste. Ideal for both family dinners and entertaining guests, this easy-to-make dish pairs beautifully with roasted vegetables or a crisp green salad. Garnish with fresh parsley for a final dash of color and flavor that will leave everyone asking for seconds!
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Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 3 tablespoons Dijon mustard
- 2 tablespoons Honey
- 1 teaspoon Garlic powder
- 1.5 cups Panko breadcrumbs
- 0.5 cups Parmesan cheese, grated
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 3 tablespoons Olive oil
- 2 tablespoons Fresh parsley, chopped (optional for garnish)
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it to prevent sticking.
In a small bowl, mix together the Dijon mustard, honey, and garlic powder. Set aside.
In another bowl, combine the panko breadcrumbs, grated Parmesan cheese, paprika, salt, and black pepper. Drizzle in the olive oil and mix well until the crumbs are evenly coated and slightly moistened.
Place the chicken breasts on a clean cutting board. If they are thick, pound them gently with a meat mallet to an even thickness (about 1 inch) for uniform cooking.
Using a pastry brush or the back of a spoon, generously coat each chicken breast with the Dijon-honey mixture.
Dredge the mustard-coated chicken in the panko mixture, pressing firmly to ensure the breadcrumbs adhere evenly to both sides.
Transfer the breaded chicken breasts to the prepared baking sheet, leaving space between each piece for even cooking.
Bake in the preheated oven for 20-25 minutes or until the chicken is golden brown and the internal temperature reaches 165°F (74°C).
Remove the chicken from the oven and let it rest for 5 minutes before serving.
Garnish with freshly chopped parsley (optional) and serve with your favorite sides, such as roasted vegetables or a crisp green salad.
Nutrition Facts
Calories |
2221 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 91.2 g | 117% | |
| Saturated Fat | 21.6 g | 108% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 632 mg | 211% | |
| Sodium | 5110 mg | 222% | |
| Total Carbohydrate | 98.3 g | 36% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 40.2 g | ||
| Protein | 243.9 g | 488% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 579 mg | 45% | |
| Iron | 11.6 mg | 64% | |
| Potassium | 1967 mg | 42% | |
*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.
