If you haven’t used panko you are totally missing out. Panko may sound very posh but it simply means “breadcrumbs” in Japanese. Now, I hope I didn’t ruin it for you because my “Dijon Panko Crusted Chicken” is ah-mazing.
Panko is more of a “flake” than a “crumb” so when coating chicken with panko, your breaded chicken will be crispier, crunchier and lighter than when making it with traditional breadcrumbs.
In this recipe I bake the chicken in the oven, which allows me to do other things when preparing dinner. You can absolutely cook the Basic Breaded Chicken recipe this way too.
Please don’t think I have I have replaced my Basic Breaded Chicken in my recipe repertoire because it is still one of my faves. This is a different, although equally delicious, easy, and healthy dish. But I “use” them differently. I use the Basic Breaded Chicken recipe when I am going to make chicken parmesan or when I am going to make a sauce to accompany it, whereas the “Dijon Panko Crusted Chicken” is a standalone protein and doesn’t need a sauce. All of the seasoning is done during the breading process, but at times I do make a dipping sauce to accompany it, such as “Honey Dijon Dressing“.
This is an ideal multitasking dish to make on those busy nights. Serve it with a salad and orzo for a MEAL TRIFECTA.
- Nonstick cooking spray
- 1½ pounds raw chicken breast, thinly sliced
- 1 cup panko
- ½ cup Dijon mustard
- 1 tablespoon garlic powder
- 1 tablespoon Italian seasoning blend
- Preheat oven to 425 °
- Spray an aluminum foil lined cookie sheet with nonstick cooking spray
- Pour panko into a medium sized bowl
- In another bowl combine Dijon mustard with garlic powder and Italian seasoning blend and mix well
- With a brush, the back of a spoon, or with your hand dredge each piece of chicken with the Dijon mustard mixture
- One by one, press mustard coated chicken into the bowl with the panko making sure both sides are coated well
- Place each breaded piece of chicken on the aluminum foil lined cookie sheet and spray the top of each piece of chicken with nonstick cooking spray
- Bake in the oven for about 30 minutes flipping over midway through until panko is golden brown and chicken is cooked through
Feel free to get creative with the spices. I have used onion powder, chicken grilling spices, and an onion blend seasoning. Use what you love.