Description
This delightful dish features juicy chicken breasts coated in a golden-brown layer of crispy panko breadcrumbs, perfect for satisfying your craving for crunch and flavor.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 cup all-purpose flour
- 2 large eggs
- 1 tablespoon Dijon mustard
- 1 cup panko breadcrumbs
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- Salt and pepper, to taste
- Olive oil or cooking spray, for baking
- Lemon zest (optional)
- Fresh herbs like parsley or thyme (optional)
- Cayenne pepper or red pepper flakes (optional)
Instructions
- Preheat your oven to 400°F (200°C).
- Pound chicken breasts to an even thickness, about 1 inch, and season with salt and pepper.
- Set up a breading station with three bowls: flour, egg mixture (eggs and Dijon), and panko mixture (panko, garlic powder, onion powder, paprika).
- Dredge each chicken breast in flour, dip in egg, and coat with the panko mixture.
- Arrange breaded chicken on a baking sheet; optionally spray with olive oil.
- Bake for about 25 minutes, until chicken reaches 165°F (74°C) and coating is golden brown.
- Let the chicken rest for a few minutes before slicing and serving warm.
Notes
Store leftovers in an airtight container for 3-4 days, or freeze for up to 3 months. Reheat in the oven to maintain crispiness.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 1g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 220mg