Chicken breast is lean and will get dry if it overcooks. Use a meat thermometerfor best results.Leftovers will not have a crispy crust, but they will still be delicious. This breaded chicken Dijon is best served hot out of the oven. After breading the chicken breasts, you can keep them in the fridge for 24 hours before baking. You can prepare the breaded chicken in advance.The batter will slide off if the chicken breasts are wet. Pat the chicken breasts dry with paper towels before you dip them in the Dijon batter.Toasting the breadcrumbs is an optional step, but it gives the dijon breaded chicken an extra crunchy crust.Here are some more options to serve with this panko crusted chicken: It’s easy to change things up by swapping out the sauce for mushroom gravy or tangy gold BBQ sauce. Make the Dijon dipping sauce while the chicken is in the oven. Place the chicken on a baking sheet and transfer it to the oven.Press the breadcrumbs into the chicken so they adhere well. Transfer the chicken to the panko mixture.Whisk the ingredients for the buttery mustard batter and dip the chicken in the batter.Combine the breadcrumbs with the Parmesan and parsley.Toast the panko bread crumbs in the oven until golden brown.Scroll down to the printable recipe card for all the details. Here is a brief overview to get an idea of what to expect with the recipe. You could also serve the panko chicken with marinara sauce or your favorite dipping sauce. You can even use it as a dip for French fries. The sauce is also great with our chicken cutlets and chicken tenders. Either way, this parmesan panko chicken is delicious. If you want a thinner sauce to drizzle over the breaded chicken, you can thin it out with a bit of water or chicken broth. You only need 5 ingredients for the sauce: sour cream, Dijon, mayo, Parmesan cheese, and lemon juice.
We served the crispy panko chicken with a savory Dijon sauce that is thick, creamy, and perfect for dipping. This recipe also works with boneless skinless chicken thighs or bone-in chicken, but the cooking time will change. You can use garlic powder if you don’t have fresh garlic. We like the flavor that Dijon brings to this chicken, but you can use any mustard you have on hand. Melted butter combines with the mustard and makes a thick batter when it cools down. If you don’t have fresh parsley on hand, you can add some Italian seasoning or dried thyme. You can substitute the Parmesan with Pecorino or Romano. The cheese gives the panko coating an extra boost of flavor. Unlike regular breadcrumbs, panko has large airy flakes that stay crispy longer. Here is a list of the ingredients you will need for this panko chicken recipe. You can add the coating to the chicken breasts in advance and cook them later.
The coating for the chicken breasts is super crispy, and since it is baked, it’s a healthier alternative to deep frying. This recipe uses just a few simple ingredients but has incredible flavor. Throw in a side of roasted potatoes and a simple wedge salad for an easy dinner. Our panko crusted chicken is so simple to make, it will certainly be a go-to favorite for busy weeknights. For a complete meal, serve it with your favorite sides, like truffle mashed potatoes and steamed broccoli. The chicken gets coated in a delicious buttery batter and then covered in a crispy Parmesan Panko breading that will have everyone coming back for seconds. Our panko chicken recipe will get dinner on the table in a flash! This family-friendly meal packs big flavor and requires minimal effort, making it the perfect weeknight supper.
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