Description
This Baked Crunchy Maple Dijon Chicken recipe features tender boneless, skinless chicken breasts coated in a sweet and tangy maple Dijon glaze, then covered with a crispy panko breadcrumb crust. Baked to golden perfection, it’s an easy and flavorful dish perfect for weeknight dinners or special occasions.
Ingredients
Scale
Chicken and Marinade
- 4 boneless, skinless chicken breasts
- 1/3 cup Dijon mustard
- 1/4 cup pure maple syrup
- 2 tablespoons apple cider vinegar
Bread Crumb Coating
- 1 cup panko breadcrumbs
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Finishing
- Cooking spray or olive oil
- Fresh parsley for garnish (optional)
Instructions
- Preheat the oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with cooking spray to prevent sticking and aid in easy cleanup.
- Prepare the maple Dijon mixture: In a small mixing bowl, whisk together Dijon mustard, pure maple syrup, and apple cider vinegar until well combined. Set this glaze aside for coating the chicken.
- Make the breadcrumb mixture: In a shallow dish, combine panko breadcrumbs, garlic powder, paprika, salt, and black pepper. Stir well to evenly distribute the spices.
- Coat the chicken: Dip each chicken breast fully into the maple Dijon mixture, ensuring it is thoroughly coated. Allow any excess glaze to drip off before proceeding to the next step.
- Bread the chicken: Roll the coated chicken breast in the prepared seasoned panko mixture, pressing gently to make sure the breadcrumbs stick firmly to the surface.
- Arrange on baking sheet: Place each breaded chicken breast on the prepared baking sheet, spacing them evenly. Repeat the coating and breading process with all chicken breasts.
- Prepare for baking: Lightly spray the tops of the chicken breasts with cooking spray or drizzle a small amount of olive oil over them. This will help the coating brown nicely and become extra crispy.
- Bake the chicken: Place the baking sheet in the preheated oven and bake for 25 to 30 minutes, or until the chicken is cooked through (internal temperature reaches 165°F/74°C) and the breadcrumb coating is golden brown and crunchy.
- Rest and garnish: Remove the chicken from the oven and let it rest for a few minutes to allow juices to redistribute. Optionally, garnish with freshly chopped parsley before serving to add a touch of color and freshness.
Notes
- Ensure the chicken breasts are of even thickness for uniform cooking. You may pound them gently if needed.
- Use a meat thermometer to check doneness for perfectly cooked chicken.
- Panko breadcrumbs provide a lighter, crunchier crust compared to regular breadcrumbs.
- For a dairy-free option, ensure the cooking spray or oil used is suitable.
- Leftover chicken can be refrigerated for up to 3 days and reheated in the oven to retain crispiness.
