Best 4 Panko Encrusted Dijon Chicken Crunchy Delish Recipes

**Panko-Encrusted Dijon Chicken: A Culinary Delight**

Prepare to tantalize your taste buds with the irresistible Panko-Encrusted Dijon Chicken, a delectable dish that seamlessly blends crispy and tender textures with a symphony of flavors. This culinary masterpiece features succulent chicken breasts coated in a flavorful blend of Dijon mustard, garlic, herbs, and spices, then encrusted with golden-brown panko breadcrumbs. The result is an explosion of taste and texture that will leave you craving more. Accompanying this main course are two delightful recipes: a creamy Dijon sauce that perfectly complements the chicken, and a refreshing lemon-herb quinoa salad that adds a touch of lightness and balance to the meal. Get ready to embark on a culinary journey that will delight your senses and leave you wanting seconds.

Check out the recipes below so you can choose the best recipe for yourself!

DIJON CHICKEN WITH PANKO CRUST

Dijon Chicken with Panko Crust image

This is a very good and tasty recipe, takes only 30 minutes to prepare. Panko is available in well-stocked supermarkets and Asian grocery stores. The recipe comes from Sunset.

Provided by Barb G.

Categories Chicken

Time 30m

Yield 4-8 serving(s)

Number Of Ingredients 11

Ingredients

1/4 cup butter, melted
1/4 cup Dijon mustard
2 cloves garlic, peeled and minced or pressed
1/2 cup panko breadcrumbs (japanese-style bread crumbs)
2 tablespoons grated parmesan cheese
1 1/2 tablespoons minced parsley
8 boneless skinless chicken breast halves
1/2 cup mayonnaise
1/4 cup Dijon mustard
1/2-1 tablespoon sesame oil
1 teaspoon soy sauce

Steps:

In a large bowl, whisk together butter, mustard and garlic.
In another bowl, mix panko crumbs, parmesan cheese and parsley.
One at a time, turn chicken breast in butter mixture to coat completely;(If chicken breast are very thick it is good to pound them;) dip rounded side of the chicken breast in panko mixture.
Place breast crumb side up in a 10-by 15-inch baking pan, sprayed with non-sick cooking spray.
Bake chicken in a 500 degree oven crumbs are golden and breast are no longer pink in center of thickest part (cut to test),about 15 minutes, may take longer, depending on the size of the breast.
Serve with Dijon sauce: Dijon Sauce: In a bowl mix mayonnaise, Dijon mustard, sesame oil and soy sauce: makes 3/4 cup sauce.

BAKED CHICKEN STRIPS WITH DIJON AND PANKO COATING

Baked Chicken Strips with Dijon and Panko Coating image

Wow, this is a new favorite! I can't believe how easy and how moist and good the chicken tasted. I made it exactly as posted, and my husband and I both loved it. It's in my regular meal rotation now. The chicken strips are first coated with a garlic-Dijon mustard mixture, then pressed in a panko bread crumb mixture before baking. The results is moist, delicious chicken with a slightly crunchy coating. Easy and delicious.

Provided by Baykat

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes

Time 22m

Yield 4

Number Of Ingredients 8

Ingredients

2 tablespoons extra-virgin olive oil, divided
¼ cup Dijon mustard
2 cloves garlic, grated
2 cups panko bread crumbs
1 tablespoon smoked paprika
1 teaspoon salt
½ teaspoon ground black pepper
1 ½ pounds boneless chicken breasts, cut into strips

Steps:

Preheat oven to 475 degrees F (245 degrees C). Pour 1 tablespoon olive oil on a paper towel and use to coat a cooling rack; place on a baking sheet.
Mix mustard and garlic together in a bowl.
Combine 1 tablespoon olive oil, panko, paprika, salt, and black pepper in a shallow bowl using a fork.
Coat each chicken strip in mustard-garlic mixture; press in panko mixture until evenly coated. Place on the prepared cooling rack.
Bake in the preheated oven until browned on the outside and juices run clear, 12 to 15 minutes. An instant-read thermometer inserted into the center should read 165 degrees F (74 degrees C).

Nutrition Facts : Calories 409.3 calories, Carbohydrate 42.2 g, Cholesterol 96.9 mg, Fat 12.8 g, Fiber 0.7 g, Protein 41.4 g, SaturatedFat 2.6 g, Sodium 1305.7 mg, Sugar 0.2 g

~ PANKO ENCRUSTED DIJON CHICKEN ~ CRUNCHY & DELISH

~ Panko Encrusted Dijon Chicken ~ Crunchy & Delish image

A recipe I threw together on a whim and was it ever a hit with my family. I hope you try it sometime. Was so flavorful and crunchy. Enjoy!

Provided by Cassie *

Categories Chicken

Time 55m

Number Of Ingredients 7

Ingredients

8 chicken thighs - skin removed - if using boneless, cutting baking time
1/2 c dijon mustard
3 - 4 Tbsp mayonnaise
2 Tbsp worcestershire sauce
2 - 2 1/2 c panko crumbs
1 1/2 tsp each - garlic salt, paprika, onion powder, dried parsley flakes
1 tsp black pepper

Steps:

1. Preheat oven to 475 degree F. Spray a large sheet pan with non stick cooking spray. In a bowl, mix mustard, mayonnaise and Worcestershire sauce until well blended. Taste add more mayo if too tart.
2. In another bowl, mix Panko's with the seasonings.
3. Liberally coat each thigh with mustard mixture ( I just scoop some up with my hand and slather all over thigh. ) Then dip to coat in seasoned crumbs.
4. Repeat and place evenly on baking sheet.
5. Place in oven and bake for 15 minutes. Carefully turn each piece of chicken and bake on that side for 15 minutes. Repeat until chicken is cooked through and juices run clear. Mine took about 45 minutes in all and they were large thighs. They should be crispy and golden I sprinkled chicken with kosher salt, while hot.
6. This chicken was awesome, if I do say so myself! Enjoy!

CRISPY PANKO CHICKEN BREASTS

Crispy Panko Chicken Breasts image

Use crushed, crisp rice cereal squares instead of panko crumbs for a gluten-free version!

Provided by Mazola

Categories Trusted Brands: Recipes and Tips Mazola®

Time 14m

Yield 4

Number Of Ingredients 8

Ingredients

1 pound boneless skinless chicken breasts
1 egg
1 cup panko crumbs
½ teaspoon Spice Islands® Fine Grind Sea Salt
¼ teaspoon Spice Islands® Fine Grind Black Pepper
½ teaspoon Spice Islands® Garlic Powder
½ teaspoon Spice Islands® Onion Powder
¼ cup Mazola® Corn Oil

Steps:

Pound chicken breasts, one at a time in a resealable freezer bag, until about 1/2-inch thick. Lightly beat egg in a shallow bowl. Combine panko crumbs, salt, pepper, garlic powder and onion powder in a separate shallow bowl. Dip chicken breasts in egg until coated, drip off excess and dip in panko mixture. Press chicken into crumbs until fully coated.
Heat oil in a large skillet on medium high heat. Transfer chicken to pan and cook about 2 to 3 minutes per side or until chicken is brown, crispy and fully cooked.

Nutrition Facts : Calories 334.8 calories, Carbohydrate 19.6 g, Cholesterol 112.4 mg, Fat 17.5 g, Fiber 0.1 g, Protein 30.8 g, SaturatedFat 3 g, Sodium 546.4 mg, Sugar 0.3 g

Tips:

Brining the chicken: Brining helps to tenderize and flavor the chicken. You can use a simple brine made with water, salt, and sugar. For a more flavorful brine, you can add herbs, spices, or citrus fruits.
Using panko breadcrumbs: Panko breadcrumbs are a Japanese-style breadcrumb that is lighter and crispier than traditional breadcrumbs. They are perfect for coating fried foods because they create a light and airy crust.
Seasoning the chicken: Be generous with the seasonings when coating the chicken. This will help to ensure that the chicken is flavorful throughout.
Cooking the chicken: The chicken can be cooked in a pan on the stovetop or baked in the oven. If cooking in a pan, be sure to use a heavy-bottomed pan and cook the chicken over medium heat so that it cooks evenly.
Serving the chicken: The chicken can be served with a variety of dipping sauces, such as honey mustard, barbecue sauce, or ranch dressing. It can also be served with a side of roasted vegetables or mashed potatoes.

Conclusion:

Panko-encrusted Dijon chicken is a delicious and easy-to-make dish that is perfect for a weeknight meal. The chicken is juicy and flavorful, and the panko breadcrumb coating is crispy and delicious. This recipe is sure to be a hit with your family and friends.