Baked Crunchy Maple Dijon Chicken Recipe

Introduction

Baked Crunchy Maple Dijon Chicken is a deliciously sweet and tangy dish with a crispy panko crust. This recipe is simple to prepare and perfect for a flavorful weeknight dinner.

Ingredients

• 4 boneless, skinless chicken breasts
• 1/3 cup Dijon mustard
• 1/4 cup pure maple syrup
• 2 tablespoons apple cider vinegar
• 1 cup panko breadcrumbs
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• Cooking spray or olive oil
• Fresh parsley for garnish (optional)

Instructions

1. Step 1: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with cooking spray.
2. Step 2: In a small mixing bowl, whisk together Dijon mustard, maple syrup, and apple cider vinegar until well combined. Set aside.
3. Step 3: In a shallow dish, combine panko breadcrumbs, garlic powder, paprika, salt, and black pepper. Mix well.
4. Step 4: Dip each chicken breast into the maple Dijon mixture, ensuring it is fully coated. Let any excess mixture drip off.
5. Step 5: Roll the coated chicken breast in the panko mixture, pressing gently to ensure the breadcrumbs adhere well.
6. Step 6: Place the breaded chicken on the prepared baking sheet. Repeat the process with the remaining chicken breasts.
7. Step 7: Lightly spray the tops of the chicken with cooking spray or drizzle with a bit of olive oil to enhance browning.
8. Step 8: Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and the coating is golden and crispy.
9. Step 9: Remove from the oven and let rest for a few minutes before serving. Garnish with freshly chopped parsley if desired.

Tips & Variations

• For extra crispiness, switch to panko breadcrumbs mixed with a bit of grated Parmesan cheese.
• Use skin-on chicken breasts if preferred, but increase baking time slightly.
• Replace apple cider vinegar with lemon juice for a different tangy note.
• Serve with steamed vegetables or a fresh salad for a complete meal.

Storage

Store leftover chicken in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for about 10-15 minutes to maintain crispiness. Avoid microwaving to keep the coating crunchy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of mustard?

Yes, you can substitute Dijon mustard with spicy brown mustard or whole grain mustard, but it will slightly change the flavor profile.

Is it possible to make this gluten-free?

Absolutely! Use gluten-free breadcrumbs instead of panko to make this recipe suitable for gluten-free diets.

Baked Crunchy Maple Dijon Chicken Recipe

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★★★★★

4.7 from 85 reviews

This Baked Crunchy Maple Dijon Chicken recipe offers a deliciously crispy exterior with a perfectly tender and juicy interior. The combination of tangy Dijon mustard, sweet pure maple syrup, and a hint of apple cider vinegar creates a flavorful glaze that pairs beautifully with the crunchy panko breadcrumb coating. Baked to golden perfection, this easy-to-make dish is great for a satisfying weeknight dinner or a special occasion.

• Author: lina
• Prep Time: 15 minutes
• Cook Time: 25-30 minutes
• Total Time: 40-45 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Chicken

• 4 boneless, skinless chicken breasts

Glaze

• 1/3 cup Dijon mustard
• 1/4 cup pure maple syrup
• 2 tablespoons apple cider vinegar

Breading

• 1 cup panko breadcrumbs
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper

Other

• Cooking spray or olive oil (for spraying)
• Fresh parsley for garnish (optional)

Instructions

1. Preheat the oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it using cooking spray to prevent sticking.
2. Prepare the glaze: In a small mixing bowl, whisk together Dijon mustard, pure maple syrup, and apple cider vinegar until the mixture is smooth and well combined. Set aside.
3. Make the breadcrumb mixture: In a shallow dish, mix panko breadcrumbs with garlic powder, paprika, salt, and black pepper ensuring an even distribution of spices.
4. Coat the chicken: Dip each chicken breast thoroughly into the maple Dijon glaze, allowing any excess to drip off to avoid sogginess.
5. Bread the chicken: Roll the glazed chicken breasts in the prepared panko mixture, pressing gently to help the breadcrumbs adhere well to every part of the chicken.
6. Arrange for baking: Place the breaded chicken breasts on the prepared baking sheet, spacing them evenly so they bake uniformly.
7. Enhance browning: Lightly spray the tops of the breaded chicken with cooking spray or drizzle a small amount of olive oil. This step promotes a golden, crunchy crust.
8. Bake: Bake in the preheated oven for 25 to 30 minutes, or until the chicken is cooked through (internal temperature reaches 165°F/74°C) and the coating is crispy and golden brown.
9. Rest and garnish: Remove the chicken from the oven and let it rest for a few minutes to retain juices. Optionally, garnish with freshly chopped parsley before serving for extra freshness and color.

Notes

• For extra crispiness, you can broil the chicken for the last 2 minutes but watch carefully to avoid burning.
• Using panko breadcrumbs provides a lighter, crunchier crust compared to regular breadcrumbs.
• You can substitute chicken thighs if preferred; adjust baking time accordingly to ensure doneness.
• Make sure not to oversaturate the chicken in the glaze to keep the breading crisp.
• This dish pairs well with steamed vegetables or a fresh green salad for a complete meal.

Keywords: baked chicken,maple Dijon chicken,crunchy chicken breast,crispy chicken recipe,oven baked chicken,quick chicken dinner