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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.

Ingredients

Scale

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

Find it online: https://foodbylina.com/baked-crunchy-maple-dijon-chicken-recipe/