crispy mustard roasted chicken

Crispy Mustard Roasted Chicken

Panko-breaded baked chicken has got to be one of the best things ever.  It’s got a nice crispy crunch to it, while being on the healthier side since it’s baked, not fried.  Also, you know how usually when you bread chicken, you dip it in an egg wash first to help the breadcrumbs stick?  Apparently, if you use a mixture of Dijon mustard and white wine, it accomplishes the same thing AND gives the chicken a fantastic flavor! Ina Garten is a genius.

This chicken makes for a great weeknight meal – give it a shot, you won’t be disappointed!

Ingredients

  • 1 cup panko bread crumbs
  • 1 tbsp. olive oil
  • 2 cloves garlic, minced
  • 1 ½ tsp. thyme (dried or fresh would work fine)
  • 1 tsp. salt
  • 1/2 tsp. pepper
  • 2 tbsp. unsalted butter, melted
  • 1/4 cup Dijon mustard
  • 1/4 cup dry white wine
  • 4 boneless, skinless chicken breasts (I used 5 thin-sliced breasts because I prefer my chicken thinner; if you do this just reduce the cooking time slightly)

Directions

Preheat the oven to 350°F.  Place a wire rack over a rimmed-baking sheet.

In a small nonstick skilled, stir together the panko and olive oil.  Heat over medium heat, stirring occasionally, until the panko is toasted.

In a shallow dish, stir together the toasted panko, garlic, thyme, salt, pepper, and unsalted butter until well combined.  In a separate shallow bowl, whisk together the Dijon mustard and white wine.

Pat the chicken breasts dry.  Dip the chicken first into the white wine mixture until thoroughly coated on all sides.  Transfer to the panko mixture and press gently to help the breadcrumbs adhere.  Flip the chicken pieces and do the same on all sides, until fully covered with breadcrumbs.  Transfer the chicken breasts to the wire rack.

Cook at 350°F for 40 minutes; then increase the heat to 400°F and continue cooking for 10 minutes or until the chicken is cooked through.  Enjoy!

Yield: About 4 servings

Source: Adapted from Barefoot Contessa Foolproof

 

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Comments

  1. Love the tip about the wine and dijon instead of egg! This looks great, can’t wait to try the recipe.

  2. The original recipe calls for cut up pieces of chicken(with the bone), cooking it at 40 minutes … Did you still cook for 40 minutes and an extra 10 at the higher temperature even though you used boneless breasts?

    • solanoskitchen says:

      Hi Nina! I did still cook it the full time. You could probably get away with cooking it less – the only reason I didn’t check it earlier was honestly because I was on the phone and totally forgot :) Luckily, the breading kept it from drying out or anything. Since I cooked it the full time, I wasn’t comfortable posting a shorter time since I couldn’t be sure they’d be fully cooked. I would recommend using an instant-read thermometer to check them at a shorter cooking time!

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