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!
- 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)
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