Description

Tender chicken breasts coated in golden panko breadcrumbs for a crispy outside and juicy inside. A quick, versatile, and family-favorite dinner option.

Ingredients

4 boneless, skinless chicken breasts

1 cup panko breadcrumbs

1/2 cup all-purpose flour

2 large eggs

1 tablespoon Dijon mustard

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon paprika

Salt and pepper to taste

2 tablespoons olive oil or vegetable oil

Fresh parsley (optional, for garnish)

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Instructions

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
In a shallow bowl, mix flour, garlic powder, onion powder, paprika, salt, and pepper.
In another bowl, whisk eggs and Dijon mustard.
Place panko breadcrumbs in a third shallow bowl.
Coat each chicken breast first in the flour mixture, then dip into the egg mixture, and finally press into the breadcrumbs.
Heat oil in a skillet over medium heat. Cook chicken breasts for 3–4 minutes per side until golden and crispy.
Transfer to the baking sheet and bake for 15–20 minutes, or until internal temperature reaches 165°F (74°C).
Let rest for a few minutes before serving. Garnish with parsley if desired.

Notes

For extra flavor, mix Parmesan cheese into the panko.

Use honey mustard instead of Dijon for a sweeter touch.

For a spicy version, add cayenne pepper or chili flakes.

To lighten it up, bake without pan-frying first.

Store leftovers in an airtight container for up to 3 days or freeze for up to 2 months.

Reheat in the oven at 350°F (175°C) for 10 minutes to keep crispy.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Main Dish
Method: Pan-Fry & Bake
Cuisine: American

Nutrition

Serving Size: 1 chicken breast
Calories: 300
Sugar: 1g
Sodium: 480mg
Fat: 12g
Saturated Fat: 2g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 1g
Protein: 32g
Cholesterol: 115mg