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Crispy Honey Dijon Panko Chicken

crispy honey dijon panko chicken - featured image
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A quick and easy crispy chicken recipe coated with a crunchy panko crust and glazed with a sweet and tangy honey Dijon mustard sauce. Perfect for busy weeknights and casual gatherings.

Ingredients

Scale
  • 1 to 1.5 pounds boneless, skinless chicken breasts, pounded to even thickness
  • 1 cup panko breadcrumbs (about 100g), preferably Japanese-style
  • 3 tablespoons honey (preferably raw or local)
  • 2 tablespoons Dijon mustard
  • ½ cup all-purpose flour (about 65g)
  • 2 large eggs, beaten
  • Salt and pepper, to taste
  • 3 tablespoons olive oil or vegetable oil
  • Optional: pinch of garlic powder or smoked paprika in the panko

Instructions

  1. Place the chicken breasts between two sheets of plastic wrap and gently pound each breast to about ½-inch thickness using a meat mallet or rolling pin. Set aside.
  2. Set up a dredging station with three shallow bowls: one with flour seasoned with salt and pepper, one with beaten eggs, and one with panko breadcrumbs mixed with optional garlic powder or smoked paprika.
  3. Coat each chicken breast lightly in the flour, shaking off excess. Dip into the beaten eggs, then press firmly into the panko mixture to cover all sides. Set aside on a plate.
  4. In a small bowl, whisk together honey and Dijon mustard until smooth. Adjust sweetness or tanginess to taste and set aside.
  5. Heat oil in a large skillet over medium heat. Once hot, place chicken breasts in the pan and cook for 4-5 minutes per side until golden brown and cooked through (internal temperature 165°F / 74°C). Avoid overcrowding the pan.
  6. Remove chicken from the pan and place on a clean plate. Brush the honey Dijon glaze generously over each piece while still warm.
  7. Let the glazed chicken rest for a couple of minutes before serving to allow flavors to settle and glaze to set.

Notes

For gluten-free, substitute all-purpose flour and panko with almond flour and gluten-free panko breadcrumbs. Brush glaze only after cooking to keep crust crispy. Use medium heat to avoid burning the crust. Leftovers reheat best in oven on wire rack to maintain crispiness.

Nutrition

Keywords: crispy chicken, honey dijon chicken, panko chicken, sweet glaze chicken, easy dinner, weeknight recipe

Find it online: https://tempotaste.com/crispy-honey-dijon-panko-chicken-recipe-easy-sweet-glaze-dinner/