Baked Crunchy Maple Dijon Chicken

This Baked Crunchy Maple Dijon Chicken is a weeknight dinner hero in my kitchen. Juicy chicken breasts get smothered with a tangy sweet maple Dijon glaze and then buried under a golden crispy panko crust. The whole family asks for it when they want something comforting but still a little special.

I started making this when I wanted to shake up plain chicken night. Now everyone in my house cheers when they see the panko box come out.

Ingredients

• Chicken breast: boneless and skinless for quick even cooking and juicy results Choose ones that are not too thick or pound them
• Dijon mustard: brings a just right punch of tang Try to find one with a creamy texture
• Pure maple syrup: balances the heat and brings out the golden brown crust Real maple syrup matters here so avoid pancake syrup
• Apple cider vinegar: keeps the chicken bright Use one labeled raw or unfiltered for even more punch
• Panko breadcrumbs: create the crunchiest crust Look for very crisp dry panko for the best texture
• Garlic powder: for foundational savory undertones Make sure your garlic powder is fragrant and not clumpy
• Paprika: supplies warmth and color Use smoked paprika if you want a hint of earthy flavor
• Salt and black pepper: are essential for seasoning Reach for fresh ground pepper to sharpen things up
• Cooking spray or olive oil: helps the crust get crispy and golden with less oil
• Fresh parsley: gives a burst of color and freshness at the end Choose flat leaf for best taste

Step-by-Step Instructions

Preheat and Prep:

Set your oven to four hundred degrees Fahrenheit or two hundred Celsius and get your baking sheet ready with either parchment paper or a light coating of oil to prevent sticking

Make the Maple Dijon Glaze:

In a small bowl whisk together Dijon mustard maple syrup and apple cider vinegar until perfectly smooth and homogenous This becomes your sticky delicious coating

Mix the Crumb Coating:

Combine panko garlic powder paprika salt and black pepper in a shallow dish mixing thoroughly so the spices evenly cover all the breadcrumbs

Coat the Chicken:

Dip a chicken breast fully in the maple Dijon mixture making sure every area is coated and allow any extra sauce to drip off back into the bowl

Crust the Chicken:

Lay the sticky chicken in the panko mixture and gently press so the coating sticks to every side Flip over if needed so the crust really clings

Arrange on Sheet:

Place the breaded chicken on your lined or greased baking sheet in one single layer so nothing touches for even browning Repeat breading with the rest

Add a Little Oil:

Spritz just the tops with cooking spray or a drizzle of olive oil for a crispier golden finish

Bake to Perfection:

Slide the tray into your hot oven and bake for twenty five to thirty minutes until the coating is deep gold and the chicken is cooked through If in doubt check with a meat thermometer for doneness

Rest and Serve:

Let the chicken rest briefly after baking to keep it juicy Slice or serve whole topping with fresh parsley if desired

Pin

My favorite part is that maple Dijon glaze which always reminds me of autumn Sundays with the windows open My kids beg me to make a little extra so they can dip roasted veggies in it The smell fills the kitchen and always means dinner is going to be a hit

Storage Tips

Let your baked chicken cool before storing it in an airtight container in the fridge It keeps well for two to three days and stays crisp if you reheat it in the oven or toaster oven not the microwave If you plan to freeze make sure to keep pieces separated with parchment paper for best texture when thawing

Ingredient Substitutions

If you do not have maple syrup honey makes a good substitute though the flavor will be a bit different Gluten free panko works just as well for those with sensitivities For a different spin swap half the Dijon for whole grain mustard which brings extra bite and visual appeal

Serving Suggestions

This chicken shines next to roasted sweet potatoes green beans or even a simple leafy salad Leftover slices make a fantastic sandwich with arugula and a bit more Dijon You can also serve it atop cooked grains for a heartier meal

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Cultural Context

Chicken brushed with a sweet and tangy mix then coated in crispy crumbs is a comfort food classic with versions all around the world The combination of maple syrup from North American tradition and Dijon from France gives this dish a familiar yet fresh twist

Recipe FAQs

→ How do I keep the chicken juicy while baking?

Coating the chicken with the maple Dijon glaze and baking at a high temperature helps lock in moisture, keeping the meat tender.

→ Can I prepare this dish ahead of time?

You can coat the chicken with the glaze and breadcrumbs in advance, then bake when ready. For best results, bake fresh to ensure a crispy crust.

→ What can I serve alongside this chicken?

Roasted vegetables, steamed greens, or a light salad pair well, making a balanced and satisfying meal.

→ How do I make this meal gluten-free?

Substitute panko with gluten-free breadcrumbs to create a gluten-free version without compromising crunch.

→ How should leftovers be stored and reheated?

Store leftovers in an airtight container in the refrigerator. Reheat in the oven to keep the coating crisp.