Baked Crunchy Maple Dijon Chicken (Print)

Juicy chicken, maple-Dijon glaze, and crisp panko topping make a flavorful, golden oven-baked dinner.

# Ingredients:

→ Chicken

01 - 1 boneless, skinless chicken breast

→ Maple Dijon Mixture

02 - 240 ml Dijon mustard
03 - 240 ml pure maple syrup
04 - 15 ml apple cider vinegar

→ Crust

05 - 60 g panko breadcrumbs
06 - 5 g garlic powder
07 - 2 g paprika
08 - 5 g salt
09 - 2 g ground black pepper

→ Finishing and Garnish

10 - Cooking spray or olive oil
11 - Fresh parsley, chopped (optional)

# Steps:

01 - Preheat oven to 200°C and line a baking sheet with parchment paper or lightly grease with cooking spray.
02 - In a small mixing bowl, thoroughly whisk together Dijon mustard, maple syrup, and apple cider vinegar until fully blended. Set aside.
03 - In a shallow dish, mix panko breadcrumbs, garlic powder, paprika, salt, and black pepper until evenly combined.
04 - Dip the chicken breast into the maple Dijon mixture, ensuring complete coverage. Allow any excess to drip off.
05 - Transfer the coated chicken breast to the breadcrumb mixture, pressing gently to adhere crumbs evenly all around.
06 - Place the breaded chicken onto the prepared baking sheet. Repeat coating and breading steps for additional pieces if necessary.
07 - Lightly spray the surface of the chicken with cooking spray or drizzle with a small amount of olive oil to promote browning.
08 - Bake in preheated oven for 25–30 minutes, or until the chicken is thoroughly cooked and the crust is golden and crisp.
09 - Allow the chicken to rest for approximately 5 minutes before serving. Sprinkle with freshly chopped parsley if desired.

# Additional Notes:

01 - For intensified flavor, marinate chicken in the maple Dijon mixture for up to 30 minutes before breading.
02 - To prepare gluten-free, substitute gluten-free breadcrumbs for traditional panko.
03 - Pairing with roasted vegetables or a crisp salad enhances the meal.
04 - Leftovers can be reheated in the oven to preserve crispness.

Go Back