Maple Dijon Chicken
A delightful chicken dish featuring a sweet maple syrup and tangy Dijon mustard glaze, topped with crunchy panko breadcrumbs.
Equipment
- Oven
- Baking Dish
- Mixing Bowl
Ingredients
- 4 pieces Boneless, Skinless Chicken Breasts (about 1.5 lbs)
- 0.5 cup Pure Maple Syrup
- 0.25 cup Dijon Mustard
- 1 cup Panko Breadcrumbs
- 2 tablespoons Olive Oil
- 1 teaspoon Garlic Powder
Instructions
- Preheat your oven to 400°F (200°C).
- Lightly grease a baking dish with cooking spray or olive oil.
- In a mixing bowl, whisk together the maple syrup and Dijon mustard until smooth.
- Season the chicken breasts with salt and pepper on both sides.
- Dip each chicken breast into the maple-Dijon mixture, allowing excess to drip off, then coat in panko breadcrumbs, pressing gently to adhere.
- Arrange the coated chicken breasts in the prepared baking dish.
- Bake for 25-30 minutes, or until golden brown and the internal temperature reaches 165°F (74°C).
- Allow to rest for a few minutes before serving.
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Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days.