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Panko-Crusted Chicken with Mustard-Maple Pan Sauce

Panko-Crusted Chicken with Mustard-Maple Pan Sauce

Think of this as your standard breaded chicken recipe, all grown up. This panko-crusted chicken recipe is a great weeknight option.


  • 2 8-ounce skinless boneless chicken breast halves, cut crosswise in half
  • 1 tablespoon finely chopped fresh Italian parsley
  • 2 teaspoons plus 2 tablespoons Dijon mustard
  • 1 cup panko (Japanese breadcrumbs)
  • 1 cup low-salt chicken broth
  • 3 tablespoons pure maple syrup
  • 2 tablespoons plus 1 teaspoon coarse-grained mustard
  • 1 tablespoon chilled unsalted butter

Recipe Preparation

  • Using meat mallet or rolling pin, pound chicken in resealable plastic bag to 1/3- to 1/2-inch thickness. Whisk egg, parsley, and 2 teaspoons Dijon mustard in large bowl. Place chicken in egg mixture; turn to coat. Sprinkle chicken with salt and pepper. Dip each chicken piece in panko; turn to coat.

  • Heat oil in large nonstick skillet over medium-high heat. Add chicken; cook until brown and cooked through, about 4 minutes per side.

  • Meanwhile, whisk broth, syrup, coarse-grained mustard, and remaining 2 tablespoons Dijon mustard in glass measuring cup.

  • Transfer chicken to plates. Add broth mixture to skillet; boil until reduced to 3/4 cup, stirring occasionally, about 4 minutes. Add butter; whisk until melted. Spoon sauce alongside chicken.

Recipe by The Bon Appétit Test Kitchen,

Nutritional Content

One serving contains the following: Calories (kcal) 390.2 %Calories from Fat 35.3 Fat (g) 15.3 Saturated Fat (g) 4.4 Cholesterol (mg) 158.1 Carbohydrates (g) 21.0 Dietary Fiber (g) 0.5 Total Sugars (g) 9.3t Net Carbs (g) 20.5t Protein (g) 39.3Reviews Section

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