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Dijon Chicken with Panko Crust

Dijon Chicken with Panko Crust

This easy panko-crusted chicken recipe is perfect for busy weeknight dinners.

Sunset JANUARY 2004

  • Yield: Makes 4 to 8 servings


  • 1/4 cup (1/8 lb.) butter, melted
  • 1/4 cup Dijon mustard
  • 2 cloves garlic, peeled and minced or pressed
  • 1/2 cup panko (Japanese-style bread crumbs; see notes)
  • 2 tablespoons grated parmesan cheese
  • 1 1/2 tablespoons minced parsley
  • 8 boned, skinned chicken breast halves (6 to 7 oz. each)
  • Dijon sauce (recipe follows)


1. In a large bowl, whisk together butter, mustard, and garlic. In another bowl, mix panko, parmesan, and parsley.

2. One at a time, turn chicken breast halves in butter mixture to coat completely. Dip rounded side of each breast in panko mixture. Place breasts crumb side up in a 10- by 15-inch baking pan.

3. Bake chicken in a 500° oven until crumbs are golden and breasts are no longer pink in center of thickest part (cut to test), about 15 minutes. Place 1 or 2 breast halves on each dinner plate. Accompany with Dijon sauce.

Dijon sauce. In a bowl, mix 1/2 cup mayonnaise, 1/4 cup Dijon mustard, 1/2 to 1 tablespoon Asian sesame oil, and 1 teaspoon soy sauce. Makes 3/4 cup.


Notes: Panko is available in well-stocked supermarkets and Asian grocery stores. If you can't find it, whirl two slices of firm-textured white bread (crusts trimmed) into coarse crumbs in a blender. Spread crumbs in a pie pan and bake in a 325° oven, stirring often, until crisp but not brown, 8 to 10 minutes.

Nutritional Information

Amount per serving
  • Calories: 355
  • Calories from fat: 53%
  • Protein: 33g
  • Fat: 21g
  • Saturated fat: 6.3g
  • Carbohydrate: 3.2g
  • Fiber: 0.2g
  • Sodium: 666mg
  • Cholesterol: 105mg

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Dijon Chicken with Panko Crust recipe