Dijon Mustard and Panko Breadcrumb Chicken

14 Mar 2014

Panko chicken with brown rice and steamed green beans

Verdict: my most cooked recipe, three years running! It taste like a master chef prepared meal but is incredibly easy and oh so tasty.

I found this recipe on Serious Eats ‘Eat for $8 column’ four years ago. It was love at first bite and remains my favourite ‘go to’ recipe. The flavours and textures are incredible! The Dijon mustard keeps the chicken moist and provides a slight bite while the panko bread crumbs contrasts with crispiness and savoury flavour.

This dish is a modern twist on a classic French dish where chicken pieces are coated with Dijon mustard and bread crumbs, then baked to perfection. Instead of plain bread crumbs, this recipe uses Panko, a Japanese bread crumb that has a very subtle soya flavour and gets incredibly crispy when baked.

panko breadcrumbsPanko bread crumbs, the last step of the chicken seasoning process.

We make this all the time! Simple, delicious and affordable. Does anyone else wonder why chicken thighs can be so inexpensive? It’s one of the first recipes I taught Andrew (his sleeve is pictured below).

panko chicken with dijon mustardUsing a spoon to coat the chicken with Dijon mustard.

This chicken is great paired with brown rice because they cook at about the same time, 50 minutes in total. What I love about this recipe is after you have cooked your brown rice and put the chicken in the oven, there’s nothing more you need to do. You can take a long shower, chill out on the couch, or if you’re good, you can wash the dishes. After your break, a lovely dinner is ready for you!

Moist and tender chickenSuper moist and flavourful panko chicken.

 

One Response to “Dijon Mustard and Panko Breadcrumb Chicken”

  1. Breanne March 16, 2014 at 5:58 pm #

    Amazing recipe Linh. Can’t wait to try this one out!

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