Description
This Baked Crunchy Maple Dijon Chicken recipe features tender boneless chicken breasts or thighs coated in a tangy Dijon mustard and pure maple syrup mixture, then crusted with crispy panko breadcrumbs and optional chopped pecans. Baked to golden perfection, this easy-to-make, flavorful dish offers a perfect balance of sweet and savory with a satisfying crunchy texture, ideal for a wholesome weeknight dinner or meal prep.
Ingredients
Scale
Chicken and Coating
- 4 boneless, skinless chicken breasts or thighs
- 1 cup panko breadcrumbs
- ½ cup finely chopped pecans (optional for extra crunch)
- Cooking spray or olive oil for drizzling
Maple Dijon Sauce
- ¼ cup Dijon mustard
- 3 tablespoons pure maple syrup
- 1 tablespoon mayonnaise or Greek yogurt
- 1 teaspoon apple cider vinegar
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Preheat Oven: Preheat the oven to 400°F (200°C) and prepare a baking sheet by lining it with parchment paper or lightly greasing it to prevent sticking.
- Make the Coating Mixture: In a small bowl, whisk together the Dijon mustard, pure maple syrup, mayonnaise (or Greek yogurt), apple cider vinegar, garlic powder, salt, and black pepper until fully combined to create the flavorful maple Dijon sauce.
- Prepare the Breadcrumb Mixture: In a shallow dish, combine the panko breadcrumbs and finely chopped pecans if using. This will form the crunchy coating for the chicken.
- Coat the Chicken: Pat the chicken pieces dry with paper towels. Coat each chicken breast or thigh evenly with the maple Dijon sauce mixture. Then press each piece firmly into the breadcrumb and pecan mixture, coating both sides well to ensure a crunchy crust.
- Arrange for Baking: Place the coated chicken pieces onto the prepared baking sheet in a single layer. Lightly spray the tops with cooking spray or drizzle a small amount of olive oil over them to help achieve extra crispiness while baking.
- Bake: Bake the chicken in the preheated oven for 25–30 minutes, or until the chicken is cooked through (internal temperature reaches 165°F/74°C) and the coating is golden brown and crunchy.
- Rest and Serve: Remove the chicken from the oven and let it rest for 5 minutes before serving to allow the juices to redistribute and ensure juiciness.
Notes
- Great served with roasted vegetables or a crisp green salad for a complete meal.
- For a gluten-free version, substitute the panko breadcrumbs with gluten-free panko or crushed rice cereal.
- Chicken thighs tend to stay juicier than breasts if baked longer, so consider using thighs for a more tender result.
