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Baked Crunchy Maple Dijon Chicken

Baked Crunchy Maple Dijon Chicken for a Cozy Dinner Night

This Baked Crunchy Maple Dijon Chicken brings together crispy chicken and healthy dinner, delivering a delightful crunch and a sweet, tangy flavor.
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Prep Time 10 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 45 minutes
Servings: 4 pieces
Course: Dinner
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 4 pieces Chicken Breasts Lean cuts provide a juicy base for the dish; bone-in pieces can be used; cook longer (35-45 mins).
For the Coating
  • 1/4 cup Dijon Mustard Provides a zesty, sharp flavor that balances sweetness; substitutions: yellow or spicy brown mustard.
  • 1 cup Panko Breadcrumbs Contributes an extra crunch and lighter texture compared to regular breadcrumbs.
  • 1 teaspoon Garlic Powder Adds depth of flavor.
  • 1 teaspoon Paprika Offers warmth and mild smokiness, enhancing the crust's color.
  • 1 teaspoon Salt Essential seasoning that amplifies flavors.
  • 1 teaspoon Black Pepper Essential seasoning that amplifies flavors.
For the Sweet & Tangy Blend
  • 1/4 cup Pure Maple Syrup Acts as a natural sweetener, adding a rich flavor that caramelizes during cooking.
  • 1 tablespoon Apple Cider Vinegar Provides acidity and helps tenderize the chicken.
To Enhance Crunch
  • 2 tablespoons Cooking Spray or Olive Oil Ensures the breadcrumbs brown evenly and stay crisp.
For Garnish (Optional)
  • 1/4 cup Fresh Parsley Adds a pop of color and freshness for garnish.

Equipment

  • Oven
  • Mixing bowl
  • Shallow dish
  • Baking Sheet

Method
 

Step-by-Step Instructions for Baked Crunchy Maple Dijon Chicken
  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease with cooking spray.
  2. In a mixing bowl, whisk together the Dijon mustard, pure maple syrup, and apple cider vinegar until well combined.
  3. In a separate dish, combine panko breadcrumbs, garlic powder, paprika, salt, and black pepper.
  4. Dip each chicken breast into the maple Dijon mixture, allowing excess sauce to drip off.
  5. Coat the dipped chicken breasts with the seasoned panko mixture, pressing gently to adhere.
  6. Place the coated chicken breasts on the prepared baking sheet, ensuring space for air circulation.
  7. Lightly spray the tops of the chicken breasts with cooking spray or drizzle olive oil over them.
  8. Transfer the baking sheet to the oven and bake for 25-30 minutes until golden brown and an internal temperature of 165°F (74°C) is reached.
  9. Remove the chicken from the oven and let it rest for a few minutes on the baking sheet.
  10. Optionally, sprinkle freshly chopped parsley over the chicken before serving.

Nutrition

Serving: 1pieceCalories: 350kcalCarbohydrates: 25gProtein: 30gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 90mgSodium: 600mgPotassium: 400mgFiber: 2gSugar: 5gVitamin A: 2IUCalcium: 2mgIron: 5mg

Notes

Allowing the chicken to rest after baking helps retain moisture for a tender meal. Use a meat thermometer to ensure it reaches 165°F for safety.

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