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Crunchy Maple Dijon Chicken is beautifully displayed as a featured image, showcasing its crispy coating and delicious glaze.

Best Crunchy Maple Dijon Chicken

This Crunchy Maple Dijon Chicken recipe delivers juicy, tender chicken coated in a crispy, golden crust with a delightful sweet and tangy flavor. The combination of maple syrup and Dijon mustard creates a memorable weeknight meal that's both simple to prepare and incredibly delicious.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 4 boneless, skinless chicken breasts 6-8 oz each
  • 1/2 cup Dijon mustard
  • 1/4 cup pure maple syrup
  • 2 tablespoons olive oil
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika
  • Salt to taste
  • Freshly ground black pepper to taste
  • 1 1/2 cups panko breadcrumbs
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons olive oil
  • 1 teaspoon dried thyme
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • Fresh parsley or thyme optional, for garnish

Equipment

  • Medium bowl
  • Large ziplock bag or shallow dish
  • shallow dish
  • Oven
  • baking sheet
  • parchment paper
  • whisk
  • Meat mallet or rolling pin (optional)
  • Dry skillet (optional)
  • Wire rack (optional)

Method
 

  1. In a medium bowl, whisk together the Dijon mustard, maple syrup, olive oil, apple cider vinegar, garlic powder, smoked paprika, salt, and pepper.
  2. Place the chicken breasts in a large ziplock bag or a shallow dish. Pour the marinade over the chicken, making sure to coat each piece evenly.
  3. Seal the bag or cover the dish and refrigerate for at least 30 minutes, or up to 4 hours.
  4. In a shallow dish, combine the panko breadcrumbs, Parmesan cheese, olive oil, dried thyme, garlic powder, salt, and pepper. Mix well.
  5. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  6. Remove the chicken breasts from the marinade, letting any excess drip off.
  7. Dredge each chicken breast in the panko breadcrumb mixture, pressing gently to ensure the coating adheres.
  8. Place the coated chicken breasts on the prepared baking sheet.
  9. Bake for 20-25 minutes, or until the chicken is cooked through and the coating is golden brown and crispy. The internal temperature of the chicken should reach 165°F (74°C).
  10. Remove the chicken from the oven and let it rest for a few minutes before serving.
  11. Garnish with fresh parsley or thyme, if desired.
  12. Serve with your favorite sides and enjoy!

Notes

For extra crispy chicken, use a wire rack on top of the baking sheet. You can also broil the chicken for the last few minutes of baking, watching carefully to avoid burning. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven at 350°F (175°C) for 10-15 minutes. For a spicy kick, add a pinch of cayenne pepper to the marinade or breadcrumb mixture. Toasting panko breadcrumbs in a dry skillet before mixing will enhance the flavor and color.