Crispy Chicken with Garlic Panko Crust is a great way to dress up plain chicken and it's so moist and delicious even the pickiest eaters will love it.
Prep Time15 minutesmins
Cook Time40 minutesmins
Total Time55 minutesmins
Servings: 4servings
Calories: 311kcal
Author: Lucy Brewer
Ingredients
2tablespoonsolive oil
2tablespoonsunsalted butter
4clovesgarlic, finely minced
2cupspanko bread crumbs
1tablespoonlemon zest
1teaspoondried Italian herbs
1teaspoonkosher salt
1teaspoonfreshly ground black pepper
½cupDijon mustard
½cupdry white wine
½tablespoonsoy sauce
3-4drops Tabasco sauce
Paprika
1tablespoonbutter
4-6small boneless, skinless chicken breasts
Instructions
Preheat oven to 400. Line a baking sheet with foil, lightly spray rack and place rack in the baking sheet.
In large skillet, heat olive oil and butter over medium-high heat. Add garlic and saute for 30 seconds. Add panko crumbs and toast, stirring frequently, until lightly browned. Remove skillet from stove and stir in Italian seasoning, lemon zest, salt and pepper.
In a small bowl, whisk together mustard, wine, soy sauce, and Tabasco. Pour mixture into a shallow dish.
Pat chicken dry and sprinkle generously with salt and pepper. Dip chicken in mustard mixture on all sides. Dip chicken in bread crumb mixture, covering evenly. Place chicken breasts on rack and sprinkle lightly with paprika.
Cut remaining tablespoon of butter into small pieces and dot chicken breasts with pieces of butter. Bake 30-40 minutes until chicken is cooked through.