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Baked Chicken Strips with Dijon and Panko Coating

Rated as 4 out of 5 Stars

"Wow, this is a new favorite! I can't believe how easy and how moist and good the chicken tasted. I made it exactly as posted, and my husband and I both loved it. It's in my regular meal rotation now. The chicken strips are first coated with a garlic-Dijon mustard mixture, then pressed in a panko bread crumb mixture before baking. The results is moist, delicious chicken with a slightly crunchy coating. Easy and delicious."
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22 m servings 409
Original recipe yields 4 servings


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  1. Preheat oven to 475 degrees F (245 degrees C). Pour 1 tablespoon olive oil on a paper towel and use to coat a cooling rack; place on a baking sheet.
  2. Mix mustard and garlic together in a bowl.
  3. Combine 1 tablespoon olive oil, panko, paprika, salt, and black pepper in a shallow bowl using a fork.
  4. Coat each chicken strip in mustard-garlic mixture; press in panko mixture until evenly coated. Place on the prepared cooling rack.
  5. Bake in the preheated oven until browned on the outside and juices run clear, 12 to 15 minutes. An instant-read thermometer inserted into the center should read 165 degrees F (74 degrees C).

Nutrition Facts

Per Serving: 409 calories; 12.8 42.2 41.4 97 1306 Full nutrition

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Read all reviews 3
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I added eggs to the mustard and garlic to dilute the mustard flavor. It worked wonderfully! I also didn’t use a baking rack in the oven. I laid the chicken strips flat on a baking sheet and bake...

The Dijon mustard was unbelievably overpowering in this dish. The panko breading was good, but all anyone could taste was salt and mustard.

We thought this was very good, and I'll make it again. I used regular paprika and chicken tenders but otherwise followed a halved version of the recipe. As it was I wasted maybe nearly 1/3 cup...