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Baked Chicken Strips with Dijon and Panko Coating

Rated as 4.12 out of 5 Stars
4

"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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Ingredients

22 m servings 409
Original recipe yields 4 servings

Directions

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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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Reviews

Read all reviews 6
  1. 8 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars
Most helpful positive review

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...

Most helpful critical review

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

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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...

Added an egg to the dijon/garlic mixture as suggested by other reviewers. BIG difference. Otherwise, the recipe is pretty good!

I made it and, unfortunately, I listened to the early reviews about the over powering Dijon. Next time I will make it as directed without a cutback or dilution of the wet mixture. I will also a...

I was looking for a chicken strip recipe because I didn’t have one that didn’t have an Asian taste to it. This recipe was a great starting point for me. I did make a few changes because the mus...

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...