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Baked Chicken Strips with Dijon and Panko Coating

Baked Chicken Strips with Dijon and Panko Coating

Name: Baked Chicken Strips with Dijon and Panko Coating
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 4 servings
Ingredients: 2 tablespoons extra-virgin olive oil, divided; ¼ cup Dijon mustard; 2 cloves garlic, grated; 2 cups panko bread crumbs; 1 tablespoon smoked paprika; 1 teaspoon salt; ½ teaspoon ground black pepper; 1 ½ pounds boneless chicken breasts, cut into strips

Rating: 4.15 stars

13 Ratings
11 Reviews
9 Photos

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.

By Baykat

Gallery

Recipe Summary

prep:

10 mins

cook:

12 mins

total:

22 mins

Servings:

Yield:

4 servings

Nutrition Info

Ingredients

Original recipe yields 4 servings

The ingredient list now reflects the servings specified

2 tablespoons extra-virgin olive oil, divided
¼ cup Dijon mustard
2 cloves garlic, grated
2 cups panko bread crumbs
1 tablespoon smoked paprika
1 teaspoon salt
½ teaspoon ground black pepper
1 ½ pounds boneless chicken breasts, cut into strips

Directions

Step 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.

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Step 2

Mix mustard and garlic together in a bowl.
Step 3

Combine 1 tablespoon olive oil, panko, paprika, salt, and black pepper in a shallow bowl using a fork.
Step 4

Coat each chicken strip in mustard-garlic mixture; press in panko mixture until evenly coated. Place on the prepared cooling rack.
Step 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; protein 41.4g 83% DV; carbohydrates 42.2g 14% DV; fat 12.8g 20% DV; cholesterol 96.9mg 32% DV; sodium 1305.7mg 52% DV. Full Nutrition

Reviews (11)

Most helpful positive review

ginaladell

02/20/2018

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 baked them at 400 degrees for about 30 minutes (or until the chicken reached 165 degrees internally). Read More

Helpful

(10)

Most helpful critical review

tinatobin

10/07/2019

Probably wont make this again. Was not impressed with any aspect of this recipe. Read More

13 Ratings

5 star values: 4
4 star values: 7
3 star values: 2
2 star values: 0
1 star values: 0

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

ginaladell

02/20/2018

Helpful

(10)

Martie

02/23/2019

Perfect! Follow exact directions. Do not add eggs! Egg addition is only for the unskilled cook :) Don’t be scared be CONFIDENT in your skill. Read More

Helpful

(3)

Marianne

07/18/2017

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 of the 1 cup of panko mixture; it could be because there wasn't enough olive oil to make it moister, so keep that in mind. The oven temperature and timing was about right. Thanks for our dinner tonight! We'll enjoy it again! Read More

Helpful

(1)

christyjscott

05/23/2019

I Loved it!! Kids loved it. I made as directed. I did have to cook a few minutes longer, but my chicken strips were fairly big. Read More

Helpful

(1)

Jenn Riley

09/17/2020

Definitely easy, has become a staple in my house. I've found it's a really good way to use up the random jars of specialty mustard you get in gift boxes and in random shops on vacation. Read More

Helpful

(1)

Linsay Keifer

01/09/2018

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

angela

01/30/2019

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 mustard was strong and I always add more seasoning to all my recipes. For the wet mix I used the Dijon mustard & garlic but I also put about 1 1/2- 2 Tbl of honey in the mix to make it a little sweeter. For the dry mix I used the oil but I don t think it s necessary so I will omit it next time. I added garlic powder onion powder and a little parmesan cheese to the dry mix. I baked the chicken on a cookie sheet wrapped in foil for easy clean up on 425 for the same amount of time (approx 12 mins). Read More

tinatobin

10/07/2019

Probably wont make this again. Was not impressed with any aspect of this recipe. Read More

Betty Burnash

10/21/2020

I liked how juicy the chicken was, and how easy the dish was to prepare. We made this using half chicken breasts instead of strips, baking them at 400 degrees for 30 minutes. Read More

More Reviews

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Nutritional Information

Baked Chicken Strips with Dijon and Panko Coating

Servings Per Recipe: 4
Calories: 409.3

% Daily Value *

protein: 83 %

carbohydrates: 14 %

exchange other carbs:

dietary fiber: 3 %

sugars:

fat: 20 %

saturated fat: 13 %

cholesterol: 32 %

vitamin a iu: 19 %

niacin equivalents: 175 %

vitamin b6: 48 %

vitamin c: 3 %

folate: 2 %

calcium: 2 %

iron: 9 %

magnesium: 13 %

potassium: 10 %

sodium: 52 %

thiamin: 9 %

calories from fat:

percent of calories from carbs:

percent of calories from fat:

percent of calories from protein:

percent of calories from sat fat:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Reviews for: Photos of Baked Chicken Strips with Dijon and Panko Coating

1 of 11

All Reviews

ginaladell

02/20/2018

Helpful

(10)

Martie

02/23/2019

Perfect! Follow exact directions. Do not add eggs! Egg addition is only for the unskilled cook :) Don’t be scared be CONFIDENT in your skill.

Helpful

(3)

Marianne

07/18/2017

Helpful

(1)

christyjscott

05/23/2019

I Loved it!! Kids loved it. I made as directed. I did have to cook a few minutes longer, but my chicken strips were fairly big.

Helpful

(1)

Jenn Riley

09/17/2020

Definitely easy, has become a staple in my house. I've found it's a really good way to use up the random jars of specialty mustard you get in gift boxes and in random shops on vacation.

Helpful

(1)

Linsay Keifer

01/09/2018

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

angela

01/30/2019

tinatobin

10/07/2019

Probably wont make this again. Was not impressed with any aspect of this recipe.

Betty Burnash

10/21/2020

I liked how juicy the chicken was, and how easy the dish was to prepare. We made this using half chicken breasts instead of strips, baking them at 400 degrees for 30 minutes.