Serves 2
25 min
Crispy Panko Mustard Chicken
Recipe GLPRb36ba98ffdb293
Tender, juicy chicken breasts coated with a flavorful mustard-panko crust and pan-fried until golden and crispy. This simple yet satisfying dish brings Creole-inspired flavors with minimal ingredients and maximum taste.
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Ingredients
2 skinless, boneless chicken breasts
1 tablespoon Creole mustard
1/4 cup panko breadcrumbs
1 tablespoon unsalted butter
Directions
Pat the chicken breasts dry with paper towels to remove excess moisture. This helps the coating adhere better and promotes crisping.
Place the panko breadcrumbs in a shallow bowl. Spread the Creole mustard evenly over both sides of each chicken breast.
Working with one mustard-coated breast at a time, press it firmly into the panko breadcrumbs, coating both sides thoroughly. Transfer to a clean plate and repeat with the second breast.
Heat the unsalted butter in a large skillet over medium-high heat until melted and foaming, about 1 minute.
Carefully place the panko-coated chicken breasts into the hot skillet. Cook for 6–7 minutes on the first side without moving them, allowing the panko coating to turn golden brown and crispy.
Flip the chicken breasts carefully and cook for another 6–7 minutes on the second side until the coating is golden brown and the internal temperature reaches 165°F when measured with a meat thermometer in the thickest part.
Transfer the cooked chicken to a serving plate and let rest for 2 minutes before serving.
