Best 7 Panko Crusted Chicken With Honey Mustard Sauce Recipes

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Panko crusted chicken with honey mustard sauce is a delightful combination of crispy, savory chicken and a tangy, sweet sauce. This dish is sure to be a hit with your family and friends. The Panko breadcrumbs provide a golden-brown crust that is flavorful and crunchy, while the honey mustard sauce adds the perfect balance of sweetness and tanginess. This dish is easy to make and can be ready in under an hour, making it a great option for busy weeknights. You'll need chicken breasts, Panko breadcrumbs, eggs, flour, butter, olive oil, honey, Dijon mustard, and mayonnaise to make this dish.

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PANKO CRUSTED CHICKEN WITH HONEY MUSTARD SAUCE



Panko Crusted Chicken With Honey Mustard Sauce image

Looking for a quick and delicious recipe that will get you out of the kitchen in a matter of minutes and will make your family think you are a rock star? Give this crispy chicken a try. You can double the dipping sauce or not make it at all depending on your family's tastes.

Provided by cookiedog

Categories     < 60 Mins

Time 55m

Yield 6 serving(s)

Number Of Ingredients 12

1 1/4 cups panko Japanese-style bread crumbs
1 teaspoon smoked paprika
1/2 teaspoon dried thyme
1/2 teaspoon garlic salt
1/2 teaspoon seasoning salt
2 teaspoons olive oil
1 large egg
1/2 tablespoon milk
6 skinless chicken thighs (I use bone in, reduce time if using boneless about 2 lbs.)
2 tablespoons honey
2 tablespoons spicy brown mustard
2 teaspoons mayonnaise

Steps:

  • Preheat oven to 400 degrees. Spray a baking pan with non-stick cooking spray.
  • In a medium bowl, mix together Panko, paprika, thyme, garlic salt, and seasoning salt. Then stir in olive oil. (The oil allows the crumbs to get color in the oven).
  • In a separate medium bowl, beat the egg with the milk.
  • Roll each thigh in the egg wash and then into the seasoned Panko. Make sure to pat the crumbs onto the chicken to make an even coating and then place the thighs in the pan.
  • Bake at 400 for 35 - 45 minutes or until juices run clear.
  • Sauce: In a small bowl, mix the honey, spicy brown mustard, and mayonnaise. Serve this sauce on the side for those who like to dip their chicken.

Nutrition Facts : Calories 157.1, Fat 6, SaturatedFat 1.3, Cholesterol 88.9, Sodium 171.2, Carbohydrate 10, Fiber 0.5, Sugar 6.2, Protein 15.5

TONY'S CHICKEN TENDERS WITH HONEY MUSTARD SAUCE



Tony's Chicken Tenders with Honey Mustard Sauce image

Fry Tony's Chicken Tenders recipe from Down Home with the Neelys on Food Network, then dunk each panko-crusted bite in homemade honey mustard sauce.

Provided by Patrick and Gina Neely : Food Network

Categories     appetizer

Time 30m

Yield 3 to 5 servings

Number Of Ingredients 16

Peanut oil, for frying
2 pounds boneless, skinless chicken breasts
3 eggs
1 cup all-purpose flour
2 cups panko bread crumbs
1 teaspoon garlic powder
1 teaspoon lemon-pepper
1/2 teaspoon cayenne
1/2 teaspoon salt
1/2 teaspoon pepper
Honey Mustard, recipe follows
1/2 cup Dijon mustard
1/2 cup honey
2 tablespoons mayonnaise
1 tablespoons lemon juice
Salt and pepper

Steps:

  • Preheat oil to 350 degrees F.
  • Cut the chicken breasts into long strips and set aside.
  • Beat the 3 eggs in a separate bowl and measure the flour into another separate dish.
  • Measure the panko into a pie plate or shallow bowl and season with garlic powder, lemon-pepper, cayenne, salt and pepper.
  • Dip the chicken strips into the flour, the beaten egg and then dredge them into the seasoned panko.
  • Fry in the hot peanut oil for 6 to 8 minutes, until golden brown, and remove to a paper towel lined sheet tray. Serve with Honey Mustard sauce.
  • Mix all the ingredients in a small bowl and season with salt and pepper. The sauce can be held in the refrigerator for 1 week.

CRISPY MUSTARD-ROASTED CHICKEN



Crispy Mustard-Roasted Chicken image

Provided by Ina Garten

Categories     main-dish

Time 1h10m

Yield 3 servings

Number Of Ingredients 10

4 cloves garlic
1 tablespoon minced fresh thyme leaves
Kosher salt and freshly ground black pepper
2 cups panko (Japanese bread flakes)
1 tablespoon grated lemon zest (2 lemons)
2 tablespoons good olive oil
2 tablespoons unsalted butter, melted
1/2 cup Dijon mustard, such as Grey Poupon
1/2 cup dry white wine
1 (3 1/2- to 4-pound) chicken, cut in eighths

Steps:

  • Preheat the oven to 350 degrees F.
  • Place the garlic, thyme, 2 teaspoons salt, and 1 teaspoon pepper in a food processor fitted with the steel blade and process until the garlic is finely minced. Add the panko, lemon zest, olive oil, and butter and pulse a few times to moisten the bread flakes. Pour the mixture onto a large plate. In a shallow bowl, whisk together the mustard and wine.
  • Pat the chicken dry with paper towels. Sprinkle generously all over with salt and pepper. Dip each piece in the mustard mixture to coat on all sides, and then place skin-side down only into the crumb mixture, pressing gently to make the crumbs adhere. Place the chicken on a sheet pan crumb-side up. Press the remaining crumbs on the chicken pieces.
  • Bake the chicken for 40 minutes. Raise the heat to 400 degrees F and bake for another 10 minutes, until the crumbs are browned and the chicken is cooked through. Serve hot, warm, or at room temperature.

HONEY MUSTARD-PANKO CHICKEN TENDERS



Honey Mustard-Panko Chicken Tenders image

Panko chicken main dish.

Provided by sarah zajicek

Time 30m

Yield 8

Number Of Ingredients 16

1 cup panko bread crumbs
2 ounces grated Parmesan cheese
½ teaspoon salt
¼ teaspoon ground black pepper
¼ teaspoon ground paprika
4 tablespoons Dijon mustard
3 tablespoons honey
1 tablespoon olive oil
2 pounds skinless, boneless chicken breast halves
4 cloves garlic, minced
4 tablespoons Dijon mustard
4 tablespoons honey
3 tablespoons olive oil
1 medium lemon, juiced
¼ teaspoon salt
¼ teaspoon ground black pepper

Steps:

  • Preheat the oven to 450 degrees F (230 degrees C). Lightly coat a large baking dish with oil.
  • Prepare chicken tenders: Mix panko, Parmesan cheese, salt, pepper, and paprika together in a medium bowl. Mix mustard, honey, and olive oil together in a small bowl.
  • Slice chicken in half horizontally to form thin fillets. Cut each fillet into strips. Dip chicken strips in the mustard mixture, then coat in the panko, and place in the prepared baking dish.
  • Bake in the preheated oven until tenders are golden brown, 15 to 20 minutes, turning over halfway through.
  • Prepare sauce: Mix garlic, mustard, honey, oil, lemon juice, salt, and pepper in a small bowl. Serve sauce with chicken tenders.

Nutrition Facts : Calories 326.6 calories, Carbohydrate 29.9 g, Cholesterol 70.8 mg, Fat 12 g, Fiber 0.7 g, Protein 28 g, SaturatedFat 3.1 g, Sodium 825.2 mg, Sugar 15.2 g

PANKO-CRUSTED CHICKEN WITH MUSTARD-MAPLE PAN SAUCE



Panko-Crusted Chicken with Mustard-Maple Pan Sauce image

Provided by Bon Appétit Test Kitchen

Categories     Chicken     Egg     Mustard     Quick & Easy     Low Cal     Dinner     Healthy     Maple Syrup     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 10

2 8-ounce skinless boneless chicken breast halves, cut crosswise in half
1 large egg
1 tablespoon finely chopped fresh Italian parsley
2 teaspoons plus 2 tablespoons Dijon mustard
1 cup panko (Japanese breadcrumbs)
2 tablespoons olive oil
1 cup low-salt chicken broth
3 tablespoons pure maple syrup
2 tablespoons plus 1 teaspoon coarse-grained mustard
1 tablespoon chilled unsalted butter

Steps:

  • Using meat mallet or rolling pin, pound chicken in resealable plastic bag to 1/3-to 1/2-inch thickness. Whisk egg, parsley, and 2 teaspoons Dijon mustard in large bowl. Place chicken in egg mixture; turn to coat. Sprinkle chicken with salt and pepper. Dip each chicken piece in panko; turn to coat. Heat oil in large nonstick skillet over medium-high heat. Add chicken; cook until brown and cooked through, about 4 minutes per side.
  • Meanwhile, whisk broth, syrup, coarse-grained mustard, and remaining 2 tablespoons Dijon mustard in glass measuring cup.
  • Transfer chicken to plates. Add broth mixture to skillet; boil until reduced to 3/4 cup, stirring occasionally, about 4 minutes. Add butter; whisk until melted. Spoon sauce alongside chicken.

HONEY MUSTARD-PANKO PORK CHOPS



Honey Mustard-Panko Pork Chops image

A simple honey mustard and panko coating makes pork chops moist and flavorful.

Provided by Stacie Harper

Categories     Baked Pork Chops

Time 45m

Yield 4

Number Of Ingredients 12

¼ cup mayonnaise
¼ cup Dijon mustard
¼ cup honey
1 teaspoon paprika
1 teaspoon lemon juice
1 cup panko bread crumbs
½ cup Parmesan cheese
1 cup all-purpose flour
1 tablespoon olive oil
4 (1 1/2 inches thick) pork chops
1 pinch rubbed sage, or to taste
salt and ground black pepper to taste

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Mix mayonnaise, mustard, honey, paprika, and lemon juice for sauce together in a bowl.
  • Mix panko bread crumbs and Parmesan cheese together on a plate. Place flour on a plate. Drizzle oil on pork chops; coat moistened chops in flour, followed by the honey mustard sauce, then followed by the panko mix. Sprinkled tops of breaded chops with rubbed sage, salt, and pepper. Transfer to a broiler pan.
  • Bake the pork chops in the preheated oven until no longer pink in the center, 30 to 40 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

Nutrition Facts : Calories 763.5 calories, Carbohydrate 64.6 g, Cholesterol 132.1 mg, Fat 32.3 g, Fiber 1.2 g, Protein 57.2 g, SaturatedFat 9.2 g, Sodium 807.7 mg, Sugar 17.8 g

PANKO-CRUSTED CHICKEN WITH MUSTARD-MAPLE PAN SAUCE



Panko-Crusted Chicken With Mustard-Maple Pan Sauce image

This is a quick, easy, and delicious recipe from the Bon Appétit Test and was printed in the magazine (Oct. 2009). The sauce is so good, I recommend doubling it and drizzling it on veggies, rice, or potatoes! I love that this recipe uses basic ingredients that you probably have on hand. Enjoy!

Provided by blucoat

Categories     Chicken Breast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

16 ounces boneless skinless chicken breast halves, cut crosswise in half
1 large egg
1 tablespoon finely chopped fresh Italian parsley
2 teaspoons Dijon mustard
2 tablespoons Dijon mustard
1 cup panko breadcrumbs (Japanese breadcrumbs)
2 tablespoons olive oil
1 cup low sodium chicken broth
3 tablespoons pure maple syrup
2 tablespoons coarse grain mustard
1 teaspoon coarse grain mustard
1 tablespoon chilled unsalted butter or 1 tablespoon dairy-free margarine

Steps:

  • Using meat mallet or rolling pin, pound chicken in resealable plastic bag to 1/3-to 1/2-inch thickness. Whisk egg, parsley, and 2 teaspoons Dijon mustard in large bowl. Place chicken in egg mixture; turn to coat. Sprinkle chicken with salt and pepper. Dip each chicken piece in panko; turn to coat. Heat oil in large nonstick skillet over medium-high heat. Add chicken; cook until brown and cooked through, about 4 minutes per side.
  • Meanwhile, whisk broth, syrup, coarse-grained mustard, and remaining 2 tablespoons Dijon mustard in glass measuring cup.
  • Transfer chicken to plates. Add broth mixture to skillet; boil until reduced to 3/4 cup, stirring occasionally, about 4 minutes. Add butter; whisk until melted. Spoon sauce alongside chicken.

Tips:

  • To ensure your chicken is cooked evenly, use a meat thermometer to check that it has reached an internal temperature of 165°F (74°C).
  • If you don't have panko breadcrumbs, you can use crushed crackers or cornflakes as a substitute.
  • If you prefer a sweeter honey mustard sauce, add an extra tablespoon of honey to the recipe.
  • For a tangier sauce, add a tablespoon of Dijon mustard to the recipe.
  • Serve the panko-crusted chicken with a side of your favorite vegetables, such as roasted potatoes, steamed broccoli, or a fresh salad.

Conclusion:

This panko-crusted chicken with honey mustard sauce is a delicious and easy-to-make meal that is perfect for any occasion. The chicken is crispy on the outside and tender on the inside, and the honey mustard sauce is the perfect complement. Whether you are serving it for a weeknight dinner or a special occasion, this dish is sure to please everyone at the table.

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