Ingredients for Panko Crusted Chicken With Honey Mustard Sauce
- 1 ½ cups panko bread crumbs
- 1 teaspoon paprika
- ½ teaspoon dried thyme
- ½ teaspoon garlic salt
- ¼ teaspoon seasoning salt
- 2 tablespoons olive oil
- 1 large egg
- 2 tablespoons milk
- 4 boneless, skinless chicken thighs
- ¼ cup honey
- 2 tablespoons spicy brown mustard
- 1 tablespoon mayonnaise
- non-stick cooking spray
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How to Make Panko Crusted Chicken With Honey Mustard Sauce
- Preheat oven to 400°F (200°C).
- Lightly spray a baking sheet with non-stick cooking spray.
- In a medium bowl, combine 1 ½ cups panko bread crumbs, 1 teaspoon paprika, ½ teaspoon dried thyme, ½ teaspoon garlic salt, and ¼ teaspoon seasoning salt.
- Stir in 2 tablespoons olive oil until evenly moistened.
- In a separate shallow dish, whisk together 1 large egg and 2 tablespoons milk.
- Dip each chicken thigh into the egg mixture, ensuring it's fully coated.
- Press the chicken thigh into the panko mixture, pressing firmly to ensure a good coating. Place on the prepared baking sheet.
- Bake for 35-45 minutes, or until the internal temperature reaches 165°F (74°C) and the juices run clear.
- While the chicken bakes, prepare the honey mustard dip: In a small bowl, whisk together ¼ cup honey, 2 tablespoons spicy brown mustard, and 1 tablespoon mayonnaise.
- Serve the crispy chicken immediately with the honey mustard dip on the side for dipping.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
24g
Fat
6g
Carbs
3g
