Ingredients
- 1 lb boneless, skinless chicken breasts
- 1/2 cup Dijon mustard
- 1 cup panko breadcrumbs
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- 1 tbsp fresh herbs (parsley, thyme, or rosemary)
- Salt and pepper to taste
- 2 tbsp olive oil or melted butter
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Cut the chicken breasts into tenders, approximately 1-inch wide, and season lightly with salt and pepper.
- In a bowl, mix together the Dijon mustard, garlic powder, onion powder, and paprika until well combined.
- Dip each chicken tender into the mustard mixture, ensuring it’s well-coated. Roll it in panko breadcrumbs, pressing gently to adhere.
- Arrange the breaded tenders on the baking sheet, leaving space between them. Drizzle olive oil or melted butter over the top.
- Bake for 20-25 minutes, or until the tenders are golden brown and the internal temperature reaches 165°F (74°C). Flip halfway through for even browning.
Notes
For extra flavor, consider marinating the chicken in mustard for a few hours before coating. Do not overcrowd the baking sheet to ensure crispiness.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Gluten-Free Optional