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Ina Garten Crispy Mustard Chicken

Ina Garten Crispy Mustard Chicken
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Print Recipe

This dish features boneless chicken breasts or thighs, coated in a Dijon mustard and white wine marinade, then dredged in a Parmesan-panko crust and baked until golden and crisp. Ina’s version is healthier than fried chicken but just as satisfying.

Ingredients

Scale

  • 4 boneless, skinless chicken breasts (or thighs)

  • Kosher salt and freshly ground black pepper

  • ½ cup Dijon mustard

  • ½ cup dry white wine

  • 1½ cups panko breadcrumbs

  • ½ cup freshly grated Parmesan cheese

  • 2 teaspoons dried thyme or 1 tablespoon fresh thyme

  • 2 tablespoons unsalted butter, melted

  • Olive oil spray or additional butter for the baking dish

Instructions

Step 1: Preheat the Oven

Preheat your oven to 375°F (190°C). Lightly grease a baking dish or sheet pan with olive oil or butter.

Step 2: Prepare the Marinade

In a shallow bowl, whisk together the Dijon mustard and white wine. Season the chicken breasts with salt and pepper, then coat them well in the mustard mixture. Let them sit while you prepare the crust.

Step 3: Make the Crust

In another shallow bowl, combine panko breadcrumbs, Parmesan, thyme, and melted butter. Mix until evenly coated and crumbly.

Step 4: Coat the Chicken

Lift each chicken piece from the marinade, letting the excess drip off, then press it into the breadcrumb mixture. Coat both sides thoroughly and place in the prepared baking dish.

Step 5: Bake Until Golden

Bake for 35–40 minutes, or until the chicken is cooked through (internal temp 165°F) and the crust is crisp and golden. Let rest 5 minutes before serving.

Find it online: https://inagartencooks.com/ina-garten-crispy-mustard-chicken/