Ingredients:

  • 4 (approx. 6 oz / 170g each) Boneless, Skinless Chicken Breasts (Pounded to 1/2 inch / 1.25 cm thickness)
  • Cooking Spray or Olive Oil (for the baking tray)
  • ½ cup (60g) All-Purpose Flour
  • 1 teaspoon (5g) Kosher Salt
  • ½ teaspoon (2.5g) Freshly Ground Black Pepper
  • ½ teaspoon (2.5g) Paprika (sweet or smoked)
  • 2 Large Eggs (lightly beaten)
  • 1 tablespoon (15ml) Dijon Mustard
  • 1 ½ cups (90g) Panko Breadcrumbs
  • ½ cup (50g) Freshly Grated Parmesan Cheese
  • 1 teaspoon (5ml) Dried Italian Herb Blend (oregano, basil, thyme)
  • ½ teaspoon (2.5ml) Garlic Powder
  • ¼ teaspoon (1.25g) Red Pepper Flakes (optional)
  • 2 tablespoons (30g / 30ml) Unsalted Butter, melted, OR Extra Virgin Olive Oil

Instructions:

  1. Preheat oven to 400°F (200°C). Prepare a baking sheet by lining it with parchment paper and lightly coating with cooking spray or oil. If using a wire rack, place it on top of the prepared sheet pan. Pound the chicken breasts evenly until they are approximately ½ inch thick. Season lightly with salt and pepper.
  2. Set Up Stations: In the first shallow dish, combine flour, salt, pepper, and paprika. In the second dish, whisk the eggs and Dijon mustard together until well combined. In the third dish, combine the Panko, Parmesan, Italian herbs, garlic powder, and red pepper flakes (if using). Drizzle the melted butter or olive oil over the Panko mixture and toss thoroughly until all crumbs are lightly coated.
  3. Dredge the Chicken: Take one chicken breast and dredge it completely in the Flour mixture (shaking off excess). Dip the floured breast into the Egg mixture, ensuring both sides are coated. Finally, press the chicken firmly into the Crust mixture, ensuring every surface is completely covered. Place the fully crusted chicken onto the prepared baking sheet or wire rack. Repeat with remaining pieces.
  4. Bake Until Golden: Bake for 18 to 20 minutes, flipping once halfway through (if not using a wire rack). The chicken is done when the crust is deep golden brown and the internal temperature reaches 165°F (74°C). If the crust needs extra color, flash under the broiler for 1–2 minutes, watching carefully.
  5. Rest and Serve: Remove from the oven and allow the chicken to rest on the cutting board for 3–5 minutes before serving. This allows the juices to redistribute, keeping the chicken tender.