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Herb and Mustard Panko Crusted Baked Chicken

Last week I gave in and fried the Greek yogurt apple rings, so I thought this week I should try (again) to bake something. Papi Chulo is always asking if we can bake things instead of frying them – I guess he gets his fill of fried items whenever we make tostones or sweet plantains! I found the perfect baked-item candidate in a trusty classic: panko-crusted chicken.

Mustard and Thyme Panko Baked ChickenI love pan frying panko-crusted chicken, but it isn’t the healthiest. It also tends to splatter oil around the stovetop, and I got a pretty nasty burn under my chin a few years ago when a piece of chicken slipped out of the tongs, fell, and splashed my face with burning hot oil. Not fun! That’s why this week I created a new twist on the classic panko chicken. This recipe uses Greek yogurt instead of mayonnaise (yay!) and is baked, not fried. It’s crispy, full of flavor, and won’t leave you with oil burns!

I used dried thyme in the recipe, but you can use fresh thyme or dried/fresh parsley. They’re all equally tasty! I do recommend using a brown mustard – yellow mustard just won’t give you the same depth of flavor. I also highly recommend finding panko breadcrumbs instead of settling for the ‘normal’ kind. Panko has an extra special crunch and airiness that really make this dish! Even if you haven’t noticed it before, your local grocery store probably has at least one variety of panko hidden on the top shelf above all the other breadcrumbs.

Mustard and Thyme Panko-Crusted Baked Chicken

Herb and Mustard Panko Crusted Baked Chicken
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 4 thin-sliced chicken breast fillets, or 2 regular chicken breasts
  • ½ cup of plain Greek yogurt (I love Fage!)
  • 3 tablespoons mustard
  • 1 cup panko breadcrumbs
  • ½ cup of shredded Parmesan cheese
  • 1 teaspoon dried thyme (or 1 tablespoon fresh thyme)
  • ½ teaspoon freshly ground black pepper
  • ¼ teaspoon salt
Instructions
  1. Preheat your oven to 350 degrees Fahrenheit.
  2. Thoroughly mix the yogurt and mustard together in a pie pan or other shallow dish.
  3. Combine the panko, thyme, salt, pepper, and cheese in a second pie pan and mix to combine.
  4. If you're using regular chicken breasts, cut each in half through the middle so you now have two thin fillets from each breast. Place each fillet between two layers of plastic wrap and pound to an even thickness of about 1" using a mallet or heavy skillet.
  5. Lightly coat a wire rack with cooking spray and fit it in/over a baking tray.
  6. Coat a chicken fillet with the yogurt/mustard mixture. I find this easiest to do when I place each fillet in the yogurt individually and then use a spoon to spread around the yogurt/mustard mixture.
  7. Transfer the freshly-coated chicken to the panko/cheese mixture, cover both sides with the panko mix, and press slightly to hold it in place.
  8. Move the panko-crusted chicken fillet to the prepared wire rack and repeat the coating process with each remaining chicken breast.
  9. Bake on the middle rack of the oven until a thermometer inserted in the middle of a fillet reads 160 degrees Fahrenheit, about 25-30 minutes. For a little extra browning, swap the oven over to low broil once the chicken reaches about 150 degrees.
  10. Remove from the oven, top with additional cheese, if desired, and serve warm.

 

Greek Yogurt Panko Baked Chicken

Wouldn’t this also be good in lieu of regular chicken parmesan? I can imagine it draped over a plate of fresh noodles and topped with a tomato sauce that tastes like summer. Yum!

Have you cooked with panko before? What’s your favorite way to use it?

natasha

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{ 12 comments… add one }
  • Fred February 12, 2014, 17:24

    Looks tasty. I’m thinking a nice Dijon mustard would work nicely as well.

    • natashalh February 12, 2014, 17:26

      Yes dijon is good, but stone ground mustard (for all its tastiness) isn’t a great choice here! We may or may not currently have four different mustards that I experimented with…

  • Pamela @ Brooklyn Farm Girl February 13, 2014, 10:58

    Love all the spice and seasoning you added to this chicken, looks delicious!

    • natashalh February 13, 2014, 11:21

      Thanks! It certainly has more flavor than your average piece of baked chicken!

  • Jennifer Johnson February 15, 2014, 13:18

    Yummy I love using panko bread crumbs

    • natashalh February 15, 2014, 13:47

      They’re so much better, aren’t they?!

  • easyfoodsmith February 16, 2014, 04:28

    Totally my kind of food. Love your version of mustard and herb baked crispy chicken. I sometimes add crushed nuts to the crust ingredients for that extra bite especially when I bake fish.

    • natashalh February 16, 2014, 07:36

      Nuts are always good, too! I used up most of ours right before this by making some coffeecake. =)

  • Sandra @ Scrumptilicious 4 You! February 17, 2014, 10:38

    Can’t wait to try this! Pinning! Thanks for sharing on The Four Seasons Blog Hop! Sandra from Scrumptilicious 4 You!

    • natashalh February 17, 2014, 11:16

      Thank you for stopping by! I’ve actually made it a couple of times recently.

  • Laura@baking in pyjamas February 23, 2014, 06:29

    I love all of these flavours, it sounds yummy. Thanks for linking up at Sweet and Savoury Sunday, stop by and link up again this weekend!

    • natashalh February 23, 2014, 08:53

      Thanks for stopping by! I always look forward to linking up at the Sweet and Savory Sunday hop.

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