- 2 chicken breasts
- 1/2 cup panko
- 1 cup shredded parm
- 2 tbsp Mayo
- 1 tbsp Dijon mustard
- 1/2 tbsp each garlic powder, onion powder, paprika
- Salt & pepper
Set oven to 450 degrees. Line a baking sheet with foil and add a drizzle of olive oil. Mix together the Dijon mustard and mayo in a bowl and set aside. Next, mix the panko, Parmesan, garlic powder, onion powder, and paprika and set aside.
Dry off your chicken breasts with a paper towel, then season your chicken breasts with salt and pepper or your favorite Cajun seasoning and lay them out on the baking sheet. Spread a thin layer of the Dijon and mayo mixture over each chicken breast, making sure the tops and exposed sides are covered. Next, pack on the panko mixture until all pieces are covered.
Bake in the oven for 15-20 minutes, until all pieces are cooked through and the topping is golden and crispy. Thinner pieces need less time in the oven, really thick pieces may need around 25 minutes total.
I paired this dish with my Creamy Lemon Spaghetti recipe!