Dhanson at 16:53, 13 June 2025

2025-06-13T16:53:20Z

← Older revision		Revision as of 16:53, 13 June 2025
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	\|Source=''What to Cook When You Don't Feel Like Cooking'' by Caroline Chambers (pg 144)		\|Source=''What to Cook When You Don't Feel Like Cooking'' by Caroline Chambers (pg 144)
	\|Yield=4 servings		\|Yield=4 servings
	\|Rating={{~~unrated~~}}		\|Rating={{Very Good}}
	}}		}}
	=== Ingredients ===		=== Ingredients ===
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	[[Category:Chicken]]		[[Category:Chicken]]
	[[Category:Broccoli]]		[[Category:Broccoli]]
			[[Category:Adria-Approved]]

Dhanson: Created page with "{{RecipeSummary |PrepTime=20 min |CookTime=17-19 minutes @ 425 |Source=''What to Cook When You Don't Feel Like Cooking'' by Caroline Chambers (pg 144) |Yield=4 servings |Rating={{unrated}} }} === Ingredients === * 1/2 c grainy Dijon mustard * 1/3 c plus 1 T honey or maple syrup * 5 T olive oil, divided * 1 1/2 t garlic powder, divided * 1/4 t red pepper flakes * Kosher salt * 4 boneless, skinless chicken breasts * 4 T unsalted butter * 3/4 c panko breadcrumbs * 1/2 c gra..."

2025-06-12T00:22:08Z

Created page with "{{RecipeSummary |PrepTime=20 min |CookTime=17-19 minutes @ 425 |Source=''What to Cook When You Don't Feel Like Cooking'' by Caroline Chambers (pg 144) |Yield=4 servings |Rating={{unrated}} }} === Ingredients === * 1/2 c grainy Dijon mustard * 1/3 c plus 1 T honey or maple syrup * 5 T olive oil, divided * 1 1/2 t garlic powder, divided * 1/4 t red pepper flakes * Kosher salt * 4 boneless, skinless chicken breasts * 4 T unsalted butter * 3/4 c panko breadcrumbs * 1/2 c gra..."

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{{RecipeSummary
|PrepTime=20 min
|CookTime=17-19 minutes @ 425
|Source=''What to Cook When You Don't Feel Like Cooking'' by Caroline Chambers (pg 144)
|Yield=4 servings
|Rating={{unrated}}
}}
=== Ingredients ===
* 1/2 c grainy Dijon mustard
* 1/3 c plus 1 T honey or maple syrup
* 5 T olive oil, divided
* 1 1/2 t garlic powder, divided
* 1/4 t red pepper flakes
* Kosher salt
* 4 boneless, skinless chicken breasts
* 4 T unsalted butter
* 3/4 c panko breadcrumbs
* 1/2 c grated Parmesan cheese, divided
* 1 lb broccoli florets

=== Preparation ===
Preheat the oven to 425. Line a baking sheet with parchment paper.

In a large bowl<ref>I mixed the sauce in a small bowl, and put the chicken in a 9x13 pan to marinate.</ref>, stir together the mustard, honey, 3 tablespoons of the olive oil, 1 teaspoon of the garlic powder, the red pepper flakes, and 1 teaspoon salt. Reserve 3 tablespoons of the sauce in a serving bowl.

Add another 1/2 teaspoon salt to the sauce in the large bowl, then add the chicken and turn to coat evenly. If you have time, let the chicken marinate at room temperature for up to 30 minutes or up to overnight in the refrigerator. But don't worry if you need to cook it right away.

Melt the butter in a microwave-safe medium bowl in 20-second bursts, stirring after each, or in a skillet over medium heat. Stir in the panko, 1/4 cup of the Parmesan, the remaining 1/2 teaspoon garlic powder, and a big pinch of salt (do this right in the skillet if you used one to melt the butter).

On the prepared baking sheet<ref>I mixed the olive oil and salt into a large bowl, added the broccoli, and tossed it in the bowl; then spread it on the baking sheet./ref>, toss the broccoli florets with the remaining 2 tablespoons olive oil and 3/4 teaspoon salt to coat evenly. Nestle the chicken breasts among the florets. Top with the panko mixture, pressing firmly to adhere.

Roast for 12 minutes, then gently toss the broccoli and sprinkle the remaining 1/4 cup Parmesan on top. Roast until an instant-read thermometer inserted into the thickest part of the chicken registers 160, 5-7 minutes more.

Serve the chicken and broccoli with the reserved honey mustard sauce alongside for dunking.

=== Notes ===
<references />

[[Category:Main Dish]]
[[Category:Chicken]]
[[Category:Broccoli]]

Panko Honey Mustard Chicken - Revision history

Dhanson at 16:53, 13 June 2025