Panko-Crusted Chicken With Mustard-Maple Pan Sauce

Total Time
Prep 30 mins
Cook 0 mins

This is a quick, easy, and delicious recipe from the Bon Appétit Test and was printed in the magazine (Oct. 2009). The sauce is so good, I recommend doubling it and drizzling it on veggies, rice, or potatoes! I love that this recipe uses basic ingredients that you probably have on hand. Enjoy!

Ingredients Nutrition


  1. Using meat mallet or rolling pin, pound chicken in resealable plastic bag to 1/3-to 1/2-inch thickness. Whisk egg, parsley, and 2 teaspoons Dijon mustard in large bowl. Place chicken in egg mixture; turn to coat. Sprinkle chicken with salt and pepper. Dip each chicken piece in panko; turn to coat. Heat oil in large nonstick skillet over medium-high heat. Add chicken; cook until brown and cooked through, about 4 minutes per side.
  2. Meanwhile, whisk broth, syrup, coarse-grained mustard, and remaining 2 tablespoons Dijon mustard in glass measuring cup.
  3. Transfer chicken to plates. Add broth mixture to skillet; boil until reduced to 3/4 cup, stirring occasionally, about 4 minutes. Add butter; whisk until melted. Spoon sauce alongside chicken.
Most Helpful

I used your sauce with another recipe (buttermilk panko chicken) listed here, which I had already started on when I found your sauce. It is bangin'! I had to cook it quite a bit longer to thicken (since I live at altitude) by about 20 mins, but I agree that it is worth fixing in quantities. Thanks much for sharing! Delicious!

cmcgrale January 16, 2010

We loved this dish; used honey mustard in place of the Dijon as that was all we had.The sauce took me about 10 minutes longer to reduce, but was definitely worth the wait!

Islandgirl.1 September 16, 2012