Panko-Crusted Chicken with Roasted Vegetables

This dish puts a flavorful twist on classic breaded chicken. Chicken breasts are slathered with tangy mustard, then coated in crispy panko breadcrumbs seasoned with Italian herbs. The result is a golden, crunchy crust that locks in moisture.

We’ve paired the chicken with a colorful medley of roasted potatoes, onions, green beans and yellow bell pepper. The veggies caramelize in the oven, offering a sweet and savory balance. It’s a complete meal that’s as beautiful as it is delicious.

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Ingredients

4 boneless, skinless chicken breastsView ingredient guideLike ingredientDislike ingredient

3 tablespoons Dijon mustardView ingredient guideLike ingredientDislike ingredient

1 cup panko breadcrumbsView ingredient guideLike ingredientDislike ingredient

1 teaspoon Italian seasoningView ingredient guideLike ingredientDislike ingredient

1/2 teaspoon saltView ingredient guideLike ingredientDislike ingredient

1/4 teaspoon black pepperView ingredient guideLike ingredientDislike ingredient

1 pound baby potatoes, halvedView ingredient guideLike ingredientDislike ingredient

1 yellow onion, cut into wedgesView ingredient guideLike ingredientDislike ingredient

1 yellow bell pepper, slicedView ingredient guideLike ingredientDislike ingredient

8 ounces fresh green beans, trimmedView ingredient guideLike ingredientDislike ingredient

2 tablespoons olive oilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a small bowl, mix panko breadcrumbs with Italian seasoning, salt and pepper.
3. Pat chicken breasts dry with paper towels. Brush each breast evenly with Dijon mustard.
4. Press the mustard-coated chicken into the panko mixture, turning to coat all sides. Place on one side of the prepared baking sheet.
5. In a large bowl, toss the halved potatoes, onion wedges, bell pepper slices and green beans with olive oil until well coated. Spread the vegetables on the other side of the baking sheet.
6. Bake for 25-30 minutes or until the chicken is golden and cooked through (internal temperature reaches 165°F) and the vegetables are tender and lightly browned.
7. Remove from oven and let rest for 5 minutes. Serve the chicken alongside the roasted vegetables.

Recipe Tips

FAQ

Can I use a different type of mustard?

Yes, whole-grain mustard or spicy brown mustard can be used for a different flavor profile.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer to maintain crispiness.

Can I make this recipe gluten-free?

Absolutely! Use gluten-free panko breadcrumbs and ensure your mustard is gluten-free.