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Baked Crunchy Maple Dijon Chicken Recipe
Ben Carraoli

Baked Crunchy Maple Dijon Chicken Recipe

I still remember the first time I pulled this baked crunchy maple Dijon chicken out of the oven—the smell alone told me it was going to be special. I love recipes like this because they feel fancy but are secretly very easy to make. After making it a few times, I realized how perfectly the sweet maple syrup and tangy Dijon mustard balance each other.
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Prep Time 15 minutes
Cook Time 30 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • Chicken breasts – 2 pounds boneless and skinless (I prefer chicken breasts because they bake evenly and stay juicy under the crunchy coating)
  • Dijon mustard – 1/3 cup Dijon adds a sharp, tangy flavor that perfectly balances the sweetness of maple syrup
  • Pure maple syrup – 1/4 cup Always use real maple syrup, not pancake syrup, for better caramelization and deeper flavor
  • Whole grain mustard – 2 tablespoons This adds texture and a slightly stronger mustard bite that makes the sauce more complex
  • Garlic – 2 cloves finely minced (Fresh garlic gives a warm, bold flavor that powdered garlic can’t match)
  • Olive oil – 2 tablespoons Helps keep the chicken moist while allowing the breadcrumb topping to crisp nicely
  • Panko breadcrumbs – 1 1/2 cups Panko creates a lighter, crunchier coating compared to regular breadcrumbs
  • Grated Parmesan cheese – 1/2 cup Freshly grated Parmesan melts better and adds a salty, nutty richness
  • Fresh thyme – 1 tablespoon chopped (Thyme pairs beautifully with maple and mustard and adds a subtle herby aroma)
  • Smoked paprika – 1 teaspoon Adds mild smokiness and a warm color without overpowering the dish
  • Salt – 1 teaspoon Enhances all the flavors and balances the sweetness
  • Black pepper – 1/2 teaspoon Adds gentle heat and depth
  • Red pepper flakes – 1/4 teaspoon optional (Perfect if you like a slight spicy kick)

Method
 

  1. Preheat your oven to 400°F (200°C) so it’s fully hot before baking. Lightly grease a baking dish with olive oil to prevent sticking. I’ve learned this step makes cleanup much easier later.
  2. In a bowl, whisk together Dijon mustard, whole grain mustard, maple syrup, olive oil, and minced garlic. The sauce should look smooth and glossy. This mixture is what keeps the chicken juicy and flavorful.
  3. In a separate bowl, mix panko breadcrumbs, grated Parmesan, thyme, smoked paprika, salt, and pepper. Stir well so the seasoning is evenly distributed. This ensures every bite has the same crunch and flavor.
  4. Place the chicken breasts in the baking dish and spoon the maple Dijon sauce over them. Make sure each piece is fully coated. Press the breadcrumb mixture generously on top, creating a thick, crunchy layer.
  5. Transfer the dish to the oven and bake uncovered for 30–35 minutes. The chicken should be cooked through and the topping golden brown. If needed, broil for 2–3 minutes at the end for extra crispiness.
  6. Let the chicken rest for about 5 minutes after baking. This allows the juices to redistribute and keeps the meat tender. I never skip this step anymore—it really makes a difference.

Notes

  • I always use room-temperature chicken so it cooks evenly.
  • I press the breadcrumbs gently but firmly so they stick well.
  • I drizzle a tiny bit of olive oil over the topping for extra crispiness.
  • I taste the sauce before adding it to adjust sweetness or tang.
  • I sometimes add a squeeze of lemon juice at the end for brightness.