Panko-Crusted Lemon-Dijon Chicken

With a flavorful coating of mustard and lemon, the richer, darker meat of the chicken thigh works well. The crust is delicate, so gently use a spatula when flipping the chicken.


  • 1 cup panko breadcrumbs
  • 2 teaspoons lemon zest, plus slices for garnish
  • Salt and pepper, to taste
  • 4 large skinless, boneless chicken thighs, trimmed of fat
  • 3 tablespoons Dijon mustard
  • 3 tablespoons olive oil


In a shallow bowl, combine the panko with the lemon zest. Season with salt and pepper.

Lightly pound the chicken thighs until 1/4-inch thick. Brush the mustard over all sides of the chicken, then dredge the chicken in the panko mixture, pressing into the crumbs to ensure that they are well coated.

Heat the oil in a large nonstick or cast-iron skillet over medium-high heat. Cooking in batches, saute the chicken until cooked through and browned, about 4 minutes per side. Serve with lemon slices.

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