Baked Panko Chicken

with Potato Wedges & Pickled Vegetables

40 MIN

2 Servings

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From the Test Kitchen

This simple dish gets bright flavor from layers of creamy mustard sauce and a duo of parmesan and panko breadcrumbs we’re using to coat our chicken, which develops an irresistibly golden brown crust in the oven. On the side, a refreshing combo of cucumbers and radishes are quickly pickled with piquant mustard seeds, while roasted potato wedges get a lift from a Southern-spiced yogurt dipper.
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Nutrition

PER SERVING
Calories

640 Cals (est.)

View Full Nutrition

fresh

ingredients

2 Boneless, Skinless Chicken Breasts
¾ lb Golden Or Red Potatoes
2 Persian Cucumbers
3 oz Radishes
2 cloves Garlic
1 Tbsp Dijonnaise
¼ cup Panko Breadcrumbs
½ cup Plain Nonfat Greek Yogurt
1 Tbsp Sugar
¼ cup Grated Parmesan Cheese
2 Tbsps Rice Vinegar
1 Tbsp Southern Spice Blend (Onion Powder, Garlic Powder, Ground Yellow Mustard, Smoked Paprika & Cayenne Pepper)
1½ tsps Brown & Yellow Mustard Seeds

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Prepare the ingredients

Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Cut the potatoes into 1-inch-wide wedges. Peel 2 cloves of garlic; using the flat side of your knife, smash each clove once. Thinly slice the radishes. Halve the cucumbers crosswise, then quarter lengthwise. Combine the sliced radishes and quartered cucumbers in a medium heatproof bowl. In a separate bowl, combine the cheese, breadcrumbs, and 1 teaspoon of olive oil. Season with salt and pepper; stir to combine.

2 Bake the chicken & potatoes

Line a sheet pan with foil. Place the potato wedges on one side of the foil. Drizzle with 2 teaspoons of olive oil and season with salt, pepper, and 3/4 of the spice blend. Toss to coat; arrange in an even layer, skin side down. Pat the chicken dry with paper towels; season with salt and pepper on both sides. Transfer to the other side of the sheet pan. Evenly top with the dijonnaise and cheesy breadcrumbs (pressing lightly to adhere). Bake 24 to 26 minutes, or until the potatoes are tender when pierced with a fork and the chicken is cooked through.* Remove from the oven.

*An instant-read thermometer should register 165°F.

3 Pickle the vegetables

Meanwhile, in a small pot, combine the mustard seeds, sugar, vinegar, smashed garlic cloves, and ¼ cup of water; season with salt and pepper. Heat to boiling on high. Once boiling, cook, stirring occasionally, 1 to 2 minutes, or until the sugar has dissolved. Transfer to the bowl of prepared radishes and cucumbers. Set aside to cool, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.

4 Make the dipping sauce & serve your dish

Meanwhile, in a bowl, combine the yogurt, remaining spice blend, and 1 teaspoon of olive oil; season with salt and pepper. Serve the baked chicken and potatoes with the pickled vegetables (discarding the garlic cloves and any liquid). Serve the dipping sauce on the side. Enjoy!