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Cheesy Panko-Crusted Chicken
with Roasted Potato Wedges & Pickled Vegetables
40 MIN
2 Servings
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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NutritionPER SERVING
-
Calories630 Cals (est.)
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fresh
ingredients
Title
-
2 Boneless, Skinless Chicken Breasts
- ¾ lb Golden Potatoes
- 2 Persian Cucumbers
- 3 oz Radishes
- 2 cloves Garlic
- 1 Tbsp Creamy Mustard Sauce
- ¼ cup Panko Breadcrumbs
- 2 Tbsps Rice Vinegar
- ½ cup Plain Nonfat Greek Yogurt
- ¼ cup Grated Parmesan Cheese
- 1 Tbsp Sugar
- 1½ tsps Brown & Yellow Mustard Seeds
-
1 Tbsp Southern Spice Blend (Onion Powder, Garlic Powder, Ground Yellow Mustard, Smoked Paprika & Cayenne Pepper)
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients & make the topping:
Place an oven rack in the center of the oven, then 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 in a medium heat-proof 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 1 teaspoon 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 creamy mustard sauce and topping (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.
3
Make the pickled 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!
1
Prepare the ingredients & make the topping:
Place an oven rack in the center of the oven, then 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 in a medium heat-proof 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 1 teaspoon 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 creamy mustard sauce and topping (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.
3
Make the pickled 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!
Tips from Home Chefs