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This party chicken recipe is designed to take a simple weeknight dinner and turn it into something special enough for a celebration. The combination of smoky paprika, a tangy and creamy sauce, and extra crispy toasted panko topping makes this chicken juicy and bursting with flavor. It’s a dish that feels fancy but is surprisingly easy to make, perfect for impressing guests or treating yourself on any given day.
I first made this chicken for a small get-together and now it’s a requested favorite whenever friends come over. The toasted panko topping really steals the show and makes it feel like a dish worth celebrating.
Ingredients
- Extra virgin olive oil: for toasting the panko and greasing the baking dish to ensure crispiness and prevent sticking
- Panko breadcrumbs: because their light texture crisps up beautifully when toasted, choose plain panko for best results
- Kosher salt: for seasoning, add gradually to enhance all flavors without overpowering
- Freshly ground black pepper: to bring subtle heat and depth
- Mayonnaise: which adds creaminess to the sauce and helps the topping adhere
- Sour cream: for tang and moisture in the sauce, pick full fat for richness
- Thinly sliced fresh chives: bring a mild onion flavor and freshness, use bright green stems
- Dijon mustard: for a little bite and complexity in the sauce, aim for a smooth, good-quality mustard
- Boneless skinless chicken breasts: that are uniform in size to promote even cooking, choose fresh or high-quality for juiciness
- Smoked paprika: adds subtle smokiness and vibrant color, Spanish smoked paprika is ideal here
- Finely shredded sharp cheddar cheese: gives richness and flavor to the crunchy topping, shred your own for best melting and texture
Step-by-Step Instructions
- Sauté the Panko:
- Heat oil in a large skillet over medium-high heat. Add the panko breadcrumbs and cook while stirring constantly for two to three minutes until they just start to turn golden. Season with salt and pepper then transfer to a plate to cool. This step enhances crunch and flavor dramatically so don’t skip it.
- Mix the Sauce:
- In a shallow bowl, whisk together mayonnaise, sour cream, thinly sliced chives, and Dijon mustard until smooth. Season lightly with salt and pepper ensuring a balanced tangy creaminess which will make the chicken irresistibly moist.
- Prepare the Chicken:
- Pat the chicken breasts dry with a paper towel then sprinkle them evenly with smoked paprika, salt, and pepper. Dip each piece into the mayo mixture coating both sides generously. Place the coated chicken breasts in the greased baking dish in a single layer and spoon any leftover sauce on top for extra moisture.
- Combine the Topping:
- Stir shredded cheddar into the cooled panko crumb mixture. Season with a bit of pepper and mix well to combine cheesy crunch that will brown beautifully in the oven.
- Top and Bake:
- Gently press the panko and cheese mixture onto the chicken breasts creating an even layer. Bake in the preheated oven at 400 degrees Fahrenheit for 25 to 30 minutes until the chicken reaches an internal temperature of 165 degrees and the topping is a deep golden brown.
- Rest and Serve:
- Remove the chicken from the oven and let it rest in the baking dish for about ten minutes to let the juices redistribute. Sprinkle more fresh chives over the top before serving for a pop of color and flavor.
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Storage Tips
Store any leftover chicken in an airtight container in the refrigerator for up to four days. Reheat gently in the oven to maintain crispness on the topping. Avoid microwaving if you want to keep that crunch.
Ingredient Substitutions
Greek yogurt can replace sour cream for a healthier twist while keeping tanginess. Use regular yellow mustard if Dijon is not on hand but cut back slightly as it’s milder. Any sharp white cheese like Monterey Jack works instead of cheddar for a different flavor profile.
Serving Suggestions
Serve with steamed broccoli or a fresh green salad to balance richness. Roasted carrots or garlic mashed potatoes also pair beautifully with the creamy tang of the sauce and crispy coating.
Cultural Context
This recipe is a modern twist inspired by a popular grocery store dish made famous in the American South. Adding smoked paprika nods to barbecue flavors while the creamy sauce mixture borrows elements familiar in comfort food classics.
Pro Tips
- Toast the panko in olive oil carefully watching it so it doesn’t burn which would turn bitter
- Coat the chicken thoroughly in the sauce for maximum juiciness and flavor infusion
- Let the chicken rest before slicing to keep it tender and let the flavors settle
Commonly Asked Questions
- → What does smoked paprika add to the chicken?
Smoked paprika imparts a subtle smoky, savory depth that enhances the overall flavor without overpowering the chicken.
- → Why pre-toast the panko breadcrumbs?
Pre-toasting panko with olive oil adds a richer, crunchier texture and a nuttier flavor that elevates the topping’s crispiness.
- → How does the mayo mixture enhance the chicken?
The mixture of mayonnaise, sour cream, Dijon mustard, and chives creates a tangy, creamy coating that keeps the chicken moist and flavorful while baking.
- → Can I use other types of cheese for the topping?
Cheddar adds sharpness and meltability, but other cheeses like Parmesan or Gruyère can be used for different flavor profiles.
- → What is the recommended internal temperature for the chicken?
Cook the chicken until it reaches 165°F (74°C) to ensure it is fully cooked and juicy.
- → How should the chicken be rested after baking?
Let the chicken rest for about 10 minutes after baking to allow juices to redistribute, resulting in juicier bites.