Smoky Cheesy Crispy Chicken (Printable Version)
# What You'll Need:
→ Oils and Fats
01 -
30 ml extra-virgin olive oil, plus additional for greasing
→ Breadcrumbs and Toppings
02 -
67 g panko breadcrumbs
03 -
100 g finely shredded cheddar cheese
→ Seasonings and Condiments
04 -
1 teaspoon smoked paprika
05 -
Salt, to taste
06 -
Freshly ground black pepper, to taste
07 -
30 g thinly sliced chives, divided
08 -
30 g mayonnaise
09 -
30 g sour cream
10 -
10 g Dijon mustard
→ Proteins
11 -
4 boneless, skinless chicken breasts (approximately 170 to 227 g each)
# Step-by-Step Directions:
01 -
Position an oven rack in the center and preheat to 200°C. Lightly grease a 33 cm x 23 cm baking dish with olive oil.
02 -
Heat 30 ml olive oil in a large skillet over medium-high heat. Add panko breadcrumbs and cook, stirring frequently, until lightly golden, about 2 to 3 minutes. Season with salt and pepper, then transfer to a plate to cool.
03 -
In a shallow bowl, whisk together mayonnaise, sour cream, sliced chives, and Dijon mustard. Season the mixture with salt and pepper to taste.
04 -
Pat chicken breasts dry. Sprinkle all sides evenly with smoked paprika, salt, and black pepper. Dip each chicken breast into the mayo mixture, coating both sides thoroughly, then place in the prepared baking dish. Spoon any leftover sauce over the chicken.
05 -
In a small bowl, mix the cooled panko breadcrumbs with shredded cheddar cheese. Season with freshly ground black pepper and stir to combine. Gently press the mixture on top of each chicken breast to adhere.
06 -
Bake in the preheated oven until the internal temperature of the chicken reaches 74°C and the topping is golden brown, approximately 25 to 30 minutes.
07 -
Remove chicken from oven and transfer to a platter. Allow to rest for 10 minutes. Garnish with additional sliced chives before serving.
# Helpful Notes:
01 -
Pre-toasting panko with olive oil significantly enhances crunch and flavor, producing a crispier topping.