January 6, 2019

Gluten Free Panko Crusted Chicken Breasts

Gluten Free Panko Crusted Chicken Breasts is a simple chicken dish that pops with flavor. The mustard/glute free soy coating adds a layer of flavor to the chicken that is unexpected and the gluten free bread crumbs add the perfect crunch factor. This is a kid (and adult) favorite.

Jump to Recipe

Mixing the GF Soy Sauce and Mustard

Mix together soy and dijon mustard.

Removing the Tendon from the Chicken Pieces

Pat dry and trim chicken. Often times there are tendons attached to the breasts. Gently separate them from the breast and with your knife, run down each side of the tendon to remove. (See above photo). It’s not a pretty photo but I wanted to show you the tendon. I don’t buy chicken tenders because it’s a lot of work to remove the tendon from each piece.

Slather Chicken w Soy/Mustard

Slather chicken pieces with mustard/soy mixture. Do it right on the cutting board to avoid dirtying extra plates or bowls.

Coat Chicken with Gluten Free Panko

Next, using tongs coat each piece of chicken with gf panko. Thoroughly coat both sides.

Cook Chicken

cook one side of panko chicken until golden brown

Heat oil to medium-high and once hot, add chicken. Be careful not to crowd the pan in order to get the best results for browning. Cook first side for approx. 3 minutes until golden brown.

cook other side of chicken until golden brown

Then cook other side of chicken for an additional 2-3 minutes until coating is browned and chicken is cooked through.

Gluten Free Panko Crusted Chicken Breasts

Transfer chicken to a platter and serve with your favorite sauce. I’ve paired the chicken with an Asian chili sauce.

Print Recipe

Panko Crusted Chicken Breasts

Prep Time10

Cook Time10

Total Time20

Course: dinner

Cuisine: American, Asian

Keyword: Asian, asian chicken, chicken dinner, gluten free, Ian’s gluten free panko crumbs

Servings: 4 people

Author: GFchow @ gfchow.com

Ingredients

2 tablespoons oil canola, vegetable or olive
1 package boneless skinless chicken breasts (2 large breasts or 3 medium sized)
1/4-1/3 cup dijon mustard
1 tablespoon gluten free soy sauce I use San-J
1/2 cup gluten free panko bread crumbs preferably Ian’s brand

Instructions

Trim and pat dry chicken.
Cut breasts in half lengthwise to make thinner pieces (or pound halves) and then cut them in half horizontally for smaller portions. See above photo.
Mix together mustard and soy in a bowl until combined.
Slather mixture over chicken pieces directly on the cutting board to avoid dirtying another plate.
Put bread crumbs on foil or parchment paper and take each piece of slathered chicken and coat with panko crumbs.
Heat oil on medium-high heat in the pan. Once heated, add chicken pieces in batches. For best browning results, do not crowd the pan.
Cook for 3 minutes on one side or until panko crumbs become browned.
Turn chicken and cook for another 2-3 minutes, until cooked through and browned.
Plate chicken and serve with your favorite sauce.

Notes

When working with raw chicken always use a separate cutting board and be sure to wash it and the counter thoroughly. I have a dedicated cutting board for chicken.

If not following a gluten free diet, use regular soy sauce and panko crumbs.

Recipe developed by my mom, Lydia, and modified for gluten free eating by me.

If you like this recipe, you may also like these other GFchow recipes. Mustard-Herb Crusted Rack of Lamb, Chicken Wings Africana, and Roasted Zucchini Parmesan Fries.

Gluten Free Disclaimer

The recipes you find here are considered by me to be gluten free. However, it is up to you to make sure the ingredients you use are gluten free. Whenever possible, I will list specific brands of ingredients that I use, but always be sure to check the labels yourself to verify the item is gluten free.