Name: Caramelized Maple Dijon Chicken with Crunchy Almond Crust
Prep time: 30 min
Total time: 30 min
Yield: 4 servings
Ingredients: 4 boneless, skinless chicken breasts (about 1.5 lbs total); 1/4 cup plain Greek yogurt (2% or whole); 2 tbsp Dijon mustard; 2 tbsp pure maple syrup; 1 tbsp olive oil; 1/2 cup sliced almonds; 1/2 cup panko breadcrumbs; 1/2 tsp smoked paprika; 1/4 tsp kosher salt; 1/4 tsp freshly ground black pepper; Nonstick spray or extra olive oil for greasing; 2 cups baby arugula or spinach (for serving); 1/2 lemon, cut into wedges

Caramelized Maple Dijon Chicken with Crunchy Almond Crust

CookwithNewsletter

Ditch the dull and make dinner your secret weapon with this Caramelized Maple Dijon Chicken. Inspired by dessert magic, each juicy chicken breast gets a tangy-sweet yogurt marinade, then a crunchy almond-panko crust that caramelizes to golden perfection in the oven. The maple-Dijon duo adds that unexpected sweetness and depth, while the almond crust brings rich, toasty notes and satisfying crunch. This dish pairs high protein with feel-good indulgence—fuel for tomorrow, but with the spirit of a Wednesday night treat. Serve it over fresh greens with a squeeze of lemon for a meal that's as energizing as it is craveable.

Ingredients

Instructions

Preheat oven to 425°F (220°C). Line a baking sheet with parchment and lightly grease with spray or oil.
Pat chicken breasts dry, then gently pound to even 3/4-inch thickness for even cooking.
In a shallow bowl, whisk together Greek yogurt, Dijon mustard, maple syrup, olive oil, smoked paprika, salt, and pepper to make a creamy marinade.
Add chicken to the marinade, turning to coat. Let sit for 10 minutes at room temperature (or up to 30 in the fridge, if you have time).
Meanwhile, in a separate shallow dish, mix sliced almonds and panko breadcrumbs.
Remove chicken from marinade, letting excess drip off, then press both sides into the almond-panko mixture to coat thoroughly. Press lightly so the crust sticks.
Arrange chicken on the prepared baking sheet. Mist tops with a little more oil or spray. Bake for 16-20 minutes, until golden and cooked through (internal temp 165°F/74°C). If you want extra caramelization, broil for 1-2 minutes at the end, watching closely.
Rest chicken 3-5 minutes before slicing. Serve over a bed of baby arugula or spinach, with lemon wedges for squeezing.