Plain ol’ boneless, skinless chicken breasts are given new life in this sheet pan meal by Caroline Chambers. The chicken gets coated in a honey mustard sauce, then topped with buttery breadcrumbs that ...

This video shows how to make crispy baked chicken katsu using a simple oven method. Chicken breast is seasoned, lightly ...

Ina actually calls for equal parts (½ cup) of mustard and white wine, which boosts the condiment’s flavor and makes it a ...

Preheat oven to 375°F (190°C). Season the chicken breasts on both sides with salt and pepper. Place the flour, egg, and panko crumbs into three separate dishes. Season the panko crumbs with parmesan ...

Deviled chicken was one of my mom’s standbys. Chicken parts were smeared with Dijon-style mustard and broiled. It made for delicious skin, but the meat didn’t have much flavor. My modern-day makeover ...

Who doesn't love a good chicken recipe? Who? Well, maybe vegetarians, but if you are a fan of fowl, read on. In the four and a half years that I've been writing this column, I've shared most of my ...

Not fried, of course. But the panko – a Japanese-style breadcrumb that doesn’t absorb as much fat as traditional crumbs – delivers a crispy-crunchy coating which is just as good to eat. Combine the ...

Preheat the oven to 350 degrees. Line a baking sheet with aluminum foil and grease with a dab of oil. Mix flour, salt, and lemon pepper. Dredge the chicken breasts in the flour mixture, then coat with ...