Panko honey mustard chicken with frico broccoli from What to Cook When You Don't Feel Like Cooking (page 144) by Caroline Chambers

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Notes about this recipe

  • Eat Your Books

    Can substitute almonds or hazelnuts for breadcrumbs, asparagus or green beans for broccoli, and maple syrup for honey.

  • cardan on April 28, 2026

    Very mixed on this one. I had to add an extra 15 minutes to my cooking time, and while the chicken was cooked perfectly - still juicy, not dry - the topping never really crisped up, leaving it kind of wet feeling. The broccoli was really good though.

  • Recipe_hunter on December 29, 2025

    Made this tonight and dipped the chicken in the mustard and honey mixture and then dipped it in the breadcrumbs mixture instead of just patting the mixture on top. Came out a little soggy underneath since I did both sides. Should have followed the recipe here. The honey needs to be reduced to a 1/4 cup as its a bit sweet but it was super easy and I'd do this sheet pan recipe as its healthy and is done in 18 minutes in the oven.

  • averythingcooks on December 11, 2025

    I made this as written and appreciated using 1 pan for the bake & the ease of marinating the chicken in the honey mustard sauce then simply pressing the buttery, cheesy crumbs onto the chicken (rather than going through a messy 3 bowl dipping sequence). The chicken had some crunch & nice flavour but we were at odds re: the broccoli...I wanted mine a little softer (ie more oven time than the chicken needed) and T declared it perfect. A little juggling will easily fix that next time.

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