I used boneless chicken thighs. I was nervous about the very hugh temperature. I left it on 500°F about 8 minutes. Then turned it down. It was done in the 15 minutes. Flavor was good. Husband said make it again.

This recipe was awesome! I too was a little nervous about the temp but it was perfect, cooked thoroughly and crispy. I will definitely make it again, maybe tonight!

The recipe is good, my daughter used it for her senior project dinner. HOWEVER, the cooking time is not long enough. We used boneless skinless chicken breasts, and they cooked at 500°F for 25 minutes - at 15 minutes they were only half cooked.

Delicious! A really tasty and easy recipe that I made with my kids. We too had not-done chicken after 15 minutes at 500°F, we cooked for an additional 8 minutes and it was perfect.

We also added a bit of freshly ground pepper to the Panko mix.

Great recipe! I was looking for another similar recipe I've tried when I came across this one. The cooking time was way less, so I gave it a try. This one was much better! I brushed on the mustard mix rather generously, and I had exactly enough.

I used boneless skinless tenders. My rule of thumb is never to rely on the cooking time in the recipe because your cut of meat/poultry and true oven temp can vary. The tenders were perfectly cooked at 15 minutes, but I don't believe breasts would have been.

Excellent. flavorful and crisp. I did let the chicken soak in the mustard mixture about 45 mins prior to dredging in panko crumbs. Agree with other reviews needs to bake longer- I had medium sized chicken breasts and baked @475°F for 25 mins. All in all very pleased!

Amazing! My husband loved it. I took notes from another review and baked my chicken at 475 for 25 mintues, came out perfect.

Wow. This was very good. Will make again. Used regular mustard, no garlic, & forgot the parsley. Cooked @ 475°F until chicken was 170°F.

So easy to make and it was delicious! Thank you! With smaller pieces of chicken, the timing was fine.

It's so easy that it was delicious!

So delicious! But yes, took a good 5-7 minutes longer than expected, but worth the wait.

This is a great, quick, mid-week recipe. I substituted the dijon with country dijon, which gave the crust a little more texture. Like others, I cooked it longer - 23 minutes at 475°F. As an accompaniment, we has baked acorn squash; it paired very well. As my wife said "there are a lot of people in restaurants paying a lot more for a worse meal."

I have prepared this recipe many times by request. My family and friends love it. I do roll the breast completely in the Panko and keep pieces separate when baking. I change it up a bit every time. I have drizzled butter on top.I have added lemon pepper to the Panko. I have added hot sauce to the butter mixture.. Endless variations and perfect every time.

Very good, a hit with everyone. My chicken breasts were a bit thick and were not done at 15 minutes so I let them go about 7-8 minutes more and they were great! This recipe earns a page protector and will be placed in my 3 ring binder for another time...probably several more times!

I made mine with gluten-free panko flakes but I coated the chicken with just the mustard instead, as well as adding the butter and garlic to the flakes....dee-lish!