Baked Dijon Chicken with Dijon Cream

For the chicken, preheat the oven to 450 F. Prepare a rimmed sheet pan with a cooling rack set inside. Spray the rack with cooking spray. Add the panko breadcrumbs into a flat dish.

Place the chicken pieces in a large bowl with the Dijon and stir to combine. Remove the chicken from the bowl and roll in the panko, pressing the breadcrumbs to adhere thickly to the mustard. Spread the breaded chicken on the prepared rack.

When all the chicken is breaded, spray tops with cooking spray and sprinkle with the salt. Bake, turning once after about 8 minutes when the first side browns. Spray the second side, and bake for 5-8 minutes more until chicken is cooked through and crust is browned. At this point if crust seems soggy or not brown, broil the chicken for 1-2 minutes on each side to crisp the crust. Remove from oven.

For the sauce, combine all ingredients and taste. Add more salt or honey to your preference.

Serve chicken with dipping sauce.