Can you ever have enough Easy Chicken Breast Recipes? Well we don’t think so! I have been making this for years…and it is still my go to recipes when time is tight and my pantry is sparse!
Another crunchy, crusty, easy recipe for you! Who doesn’t like crunchy stuff? Everybody loves crunchy stuff right?
This is right on the heels of my Herb and Feta Crusted Salmon that I posted last week. Gettin’ my crunch on this fall!
This is one of the recipes, that once you make it, you will be whipping it up weekly! Perfect for a week night meal and just as yummy for company. Only five ingredients and most of those you probably have hiding in your pantry.
The crunchy topping keeps the chicken so moist. I had to show you how it slices up. Not my best pic but taking one for the team!
I have been making this for years. I first had it in a restaurant outside of Seattle when I was just a young chef. I made it for years after that and I guess I just kinda forgot about it. I started whipping it up a month or so ago when I was in a hurry and I thought…hey, wait, I have a food blog! Lets post it on there! Always thinking….mind like a steel trap.
I usually serve this with a Dijon/Greek yogurt dip. Two parts yogurt to one part Dijon…or if your waistline is smaller than mine and your arteries are clearer, you can use mayo.
And if you are still looking for another easy chicken breast recipe…check out this 30 minute Chicken Puttanesca!
To Fast and Fresh Easy Dinners!
Kathi
With only a few ingredients you can whip up this spectacular chicken breast dinner in less than 30 minutes!
- 4 chicken breasts
- 1 cup panko crumbs
- 1/2 cup shredded parmesan cheese
- 1/3 cup dijon mustard plus 2 tablespoons for brushing on chicken
- 1 tablespoon melted butter
- 1/4 teaspoon salt
- Preheat oven to 400 degrees.
- Line baking sheet with foil or parchment for easy clean up.
- Place chicken breasts on prepared baking sheet.
Brush chicken with 2 tablespoons dijon mustard
In a medium bowl, combine panko, parmesan, 1/3 cup dijon mustard, melted butter and salt. Stir with fork until crumbly.
Lightly press crumb mixture on top of chicken breasts.
- Bake for 22-25 minutes or until chicken breasts are cooked through.
- Let cool about 5 minutes before slicing.
Dini @ The Flavor Bender says
October 7, 2015 at 10:51 pmI love crunchy stuff! I do love making crusted chicken and this looks delicious! Loving the flavours and how beautiful the chicken looks too!
Kathi Kirk says
October 8, 2015 at 5:02 pmIt takes about 5 minutes to whip this up…in fact I made it for Mahi last night!
thank you for your kind note!
Elaina Newton (@TheRisingSpoon) says
October 7, 2015 at 5:58 pmI’m so glad I stumbled on this because it’s been awhile since I’ve made baked chicken breast with a crunchy topping and it’s always a big hit with my boyfriend. I usually serve it with a honey-mustard dipping sauce, but your Greek yogurt one sounds great, too!
Kathi Kirk says
October 8, 2015 at 5:03 pmHi Elaina – Apparently this recipe has been around for awhile…I’m hearing that a lot! Glad I could revive it!
Thanks for your note!
Catherine says
October 6, 2015 at 2:56 pmDear Kathi, Your chicken looks absolutely marvelous…what a gorgeous topping. Cooked to perfection! xo, Catherine
Brian Jones says
October 3, 2015 at 10:44 amOh wow how great does that crumb on the chicken look, sounds delicious and looks beautiful!
Kathi Kirk says
October 3, 2015 at 1:15 pmThanks Brian!
Marsha @ Marsha's Baking Addiction says
October 2, 2015 at 6:04 pmThis chicken looks so succulent ans delicious! I need to make this soon!
Kathi Kirk says
October 3, 2015 at 1:16 pmThank you for the note Marsha! I was just looking at your blog and you have some killer recipes on there!
Sarah says
October 2, 2015 at 4:45 pmI personally am a huge fan of the crunchy stuff! This has week night dinner written all over it – can’t wait to try it out!
Kathi Kirk says
October 3, 2015 at 1:16 pmThanks for your note Sarah!
Mary @ A Merry Life says
October 2, 2015 at 3:45 pmThis looks super tasty! I love parmesan crusted ANYTHING! Such a fun and delicious way to make proteins fun.
Pat@savorthebest.com says
October 2, 2015 at 3:37 amThis looks delicious, Kathi! 🙂
Kathi Kirk says
October 4, 2015 at 4:48 pmThanks Pat! Hope all is well with you!
Amy says
September 17, 2018 at 1:19 pmAloha ! I am gonna try this recipe … The only question I have is you do t explain how to use the butter ? Do you coat it on the chicken like you do the Dijon mustard ? Thanks Amy
LaughingSpatula.com says
September 17, 2018 at 1:49 pmHi Amy, I can see where the instructions were confusing! I updated to make it easier. The melted butter gets stirred into the panko crumb mixture. Give it a read and see if it makes better sense now. Thank you for the note!
Susan says
October 1, 2015 at 6:02 pmI want to get my crunch on this fall also, so I can hardly wait to make your yummy recipe! Thanks Kathi, it looks fantastic.
Kathi Kirk says
October 4, 2015 at 4:49 pmHa ha! Your blog is looking soooo good Susan! I think I just saw something on Food Gawker from you?
Susan says
October 6, 2015 at 3:30 amYes, I am a work in progress! Thanks for all your help….REALLY appreciate it.
Angela says
September 30, 2015 at 5:31 pmI came across this recipe (or one very similar) a while ago. I prepared the chicken using whole wheat Panko crumbs, and the chicken turned out very tasty & juicy. I topped the chicken with chopped fresh parsley after I put it on the serving platter. I’m sure this method would also work well with boneless skinless chicken thighs. This chicken was very delicious. I served it to guests, and they loved it.