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
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Pin RecipeWith 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
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Preheat oven to 400 degrees.
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Line baking sheet with foil or parchment for easy clean up.
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Place chicken breasts on prepared baking sheet.
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Brush chicken with 2 tablespoons dijon mustard
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In a medium bowl, combine panko, parmesan, 1/3 cup dijon mustard, melted butter and salt. Stir with fork until crumbly.
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Lightly press crumb mixture on top of chicken breasts.
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Bake for 22-25 minutes or until chicken breasts are cooked through.
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Let cool about 5 minutes before slicing.
I 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!
Thanks for your note Sarah!
This looks super tasty! I love parmesan crusted ANYTHING! Such a fun and delicious way to make proteins fun.
This looks delicious, Kathi! 🙂
Thanks Pat! Hope all is well with you!
Aloha ! 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
Hi 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!
I want to get my crunch on this fall also, so I can hardly wait to make your yummy recipe! Thanks Kathi, it looks fantastic.
Ha ha! Your blog is looking soooo good Susan! I think I just saw something on Food Gawker from you?
Yes, I am a work in progress! Thanks for all your help….REALLY appreciate it.
I 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.