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Baked Parmesan and Dijon Crusted Chicken

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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!

Dijon Parm Crusted Chicken on a sheet pan

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!

Dijon Parm Crusted Chicken2

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

Baked Parmesan Dijon Crusted Chicken

With only a few ingredients you can whip up this spectacular chicken breast dinner in less than 30 minutes!
4.53 from 34 votes
Print Pin Rate
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 5
Author: Kathi & Rachel

Ingredients

  • 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

Instructions

  • 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.

Nutrition

Calories: 286kcal | Carbohydrates: 12g | Protein: 24g | Fat: 14g | Saturated Fat: 4g | Cholesterol: 75mg | Sodium: 597mg | Potassium: 367mg | Sugar: 3g | Vitamin A: 185IU | Vitamin C: 1.1mg | Calcium: 145mg | Iron: 1mg

 

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Reader Interactions

Comments

  1. Chris says

    5 stars
    I’ve made this twice. First time I made the whole package of chicken breasts from Costco, serving some for a dinner party and individually freezing the rest. They were delicious both right out of the oven and reheated. I just made them again using Costco’s chicken tenders (breasts are just too big). This time I’m freezing them first and then packaging them in a FoodSaver resealable bag to cut down on plastic. Not only are these delicious, they look amazing.

    Reply

  2. Kirsten says

    I actually have the Scott’s Bar and Grill recipe! It’s my old standby. You do use a stick of butter and two garlic cloves and sauté for 5 min. Then add 5 T of Dijon. Otherwise this is spot on. I always make mine the day before. It’s so much better to let the panko breading set up. Made it for Valentine’s Day dinner tonight along with creme brûlée for dessert. Almost like being home in Seattle!

    Reply

  3. Vicky says

    5 stars
    I made the chicken dijon parmesan last night and it was so good. I had two chick breasts that weighed 1.43 lbs, so I took one and sliced it horizontally in half. It was plenty for the two of us because of that nice crispy topping which made it so rich. I am not a chick breast lover at all, but I wished I had made more. T Y So easy, too.

    Reply

  4. Ellie says

    5 stars
    This chicken is really special- my family and I just loved it! Definitely in my weeknight rotation now! Can’t wait to try another of your recipes!

    Reply

  5. rere says

    5 stars
    Thanks this is a great recipe, quick and easy. I have cooked it twice now and the whole family loves it. I like to tweak recipes but I wouldn’t change a thing for this one just use the best quality ingredients. it’s so tasty.

    Reply

    • Kathi Kirk says

      Oh Yay! So glad your family loves this recipe! I make it a lot myself. I always seem to have the ingredients on hand.
      Thank you for taking the time to send a note!

      Reply

  8. Elaina Newton (@TheRisingSpoon) says

    I’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!

    Reply

  16. Angela says

    5 stars
    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.

    Reply
4.53 from 34 votes (25 ratings without comment)

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