Baked Chicken Breasts with Parmesan Crust

Total Time:
35 min
Prep:
15 min
Cook:
20 min

Yield:
4 servings
Level:
Easy

NUTRITION INFO
Ingredients
  • 2 tablespoons dijon mustard
  • 1/2 teaspoon thyme leaves, chopped
  • Kosher salt
  • 1/4 teaspoon cayenne pepper
  • 4 boneless, skinless chicken breast halves (about 8 ounces each)
  • 3/4 cup freshly grated parmesan cheese
  • 3/4 cup panko or dried coarse baguette breadcrumbs
  • Cooking spray
Directions

Preheat the oven to 450 degrees F.

Mix the mustard, thyme, 1/2 teaspoon salt and the cayenne in a medium bowl. Add the chicken breasts and turn to coat completely; set aside.

In a medium shallow bowl, combine the parmesan and panko. Dredge the chicken pieces in the panko mixture, coating evenly and heavily, and pressing the coating into the meat.

Put the chicken on a rack set over a baking sheet, spray with a quick burst of cooking spray and put the sheet in the middle of the oven. Bake until the chicken is golden and cooked through, 15 to 20 minutes. Let rest 5 minutes before cutting or serving.

Photograph by Charles Masters


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4.4 81
Love this simple & delicious dish. I have made it a couple of times now. The chicken comes out moist and we lovery the flavors. I follow the recipe as is. item not reviewed by moderator and published
An average chicken dish, I will look for a more enhancing recipe for my next meal! item not reviewed by moderator and published
We make this recipe every couple of weeks because it's easy and comes out perfectly every time! The chicken breasts I buy are generally thicker, so I leave them in the oven for 20 minutes. Using the rack over a baking sheet helps TREMENDOUSLY to ensure crispiness. As other reviewers pointed out, if you aren't using four chicken breasts, you will have too much panko/parmesan. If I'm making two, I cut the recipe in half and just add more if needed... item not reviewed by moderator and published
Super easy and yummy! Mine browned up nicely (I sprayed them with cooking spray that is 100% canola) and baked for 20 mins. I tweaked a tad and used 2Tbs dijon and 2Tbs mayo. Also only used about 1/2 cup each of the panko and cheese - and I had very little waste. This was for about 1.25 pounds of chicken breasts (3 large ones). The result was a crunchy, moist and very flavorful chicken breast. This is my go-to baked chicken breast recipe now! And cleanup is a breeze! item not reviewed by moderator and published
Delicious, relatively healthy and so easy! We will make this again and again. We are spice lovers and thought the level of cayenne was perfect. Those who don't like spice may want to tone it down a bit. Also, I didn't have a rack to put above my baking sheet, so I baked them right on the baking sheet. They still turned out crispy and delicious! item not reviewed by moderator and published
Excellent meal item not reviewed by moderator and published
I changed the recipe a little, instead of mustard I used parmesan ranch salad dressing, everything else as called for and it was to die for.. item not reviewed by moderator and published
Excellent meal and very easy to prepare! item not reviewed by moderator and published
AMAZING Recipe! You will cook this over and over again! item not reviewed by moderator and published
This was excellent. I followed the recipe exactly and found the mustard was certainly enough, no need for oil or butter. I have to admit that I didn't believe some of the other reviewers about the amount of spice. I love spice, but was surprised by how much the 1/4 t. of Cayenne came through. Not bad, but a bit of a surprise, so if you are not a big spice lover, it might be worth it to cut it back or out. Great base recipe that I will use to experiment with in the future. item not reviewed by moderator and published
Very tasty! It has a subtly spicy flavor from the mustard. Overall good, but m only complaint is that the parmesan crust peels off of the chicken quite easily. item not reviewed by moderator and published
I made this recipe and found that with that amount of chicken, I had to keep adding more mustard rub, I also spiced up the rub a little more with a kick of horsey sauce and it was the perfect underlying flavor. There was no leftovers :) Thank you Ted for the recipe! I'll definitely take this one to college with me. item not reviewed by moderator and published
Very good and easy! My kids really do not like mustard, so inside of using mustard to help the coating stick I used some ranch dressing...a family favorite! Love the little kick of heat from the cayenne. item not reviewed by moderator and published
I mixed the mustard with about 1 Tsp of butter, probably didn't need to. This was easy, different and flavorful. item not reviewed by moderator and published
This was delicious and easy. I used a strong mustard and in combination with the Parmesan cheese, it was a little too strong. A milder mustard would work better - and I love mustard. I also cracked some black pepper on top. item not reviewed by moderator and published
I couldn't wait to taste this.If your looking for a simple way to cook your chicken breast this is it.I did find it hard to get a real breaded chicken breast but I'm sure it can be modified with some cooking oil. item not reviewed by moderator and published
I really don't like to cook or eat boneless, skinless chicken breasts, but with this breading on them there great!! item not reviewed by moderator and published
There is not enough moisture to coat even 2 of the most anemic chicken breasts - 2 tablespoons ? Come on ! Two tablespoons BUTTER and two tablespoons Dijon...then the coatings will stick and the recipe will work. Ted Allen has, evidently, let his fake "celebrity" go to his empty head and he doesn't really TRY these silly 'recipes' he supposedly dreams up. item not reviewed by moderator and published
Chicken was moist! Used a little agave in the mustard mixture. High altitude- bake 25 minutes item not reviewed by moderator and published
I loved it... I used some mayo in the mixture with the mustard... it was wonderful.... item not reviewed by moderator and published
quick easy and good item not reviewed by moderator and published
The dish was overall good, like a few that I have red, It was overly spicy. I will cut down the cayenne pepper for me and my daughter but added it for my wife. I am also not a mustard fan so I substituted with EVOO and it worked great, juicy tender, cooked all the way through and everyone really enjoyed it. item not reviewed by moderator and published
Our family really liked this recipe. Maybe a little less cayenne pepper next time as my daughter liked it but wished there was less 'spicy stuff'. Looking forward to making this again! item not reviewed by moderator and published
I can always count on Ted to come up with a quick and easy recipe for those nights where I'm not sure what to do with something. I added a tsp each of onion and garlic powder to 1/2 cup flour, dipping first in that before going to a basic egg wash and then the panko. Amazing flavors! item not reviewed by moderator and published
Thanks, Ted! I just prepared this dish for our dinner this evening. My wife loved it. Done as the recipe specified, it came out juicy and very tasty! I will add this to my "quick and easy" file. Thanks again! item not reviewed by moderator and published
This one goes into my permanent recipe file; very succulant and tasty. Increase the sauce a bit for better coverage over large breasts. I suggest doubling the entire recipe. It's that good. item not reviewed by moderator and published
While the chicken was very flavorful, the crust did not get as crispy as I would have liked. Since the cooking spray was not giving the desired browning results, I drizzled the chicken with a little olive oil, which helped. Coating the chicken with Dijon mustard gave a great flavor and kept it nice and moist. item not reviewed by moderator and published
Delicious! I just added some lemon pepper and a little extra thyme. Was quick and easy, such a good recipe to make food for the week. item not reviewed by moderator and published
Easy, quick, great weekday after-work dinner since it takes minimal prep time. Healthy and flavorful - I should have pounded my chicken breast slightly to make it all the same thickness so it would cook evenly. item not reviewed by moderator and published
Easy and quick. I sliced the breasts into about 1 in wide strips and pounded them down a bit. item not reviewed by moderator and published
My fault...salty!! I underestimated the saltiness of the Parmesan cheese and way over salted:( first recipe I've made from FN that was a bomb...peeled off the topping which by the way browned up nicely, and just ate the chicken:( item not reviewed by moderator and published
This was a very tasty meal starter. I am no master chef, but I whipped this recipe together in about 40 minutes. One of my problems was a lack of preparation, so I did not have "dijon" mustard or "panko" about the house. However, I got creative and mustered (pun intended) surprisingly good substitutes. I found that a mix of crushed croutons and salt/pepper potato chips is probably better than panko with the Parmesan in the crust. Kid approved, too, which is a tough demographic to please! And for me, dijon does not pack enough punch, so I never buy the stuff. I used a horseradish mustard and the kick was manly. Give that a whirl! Finally, I had no idea what to do with the left over crust mixture. I could not bring myself to throw it in the garbage! So I made pasta (small shells), drizzled some olive oil and balsamic on it, with some salt, dried basil and oregano. Then I stirred it in the crusty batter. yum! If anyone tries these ideas, please let me know how it goes for you! item not reviewed by moderator and published
The recipe is slightly skewed. Not enough mustard mixture and way too much (a waste) panko-parmesan mxture. And, does one use the cooking spray on the baking sheet or on the chicken pieces? item not reviewed by moderator and published
This was so easy to make and very good. I split the breast in half lengthwise. Chicken was moist and the seasoning was just right. A keeper for sure! Can't wait to make it again! item not reviewed by moderator and published
Well, believe it or not, I made this twice in a row for dinner my family enjoyed it. item not reviewed by moderator and published
The mustard glaze has a really nice kick, 100% recommend. item not reviewed by moderator and published
Delicious and very easy to make! Thank you! item not reviewed by moderator and published
Made this with what we had on hand.: spicy brown mustard and paprika were the substitutes. Juicy and yummy! Super easy. Actually, hubby made it. item not reviewed by moderator and published
What a tasty, moist and ez solution to the last minute 'what to fix for dinner' question! The limited ingredients tend to be what most of have on hand. A no brainer for sure! Don't skip the spritz of oil at the end if you want the Panko to brown. ;) item not reviewed by moderator and published
It was okay. Nothing exciting. And it never browned so it looked dull. item not reviewed by moderator and published
Love this recipe! I have made it a few times and everyone loves it. Tonight I was out of Dijon mustard and used spicy English mustard (Colman's instead. We preferred the English mustard to Dijon. My picky eaters ate every bit and wanted more. item not reviewed by moderator and published
This is my new go-to parm crusted chicken recipe. I always follow a recipe to the letter first time out, then tweak as needed. No tweaking necessary. Good job Ted! item not reviewed by moderator and published
I found this recipe quick, easy and very good. I did substitute Italian bread crumbs for the Panko, since it was on hand. This recipe received rave reviews around the dinner table, but the best review, was from my 5 year old grand daughter (a very, very picky eater, she's an every night a battle. Except on this night she ate without a peep and asked for seconds. The next day at lunch she was asking for leftover chicken and was now upset because we didn't have any. item not reviewed by moderator and published
I can't believe how easy this recipe is! I made a gluten-free version by making my own panko breadcrumbs, and even adding that extra step was nothing. I over salted my mustard, and with the salty parmesan, it didn't quite work. But there was fabulous flavor behind it. A great basic chicken breast recipe. item not reviewed by moderator and published
This is an excellent recipe, particularly given the limited ingredients and short time needed to put it together. The combination of Dijon mustard and fresh Parmesan cheese stand out in the taste, and the touch of Cayenne adds just the right amount of kick. The chicken is very juicy, probably from packing the breading tightly before cooking - that's they key to using all of the ingredients. This one is a keeper. item not reviewed by moderator and published
As everyone else has said, this is very simple and easy to make. You probably have most of the ingredients in your pantry. I used some fresh parm and some of the good old dry parm. I think you could easily sub one for the other, depending on your taste. My only real complaint was the mustard sauce is a bit thin for four chicken breast. Yeah, it works, but if you like a strong mustard taste then you may want to add more. I also used dried thyme instead of fresh because again I was going with what I already had in my pantry. item not reviewed by moderator and published
DELISH!!!!!!!!!! So easy and quick to make..... item not reviewed by moderator and published
I am not a good cook. I normally make one thing over and over, and it's just ok... that being said.. My husband and I both really enjoyed this recipe. It's not difficult, which I totally appreciated! I recommended it to my mother. item not reviewed by moderator and published
I tried this last night. Substituted Dijon with spicy brown mustard. Easy to make and now my son's favorite chicken dish! He loved it and so did the rest of my family. Added it to my recipe box!!! item not reviewed by moderator and published
This was delicious! Will def become one of my regulars! item not reviewed by moderator and published
Loved the recipe. Only change I will make is to drop the Cayenne to 1/8 teaspoon, only because I am a wimp. item not reviewed by moderator and published
Loved this recipe. Love the crunchy outside. The mustard and the parmesan cheese add a great flavor. Delicious! item not reviewed by moderator and published
This wasn't a favorite, unfortunately. The recipe seemed to lack flavor and as a few mentioned it seemed like a waste of parmesan - Shake n Bake would yield a better result. It also seemed like it was missing a sauce or something - I ended up making a Knorr Rose sauce to top it off with and that helped some. It might be better if the recipe is tweaked some so I will give it a go again. I think next time I'm going to pound the chicken out some and add mayo to the mustard mixture to give it some more fat to keep the chicken moist and give it more flavor. Hopefully round two will be a bit better! item not reviewed by moderator and published
While the taste was wonderful, and it was easy and quick to prepare, I have to say what a waste of panko and parmesan cheese! I only was making 2 breasts but even eyeing it gave me a sense to do even less than half of 3/4 cup each. I used 1/4 cup each of panko and parmesan cheese and there was so much left over! I could have made four chicken breasts with that smaller amount. I hate such wastefulness, so I felt compelled to add my two cents to this list of reviews. Have a great day! item not reviewed by moderator and published
This recipe is very good. The chicken remained very moist and we liked the crunch of the crust. We enjoyed the taste of the mustard and cheese. Will definitely make again. item not reviewed by moderator and published
DELICIOUS! The mustard and panko are what make this amazing. My husband and 1 year old love this! Putting this one in my recipe box! item not reviewed by moderator and published
Love the basics of this recipe. Used mayo, Italian seasoning and garlic instead of mustard and cayenne. Sorry Ted, but will try the original next time. item not reviewed by moderator and published
Loved this recipe. The Dijon mustard and parmesan add such great flavor! The pepper adds just the right amount of kick. Will definitely be making this again. item not reviewed by moderator and published
Loved it! I served it with Giada's cheesy polenta, an arugula salad -- and homemade sourdough bread, which completed defeated the "healthy eating" thing! item not reviewed by moderator and published
Delicious. Definitely a keeper. Loved the crunchy outside. Next time I think we will try chicken strips so we will have even more of the crunchy exterior. item not reviewed by moderator and published
This is a great recipe for a quick and healthy family dinner. The chicken was moist and juicy, the crust was browned and crispy, and the flavor was delicious but not overpowering. It's a keeper. item not reviewed by moderator and published
I really liked the flavor and they were tender, but I was disappointed that they didn`t brown. This recipes would have been a keeper if the crust was browned and crispy. item not reviewed by moderator and published
I decided to take the challenge and make both the chicken dishes this month in He Made/she made. My family enjoyed Ted Allens chicken very much. My husband said it was his new favorite way to have chicken breasts. It was moist and flavorful and very easy to make! I served it with homemade mushroom rissotto,which went well with this chicken. the next night I made the onion/lemon chicken which was also very good,but it was a challenge and we picked the parmesan chicken hands down. / item not reviewed by moderator and published
Very good and easy recipe. We made 6 breast so I 1 1/2 the recipe but it wasn't necessary for the dry ingredients. I also generously sprayed with olive oil which helped with browning in the oven. I cooked for 20-25 minutes and the breasts were cooked perfectly, juicy and outside lightly browned (not as dark as the picture. Definitely a keeper. item not reviewed by moderator and published
Not fussy and so good! Like it simple with no strange ingredients. item not reviewed by moderator and published
My toddler, preschooler, and picky husband all chowed down on this chicken. I LOVE when I can make just ONE meal. It did not get as brown as in the photo (I roasted potatoes at the same time but it did not affect the flavor. I will be adding this to my regular rotation. (Saw this in the Jan/Feb 2013 FN Mag. item not reviewed by moderator and published
Very good and the ingredients are usually on hand. They did not have the golden brown color, but I baked two items in one oven and next time I won't do that. The other item was the roasted cauliflower (from Food Network Kitchens and was BTW fantastic. item not reviewed by moderator and published
Came across this recipe in Jan/Feb Food Network magazine - had to try it! I had all the ingredients on hand so nothing extra I had to go out n' buy. Easy prep and didn't take long at all to cook in oven. It was deelish - will have this recipe again! item not reviewed by moderator and published
I really enjoyed this recipe...so easy and flavorful. I will make this again item not reviewed by moderator and published
Amazingly easy and great taste. I didn't have a problem with the browning issues as some of the others. Paired with a creamy orzo with feta and sun-dried tomatoes and a pinot grigio for a great dinner. item not reviewed by moderator and published
No it doesn't brown like in the picture but it was delicious! item not reviewed by moderator and published
The chicken didn't brown like the picture. Could use more seasoning to boost the flavor. I had to brown in the skillet. I will make again. item not reviewed by moderator and published
These were so easy and full of flavor! The chicken was moist and tender and the cayenne gave it a nice kick! My kids, 8 and 11, loved them. Thanks Ted! item not reviewed by moderator and published
So easy and delicious item not reviewed by moderator and published
This recipe is delicious! It's quick, easy, and fairly reasonable in calories. We loved it! item not reviewed by moderator and published
Just got my Food Network magazine today and made this tonight. My husband raved, and said it was one of his favorites of all time!!! The little kick was just enough to enjoy, but not enough to make your nose run! item not reviewed by moderator and published
Love this chicken! It's flavorful, moist and with a little kick! Already made it twice, quick and easy to make. item not reviewed by moderator and published
I made this last night for my family and everyone LOVED it! The chicken was tender. I used less cayenne pepper to make sure it wasn't spicy. I cut my chicken in stripes and made thinner pieces. I put all the chicken slices in a bowl, poured the mustard mixture on it and then stirred it around to make sure every piece got coated. It was super delicious! Thank you Ted Allen for this new recipe to add to my cookbook. item not reviewed by moderator and published
This recipe was super-quick to prepare, and the mustard mixture gave it a nice flavor boost without being overwhelming. Everyone in my family liked it a lot - even my daughter who "doesn't like mustard". We substituted pecorino romano cheese, as that's what we had on hand, and it worked well. Next time, rather than dredging the chicken breasts in the mustard mixture, I'll probably use a brush to get a thinner, more even coating. item not reviewed by moderator and published
the chicken was delicious, but only one problem, it never browned on the underside. Had to put it in a skillet to brown the underside. item not reviewed by moderator and published
The new issue of the magazine came today and this recipe looked perfect for dinner. It tasted amazing! I used a little sage instead of thyme (just didn't have any, and used horseradish mustard instead of dijon. You can cut down the cheese and the panko to 1/2 cup each because I had lots left over. Doing this also only makes it 7 WW points plus if you happen to be following Weight Watchers. I will keep this one near the front of my recipe book! item not reviewed by moderator and published
I followed the recipe and found the mixture to be just fine - and delicious. No need for butter. It only adds unnecessary calories and fat.maybe a lack of butter makes people angry... item not reviewed by moderator and published
Once you personally attack the recipe provider, your critique goes right out the window. Try sticking to the recipe and maybe we'll take you seriously. item not reviewed by moderator and published
I substituted the Mustard with Olive oil to start and cooked it in an oven safe pan and it seemed to make a huge difference and made the Dijon a dip for my wife. item not reviewed by moderator and published
I used some of this idea but added my own twist. I made a small amount of penne pasta and added gruyere cheese, basil, olive oil, oregano, salt, and pepper. I then topped the dish with the extra topping (ground croutons for the added flavor, a little bit of panko and the parmesan cheese) and baked for 15 to 20 minutes. Using the extra topping for a pasta side dish was a brilliant idea! I plan on trying the horseradish mustard next time for an added kick. Thanks for the ideas. :) item not reviewed by moderator and published

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