Baked Chicken Breasts with Parmesan Crust

Total Time:
35 min
15 min
20 min

4 servings

  • 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

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 79
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

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