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Mustard-Herb Panko Crusted Chicken Breasts

Mustard-Herb Panko Crusted Chicken Breasts

I remembered loving a Mustard-Herb Crusted Pork Tenderloin I made a while ago so I decided to adapt it a bit to work with chicken breasts that I had in the refrigerator. It was messy but simple to prepare and the house smelled really fantastic while it cooked. The chicken turned out crisp and flavorful on the outside and tender and juicy on the inside. My whole family really loved this flavorful chicken. I served it with a delicious orzo dish that I will post tomorrow and some sweet and juicy strawberries for a healthy and tasty meal.

Mustard-Herb Panko Crusted Chicken Breasts

How to Make Mustard-Herb Panko Crusted Chicken Breasts

Preheat the oven to 450 degrees. Coat a baking sheet with tin foil and spray it with cooking spray.

Pour the panko crumbs, parsley, cheese, and thyme onto a plate, mix until well combined.  Season both sides of the chicken breasts with sea salt and freshly cracked pepper. Mix the mustard and garlic together then rub evenly all over each chicken breast. Roll each chicken breast in the panko mixture until coated really well. Place the chicken on the baking sheet.

Mustard-Herb Panko Crusted Chicken Breasts

Place into the oven and bake for 20-25 minutes or until a meat thermometer reads 170 degrees. Let the meat rest for 5 minutes before slicing and serving. Enjoy!

Mustard-Herb Panko Crusted Chicken Breasts

 

Mustard-Herb Panko Crusted Chicken Breasts

Mustard-Herb Panko Crusted Chicken Breasts

Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Course: Main
Cuisine: American
Servings: 2 - 4
Author: Pam / For the Love of Cooking

Equipment

Ingredients

  • ¼ cup Italian seasoned panko crumbs
  • 2 tbsp fresh parsley
  • 1 ½ tbsp Parmesan cheese grated
  • 1 tsp fresh thyme leaves only
  • 2 chicken boneless skinless chicken breasts
  • Sea salt and freshly cracked pepper, to taste
  • 2 tbsp Dijon mustard
  • 1 clove of garlic minced
  • Cooking spray

Instructions

  • Preheat the oven to 450 degrees. Coat a baking sheet with tin foil and spray it with cooking spray.
  • Pour the panko crumbs, parsley, cheese, and thyme onto a plate, mix until well combined. Season both sides of the chicken breasts with sea salt and freshly cracked pepper.
  • Mix the mustard and garlic together then rub evenly all over each chicken breast. Roll each chicken breast in the panko mixture until coated really well. Place the chicken on the baking sheet.
  • Place into the oven and bake for 20-25 minutes or until a meat thermometer reads 170 degrees. Let the meat rest for 5 minutes before slicing and serving. Enjoy!
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43 Comments

  1. I just made this recipe and it’s amazing. My whole family was delighted. The mustard adds an amazing taste to the chicken. Just amazin!

  2. I am so glad you adapted this recipe for chicken! Great job, Pam- it looks amazing and I can’t wait to see the orzo recipe you paired with this!

  3. I LOVE this recipe. I am always searching for new ways to use those panko crumbs and I love what you did with them. Im deff going to give this a go πŸ™‚ Thank you.

  4. Visited daughter and she got a recipe for hazelnut chicken breasts with berry sauce from the Giraffe Restaurant in British Columbia. The problem I have is that its 28 points- yikes. The ingredients are chicken, Dijon mustard, herbs, egg, ground hazelnuts- blackberries, raspberries, green onion red wine. Anyone have a similiar point friendly recipe?

  5. OMG, you are so lucky you have a Trader Joe’s! My hometown put in a bid for one, and lost to another town in my state. And I’m so glad you use panko. That’s the greatest thing since bread crumbs

  6. So Good! I made this for dinner tonight. I can’t wait to try the chicken thigh recipe. I know,not a cinco de mayo recipe but we had that yesterday.

  7. Made this last week with the orzo side dish. My husband loved it so much that he wants it again tonight for dinner. Easy to make and tasted great. Thanks!

    1. Hey did you cover yours before putting it in the oven. Do you ever cover it at all? The directions do not state whether to do either I don’t want it to dry out or I could do it but not covering it if I need to

  8. I made this and unfortnately it wasn’t a hit with me. It never browned, maybe my oven, but the breadcrumbs never looked like they were done, and they were and the chicken ended up being dry. Your picture looks beautiful, I am sad I didn’t have the same results.

  9. Just made this for dinner and it was delicious!! Didn’t change a thing it was perfect! Thanks for posting!

  10. This was an awesome receipe! THe mustard gave the chicken a really great flavor. I used chicken breast halves and baked them at 375 for 30 minutes and they were perfect πŸ™‚

  11. This recipe looks so yummy! I always run out of chicken recipes to make, lol! I’m going to make this one this weekend for my family πŸ™‚ I also added it to my blog with your info and all links leading back to your site so my visitors can find it too, hope that’s ok?!? The address is http://thebestblogrecipes.blogspot.com/ if you want to view it.
    Thanks again for having such a great site. I see lots of things I want to try!

  12. Made this for dinner tonight for me and my boyfriend…so yummy! Doubled the recipe and it was enough for 5 chicken breasts. I served it with a simple browned butter orzo with broccoli and mushrooms, and this chicken complimented it perfectly! Can’t wait to make this again, thanks for the delicious recipe!

  13. Just made this for dinner for the wife and I, doubled up on everything, made four breasts. This is really tasty πŸ™‚

  14. Thanks for this recipe! I thought I’d share a tasty variation for anyone looking to ‘spice things up’ — 1) Instead of regular dijon, I used Edmond Fallot Provencale Dijon Mustard (its got garlic and roasted red pepper flavors) 2) Mixed a little bit of Mayo with the minced garlic and Mustard before coating the chicken, 3) substituted cayenne pepper, fresh black pepper and paprika for the parsley, thyme and Parmesan cheese. Baked at 450 for 23 minutes and it came out so delicious — I also only cook for myself so i just made one breast but it was pretty large.

  15. Just made this tonight and it was delicious!! Found it through Pinterest. We put in a lot more parsley and subbed the panko for regular italian breadcrumbs. We had 4 large chicken breasts, so we split them in half to make a total of 8 cutlets. It was nicely browned and the mustard was genius. Definitely something we’ll be making again!

  16. This should be rated 4 star! I make variations of this recipe often, and I just made this one tonight for a family dinner. OMG, sooo good, to the point where everyone took some home and nothing left here but one piece. Some advice, this recipe works great if you want to take thick breasts and just chunk them into halfs and cook in the oven. Moist and VERY flavory. I added honey to the Dijon mixture. You will not regret making this one if you want to impress.

  17. Made this for dinner and the whole family loved it!! Especially my one year old. Fantastic recipe. Thanks!