I remembered loving a Mustard-Herb Crusted Pork Tenderloin I made awhile 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.
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 7-10 minutes before slicing and serving. Enjoy!
Mustard-Herb Panko Crusted Chicken Breasts
- 1/4 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
- Preheat the oven to 450 degrees. Coat a baking sheet with tin foil and spray it with cooking spray.