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Mustard-Herb Panko Crusted Chicken Breasts

Prep Time5 mins
Total Time30 mins
Servings: 3 -4


  • 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.
  • 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!