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Baked Chicken Breasts With Dijon Mustard
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Chicken breasts coated in an olive oil and dijon blend and coated with breadcrumbs yield a recipe you'll want to add to your repertoire.
serves/makes:
ready in:
under 30 minutes
under 30 minutes
8 reviews
ingredients
1 1/2 tablespoon Dijon mustard
1 1/2 tablespoon olive oil
1 clove garlic, minced
1/2 teaspoon dried tarragon or basil
1 cup breadcrumbs
2 boneless, skinless chicken breast halves
salt and pepper, to taste
chopped fresh parsley
directions
Preheat the oven to 450 degrees F. Grease a rimmed baking sheet or shallow baking dish.
In a bowl, stir together the mustard, olive oil, garlic, and tarragon. Mix until smooth. Place the breadcrumbs in a shallow dish.
Season the chicken on both sides with salt and pepper. Spread the mustard mixture evenly on both sides of the chicken then dredge the chicken in the breadcrumbs, coating them on all sides with the crumbs.
Place the chicken on the baking sheet and place in the oven. Bake at 450 degrees F for 10 minutes. Turn the chicken over and bake 5 more minutes or until the chicken is cooked through. If the chicken browns too quickly, cover it with foil.
Serve the baked Dijon chicken breasts hot garnished with parsley, if desired.
recipe tips
Add grated Parmesan cheese to the breadcrumb mixture for more flavor.
For a healthier option, use whole wheat breadcrumbs or crushed whole grain cereal for the coating.
For added crunch, mix in some finely chopped nuts like almonds or pecans to the breadcrumb mixture.
Make a double batch of the mustard mixture and use it as a dipping sauce for the chicken.
If you prefer a spicier kick, add a pinch of cayenne pepper or crushed red pepper flakes to the mustard mixture.
common recipe questions
What can I use if I don't have tarragon or basil?
If you don't have tarragon or basil, you can use other dried herbs such as oregano, thyme, or rosemary.
Can I use fresh tarragon or basil in place of the dried?
Yes, you'll need 3 times the amount. So, in this recipe that means you'll need 1 1/2 teaspoons of whichever herb you use.
Can I use bone-in, skin-on chicken breasts?
You can use bone-in, skin-on chicken breasts, just add additional cooking time as bone-in chicken takes a little longer to cook.
How do I know when the chicken breasts are done cooking?
The chicken breasts are done cooking when they reach an internal temperature of 165 degrees F and the juices run clear when pierced with a knife.
Can I use panko breadcrumbs instead of regular breadcrumbs?
You can use panko breadcrumbs for a crispier coating.
Can I marinate the chicken in the mustard mixture beforehand?
Marinating the chicken in the mustard mixture for a few hours to overnight is a great way to add extra flavor.
How should I store leftovers?
Leftover baked chicken breasts can be stored in an airtight container in the refrigerator for up to 3-4 days.
Can I freeze the chicken?
Yes, let it cool completely then store in an airtight container for up to 3 months. Thaw overnight in the fridge.
How do I reheat the leftover chicken?
Reheat the chicken in the oven at a low temperature (325 degrees F) until heated through to prevent them from drying out.
nutrition data
291 calories, 13 grams fat, 13 grams carbohydrates, 30 grams protein per serving. This recipe is low in carbs.
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reviews & comments
June 28, 2017
Guest, I'm a retired single man learning to cook. This dish was delicious and relatively easy to make. My breasts were thick so I had to cook a little longer but the result was delightful and encouraging.
July 26, 2016
I have two picky bonus children who hate mustard, but I snuck this onto the table, and they LOVED IT!
September 21, 2014
Tripled the recipe for 6 people. It was enjoyed by all!
May 2, 2014
The coating on the chicken just melts in your mouth! I baked as directed then added a little extra parm to the tops during the last 10 minutes of cooking. SOOOO good!
November 8, 2013
Make sure to really press the breadcrumbs on so you get a good coating because the crust is delicious. I actually marinate the chicken with the mustard spread on it all day then come home and add the breadcrumbs and cook it. Very easy and we really enjoy the recipe.
January 31, 2012
This was absolutely wonderful....I used basil and they were juicy and tasted great. I do not like to cook and husband needs diabetic meal so this looked simple....and it was! We will definitely have it again. I did not use any salt or pepper since he also has high blood pressure.
February 23, 2010
My favorite chicken recipe, I make only a few slight changes- first, omit the garlic, increase the tarragon, and substitute panko for normal breadcrumbs. I also usually make this recipe with chicken thighs instead of breasts but it will work either way. Happy cooking!
April 8, 2009
This was a wonderful and easy recipe. It was very flavorful!