by Diana Rattray
Chicken breasts are cooked to crispy perfection in the oven. A mixture of egg and mustard along with seasoned breadcrumbs and panko ensure flavorful and crispy oven-baked chicken breasts. For faster cooking, use chicken breast cutlets or pound them gently to make uniformly thin pieces. If your chicken breasts are very large—more than 8 or 9 ounces each—use 3 and slice them horizontally to make 6 cutlets.
Serve the chicken with mashed potatoes and a steamed or roasted vegetable side dish, or cut the chicken breasts into thin strips to make a crispy salad topping.
PrintOven-Fried Chicken Breasts
Dijon mustard and herbs flavor these easy panko coated chicken breasts. These crispy chicken breasts are a lighter alternative to fried chicken.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 1x
- Category: Chicken Breasts
- Method: Bake
Ingredients
Scale
- 6 boneless chicken breast halves
- 2 large eggs
- 1 tablespoon Dijon mustard
- 1 cup panko breadcrumbs
- 1/2 cup fine dried breadcrumbs
- 1/2 teaspoon dried leaf thyme
- 1/2 teaspoon salt
- 1 tablespoon finely chopped parsley
- Dash pepper
- Dash paprika
- 4 tablespoons butter (melted)
Instructions
- Preheat the oven to 400 F.
- Line a baking sheet with foil; spray with cooking oil spray.
- Pat the chicken dry with paper towels.
- In a bowl, whisk the eggs with the Dijon mustard
- Put the panko crumbs and fine dry breadcrumbs in a bowl and add the thyme, salt, parsley, pepper, and paprika.
- Dip the chicken pieces in the egg mixture to coat thoroughly and then coat with the breadcrumb mixture. Arrange the chicken breasts on the prepared baking sheet. Drizzle the melted butter over the chicken breasts.
- Bake for 25 to 35 minutes, depending on the thickness of the chicken breasts.
