Baked Chicken Breasts with Parmesan Crust

by Ted Allen


  • 2 tbsp dijon mustard
  • 1/2 tsp thyme leaves, chopped
  • Kosher salt
  • 1/4 tsp cayenne pepper
  • 4 boneless, skinless chicken breast halves (about 8 oz each)
  • 3/4 cup freshly grated parmesan cheese
  • 3/4 cup panko or dried coarse baguette breadcrumbs
  • Cooking spray


Preheat the oven to 450 degrees F. Mix mustard, thyme, 1/2 tsp salt & cayenne in medium bowl. Add chicken breasts; turn to coat completely; set aside. In medium bowl, combine Parmesan and panko. Dredge chicken pieces in the mixture, coating evenly and heavily, pressing the coating into the meat. Put chicken on rack set over baking sheet, spray with a quick burst of cooking spray and put sheet in middle of oven. Bake until chicken is golden and cooked through, 15 to 20 minutes. Let rest 5 minutes before cutting or serving.

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