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Mustard Herb Crusted Chicken Breasts

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These chicken breasts are lightly brushed with Dijon mustard and herbs and breaded with panko and parmesan cheese. Then they are lightly pan fried until golden and finished in the oven.

Mustard Herb Crusted Chicken Breasts - quick, light and delicious!Mustard Herb Crusted Chicken Breasts

This mustard herb crusted chicken is a quick and easy weeknight chicken dish that I serve with a simple green salad on the side. This is also great with roasted parmesan green beans or roasted broccoli with smashed garlic on the side.

Even though I used chicken breasts for this recipe, you can also use chicken thighs, drums or fish like a flounder or sole and adjust cook time.

Mustard Herb Crusted Chicken Breasts on a tray.
Raw chicken breast covered in dijon mustard with herbs, placed on a plate with breadcrumbs.

Mustard Herb Crusted Chicken Breasts cooking on a pan.

Mustard Herb Crusted Chicken Breasts – easy, light and delicious!

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Mustard & Herb Crusted Chicken Breasts

4.65 from 14 votes
4
Cals:220
Protein:27.5
Carbs:7
Fat:8.5
Course: Dinner
Cuisine: American
Prep: 10 mins
Cook: 10 mins
Total: 20 mins
Yield: 4 servings
Serving Size: 1 piece

Ingredients

  • 2 16 oz total boneless, skinless chicken breasts
  • 1/2 tsp kosher salt
  • black pepper to taste
  • 3 tbsp finely chopped fresh herbs I used thyme, oregano and basil
  • 2 cloves garlic crushed
  • 6 tbsp good quality Dijon mustard I like Maille Dijon Originale
  • 1 cup whole wheat panko
  • 1/4 cup freshly grated Parmesan cheese
  • 1 tbsp olive oil
  • minced parsley for serving optional

Instructions

  • Preheat oven to 400°F.
  • Cut each breast in half lengthwise to create 2 cutlets.
  • Place chicken breasts in between a sheet of plastic wrap and lightly pound chicken to even thickness (I like to do this to ensure the breast cooks evenly but it's not absolutely necessary).
  • Season both sides of each breast with salt and pepper.
  • Mix herbs, garlic and mustard in a bowl.
  • Combine bread crumbs and Parmesan cheese on a plate.
  • Lightly brush each breast in the mustard-herb mixture, wiping off excess, then dredge each breast in the bread crumb-cheese mixture.
  • Heat a large sauté pan over med-high heat.
  • Once pan is hot, add 1/2 tablespoon of olive oil.
  • Place 2 chicken breasts in the pan and brown each side, carefully flipping with a spatula, about 2 to 3 minutes per side.
  • Place breasts on a parchment lined sheet pan, repeat with remaining oil and chicken, then bake in oven for 5 to 8 minutes, or until the chicken reaches an internal temperature of 165 degrees.
  • Sprinkle with chopped parsley and serve.

Last Step:

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Nutrition

Serving: 1 piece, Calories: 220 kcal, Carbohydrates: 7 g, Protein: 27.5 g, Fat: 8.5 g, Cholesterol: 78 mg, Sodium: 408 mg, Fiber: 1 g

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95 comments on “Mustard Herb Crusted Chicken Breasts”

  1. This was outstanding! Because it’s been so hot and dry here, my fresh herbs are looking kind of sad, so I used dried herbs – a mixture of 1 tsp each thyme, basil, and oregano. I also air fried at 390 for 5 minutes each side to avoid having to turn the oven on in this weather. My breading stayed on while cooking and even while eating, as long as I cut gently. I served with air-fried sweet potatoes and steamed broccoli. It was a light but satisfying summer dinner that I definitely enjoyed eating again for lunch the next day. Next time I make this, I’m going to try a ginger-infused mustard that I bought from a local shop instead of dijon just for a little variation (and will also try and make sure my fresh herbs are looking lively enough to eat).

  2. Another stunner!!! Made this tonight minus the fresh parsley (forgot to add to the grocery list) and it was superb! The mustardy-crunchy-cheesy coating cooked up perfectly flavoring the breast just right. I am so grateful for your delicious WW approved recipes. Thank you!!!

  3. This is delicious!! The flavors are amazing! Our breadcrumbs sometimes fall off (maybe because we’re not using Panko?), but we do t even care! It’s still delicious! Definitely a staple in our home

  4. This was seriously SO yummy!!!

    After reading the reviews, rather than cooking in the skillet and oven, I sprayed the breaded chicken with olive oil spray and placed it in my air fryer till cooked through. Literally perfect and all the breading remained intact, can’t wait to make it again!!!

  5. I placed a cooling rack onto a sheet pan and baked the chicken without pan searing first. They came out great! I didn’t have to worry about flipping and possibly losing breading, not to mention not having to clean another pan or use oil!

  6. Easy and delicious! I used basil, rosemary and lemon thyme cause that’s what I have growing. We cannot say enough about it – other than its a keeper! Tangy, herby and crunchy

  7. This is a great recipe!  I loved the tangy flavor of the mustard mixes the herbs and garlic. And the crunch from the panko was perfect. I’ll be making this again. 

  8. Second time making this tonight. Used a maple champagne mustard which gave it a very slight sweetness. Really good. I feel like you can really experiment with the mustard used. Served it alongside twice baked potatoes

  9. Avatar photo
    Robin Bentley

    Easy, fast and really good and made from stuff I always have been n hand. This recipe is a total winner! 

  10. Avatar photo
    Darlene Hanley

    So easy to make and tastes delicious. You can use any fresh herbs you happen to have on hand.