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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4.65 from 14 votes
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Mustard & Herb Crusted Chicken Breasts

220 Cals 27.5 Protein 7 Carbs 8.5 Fats
Prep Time: 10 mins
Cook Time: 10 mins
Total Time: 20 mins
Yield: 4 servings
COURSE: Dinner
CUISINE: American

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.

Nutrition

Serving: 1piece, Calories: 220kcal, Carbohydrates: 7g, Protein: 27.5g, Fat: 8.5g, Cholesterol: 78mg, Sodium: 408mg, Fiber: 1g
WW Points Plus: 5
Keywords: chicken breast recipes, easy chicken breast recipes, Mustard & Herb Crusted Chicken Breasts

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95 comments

  1. Made a half recipe tonight….very glad!  There is no way my chicken came close to looking like the photos.  Coating was mushy on the bottom and fell off the top when we cut into the chicken.  I know how to cook….it’s not that I don’t but something is wrong here. 

    I do love your website and have made many other dishes.  Not making this again.

    • I was checking the comments to see if anyone else had this issue with moisture on the bottom! Any idea how to fix this? I love the recipe so much and have made it three times, but not willing to give up!

      • Use a baking sheet with an oven safe cooling rack in it, or one of the mesh crisper pans used for the air fryer. It will let the heat get under the chicken instead of steaming and becoming mushy.

  2. This recipe was a hit! I made it gf with 1/2 cup gf panko (that was all I had), 1/4 almond flour., and 1/4 cup grated Parmesan. My husband drizzled honey on his serving and absolutely loved it. I got 12 serving out of this recipe, used the Connect recipe builder and got each serving down to 1 sp.

  3. Can I replace the panko with oats?

  4. I love that you use a high quality dijon in this recipe! I love dijon, but it has to be a good dijon! Thank you so much for sharing, can’t wait to make this recipe at home the next time I’m making chicken!

  5. Made this tonight with the green beans… super easy and oh so tasty!!! Left the mustard rub off of my kiddo’s and they loved it, too!

  6. How many points on Freestyle?

  7. Could this be made in the air fryer as well? 

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  9. What would the freestyle points be now?

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  11. I made this last night and it was wonderful, very flavorful! I left the chicken on the stove and didn’t do the oven step, it was fine that way. I also didn’t have the fresh herbs, so I used italian seasoning and again…still great! I’ll definitely make again.

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  14. OK I’m not sure what I’m doing wrong. But the breading never stays on the chicken for me!!! Any suggestions?

  15. I totally failed on this. Used a stainless pan instead of non-stick and all the breading stuck to the pan. Non-stick next time for sure. 🙁

  16. I made this tonight and it has an amazing flavor. The only issue I had was when I flipped the chicken alot of my breading came off. Any tips I would love to make it again and avoid this.

  17. This was amazing. My husband loved it!!! It will definitely be made again soon!!!

  18. I tried it 3 weeks ago in Mumbai, India. It was damn yummy. 😛 and health part is the amino acids which are present in mustard oil are really good for hair growth.

  19. This was super yummy. I absolutely loved the basil and fresh herbs; flavor was spot on. Kids loved it! Thank you Gina!

  20. I made this last night and it was delicious!!  We both loved it.  I forgot to pound the cutlets but plan to next time for more even browning and cooking.  So excited for left overs today.  This one goes in the regular lineup.  Thanks for the recipe!!