Yield: 4 servings
4.43 from 7 votes

Mustard & Herb Crusted Chicken Breasts

Prep Time: 10 mins
Cook Time: 10 mins
Total Time: 20 mins
Course: Dinner
Cuisine: American


  • 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)


  • 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.


Serving: 1piece, Calories: 220kcal, Carbohydrates: 7g, Protein: 27.5g, Fat: 8.5g, Cholesterol: 78mg, Sodium: 408mg, Fiber: 1g
Freestyle Points: 6
Points +: 5