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Dijon Crumb Chicken Recipe

Dijon Crumb Chicken Recipe

Bold flavored ingredients make this meal one to remember, and one to crave later! It's delightfully crunchy and hints lightly of Dijon mustard and Parmesan cheese. Ann Wilson - Holland, Michigan
TOTAL TIME: Prep/Total Time: 25 min. YIELD:4 servings


  • 2 eggs
  • 2 tablespoons Dijon mustard
  • 1 cup seasoned bread crumbs
  • 1/2 cup grated Parmesan cheese
  • 1-1/2 teaspoons onion powder
  • 1-1/2 teaspoons garlic powder
  • 4 boneless skinless chicken breast halves (4 ounces each)
  • 3 tablespoons vegetable oil


  • 1. In a shallow bowl, beat eggs and mustard. In another shallow bowl, combine the bread crumbs, Parmesan cheese, onion powder and garlic powder. Flatten chicken to 1/4-in. thickness. Dip chicken in egg mixture, then coat with crumb mixture.
  • 2. In a large skillet, cook chicken in oil over medium heat for 15-20 minutes or until juices run clear and chicken is golden brown, turning once. Yield: 4 servings.

Nutritional Facts

1 chicken breast half equals 414 calories, 20 g fat (5 g saturated fat), 177 mg cholesterol, 853 mg sodium, 23 g carbohydrate, 1 g fiber, 34 g protein.

Reviews for Dijon Crumb Chicken

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Reviewed Nov. 23, 2015

"Very good recipe...the whole family enjoyed this meal, kids ages ranging 4 to 12. Wouldn't change a thing about it. Thank you for sharing this recipe"

Reviewed Dec. 16, 2013

"I used Panko bread crumbs and baked the chicken in the oven - DELISH! My 18 year old gobbled it up and ate the left overs (very few) just hours later. Will make again!!"

Reviewed Sep. 18, 2013

"Quick recipe - very good! We like the dijon mustard that adds flavor."

Reviewed Dec. 26, 2012

"This was easy to make with ingredients on hand and turned out fabulous. We added cayenne for a little kick."

Reviewed Jun. 15, 2011

"Baked in oven. Very good."

Reviewed Feb. 18, 2011

"This was so delicious! It would be a great dinner recipe for company or just to make for lunch. My family loved the flavor."

Reviewed Dec. 19, 2010

"This was awesome. I saw this recipe in Taste of Homes Simple& Delicious Dec 2008 issue. And 2 years later I'm trying it for the first time."

Reviewed Jan. 26, 2010

"This is delicious! I like to make this for company."

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Wine Pairings

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.