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Parmesan Chicken Breast Recipe

Parmesan Chicken Breast Recipe

A rich, cheesy coating locks in this chicken's natural juices, making it moist and delicious every time. Because it can be made in advance, I rely on it often during the week and when entertaining.
TOTAL TIME: Prep/Total Time: 30 min. YIELD:6 servings


  • 1 cup grated Parmesan cheese
  • 2 cups soft bread crumbs
  • 1/2 cup butter, melted
  • 1/2 cup Dijon mustard, regular or country-style
  • 6 chicken breast halves, boned and skinned


  • 1. Combine cheese, bread crumbs and butter. Coat chicken breasts with mustard, then dip into crumb mixture. Place breaded chicken in a 13-in. x 9-in. baking pan. Bake at 425° for 15 minutes or until chicken is done. Yield: 6 servings.

Nutritional Facts

1 serving (1 each) equals 391 calories, 24 g fat (13 g saturated fat), 119 mg cholesterol, 1,047 mg sodium, 10 g carbohydrate, 1 g fiber, 33 g protein.

Reviews for Parmesan Chicken Breast

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Reviewed Feb. 16, 2016

"I used dry bread crumbs as well. I enjoyed this meal immensely. It was super quick to make."

Reviewed Jan. 11, 2016

"This was very tasty. The Dijon mustard added a nice "twang" to it. Will be making it again. I did substitute soft bread crumbs with dry and it gave it a little crunch."

Reviewed Dec. 28, 2015

"I made this recipe just like it says. I thought it was okay, but I like brown mustard. My family that does not was not impressed."

Reviewed Nov. 10, 2014

"My family really enjoyed. We don't like mustard, so I used Olive Garden Italian Dressing. Very tasty, quick & easy!!"

Reviewed Nov. 2, 2014

"I tried this tonight. I switched it up a bit...First, I cut the recipe in half. Then, I marinated only 3 in Zesty Italian dressing. Instead of using mustard, I left on the dressing. Then, I used fine Planko crumbs mixed with melted butter and a small amt. of parmesan. I had to double the cook time for the chicken to get completely done. I served it with what I had on hand: yellow rice and buttered,, steamed broccolii with a little melted cheese. A different taste which we enjoyed!"

Reviewed Aug. 20, 2014

"A flavorful dish. I mixed Dijon mustard with mayonaise since we aren't great fans of mustard. I aslo used prepared bread crumbs. I did something wrong because the crust wasn't crispy although the chicken was cooked throughout. I will definately make again and tweek the issue."

Reviewed Jan. 27, 2014

"Coated it w/ greek yogurt instead of mayonaise. Very good, everybody liked it. Cooked for about 30 minutes at 375."

Reviewed Jan. 21, 2014

"Great chicken! I used dry Italian bread crumbs - and chicken breasts with bones because "bone-in chicken breasts" is what I put in the search engine here on the TOH site. ( It wasn't until I came to rate the recipe that I noticed it called for breasts with the bone and skin removed.) They were big chicken breasts - I baked them at 425 degrees for 15 minutes, then tested them, and they were mostly pink in the middle. So I reduced the temperature down to 375 degrees and baked for 20 minutes longer. They came out cooked all the way through and so juicy and flavorful. I'm glad I found this recipe - easy to make and GOOD!"

Reviewed Jul. 28, 2013

"A tasty and quick meal!"

Reviewed May. 21, 2013

"Don't use fresh breadcrumbs!!

Made the recipe according to the directions. I used soft (fresh) bread crumbs and the coating just clumped up, and had to be pressed onto the chicken.  After reading the reviews, I see people are using prepared crumbs.
We really liked the flavor, so I'll give it another try with the dry breadcrumbs. "

Reviewed Apr. 15, 2013

"I saw someone said they pounded out the chicken for this recipe. Can you also just cut chicken breasts in half to thin them out? I don't think 15 min is an adequate time to cook this. How long have you all baked this recipe for? Does it burn the coating? Thanks!"

Reviewed Feb. 7, 2013

"Super easy to make! My little family loved it. I had to sub the grated parmesan from the can. Still tasted great`"

Reviewed Jan. 19, 2013

"Yum. It does need to cook more that 15 minutes. I ended up with way too much coating and ended up throwing a bunch away. When I make again I can half the cheese and bread crumbs."

Reviewed Nov. 15, 2012

"Easy and quick to make. I thought that the Dijon would be overpowering but just a touch of Dijon taste, just right for me. . The family loved it!"

Reviewed Sep. 22, 2012

"Simple to make and oh so yummy."

Reviewed Apr. 2, 2012

"I've made this twice now - simple and great! I use half the bread crumbs suggested."

Reviewed Mar. 22, 2012

"I work 12 hour shifts so I loved this recipe because the cooking and prep time was perfect for making dinner after a long day. I used honey mustard instead of Dijon and it was perfectly moist and juicy and full of flavor, definitely one I will make again and again!"

Reviewed Feb. 29, 2012

"This was EXCELLENT!! My whole fam loved it! But it would've been just a bit better with more parmesan.."

Reviewed Jul. 19, 2011

"I just got done making this for supper. I also used seasoned bread crumbs and I substituted real mayo for the mustard. The recipe didn't call for it, but I greased the bottom of my baking dish and melted a slice of Parmesan cheese on top at the end. It turned out very moist and delicious and has been added to my Recipe Box! (And I don't normally like "white meat"!) I served it with Angel Hair pasta and Garden Vegi spaghetti sauce.

Note to kcarter78: I would check to make sure your oven temp isn't off (mine is off by 50 degrees so I adjust accordingly), and if you have a convection oven, I hear that also changes the cooking time. If it's neither of these things, make sure you are using boneless chicken breasts that are 1/4 to 1/2 inches thick."

Reviewed May. 14, 2011

"I am a picky eater but this was pretty good. My Honey and daughter took one bite and exclaimed, "This is really good!" It's so easy which makes it a big hit with me."

Reviewed Jan. 28, 2011

"I also use Italian Bread Crumbs and add a bit of garlic salt or powder to the crumbs."

Reviewed Oct. 12, 2010

"awesome combination! the only thing I did differently was to pound out the chicken - that way it cooked quickly..."

Reviewed Jan. 11, 2010

"We use Italian bread crumbs :)"

Reviewed Jul. 29, 2009

"only 15 minutes?? did i do something wrong because i have cooked it for 25 and the crumbs are going to burn before the chicken is done."

Reviewed Mar. 11, 2009

"I have tried this recipe and it is fantastic,love the flavor the parmesean cheese gives it."

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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.