Buttery Parmesan Chicken

Name: Buttery Parmesan Chicken
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6 servings.
Ingredients: 1 cup grated Parmesan cheese; 2 cups soft bread crumbs; 1/2 cup butter, melted; 1/2 cup Dijon, yellow or country-style mustard; 6 boneless skinless chicken breast halves (6 ounces each)

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.

Ingredients

1 cup grated Parmesan cheese
2 cups soft bread crumbs
1/2 cup butter, melted
1/2 cup Dijon, yellow or country-style mustard
6 boneless skinless chicken breast halves (6 ounces each)

Directions

Combine cheese, bread crumbs and butter. Coat chicken breasts with mustard, then dip into crumb mixture. Place breaded chicken in a 13x9-in. baking pan. Bake at 425° until a thermometer inserted in chicken reads 165°, about 15 minutes.

Nutrition Facts

1 chicken breast half: 391 calories, 24g fat (13g saturated fat), 119mg cholesterol, 1047mg sodium, 10g carbohydrate (1g sugars, 1g fiber), 33g protein.

Originally published as Parmesan Chicken in Country Woman November/December 1990

Reviews

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Average Rating:

cast_iron_king

Dec 19, 2018

This was really tasty and the chicken was nice and moist, but I used breast tenderloins instead of whole breasts and still had to cook them 30 minutes before they were done. I can't imagine using whole breasts and only cooking 15 minutes...
cynandtom

Nov 30, 2018

Simple and delicious! I served with a ‘Freezer Pleaser’ Mac and Cheese, which made for a complete easy weeknight meal. Pop them both in the oven and your done. I chose to go with a combo of Panko and Italian bread crumbs; and a combo of Dijon and a grainy mustard. I used chicken strips instead of chicken breasts because I had them on hand.
murrell006

Jun 1, 2018

This was good however to make it easier, I used 2.5 lbs chicken tenders. I substituted ranch dressing for the mustard and per other reviews I halved the breadcrumbs (pre seasoned italian), parmesan cheese, and butter then salt and peppered. I had to bake for about 25 minutes.
Pilar

Mar 27, 2018

The chicken came out very dry. It taste too much like mustard maybe I used too much. Other than that is good. I added salt, pepper, oregano, persley, garlic powder, because I figure it will not have any taste at all unless the bread crumbs are already seasoned.
hondapcgirl1

Aug 7, 2017

Pretty bland. I think it would do wonders to sprinkle the chicken with salt & pepper either before or after the mustard.
Ginny

Feb 13, 2017

Chicken dinner turned out perfect; used tomato sauce, rosemary, italian seasoning, pepper, garlic powder, and provolone cheese for the topping as a option. your ingredients were perfect, Will use again.
MomB96ofMany

Aug 10, 2016

Very moist and tasty! I have made it before with the mustard, but was sadly out of it this time. I substituted creamy Italian dressing instead. Didn't have the tang, but was still great. Also, I doubled the recipe for more chicken breasts, and totally didn't need to.
dilbert098

Feb 16, 2016

I used dry bread crumbs as well. I enjoyed this meal immensely. It was super quick to make.
tlbdlb4evr

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.
jenahelen77

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.