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Buttery Parmesan Chicken

Total Time

Prep/Total Time: 30 min.


6 servings

A rich, cheesy breading locks in this chicken's natural juices, making it moist and tempting every time. Because it can be made in advance, I rely on it often during the week and when entertaining. —Kathie Landmann, Lexington Park, Maryland
Buttery Parmesan Chicken Recipe photo by Taste of Home
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  • 1 cup grated Parmesan cheese
  • 2 cups soft bread crumbs
  • 1/2 cup butter, melted
  • 6 boneless skinless chicken breast halves (6 ounces each)
  • 1/2 cup Dijon, yellow or country-style mustard


  1. 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.
Editor's Note
To make soft bread crumbs, tear bread into pieces and place in a food processor or blender. Cover and pulse until crumbs form. One slice of bread yields 1/2 to 3/4 cup crumbs.

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.

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Average Rating:
  • dlynsmith9
    Jul 4, 2019

    This was absolutely delicious. I served it with spaghetti and marinara sauce. I did put some fresh mozzarella cheese on the chicken about 5 minutes before they were done to let it melt. I will make it again.

  • 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.