Buttery Parmesan Chicken
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
Ingredients
- 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
Reviews
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.
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...
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.
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.
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.
Pretty bland. I think it would do wonders to sprinkle the chicken with salt & pepper either before or after the mustard.
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.
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.
I used dry bread crumbs as well. I enjoyed this meal immensely. It was super quick to make.
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.