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Dijon-Crusted Chicken Breasts

If you're craving fried chicken, this dish will hit the spot! A crisp and flavorful coating makes this easy entree feel special and indulgent. Jacqui Correa - Landing, New Jersey
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    4 servings


  • 1/3 cup dry bread crumbs
  • 1 tablespoon grated Parmesan cheese
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 boneless skinless chicken breast halves (4 ounces each)
  • 2 tablespoons Dijon mustard
  • 1 teaspoon olive oil
  • 1 teaspoon reduced-fat margarine


  • Place the first six ingredients in a shallow bowl. Brush chicken with mustard; roll in crumb mixture.
  • In a large nonstick skillet, cook chicken in oil and margarine over medium heat for 5-6 minutes on each side or until a thermometer reads 170°.
Editor's Note
This recipe was tested with Parkay Light stick margarine.
Nutrition Facts
1 each: 169 calories, 5g fat (1g saturated fat), 63mg cholesterol, 380mg sodium, 6g carbohydrate (0 sugars, 0 fiber), 24g protein. Diabetic Exchanges: 3 lean meat, 1/2 starch, 1/2 fat.
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Average Rating:
  • Raynebow68
    Feb 14, 2020

    This was so quick and easy to make. I needed a bit more oil to cook the chicken in but that's it. It was fabulous.

  • leaharkness2
    Nov 3, 2017

    very moist, and flavorful I have made it several times

  • r_wilkins
    May 27, 2014

    Amazing!!! And very easy to make. Chicken was extremely moist.

  • dannann
    Jul 16, 2013

    Good taste, very moist. I am not a mustard person and would use less mustard, but the chicken was great.

  • qtpie_in
    Dec 29, 2012

    No comment left

  • soul2lane
    Aug 13, 2012

    No comment left

  • tchr90
    Apr 1, 2012

    My husband & I both liked this. It was very easy (and quick) to make. I will make this again.

  • kgalloway2
    Jan 26, 2012

    The chicken was very good the evening I fixed it. However, the leftovers were not nearly as good.

  • lrbailey
    Dec 20, 2011

    No comment left

  • kat83
    Aug 18, 2011

    No comment left