Crispy Dijon Chicken
Transform weeknight dinners with this irresistible Crispy Dijon Chicken, a perfect balance of juicy, tender chicken and golden, crunchy breading. Coated in a tangy Dijon mustard and Greek yogurt marinade infused with garlic and paprika, each bite packs a flavorful punch. The crispy crust comes together with panko breadcrumbs, Parmesan cheese, and a touch of olive oil, baked to perfection in just 25 minutes for a healthier alternative to frying. This easy recipe is ready in under 40 minutes and is perfect for busy evenings, serving four with plenty of versatility. Pair it with roasted vegetables, a fresh green salad, or your favorite side dish for a meal that's as nutritious as it is delicious. Don't forget the fresh parsley garnish for a pop of color and extra flavor!
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Recipe Information
Ingredients
- 4 pieces Chicken breasts
- 0.33 cups Dijon mustard
- 0.25 cups Plain Greek yogurt
- 1 teaspoons Garlic powder
- 1 teaspoons Paprika
- 0.5 teaspoons Salt
- 0.5 teaspoons Ground black pepper
- 1.25 cups Panko breadcrumbs
- 0.5 cups Grated Parmesan cheese
- 2 tablespoons Olive oil
- 2 tablespoons Fresh parsley (optional, for garnish)
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with non-stick spray.
Place the chicken breasts between two sheets of plastic wrap or parchment paper and use a meat mallet to pound them to an even thickness, about 1/2 inch thick.
In a medium bowl, whisk together the Dijon mustard, Greek yogurt, garlic powder, paprika, salt, and pepper until smooth.
In another shallow bowl, combine the panko breadcrumbs, Parmesan cheese, and olive oil. Mix well until the breadcrumbs are evenly coated with the oil.
Using a pastry brush or your hands, coat each chicken breast generously with the Dijon mixture, ensuring all sides are covered.
Dredge each chicken breast in the breadcrumb mixture, pressing gently to help the breadcrumbs adhere. Shake off any excess and place the chicken on the prepared baking sheet.
Bake in the preheated oven for 22-25 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C). The breading should be golden and crispy.
Remove the chicken from the oven and let it rest for 5 minutes before serving.
Optional: Garnish with freshly chopped parsley for a pop of color and added flavor.
Serve warm with your favorite sides, such as roasted vegetables, mashed potatoes, or a crisp green salad.
Nutrition Facts
Calories |
2016 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 84.4 g | 108% | |
| Saturated Fat | 20.0 g | 100% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 618 mg | 206% | |
| Sodium | 4640 mg | 202% | |
| Total Carbohydrate | 55.8 g | 20% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 7.0 g | ||
| Protein | 245.6 g | 491% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 615 mg | 47% | |
| Iron | 8.7 mg | 48% | |
| Potassium | 184 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
