For a healthy weeknight standby without the oil from frying, make Ted Allen's recipe for Baked Chicken Breasts with Parmesan Crust from Food Network.

Food Stylist: Karen Evans
Prop Stylist: Elizabeth Maclennan

Baked Chicken Breasts With Parmesan Crust

dijon mustard

thyme leaves, chopped

Kosher salt

cayenne pepper

chicken breast

parmesan cheese

panko or dried coarse baguette breadcrumbs

Cooking spray

Preheat the oven to 450 degrees F. Mix the mustard, thyme, 1/2 teaspoon salt and the cayenne in a medium bowl. Add the chicken breasts and turn to coat completely; set aside. In a medium shallow bowl, combine the parmesan and panko. Dredge the chicken pieces in the panko mixture, coating evenly and heavily, and pressing the coating into the meat. Put the chicken on a rack set over a baking sheet, spray with a quick burst of cooking spray and put the sheet in the middle of the oven. Bake until the chicken is golden and cooked through, 15 to 20 minutes. Let rest 5 minutes before cutting or serving. 

So easy and quick.  The chicken was moist, tender and tasty.  

Pretty good. I could really taste the Dijon, but not so much as of the Parmesan. Maybe I need to try fresh Parmesan… it was moist. I like the fact that you don’t have to use an egg as the first layer before breading. 

This is a great recipe for big meaty chicken breasts.  I made them for a dinner party of four.  Everyone raved about them. In my opinion, make it exactly according to recipe.  Well...my thyme from the garden measured out to be twice as much as the recipe, I threw it all in anyway, and it still turned out perfectly. 

Used horseradish mustard and bought chx breast cutlets. Doubled the mustard mixture. My family liked it. Super easy. Next time will try air fryer. 

I made it with horseradish mustard and seasoned bread crumbs. Very delicious and tasty.  I didn’t have Dijon mustard nor Pancko bread crumbs. 

My husband and I love this chicken. We"ve fixed it many times. It's a go to recipe instead of frying.

Cut the chicken breasts in half horizontally as they were very thick. Very good recipe and quick to prepare.

Incredibly tender and flavorful without having to tenderize! Bravo!

Quick, easy, delicious! Recipe is complete with correct mix quantities. The rack in the pan was a good suggestion. 

Wow! Wow! Wow! This was absolutely delicious! My son does not like chicken but now have found 2 recipes that he eats it. Amazing!

WOW! Quick and super duper easy and downright yummy-luscious too! I put a little bit of a twist on mine the second time. I substituted freshly GRATED asiago and pecorino for the parmesan, avocado ranch dressing with two finally chopped up anchovies for the mustard, and spritz them lightly with peanut oil so as to have oil not as a flavoring, but purely functioning (to crisp) ingredient. As always, at least 12 hours in advance I start the breasts to soak in buttermilk with pink Himalayan salt and a half hour before cooking time add about a half teaspoon baking soda to that marinade. All of that marinade is rinsed off prior to putting any coating on.

My family loved this recipe. And it’s fast and easy 

Delicious flavor while quick and easy for a work night. 

Completely perfect! Highly recommend. Great flavor and so easy to make.

Thanks Ted for another great recipe. Have made this also with pork chops and they were delicious. 

Love this. I like using chicken tenders. Quick and easy and no frying! I have also used pesto instead of the mustard spread for a change. Served with a roasted eggplant  side. Anyway you make it it is a wonderful go to dish. 

Ted, I've made this for the 30th+ time tonight. It is healthy, quick, and delicious. The first time I made it, I went exactly by your directions, and it did not waste a drop of anything and was fabulous! Now I always make a bit extra of the mustard sauce and use more Parmigiana Reggiano, just because we love the coating. THANK YOU for this great recipe! Making tonight with jasmine brown rice and steamed organic broccoli for a great 30 minute healthy meal.

This recipe is absolutely spot on - excellent. Easy, pantry staples for a dinner that is both parent and kid friendly. I do one version as is and then another where I add Tabasco, cayenne, garlic powder, chili powder and onion powder to the mustard. Then I add cayenne, red pepper flakes and more garlic powder to the panko. It’s super spicy and really tasty!! Highly recommend!!!

Easy and tasty. This will become a regular in my meal rotation. 

I do not like baked chicken, loved this one though!  Mrs loved it, and that’s the icing on the top.  Very simple and quick recipe, only change I made was to mallet the chicken down to an even thickness.

This is a winner every time I make it! So tasty!

Love this recipe! It’s easy, quick and delicious!!! I’ve made this recipe a few times now and I absolutely love and appreciate the simplicity of it. It is a weeknight staple in my home. 

Really good and so easy.  I used seasoned panko since I had it on hand and it was so tasty.  Great recipe to have when you want something simple to make.  Will definitely make again.  

Great and easy recipe! I make this a lot, but substitute mayonnaise for Dijon mustard. 

Based on previous reviews, I doubled the mustard and thyme, and I cut out the cayenne. The recipe was fabulous! Chicken was flavorful and moist with a hint of crunch on top. We do this recipe at least once a month.

Delicious! So moist and the crust has a nice tang to it with the cayenne and mustard. I used slightly different spices as I have a lot of rosemary in my herb garden so I used that instead of thyme. We have to limit salt so I used a no salt blend called Forward from Penzeys. This was so quick and easy and excellent! It will become a staple in our dinner rotation. Thank you Ted! 

I doubled the mustard/thyme/salt/pepper paste. It came out tasting great. A little spicy so double the mustard but half the pepper if you don’t like the heat.  I would make it again. 

I made as directed and was very disappointed. The meat was tender however was very lacking in flavor. 

Love this recipe - on heavy rotation in my household.  We use gluten free panko and it works really well!

Great recipe. Need to cook like 5-10 min longer to get it crispy.

Pretty good but a little too mustardy for my taste.  I think I'll try it again and mix half mustard and half mayonnaise.  But it was moist on the inside and the panko/parm crust was nice and crispy.  

I used to pan fry chicken in oil to get a crispy crust, but this recipe yields a similar result with zero oil. Delicious, crunchy and so much healthier than fried! 

My family loved this and asked to put it in our normal rotation

Amazing every time! This is a “go to” for my family!

Easy, fast and delicious. I left out the pepper for my mild- loving family. Perfect with baked potato and salad.

Made this last night for dinner and oh.my.lanta! It was sooooo tasty! My boyfriend loved it too! 

Delicious, easy, and makes an elegant lunch or dinner with asparagus, a salad, and a glass of white wine. Have made this multiple times and everyone who has tasted it loved it!

So easy and delicious! Definitely putting this in my rotation and meal prep! 

Yowza! First bite had, well, a little bite to it. Prepared exactly as the recipe called for except added chopped rosemary with the thyme. Nice and crispy crust, moist chicken. This one’s a keeper. Might experiment with mustard, pepper spice combos for other, more subtle flavors. I would put this one on heavy rotation in my kitchen.

Excellent and keeps the chicken moist!

My husband and I really liked this dish. A little spicy with the pepper and mustard but that gave it it’s great flavor. Nice and juicy too. 

Yummy and easy to make!  I made it with tenders instead of breasts. 

I had to substitute the mustard for mayo and the thyme for old bay seasoning but it was so good. I also had it next to waffles and it was delicious. 

I thought it was going to taste too mustardy but it was delicious! 

I like any recipe that doesn’t result in dry chicken. This was juicy, tasty and easy. Served with leftover spaghetti noodles, butter, parsley, kosher salt, pepper and thyme to complement the the flavor. Will make again just as directed. Thanks!

This chicken was absolutely delicious! Very tender and so easy to make. Definitely a family favorite!

This was delicious! It was a huge hit with the family. My wife absolutely loved it. 

Loved it!! Such an easy recipe and tasty!

Quick and easy recipe that tastes amazing!  This is now one of my family’s standard go-to meals now.  

This is my new go-to chicken recipe.  So much easier and healthier) than frying cutlets.

This is a very tasty and easy to make recipe. 

Easy! Tasty!  Made this tonight.  Instead of 4 breast, we took one very large breast and cut evenly into 3 pieces for a 3 person family. We used a thermometer to insure the chicken was fully cooked.  Hubs and kiddo both felt like the spice hit was perfect!  I felt it was a little spicy and might do a little less of the cayenne next time. Only hit, why I didn’t give a full 5 stars was because I wish it was just a little more crispy.  But when you consider it was oven baked instead of fried, it was more crispy than I was expecting!  Approved by all members of the family, one of which is 13 years old and picky! 

This turned out great. No way you need to double the Parmesan and Pablo mixture, I did that and had way too much. Doubling the mustard mixture is a good idea.

I used honey mustard instead of Dijon and it was so good and moist. Even my one year ate it all!

As a “novice” in the kitchen, I decided to try this recipe, and it was great. The chicken had great flavors, was moist, and it was so easy to make! It will use it again.

My whole family loved this recipe.  I had 7 chicken breasts, some I cut to make them thinner so all would cook evenly.  I doubled all the ingredients, tossed the chicken in the mustard mix and it was plenty.  I forgot to spray with oil so mine was not crispy but the flavor was amazing.

My husband loves this, he said this is the best chicken tenders he has ever eaten. 

Tasty with lots flavor. You will need two more tablespoons of Dijon mustard than the recipe says for four chicken breasts. I let the breaded chicken strips sit in fridge for a hour and sprayed olive oil on the chicken before the strips went in the oven. 

Just what I was looking for in something different to do with my chicken breasts.  Didn’t have Dijon so I used spicy brown mustard. And my Parmesan had gone seriously past its limit, so I just used garlic bread crumbs. Amazing. I can see that I can play with this dish a lot in the future. I agree about doubling the coating for 4 breasts - I just had 2 and made the full amount, which when I spread it around was perfect for 2.

Made this for my family and it turned out great! Nice flavor. I cooked my chicken a little longer by placing it in a toaster oven to get that real crispy taste I like. Delish! Will definitely make this again.

This chicken is delicious! I used skinless, boneless breast. It was so flavorful and moist. This ended up being a 2 point dish because of the panko and Parmesan cheese. Paired with a side of steamed veggies-still only 2 points:)

Tried this recipe today and definitely not enough mustard mix or enough time to get that golden brown but it definitely is delicious! Just double the mix and add about another 10min!

My boyfriend LOVES this recipe. He cannot get enough of this chicken. He tells everyone it's the best chicken recipe he's ever eaten (and he's a guy who loves many cuisines and various dishes). It's very easy to make and the chicken always comes out juicy and delicious! It will not disappoint! 

Fantastic!! So juicy!! It’s a keeper!! Thanks ❤️

This is really good. My husband ate two portions. 

This is so good, my family of five really loves it.  I don’t even like mustard and this is great.  But I seriously need help...  I followed completely and everything was perfect but my crust wasn’t crispy at all.  Chicken was cooked perfectly but crust was soggy.  It wasn’t melty or anything but more like when you don’t use a rack and underside gets mushy.  I did use a rack.  I sprayed with olive oil too.  What am I doing wrong.  My family needs this recipe lol,,,

Good and easy.  I made 2 breasts and had no problem using all the mustard blend to smear on them.  So if I was making 4 I'd double that.  There was plenty of the crust topping.  I'll make this again.  Oh, yes, having the rack was great.

I cook for a picky eater, my other half and this recipe was a win. The cooking method on a rack is the work of a genius...revolutionary in fact. I will definitely use this method for baking anything breaded. The mustard flavour was a little strong for me but the chicken was moist and my fiancee loved it. Will definitely repeat!

I absolutely love this recipe. I misread and made double but it still turned out excellent! It has a little bit of a spice with the awesome taste and crunch of parmesan! So juicy and good.

Amazingly easy. Amazingly Tasty! Would have expected nothing less from the great Ted Allen!

Made the first time - delicious!  Sereving a second time with the in-laws coming to town! Coupled with Fruit skewers and Grilled Spicey-Sweet Ham Appetizers.  Topped off with choice of apple crisp or chocolate molten cakes for dessert.

Great weeknight dinner ! Easy and loaded with flavor. Adding this to the rotation. <div> </div>

baked chicken breasts with parmesan crust

Prep Time: 15 minutes

Cook Time: 20 minutes

Total: 35 minutes

Servings: 4

Author : Ted Allen

Ingredients

Instructions

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