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Oven fried chicken breasts on a plate with corn and mashed potatoes.

Oven-Fried Chicken Breasts

Diana Rattray
Dijon mustard and herbs flavor these easy panko coated chicken breasts. These crispy chicken breasts are a lighter alternative to fried chicken.
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Servings 6
Calories 361
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Course Chicken Breasts
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes

Ingredients
  

  • 6 chicken cutlets, boneless
  • 2 large eggs
  • 1 tablespoon Dijon mustard
  • 1 cup panko breadcrumbs
  • 1/2 cup breadcrumbs, fine dried
  • 1/2 teaspoon dried leaf thyme
  • 1/2 teaspoon salt
  • 1 tablespoon finely chopped parsley
  • Dash pepper
  • Dash paprika
  • 4 tablespoons butter, melted

Instructions

  • Preheat the oven to 400 F.
  • Line a baking sheet with foil; spray with cooking oil spray.
  • Pat the chicken dry with paper towels.
  • In a bowl, whisk the eggs with the Dijon mustard
  • Put the panko crumbs and fine dry breadcrumbs in a bowl and add the thyme, salt, parsley, pepper, and paprika.
  • Dip the chicken pieces in the egg mixture to coat thoroughly and then coat with the breadcrumb mixture. Arrange the chicken breasts on the prepared baking sheet. Drizzle the melted butter over the chicken breasts.
  • Bake for 25 to 35 minutes, depending on the thickness of the chicken breasts.

Nutrition

Calories: 361kcalCarbohydrates: 14gProtein: 41gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.3gCholesterol: 191mgSodium: 641mgPotassium: 695mgFiber: 1gSugar: 1gVitamin A: 376IUVitamin C: 2mgCalcium: 57mgIron: 2mg

Disclaimer:

Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.

Keyword oven fried chicken breasts
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