This mustard crusted chicken delivers a golden, savory crust over juicy, tender chicken breasts. The tangy mustard and herb coating transforms simple ingredients into an elegant weeknight dinner. Your kitchen will smell incredible as this mustard crusted chicken roasts to perfection.
Love Mustard Crusted Chicken? So do we! If you're into Chicken Breast Recipes or curious about Christmas Cookie, you'll find plenty of inspiration below.
Why You’ll Love This Mustard Crusted Chicken
Big flavor, minimal effort: The mustard and herb crust creates a punchy, savory coating without a long spice list.
Dreamy texture: A crisp, golden-brown exterior gives way to tender, juicy chicken inside.
Wonderfully versatile: Pairs beautifully with roasted vegetables, mashed potatoes, or a bright salad.
Impressive presentation: Looks far more impressive than the effort required.
Ingredients & Tools
- 4 boneless, skinless chicken breasts (about 150-180 g each)
- 3 tablespoons Dijon mustard
- 2 tablespoons whole grain mustard
- 2 cloves garlic, minced
- 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
- 1 teaspoon fresh rosemary, finely chopped
- 80 g Panko breadcrumbs
- 40 g freshly grated Parmesan cheese
- 1 tablespoon olive oil
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
Tools: A sharp knife, cutting board, mixing bowls, a baking sheet, parchment paper or a silicone baking mat, and a meat mallet or rolling pin (for even thickness).
Notes: The combination of Dijon and whole grain mustard is key—Dijon provides a smooth, sharp base, while the whole grain adds texture and a milder tang. Don’t skip the fresh herbs if possible; they enhance the aroma. Panko breadcrumbs create a light, super-crispy crust.
Nutrition (per serving)
| Calories: | 320 kcal |
| Protein: | 38 g |
| Fat: | 12 g |
| Carbs: | 10 g |
| Fiber: | 1 g |
Serves: 4 | Prep Time: 15 minutes | Cook Time: 25 minutes | Total Time: 40 minutes
Before You Start: Tips & Ingredient Notes
- Pound your chicken to an even thickness. This is the single most important step for ensuring your chicken cooks evenly. No one wants a dry, overcooked thin end and a raw, thick center. A quick pound with a mallet or rolling pin makes all the difference.
- Don’t substitute the mustards. The two-mustard system is what builds the complex flavor profile. If you only have one type, the recipe will still work, but you’ll miss the lovely textural contrast the whole grain mustard provides. It’s worth having both in your fridge!
- Freshly grate your Parmesan. The pre-grated stuff in a tub often contains anti-caking agents that can prevent it from melting and integrating smoothly into the crust. Taking a minute to grate a block of Parmigiano-Reggiano or a similar cheese will give you a much better, more flavorful result.
- Let your chicken rest before slicing. I know it’s tempting to cut right in, but giving the chicken 5-7 minutes to rest after it comes out of the oven allows the juices to redistribute throughout the meat. If you slice immediately, all those precious juices will just run out onto the cutting board.
How to Make Mustard Crusted Chicken
Step 1: First, preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper. This little step makes cleanup an absolute breeze. Now, let’s tackle the chicken. Place each breast between two pieces of plastic wrap or in a large zip-top bag. Using the flat side of a meat mallet or a heavy rolling pin, gently pound the thicker ends until the entire breast is a relatively even 2-3 cm thick. This ensures every part of the chicken cooks at the same rate, giving you perfectly juicy results from edge to edge.
Step 2: In a small bowl, whisk together the Dijon mustard, whole grain mustard, minced garlic, thyme, rosemary, salt, and pepper. You’ll notice the aroma is already fantastic—garlicky and herby with that distinct mustard tang. This is your flavor-packed glue. Pat the pounded chicken breasts completely dry with a paper towel; this is crucial for the mustard mixture to stick properly. Then, using a brush or the back of a spoon, slather the mustard mixture evenly over the top and sides of each chicken breast. Be generous and make sure it’s a complete, even layer.
Step 3: In a separate, shallow dish, combine the Panko breadcrumbs and the freshly grated Parmesan cheese. Use a fork to toss them together until they’re well mixed. The Panko will stay lovely and separate, ready to create that airy, crisp texture. Now, take each mustard-slathered chicken breast and press it, mustard-side down, firmly into the Panko-Parmesan mixture. Gently press down to make sure a good layer of the crumbs adheres. Flip it over and place it crumb-side up on your prepared baking sheet. Drizzle or lightly brush the top with the olive oil—this will help the crust achieve a deep, golden-brown color as it bakes.
Step 4: It’s time to bake! Place the baking sheet in the preheated oven and roast for 20-25 minutes. You’re looking for the crust to be a beautiful, deep golden brown and for the chicken to register an internal temperature of 74°C (165°F) on a meat thermometer when inserted into the thickest part. The smell in your kitchen will be your first clue that something wonderful is happening. If you don’t have a thermometer, you can make a small cut to check that the juices run clear and there’s no pink meat.
Step 5: Once perfectly cooked, remove the baking sheet from the oven. This is the most important patience-testing moment: transfer the chicken to a clean cutting board or plate and let it rest for at least 5-7 minutes. Don’t cover it, or you’ll risk steaming that gorgeous crispy crust you just worked so hard to create. During this time, the residual heat will finish cooking the chicken gently, and the muscle fibers will relax, reabsorbing all the juices. After resting, it’s ready to slice and serve.
Storage & Freshness Guide
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Freezer: Freeze fully cooked chicken in a single layer, then transfer to a freezer bag for up to 2 months.
- Reviving: Reheat in a 350°F oven or toaster oven until warm and crisp (microwave will soften crust).
Serving Suggestions
Complementary Dishes
- Garlic Mashed Potatoes — The creamy, comforting potatoes are a perfect canvas for the tangy, savory flavors of the chicken crust. They sop up any delicious juices left on the plate.
- Simple Roasted Asparagus — Tossed with olive oil, salt, and pepper and roasted alongside the chicken, the slight bitterness of asparagus balances the mustard’s richness beautifully.
- Buttered Egg Noodles or Orzo — A bed of simple, buttery pasta provides a neutral, comforting base that lets the chicken truly be the star of the show.
Drinks
- A Crisp, Unoaked Chardonnay — The wine’s bright acidity and citrus notes cut through the richness of the dish and complement the tangy mustard perfectly without overpowering it.
- A German-style Pilsner — The clean, crisp, and slightly bitter profile of this lager is a fantastic palate cleanser that resets your taste buds for the next savory bite.
Something Sweet
- Lemon Sorbet — The sharp, clean, and refreshing citrus is a wonderful way to end the meal, cutting through any lingering richness and leaving your palate feeling fresh.
- Simple Almond Biscotti — Their nutty, not-too-sweet character with a satisfying crunch is a lovely
Mustard Crusted Chicken
Make juicy Mustard Crusted Chicken with a golden, savory crust in just 40 minutes. Perfect for an easy, elegant dinner. Get the simple recipe here!
Ingredients
For the Chicken and Marinade
-
4 boneless, skinless chicken breasts (about 150-180 g each)
-
3 tablespoons Dijon mustard
-
2 tablespoons whole grain mustard
-
2 cloves garlic (minced)
-
1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
-
1 teaspoon fresh rosemary (finely chopped)
-
½ teaspoon salt
-
¼ teaspoon freshly ground black pepper
For the Crust
-
80 g Panko breadcrumbs
-
40 g freshly grated Parmesan cheese
-
1 tablespoon olive oil
Instructions
-
First, preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper. Now, let’s tackle the chicken. Place each breast between two pieces of plastic wrap or in a large zip-top bag. Using the flat side of a meat mallet or a heavy rolling pin, gently pound the thicker ends until the entire breast is a relatively even 2-3 cm thick.01
-
In a small bowl, whisk together the Dijon mustard, whole grain mustard, minced garlic, thyme, rosemary, salt, and pepper. Pat the pounded chicken breasts completely dry with a paper towel. Then, using a brush or the back of a spoon, slather the mustard mixture evenly over the top and sides of each chicken breast.02
-
In a separate, shallow dish, combine the Panko breadcrumbs and the freshly grated Parmesan cheese. Use a fork to toss them together until they’re well mixed. Now, take each mustard-slathered chicken breast and press it, mustard-side down, firmly into the Panko-Parmesan mixture. Gently press down to make sure a good layer of the crumbs adheres. Flip it over and place it crumb-side up on your prepared baking sheet. Drizzle or lightly brush the top with the olive oil.03
-
Place the baking sheet in the preheated oven and roast for 20-25 minutes. You’re looking for the crust to be a beautiful, deep golden brown and for the chicken to register an internal temperature of 74°C (165°F) on a meat thermometer when inserted into the thickest part. If you don’t have a thermometer, you can make a small cut to check that the juices run clear and there’s no pink meat.04
-
Once perfectly cooked, remove the baking sheet from the oven. Transfer the chicken to a clean cutting board or plate and let it rest for at least 5-7 minutes. Don’t cover it, or you’ll risk steaming that gorgeous crispy crust you just worked so hard to create. After resting, it’s ready to slice and serve.05
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