Equipment
Ingredients
Chicken and Binder
- 600 g boneless skinless chicken breasts, pounded to even 2cm thickness
- 45 g dijon mustard
Herb Breadcrumb Coating
- 100 g firm white bread, torn into rough pieces
- 45 ml extra virgin olive oil
- 10 g fresh flat-leaf parsley, roughly chopped
- 2 g fresh thyme, leaves picked from stems
- 3 g garlic powder
- 5 g kosher salt
- 2 g black pepper, freshly ground
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 443 kcal
- Protein
- 34 g
- Carbohydrates
- 15 g
- Fat
- 27 g
- Fiber
- 1 g
- Sugar
- 2 g
- Sodium
- 844 mg
- Saturated Fat
- 6 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 14 g
- Polyunsaturated Fat
- 5 g
- Cholesterol
- 96 mg
- Potassium
- 411 mg
- Calcium
- 67 mg
- Iron
- 2.7 mg
- Magnesium
- 48 mg
- Phosphorus
- 293 mg
- Zinc
- 1.4 mg
- Vitamin A
- 48 mcg
- Vitamin C
- 4 mg
- Vitamin D
- 0.6 mcg
- Vitamin E
- 2.1 mg
- Vitamin K
- 49 mcg
- Vitamin B6
- 0.8 mg
- Vitamin B12
- 0.5 mcg
- Thiamin
- 0.20 mg
- Riboflavin
- 0.23 mg
- Niacin
- 15.9 mg
- Folate
- 36 mcg
- Water
- 114 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Preheat the oven to 200 degrees C / 400 degrees F. Line a large baking sheet with parchment paper to prevent sticking.
In a food processor, combine the torn firm white bread, parsley, thyme, garlic powder, kosher salt, and black pepper. Pulse until coarse crumbs form. Drizzle 30ml of the olive oil over the mixture and pulse a few more times until the crumbs are evenly moistened.
Transfer the moistened breadcrumb mixture to a wide, shallow dish.
Pat the chicken breasts completely dry with paper towels. This ensures the binder adheres properly. Brush the top and sides of each chicken breast evenly with the Dijon mustard.
Press the mustard-coated side of each chicken breast firmly into the breadcrumb mixture, ensuring a thick, solid layer of crumbs adheres to the meat. Place the breaded chicken on the prepared baking sheet.
Drizzle the remaining 15ml of olive oil evenly over the crust of the chicken breasts.
Bake in the preheated oven for 20 to 25 minutes. The crust should be deep golden brown, and a meat thermometer inserted into the thickest part of the chicken must register 74 degrees C / 165 degrees F.
Remove the chicken from the oven and let it rest on the baking sheet for 5 minutes before serving to allow the internal juices to redistribute.
Chef's Notes
- Using fresh, firm white bread rather than store-bought dried crumbs is the secret to a rustic, incredibly crunchy texture that stays crisp under the oven heat.
- Dijon mustard serves as a brilliant, highly flavorful binder that completely eliminates the need for a messy three-stage egg wash station.
- Pounding the chicken breasts to an even thickness is a crucial step for achieving a perfect roast. It ensures the thinner tail ends do not dry out while waiting for the thicker parts to cook completely.
- If you prefer a darker crust, you can place the pan under the broiler for the final 60 seconds of cooking, keeping a very close watch to prevent burning.
Storage
Refrigerator: 3 days — Store in an airtight container. The crust will lose some crispness over time.
Freezer: 1 month — Freeze flat before transferring to a bag. Reheat directly from frozen.
Reheating: Reheat in a 190 degree C oven for 10-15 minutes to restore the crispy exterior. Avoid microwaving.
Troubleshooting
Breading falls off the chicken after baking
Cause: The chicken surface was too wet before applying the mustard, or the crumbs were not pressed on firmly enough.
Fix: Cannot be fixed seamlessly, but any fallen toasted crumbs can be sprinkled over the top of the chicken when serving.
Prevention: Thoroughly pat the chicken dry with paper towels and apply strong, even pressure when dipping the chicken into the breadcrumbs.
Chicken is dry and tough
Cause: The chicken breasts were uneven in thickness or left in the oven past the safe internal temperature.
Fix: Cannot be fixed, but serving with an accompanying pan sauce or gravy can add needed moisture.
Prevention: Pound the chicken breasts to an even thickness prior to breading, and use an instant-read thermometer to pull them exactly at 74 degrees C.
Cultural Context
Breaded and baked chicken is an enduring staple of the American weeknight table, having evolved from traditional heavy pan-fried cutlets into a lighter, more hands-off preparation. Incorporating robust extra virgin olive oil and fresh parsley draws subtle inspiration from Mediterranean flavor profiles, bringing a vibrant freshness to a comforting classic.
