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Chicken Dijon

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Submitted by Tee

Baked chicken breast coated in a Dijon mustard and yogurt mixture, then topped with seasoned bread crumbs and thyme. A lighter, crumb-crusted chicken that stays juicy without frying.

YIELD

12 servings

PREP

15 min

COOK

35 min

READY

50 min

Yogurt and Dijon mustard mixed together create a tangy, creamy coating that clings to chicken breasts and keeps them moist through the full bake. The yogurt adds a subtle tang and tenderizes the surface of the meat, while the mustard brings sharp heat and flavor.

Both sides of the chicken get coated before the seasoned bread crumbs go on top. That double-sided coating means the bottom stays juicy against the baking sheet while the top develops a golden, herbed crust. Thyme in the bread crumb mixture adds a woodsy, earthy note that pairs naturally with mustard.

This is a lighter approach to breaded chicken. No egg wash, no flour dredge, no frying. The yogurt-mustard does the binding work, and the oven does the crisping.

Chef Tips

  • Pound the chicken breasts to an even thickness before coating. Uneven pieces cook unevenly: thin edges dry out while thick centers stay pink.
  • Leave space between pieces on the baking sheet. Crowded chicken steams instead of crisping, and the bread crumbs stay soft.
  • Don’t flip the chicken during baking. The bottom cooks through from contact with the hot sheet, and flipping disturbs the crumb crust on top.
  • Check for doneness at 30 minutes. Thin breasts can overcook quickly, and dry chicken Dijon defeats the purpose.

Variations

  • Use whole grain mustard instead of smooth Dijon for a more textured coating with visible mustard seeds.
  • Replace bread crumbs with panko for a crunchier, lighter crust.
  • Add grated parmesan to the bread crumb mixture for a savory, cheesy crust.

Ingredients

6 6
EACH EACH CHICKEN BREAST
whole, skinned, bonned and halved
79
CUP ML YOGURT
¼ 59
CUP ML DIJON MUSTARD
½ 118
CUP ML BREAD CRUMBS
1 5
TEASPOON ML THYME
crumbled *
½ 2.5
TEASPOON ML SALT
¼ 1.3
TEASPOON ML BLACK PEPPER

Directions

Preheat oven to 350℉ (180℃). Lightly grease 1 or 2 large baking sheets.

Sprinkle chicken lightly with salt and pepper. Stir together yogurt and mustard in a small bowl. Spread mixture on bottom sides of chicken. Place on baking sheets, coated side down, leaving space between pieces. Spread mixture over top. Combine bread crumbs, thyme, ½ teaspoon salt and ¼ teaspoon pepper. Sprinkle over chicken.

Bake for 30 to 35 minutes until golden-brown and no longer pink in the center.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 60g (2.1 oz)
Amount per Serving
Calories 96 21% from fat
 % Daily Value *
Total Fat 2g 3%
Saturated Fat 1g 3%
Trans Fat 0g
Cholesterol 37mg 12%
Sodium 225mg 9%
Total Carbohydrate 1g 1%
Dietary Fiber 0g 2%
Sugars g
Protein 29g
Vitamin A 0% Vitamin C 0%
Calcium 3% Iron 4%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Low in Saturated Fat, Trans-fat Free, Low Carb
 
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