This Parmesan crusted chicken is one of the easiest ways to turn chicken breasts into a delicious dinner. A coating of Dijon mustard, Parmesan, and almond flour creates a golden crust while keeping the chicken juicy.
Chicken breasts have a reputation for drying out, but this recipe proves they can be incredibly juicy and flavorful. The chicken is coated with Dijon mustard, Parmesan cheese, and almond flour (or breadcrumbs), then baked to golden perfection. The Parmesan adds rich, savory flavor, while the mustard helps the coating adhere and gives it a subtle tang. It's an easy weeknight dinner that pairs well with almost any vegetable or salad.
Ingredients
See the recipe card for exact measurements. Here are my comments on some of the ingredients.
- Chicken: I use boneless, skinless chicken breasts. To ensure even cooking, choose pieces that are not larger than 8 ounces.
- Mustard: I use Dijon mustard, which is creamier and less vinegary than yellow mustard.
- Almond flour: Keeps the recipe low-carb and gluten-free. You can replace it with pork panko or (if you don't mind the gluten/carbs) breadcrumbs.
- Parmesan cheese: Make sure it's finely grated and not coarsely shredded.
Instructions
The detailed instructions and step-by-step photos are included in the recipe card. Here's a quick overview.
Butterfly the chicken breasts and coat them in mustard and spices, then sprinkle them with almond flour and Parmesan.
Place the coated chicken breasts on a roasting rack. Bake until their internal temperature reaches 165°F.
Let the chicken rest for 5 minutes before slicing and serving.
I was looking for a healthy alternative for lunch meat and found your recipe. It was for my husband but I ate it too and we both loved it. Thank you for your time and efforts and especially for the great recipes.
June
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Recipe Tips
- Don't skip the Dijon mustard. It acts as the "glue" for the coating while adding a subtle tangy flavor.
- It's best to use medium chicken breasts weighing 8 ounces each. Larger ones will need to be baked for longer, and the coating can become overly browned. If your chicken breasts are large and you need to bake them for longer than 20 minutes, loosely cover them with foil after the first 20 minutes to prevent the tops from burning.
- Unlike many similar recipes, this one uses paprika as a key seasoning rather than just a garnish. It adds warmth, enhances the color of the coating, and pairs beautifully with the Parmesan and Dijon mustard.
Recipe FAQs
Butterflying creates thinner, evenly sized pieces that cook faster and more uniformly. It also helps prevent the chicken from drying out before it's fully cooked.
Absolutely. Thin chicken cutlets are a great shortcut since they're already an even thickness and cook quickly.
Not really. Almond flour creates a flavorful, golden coating, but it doesn't become as crispy as breadcrumbs. If you want a crispier crust, use panko or regular breadcrumbs (gluten-free if needed) instead of almond flour. The nutrition info will change.
Yes. Just like Dijon, mayonnaise helps the coating stick and keeps the chicken moist, though it will give the dish a slightly different flavor.
Serving Suggestions
Since I bake it in a 425°F oven, I like to serve the chicken with a side dish I can cook in the same oven, such as:
- Roasted Brussels sprouts
- Roasted fennel
- Baked spaghetti squash
- Roasted cherry tomatoes
- Roasted radishes
- Zucchini chips, as shown in the photo below.
Storing and Using the Leftovers
You can keep the leftovers in an airtight container in the fridge for 3-4 days. You can reheat them uncovered in a 350°F oven, but I don't like reheated chicken, so I usually slice the leftovers and use them cold as a salad topping. They're very good in a Cobb salad.
They can also be served for an easy lunch with fresh veggies and pickles, as shown in the image below.
Recipe Card
Easy Parmesan Crusted Chicken
Video
Ingredients
- 2 chicken breasts - 8 ounces each
- 2 tablespoons Dijon mustard
- ¼ teaspoon sea salt
- ¼ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- ¼ teaspoon cayenne pepper
- ½ cup almond flour - or plain breadcrumbs if gluten/carbs OK
- ½ cup Parmesan cheese - finely grated
- 2 tablespoons parsley - chopped
Instructions
- Preheat the oven to 425°F. Line a rimmed baking sheet with foil and fit it with a roasting rack. Grease the rack.
- Butterfly each chicken breast into two thin fillets.
- In a small bowl, use a rubber spatula to mix the Dijon mustard, salt, pepper, garlic powder, paprika, and cayenne.
- Combine the almond flour (or breadcrumbs) and Parmesan in a shallow bowl.
- Pat the chicken pieces dry. Brush them with the Dijon mixture. Sprinkle them with the Parmesan mixture, pressing to adhere. I only coat the top of the chicken pieces.
- Place the coated chicken pieces on the prepared roasting rack.
- Bake until the internal temperature reaches 165°F, about 20 minutes.
- Allow the chicken to rest for 5 minutes, then sprinkle it with chopped parsley and serve.
Notes
- Seasonings, especially salt, are just guidelines. Adjust to taste.
- Use breadcrumbs instead of almond flour if you don't mind the cabs/gluten. The nutrition info will change.
- It's best to use medium chicken breasts weighing 8 ounces each. Large chicken breasts will need to be baked for longer, and the coating can become overly browned. If your chicken breasts are large and you need to bake them for longer than 20 minutes, loosely cover them with foil after the first 20 minutes to prevent the tops from burning. Always check with a thermometer to make sure the chicken has reached 165°F in the thickest place.
- Air Fryer instructions: Prepare the chicken as directed and place it in a lightly greased air fryer basket in a single layer, leaving space between the pieces. Air fry at 375°F until the chicken reaches an internal temperature of 165°F, 10-15 minutes. No need to flip. If the Parmesan browns too quickly, reduce the temperature to 350°F and continue cooking until the chicken is done. Air fryers vary quite a bit, so please be prepared to adjust accordingly.
- You can keep the leftovers in an airtight container in the fridge for 3-4 days. Reheat them uncovered in a 350°F oven or use them cold in salads.
Nutrition per Serving
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Disclaimers
Most recipes are low-carb and gluten-free, but some are not. Recommended products are not guaranteed to be gluten-free. Nutrition info is approximate - please verify it. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.
Judy says
Great recipe!
Vered DeLeeuw says
Thank you, Judy! I appreciate the review.
Trudy says
Very nice. And as per normal, easy to read instructions.
Vered DeLeeuw says
Thank you so much for the review, Trudy! Much appreciated.
Judith Baxter says
Can this recipe be made in an air fryer rather than in the oven?
Vered DeLeeuw says
Hi Judith,
Yes! Set your air fryer to 375°F. Prepare the chicken as directed, then place the pieces in a single layer in the lightly greased basket. Make sure there's a little bit of space between them so the air can circulate. Cook in batches if you have a smaller basket.
Air fry until the chicken is cooked through and registers 165°F in the thickest part, about 10-15 minutes, depending on the thickness of the pieces and your air fryer. There's no need to flip the chicken since the coating is only on the top.
Air fryers vary quite a bit. If you notice the Parmesan crust browning too quickly, lower the temperature to 350°F and continue cooking until the chicken is cooked through.
June says
I was looking for a healthy alternative for lunch meat and found your recipe. It was for my husband but I ate it too and we both loved it. Thank you for your time and efforts and especially for the great recipes.
Vered DeLeeuw says
I'm so glad you and your husband enjoyed this recipe, June! Thank you for leaving a comment. I appreciate it.
B says
Is there any reason you couldn't use flax meal instead of almond?
Thanks!
Vered DeLeeuw says
That's a good question! I haven't tested this recipe with flax meal, so I can't say for sure. Flax meal absorbs more moisture than almond flour and has a stronger flavor, so I suspect the coating would turn out denser and less flavorful. If you decide to experiment, I'd love to hear how it works out!
Sheryll Critters says
Great recipe!
Vered DeLeeuw says
Glad you liked it, Sheryll! Thanks for the review.