Baked Chicken Parm – Dijon puts a deliciously different twist on that old time baked chicken breast recipe. It’s a combination of parmesan, Dijon chicken.
Baked Chicken Parm-Dijon is a recipe very similar to that age old classic, chicken parmesan. Only in this recipe you have the option to serve it as is or add many different combinations of sauces and cheeses. However you decide to serve it, I’m sure that you will enjoy it.
The combination of Dijon mustard, lemon juice and tarragon takes this zesty full bodied entrée to a whole different level.
After combining mixture for mustard make sure to coat all chicken well before marinating. Be sure to spray or oil the baking pan. These are the very important steps in the recipe.
This recipe can be adjusted for frying if you prefer simply add 1 beaten egg to Dijon mustard marinade mixture.
If you have parchment baking paper available it would be best to use that in place of spray or oil.
Baked Chicken Parm-Dijon should keep fresh in the refrigerator for 3-4 days if wrapped, bagged or properly stored in storage containers.
To reheat parmesan Dijon chicken place on a baking sheet or any shallow oven safe pan and place into 300° preheated oven for about 12 minutes.
Reheat times may be effected by thickness of chicken and actual temperature of oven. All ovens don’t cook the same.
In this recipe I used dried tarragon but if you can find fresh tarragon you may that may be you preference. Just chop it coarsely and use the same as dried.
If fresh tarragon becomes a little moist after chopping it will be okay for mustard marinade but for the breading you should place it into a paper towel and squeeze the moister out of it.
If using fresh herbs important to you, substitute tarragon with chervil or fennel fronds to produce that nice licorice overtone.
I used 6 ounce chicken breast in this recipe but you can go with 4 ounce or 8 ounce and just adjust the cooking times, minus 3 minutes for 4 ounce chicken breast and add 3-4 minutes for 8 ounce chicken breast.
This is a short video on Baked Chicken Parm – Dijon preparation the full version is near the bottom of the recipe card.
Baked Chicken Parm – Dijon
Combine half of the parmesan cheese, lemon juice, chicken stock, melted butter, green onion and half the tarragon with the Dijon mustard and mix until well blended. In a large bowl mix bread crumb, parm cheese, black pepper and tarragon. Blend well.
Rinse chicken and pat dry with paper towel. Dip chicken into mustard mix then coat with breadcrumbs. Place in a shallow non – stick or pan sprayed baking dish. Top with a light sprinkle of paprika.
Bake chicken in a preheated 475 degree oven for 15 to 18 minute or until chicken is golden brown. This dish goes well with orzo or rice (white or brown).If you are baking in a convection oven bake at 435 degrees (preheated). Enjoy!!
Serving Size 7.5oz
- Amount Per Serving
- Calories 336
- % Daily Value *
- Total Fat 12.9g20%
- Saturated Fat 4.9g25%
- Cholesterol 128mg43%
- Sodium 476mg20%
- Total Carbohydrate 12.1g5%
- Dietary Fiber 1.5g6%
- Sugars 1.4g
- Protein 40.6g82%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.