Prep 5 mins
Cook 45 mins
This is sooo easy to make, and everyone thinks you spent a lot of time making it. The cooking technique is what really makes this recipe work so well. You'll probably end up using this technique a lot; I sure do. (I made Kittencal's Easy and Delicious Ranch-Parmesan Chicken this way and it was amazing.) OK, back to the recipe; I use only 1/2 as much butter as the original recipe called for but I am posting it exactly as I received it. I think 2 tablespoons butter is plenty but you judge for yourself. So, keep in mind that you can cut the fat considerably by reducing the butter. I also use regular 1 or 2% milk instead of half and half when that's all I have around. It always comes out delicious. You can use this recipe for pork chops, too.
- 4 boneless skinless chicken breasts
- 4 tablespoons butter (I use half)
- 1⁄4 cup Dijon mustard (or whatever mustard you like)
- 1⁄4 cup half-and-half (or whatever milk you have around)
- 1⁄4 cup cracker crumbs or 1⁄4 cup breadcrumbs, just use what you like
- 1⁄2 cup parmesan cheese or 1⁄2 cup romano cheese
- Preheat the oven to 450 degrees Fahrenheit.
- Put the butter in a 9 or 10 inch square baking dish and put it in the oven while it is heating up.
- Don't use a dish that is too big or the butter will end up spreading out too far from the chicken. This whole first part is very important and will help make your chicken end up crispy.
- In one bowl, whisk together the mustard and half and half.
- In another bowl, mix together the cracker crumbs and the cheese.
- When the oven is completely heated up and the butter is sizzling in the baking dish, remove the pan from the oven and set it on a trivet on the counter next to your two mixtures.
- Dip the chicken in the wet mixture; dredge in the crumb mixture.
- This step is important. Put the chicken down in the dish and turn it over right away. The idea is to put it in the butter briefly and turn it over so the butter side is up. It makes the chicken get evenly crispy. I use this technique for all of my oven "frying" because it works so well.
- Bake for approximately 45 minutes or so, depending on the thickness of the chicken breasts.
- Leave them in there until the coating is browned real nicely. Mine are usually perfect at 45 minutes.
We really enjoyed the flavor of this dish. I did not have half & half so I used milk (1%) and it turned out great. I used cracker meal (super fine crushed crackers) as my coating and it was awesome!
What a "fancy" supper! Like you I used 1/2 the butter, it was plenty. I also used 1% milk instead of the cream. It was so easy to put together yet seemed like something I worked hard on!
This is another winner. This was so good. I made with bonless skinless thighs bc I had accidently bought that instead of breasts and it was a huge hit. I added 2-3 tbs of honey with the mustard and used whole milk and it was perfect!!! I can't believe how crispy the chicken actually was! Thanks for this recipe it will be going in the rotation!!