Parmesan-Crusted Chicken With Arugula Salad

"This offering, originally from Food & Wine, is an easy weeknight meal. I love it for it's simplicity. Even though it is quick and easy, there is still great flavor due to the dijon, fresh thyme and parmesan. I love the lightly dressed salad which you can pile underneath each serving of chicken. If you like more dressing for your salad, by all means mix up a little extra!"
 
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photo by DeliciousAsItLooks photo by DeliciousAsItLooks
photo by DeliciousAsItLooks
photo by DeliciousAsItLooks photo by DeliciousAsItLooks
photo by DeliciousAsItLooks photo by DeliciousAsItLooks
photo by Jubes photo by Jubes
photo by Jubes photo by Jubes
Ready In:
30mins
Ingredients:
9
Serves:
4
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ingredients

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directions

  • Preheat the oven to 475 degrees.
  • In a small bowl, whisk 2 teaspoons of the mustard with 2 teaspoons of the olive oil and the thyme.
  • Season the chicken breasts, on both sides, with salt and pepper - then brush them all over with the mustard mixture.
  • Pat about 2 T. of the parmesan on EACH chicken breast (both sides) - it should take about 1/2 Cup total for all 4 breasts.
  • Transfer the chicken breasts to a rimmed baking sheet (I line mine with alum. foil sprayed with just a touch of Pam - for easy release and clean-up).
  • Bake the chicken on the top shelf of the oven for about 15 minutes, or until just cooked through and nicely browned.
  • Meanwhile, in a salad bowl, combine the remaining 1 teaspoon each of mustard and oil; then stir in the water.
  • Add the arugula (or spring mix lettuce) and tomatoes. Season with salt and pepper and toss well.
  • Spoon the salad onto plates, top with the chicken and serve!

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Reviews

  1. This meal was soooo excellent! My entire family devoured it and was it quick to porepare! Whenever I get into the "what are you making for dinner?" conversations with other parents on the sidelines I always share this one. The only change I made was the greens - half arrugula half spring mix.
     
  2. Very good: a great way to add a lot of flavour to chicken without having to marinate for hours! I used aged Gouda instead of Parmesan but otherwise followed the recipe. Really liked the simple salad dressing (and will definitely try it with other salads too!) - I wouldn't overdo the dressing with arugula, as arugula itself has a sharp, mustardy flavour: just a touch of the dressing was just right for me here! Thank you for sharing!
     
  3. I'm going to start by saying I LOVE Arugula! I cook chicken for the family ALL the time. This recipe seems like it was made for me! Thanks so much. Only change was that I sub'd balsamic vinegar instead of the water.... We'll have this MANY more times!
     
  4. Great flavor. Easy quick recipe.
     
  5. The chicken was delicious; I served mine over spinach as that is what I had on-hand. I wasn't a huge fan of the dressing as-written and ended up adding honey to mine to make a honey-mustard dressing. Other than that, I'd make this again.
     
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Tweaks

  1. I'm going to start by saying I LOVE Arugula! I cook chicken for the family ALL the time. This recipe seems like it was made for me! Thanks so much. Only change was that I sub'd balsamic vinegar instead of the water.... We'll have this MANY more times!
     

RECIPE SUBMITTED BY

Hello! I have a wonderful husband and two fantastic kids. I love to read, have fun with family and friends, stay active with: running; soccer; golf; biking; hiking; and gardening. I love to travel. I'm looking forward to more international travel someday. Cooking has become a passion for me. I love to read cookbooks, watch the Food Network, and try new recipes. I have way too many cookbooks! A few of my favorites are: Barefoot Contessa (any - but especially 'Family Style'),Rachael Ray 30-Minute Meals 2, Roasting by Barbara Kafka, Beyond Parsley & The Black Dog Summer on the Vineyard Cookbook. I try to carefully choose recipes that I think my family will enjoy, which is why most of my ratings are 3-5 stars. Happy cooking!
 
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