Mustard Herb Crusted Chicken Breast

Fried Chicken Breasts

These fry quickly and stay tender and moist.


  • 2 chicken breasts, boneless, skinless
  • 1 egg
  • 2 tbs Dijon-style mustard
  • 1/4 cup dry bread crumbs
  • 1 tsp thyme
  • 1/2 tsp garlic powder
  • 1/4 cup Parmesan cheese
  • 2 tbs olive oil


  • In a bowl flat enough that you can lay the chicken breast flat (or a small pie plate, or whatever works) lightly beat the egg with a fork.
  • Add the mustard and beat until well combined.
  • In another, similar bowl combine the bread crumbs, Parmesan, thyme and garlic powder.
  • Heat 1 tbs oil in nonstick skillet (large enough to hold both chicken breasts) over medium heat.
  • With tongs or fingers dip both sides of chicken breast in egg mixture then in crumb mixture.
  • Place in pan and sauté 8 – 10 minutes.
  • Add remaining 1 tbs oil to skillet and turn breasts.
  • Sauté on other side for another 6 – 8 minutes, or until done. They should be nicely browned. Remove and serve.


I use chicken breasts that are 5 – 6 oz (150 – 180gr) each. If yours are very large you might want to cut them in half and / or pound them a bit thinner.
Use any herbs or mustard you like.

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