Baked Dijon Chicken

Randi Williams


This is a perfect meal for those nights where time is of the essence. Team this up with some mashed potatoes and veggies and you're set!

If you'd rather not use milk/dairy, you can make an overnight 'brine' using water, lemon juice, salt and dijon and soak all of the chicken the night before. This will result is really juicy and flavorful.

★★★★★ 9 votes
15 Min
20 Min

Blue Ribbon Recipe

Notes from the Test Kitchen:
Sometimes it is difficult keep chicken from drying out too much when baking... Well, no need worry about that with this recipe! The milk and mustard combination add flavor and work together to seal in moisture. A chicken-lover's delight!


1/4 c
evaporated milk
3 Tbsp
dijon mustard
1/4 c
dry bread crumbs
1/4 c
parmesan cheese, grated
1 lb
chicken breast halves, skinless and boneless

How to Make Baked Dijon Chicken


  • 1Preheat oven to 425 degrees. Spray a 13x9 inch rectangular pan with cooking spray.
  • 2Combine the evaporated milk and mustard in a shallow bowl.
  • 3Mix bread crumbs and cheese in another shallow bowl.
  • 4Dip chicken into the milk mixture on both sides, then dip in the crumb mixture.
  • 5Place into the prepared dish.
  • 6Bake for 15 - 20 minutes, or until chicken is golden brown and the inside is no longer pink.

Printable Recipe Card

About Baked Dijon Chicken

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: American
Other Tag: Quick & Easy