Parmesan-Crusted Chicken With Arugula Salad
Parmesan-Crusted Chicken With Arugula Salad

Parmesan-Crusted Chicken With Arugula Salad


October 26, 2016

Parmesan-Crusted Chicken With Arugula Salad 5 0 5 0

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

  • Prep: 15 mins
  • Cook: 15 mins
  • 15 mins

    15 mins

    30 mins

  • Yields: 4


1 tablespoon Dijon mustard, divided

1 tablespoon extra virgin olive oil, divided

1⁄2 teaspoon chopped fresh thyme

4 (6 ounce) boneless skinless chicken breast halves

salt & freshly ground black pepper, to taste

1⁄2 cup freshly grated parmesan cheese, divided (I've used store-bought in a pinch)

1⁄2 teaspoon water

4 cups packed arugula (I've also used a spring mix)

1 cup cherry tomatoes, halved


1Preheat the oven to 475 degrees.

2In a small bowl, whisk 2 teaspoons of the mustard with 2 teaspoons of the olive oil and the thyme.

3Season the chicken breasts, on both sides, with salt and pepper - then brush them all over with the mustard mixture.

4Pat about 2 T. of the parmesan on EACH chicken breast (both sides) - it should take about 1/2 Cup total for all 4 breasts.

5Transfer 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).

6Bake the chicken on the top shelf of the oven for about 15 minutes, or until just cooked through and nicely browned.

7Meanwhile, in a salad bowl, combine the remaining 1 teaspoon each of mustard and oil; then stir in the water.

8Add the arugula (or spring mix lettuce) and tomatoes. Season with salt and pepper and toss well.

9Spoon the salad onto plates, top with the chicken and serve!