Parmesan-Crusted Chicken with Arugula Salad Recipe

Parmesan-Crusted Chicken with Arugula Salad Recipe

How To Make Parmesan-Crusted Chicken with Arugula Salad

Parmesan-crusted chicken is baked, not fried, so there’s less oil. It’s served with a side of arugula salad tossed in a mustard dressing.

Preparation: 15 minutes
Cooking: 15 minutes
Total: 30 minutes



  • 1tbspdijon mustard
  • 1tbspextra virgin olive oil
  • ½tspthyme,chopped
  • 24ozchicken breast,skinless, boneless
  • salt and freshly ground pepper
  • ½cupfreshly parmesan cheese,(1½ oz), grated
  • 4cuparugula leaves,(packed)
  • 1cupcherry tomatoes


  1. Preheat the oven to 475 degrees F. In a small bowl, combine 2 teaspoons of the mustard with 2 teaspoons of the olive oil and the thyme

  2. Season the chicken breasts with salt and pepper, then brush them all over with the mustard mixture.

  3. Pat 2 tablespoons of the Parmesan all over each breast.

  4. Transfer the chicken breasts to a rimmed baking sheet.

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

  6. Meanwhile, in a medium bowl, combine the remaining 1 teaspoon each of mustard and olive oil; stir in ½ teaspoon of water.

  7. Add the arugula and tomatoes, season with salt and pepper and toss well.

  8. Spoon the salad onto plates, top with the chicken and serve.


  • Calories: 412.53kcal
  • Fat: 24.29g
  • Saturated Fat: 8.09g
  • Trans Fat: 0.18g
  • Monounsaturated Fat: 10.47g
  • Polyunsaturated Fat: 3.93g
  • Carbohydrates: 3.78g
  • Fiber: 1.21g
  • Sugar: 1.75g
  • Protein: 43.24g
  • Cholesterol: 121.50mg
  • Sodium: 605.97mg
  • Calcium: 281.63mg
  • Potassium: 585.76mg
  • Iron: 2.00mg
  • Vitamin A: 122.12µg
  • Vitamin C: 9.17mg
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