Baked Dijon Chicken Recipe -
Baked Dijon Chicken Recipe
  • READY IN 25 mins

Baked Dijon Chicken

Recipe by  

"Dijon mustard and Parmesan cheese flavor this oven-fried chicken."

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Original recipe makes 4 servings Change Servings
  • PREP

    10 mins
  • COOK

    15 mins

    25 mins


  1. PREHEAT oven to 475 degrees F. Spray 13 x 9-inch baking dish with nonstick cooking spray.
  2. COMBINE mustard and evaporated milk in shallow bowl. Combine bread crumbs and cheese in separate shallow bowl. Dip chicken into mustard mixture, coating both sides, then into bread crumb mixture. Place in prepared dish.
  3. BAKE for 15 to 20 minutes or until chicken is golden brown and no longer pink in center.
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Reviews More Reviews

Most Helpful Positive Review
Feb 26, 2010

Its very good and moist, and simple enough to make again. TIP - Make sure the chicken is dry, dry, dry before you run it through the wet ingredients. I also use freshly grated parmesan rather than the stuff in the can. I think I can tell the difference.

Most Helpful Critical Review
Jun 21, 2010

Too Dijon tasting.

Jan 15, 2004

Tasty!! I used Italian-style bread crumbs instead of regular. I also doubled the amount of dijon and evaporated milk and added this to the casserole dish. Next time, I think I will triple the amount of milk and double the amount of dijon. Even though I doubled the recipe, it didn't leave me with as much sauce as I had hoped it would have. One thing to watch out for if you decide to add the excess sauce in with the chicken, I would advise cooking the chicken by itself for a few minutes (to oven-fry it) before adding the sauce...I didn't and the bread crumbs became a little bit soggy. I also added some sliced mushrooms to the sauce. I served this alongside some parmesan pasta and fresh low in fat and so yummy!! I will pass this recipe along.

Aug 02, 2007

This is a great recipe. To make the chicken moist, I marinated it in the mixture for an hour before cooking.

Oct 07, 2003

Simply the best Dijon chicken I've had. I pounded the breasts, used Panko crumbs, and made a light white sauce which included Dijon and mayo to spoon over the breasts. My dinner guests all raved! Another great from Nestle Carnation!

Sep 27, 2005

This was pretty good. Hubby didn't care for it much though. I think it was just that he didn't care for the dijon taste. Be sure to double the sauce. I also marinated my chicken in the mustard/milk sauce for a couple of hours before baking. When baking, I laid my coated chicken in the dish and poured the remaining mustard sauce around the chicken. This kept the topping crisp and the chiken moist. Ok, but I doubt I'll make it again due to my hubby's distaste. If you like mustard though, give this easy recipe a try!

Dec 05, 2005

5 stars because I had everything on hand and it was really quick and easy. Double the mustard sauce (you can use regular milk too) and the parm/bread crumbs. I always go overboard on the breading and putting exta sauce on my chicken but my hubby doesn't like it with too much breading.

Oct 31, 2003

I liked this...although the taste was a bit strong and the chicken was a bit dried out. I may take another reviewer's advice and put the mustard milk mixture in the dish while cooking. Thanks for posting.


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  • Calories
  • 201 kcal
  • 10%
  • Carbohydrates
  • 10 g
  • 3%
  • Cholesterol
  • 71 mg
  • 24%
  • Fat
  • 3.2 g
  • 5%
  • Fiber
  • 0.3 g
  • 1%
  • Protein
  • 30.3 g
  • 61%
  • Sodium
  • 593 mg
  • 24%

* Percent Daily Values are based on a 2,000 calorie diet.

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