Oven-Baked Chicken Breasts with Lemon-Mustard Arugula Salad Recipe

Name: Oven-Baked Chicken Breasts with Lemon-Mustard Arugula Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/3 cups buttermilk; 1/4 cup Dijon mustard; 2 tablespoons extra-virgin olive oil; 2 tablespoons fresh lemon juice; 2 garlic cloves, pressed; 1/2 teaspoon salt; 1/2 teaspoon coarsely ground black pepper; 6 chicken breast halves with skin and bones (about 4 pounds); 1 1/3 cups panko (Japanese breadcrumbs)*; 3/4 cup grated Parmesan cheese; 6 tablespoons all purpose flour; 1 tablespoon minced fresh thyme; 1 1/2 teaspoons finely grated lemon peel; 1 1/2 teaspoons dry mustard; 1 teaspoon paprika; 1/2 teaspoon cayenne pepper; 1/2 teaspoon salt; 1/2 teaspoon freshly ground black pepper; 3 tablespoons butter, melted; 3 tablespoons fresh lemon juice; 1 tablespoon minced shallot; 1 1/2 teaspoons Dijon mustard; 1 teaspoon minced fresh thyme; 1/2 teaspoon salt; 1/4 cup extra-virgin olive oil; 1 5-ounce package arugula; 1 ounce Parmesan cheese, shaved with vegetable peeler into strips

Servings: persons

1 1/3 cups buttermilk
1/4 cup Dijon mustard
2 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
2 garlic cloves, pressed
1/2 teaspoon salt
1/2 teaspoon coarsely ground black pepper
6 chicken breast halves with skin and bones (about 4 pounds)
1 1/3 cups panko (Japanese breadcrumbs)*
3/4 cup grated Parmesan cheese
6 tablespoons all purpose flour
1 tablespoon minced fresh thyme
1 1/2 teaspoons finely grated lemon peel
1 1/2 teaspoons dry mustard
1 teaspoon paprika
1/2 teaspoon cayenne pepper
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
3 tablespoons butter, melted
3 tablespoons fresh lemon juice
1 tablespoon minced shallot
1 1/2 teaspoons Dijon mustard
1 teaspoon minced fresh thyme
1/2 teaspoon salt
1/4 cup extra-virgin olive oil
1 5-ounce package arugula
1 ounce Parmesan cheese, shaved with vegetable peeler into strips

1
Whisk first 7 ingredients in large bowl.
2
Add chicken; turn to coat.
3
Cover and chill overnight, turning occasionally.
4
Mix first 10 ingredients in another large bowl.
5
Place 1 wire rack on each of 2 rimmed baking sheets.
6
Remove 1 chicken breast from bowl.
7
Turn chicken breast in coating mixture.
8
Transfer to rack, skin side up.
9
Repeat with remaining chicken breasts, arranging 3 breasts on each rack.
10
Let stand 30 minutes.
11
Position 1 rack in top third and 1 rack in bottom third of oven; preheat to 450F.
12
Drizzle 1/2 tablespoon melted butter over each breast.
13
Place 1 baking sheet on top rack and second sheet on bottom rack.
14
Bake chicken 20 minutes.
15
Reverse baking sheets.
16
Bake until coating is browned and instant-read thermometer registers 160F when inserted into thickest part of breast, about 20 minutes longer.
17
Meanwhile, whisk first 5 ingredients in small bowl.
18
Gradually whisk in oil.
19
Season dressing to taste with pepper.
20
Place arugula and Parmesan in large bowl.
21
Add some of dressing; toss to coat.
22
Season to taste with salt and pepper.
23
Place 1 chicken breast on each plate.
24
Divide salad among plates and serve.

1478

kcal

Calories

109

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 27 ingredients. The key ingredients include: 1 1/3 cups buttermilk, 1/4 cup Dijon mustard, 2 tablespoons extra-virgin olive oil, 2 tablespoons fresh lemon juice, and more.

Yes, Oven-Baked Chicken Breasts with Lemon-Mustard Arugula Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Oven-Baked Chicken Breasts with Lemon-Mustard Arugula Salad

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