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Recipes

Oven-Baked Chicken Breasts with Lemon-Mustard Arugula Salad

By Jeanne Thiel KelleyPhotography by Antonis Achilleos

3.0

(1)

Image may contain Plant Food Produce Cutlery and Spoon

Recipe information

  • Yield

    6 Servings

Ingredients

marinade

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 freshly ground black pepper

6

chicken breast halves with skin and bones (about 4 pounds)

coating

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 ground black pepper

3

tablespoons butter, melted

salad

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

Need to make a substitution?

Preparation

  1. marinade

    Step 1

    Whisk first 7 ingredients in large bowl. Add chicken; turn to coat. Cover and chill overnight, turning occasionally.

  2. coating

    Step 2

    Mix first 10 ingredients in another large bowl. Place 1 wire rack on each of 2 rimmed baking sheets. Remove 1 chicken breast from bowl. Turn chicken breast in coating mixture. Transfer to rack, skin side up. Repeat with remaining chicken breasts, arranging 3 breasts on each rack. Let stand 30 minutes.

    Step 3

    Position 1 rack in top third and 1 rack in bottom third of oven; preheat to 450°F. Drizzle 1/2 tablespoon melted butter over each breast. Place 1 baking sheet on top rack and second sheet on bottom rack.

    Step 4

    Bake chicken 20 minutes. Reverse baking sheets. Bake until coating is browned and instant-read thermometer registers 160°F when inserted into thickest part of breast, about 20 minutes longer.

  3. salad

    Step 5

    Meanwhile, whisk first 5 ingredients in small bowl. Gradually whisk in oil. Season dressing to taste with pepper.

    Step 6

    Place arugula and Parmesan in large bowl. Add some of dressing; toss to coat. Season to taste with salt and pepper.

    Step 7

    Place 1 chicken breast on each plate. Divide salad among plates and serve.

Explore Bon AppétitChicken BreastChickenPoultryArugulaLeafy GreensVegetableButtermilkMainDinner