Recipe: Dijon, Rosemary Herb-Crusted Chicken Breasts with Oven Roasted Garlic Red Potatoes and Asparagus.

Hey, hey, hey!

 If you're following me on Instagram, you saw this picture I posted of this DELICIOUS dinner I cooked tonight! I was craving a real home cooked meal with all the fixin's. I have cooked the chicken before but paired it with other sides. I think I like this combination best. Recipe below!

Dijon, Rosemary Herb-Crusted Chicken Breasts
Yields: 6 servings
Prep time: 15 min.
Cook time: 45 min. to an hour


  • 3 large boneless, skinless chicken breasts
  • 5-7 tablespoons Grey Poupon Dijon Mustard 
  • 3 cups Panko bread crumbs
  • 1 tablespoon Fresh Rosemary (chopped medium-fine)
  • 1 tablespoon Fresh Parsley (chopped medium-fine)
  • 1 tablespoon garlic powder
Preheat oven to 400°.
Remove chicken breasts from packaging and place in a large mixing/plastic bowl.
Spoon your dijon mustard onto the chicken, add garlic powder, mix and set aside. 
Prepare your Panko bread crumbs in another mixing bowl. Add Rosemary and Parsley, mix and set aside. 
Dredge your chicken in the Panko mix covering both sides of the chicken thoroughly. Place chicken in your baking pan. If using a dark pan, reduce temp. to 375°. 
Place pan in the center of oven rack  covered or uncovered (personal preference) and bake for 45 min to an hour.
Check for doneness by using a food thermometer (If you fancy) or simply cutting one of the breasts open like I did. (lol :-P)
Remove from oven, slice in medium sized portions and serve. ENJOY!

Oven Roasted Garlic Potatoes and Asparagus 

Cut off the ends of the asparagus and discard.
Place asparagus in a mixing bowl and drizzle with olive oil. Toss until completely coated. 
I seasoned my asparagus with Pink Himalayan Rock Salt (ground), fresh cracked pepper and garlic powder.
Arrange the asparagus on a baking sheet.
Bake in preheated oven for 10-15 min or until tender. 

Roasted Garlic Potatoes: 
I used 8 red potatoes, cut in bite sized chunks. Doesn't have to be perfect. 
You can use the same mixing bowl that you prepared your asparagus, drizzle more olive oil onto the potatoes and add minced garlic, chopped parsley, a few grinds of sea salt, fresh cracked pepper and garlic powder (for extra garlic-y-ness.).
Place in separate baking pan and bake for about 30 min or until tender. 

Serve with your favorite wine or if you're like me and don't drink, good 'ole H2o! 

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