Oven baked chicken breasts with herby crumb topping

    30 min

    Skinless chicken breasts are baked in the oven under a breadcrumb and herb topping. Delicious with corn on the cob and jacket potatoes in the winter or baby new potatoes and salad in the summer.

    Cambridgeshire, England, UK
    50 people made this

    Serves: 4 

    • 4 chicken breasts, boned and skinned
    • 1 tablespoon Dijon mustard (optional) or melted butter
    • salt and black pepper
    • 50g fresh breadcrumbs
    • 1 tablespoon dried herbs (I used Italian herbs last night - but you can ring the changes!)
    • 2 tablespoons butter, melted

    Prep:10min  ›  Cook:20min  ›  Ready in:30min 

    1. Preheat the oven to 180 C / Gas mark 4.
    2. Lay the chicken breasts on a greased ovenproof dish and spread with the mustard or melted butter. Season with salt and pepper.
    3. Mix the breadcrumbs and the herbs together thoroughly. Press the breadcrumb mixture onto the chicken to coat, and drizzle with the melted butter.
    4. Bake uncovered for 20 minutes or until tender and crisp.


    I make my breadcrumbs whenever I have stale bread and keep the crumbs in the freezer! You may need more than 50g of breadcrumbs depending on the size of the chicken breasts.

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    Reviews in English (6)


    Used different ingredients. instead of mustard used some tomato puree and used parsley, basil, oregarno in herb crust, and also made a roasted tomato sauce which i cooked with the chicken breasts in oven, Great recipe  -  19 Jan 2009


    very nice and easy to make!  -  29 Sep 2009


    this is an amazing recipie  -  16 Nov 2012