OVEN-BAKED CHICKEN BREASTS WITH LEMON-MUSTARD ARUGULA SALAD

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

Provided by Jeanne Thiel Kelley

Categories Chicken Mustard Bake Marinate Kid-Friendly Quick & Easy Dinner Lemon Arugula Bon Appétit Small Plates

Yield Makes 6 servings

Number Of Ingredients 30

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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 coarsely 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 freshly 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

Steps:

For marinade:
Whisk first 7 ingredients in large bowl. Add chicken; turn to coat. Cover and chill overnight, turning occasionally.
For coating:
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.
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.
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.
For salad:
Meanwhile, whisk first 5 ingredients in small bowl. Gradually whisk in oil. Season dressing to taste with pepper.
Place arugula and Parmesan in large bowl. Add some of dressing; toss to coat. Season to taste with salt and pepper.
Place 1 chicken breast on each plate. Divide salad among plates and serve.

*** Explore more Oven-Baked Chicken Breasts With Lemon-Mustard Arugula Salad Recipes »

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Mumbejja Gorret

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This dish was a disaster. The chicken was overcooked and dry, and the salad was wilted.

Khutso Thompson

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I'm not a fan of arugula, so I substituted spinach in the salad. It was still very good.

Cathy Roberts

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This is my go-to chicken recipe. It's simple, delicious, and always a hit with my family and friends.

Lucky Mdaka

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I found the chicken to be a bit dry, but the salad was excellent.

Toh rules

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I've made this dish several times and it's always a crowd-pleaser. The chicken is always moist and flavorful, and the salad is a refreshing and healthy side.

Khan Kha0n

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Meh.

Nabil Wahid

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This recipe was easy to follow and the results were amazing. The chicken was cooked perfectly and the salad was a great addition.

Tara maite Henandez

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I'm not a huge fan of mustard, but this dish was surprisingly delicious. The lemon and arugula balanced out the mustard flavor perfectly.

Asif Miah

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Not bad! The chicken was moist and flavorful, but the arugula salad was a bit too tangy for my taste.

mohamed khezaran

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This chicken dish was a hit! The lemon-mustard marinade infused the chicken with incredible flavor, and the arugula salad was a refreshing and zesty complement. I'll definitely be making this again soon.

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