Chicken Dijon, Breaded and Baked

Half-breasts and thighs: Ready for the oven

Half-breasts and thighs: Ready for the oven

This breaded  chicken dish has everything going for it.  Crisp and tasty on the outside.  Moist meat on the inside.  A cinch to make.  And it never goes wrong.  I’ve made it with chicken breasts and chicken thighs, both boned and boneless.  100% success rate!

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Serving Tip: If you think your chicken pieces are too large for one serving, you can cut them in half.  I often cut chicken breats in half cross-wise.

Taste Tip: The key to good taste in the crust is the yogurt-mustard mixture—so be generous.   If you run out of the mixture, just make some more.

Makes 4 servings


  • 4 skinless pieces of chicken (breast, thigh, leg, or drumstick), bone-in or boneless 
  • 1/2 cup goat or sheep yogurt
  • 2-3 tbsp. Dijon mustard
  • 1 cup non-wheat, dry bread crumbs (see how to make breadcrumbs in video below)
  • 1 tsp crushed dried thyme
  • 1/4 tsp. salt and pepper
  • Cooking spray


  1. Spray a baking sheet with cooking spray.
  2. Combine yogurt and mustard in a small bowl.
  3. Mix bread crumbs, thyme, salt, and pepper in a shallow bowl.
  4. Coat each piece of chicken with yogurt-mustard mixture; then roll in breadcrumb mixture.
  5. Place each piece of chicken on sprayed baking sheet.
  6. Bake in 350 degree oven for until golden brown and meat is no longer pink.  45-50 minutes for bone-in chicken; 30 minutes for boneless chicken.
  7. Can be served hot, warm, or cold.


For Weight Watchers: Point count in either plan depends on your choice of chicken piece, the size of the chicken piece, and the fat content of your yogurt.  According to the original recipe (which called either for a chicken breast or leg and low-fat yogurt), the point count per serving was 4 points on both the Points plan and PointsPlus plan.

(Adapted from “Chicken Dijon” in the Lighthearted at Home cookbook by Anne Lindsay.)

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