Mustard & Parmesan-Crumbed Chicken

4 boneless, skinless chicken breasts
1/2 cup Dijon mustard
1 cup freshly grated Parmesan cheese
1 cup breadcrumbs (preferably homemade or panko)
1 teaspoon dried thyme
1 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons olive oil

Preheat your oven to 375°F (190°C) and grease a baking dish with a bit of olive oil.

Pat the chicken breasts dry with paper towels. Spread Dijon mustard over each chicken breast, ensuring an even coat on all sides.

In a shallow bowl, combine the Parmesan cheese, breadcrumbs, thyme, garlic powder, salt, and pepper.

Dredge each mustard-coated chicken breast in the breadcrumb mixture, pressing down to ensure the crumbs adhere well.

Place the crumb-coated chicken breasts in the prepared baking dish and drizzle with olive oil.

Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and the coating is golden brown and crispy. An internal temperature of 165°F (74°C) assures the chicken is thoroughly cooked.

Allow the chicken to rest for a few minutes before serving to let the juices distribute evenly.

For a touch of heat, you can add a pinch of red pepper flakes to the breadcrumb mixture. If you prefer a more herbaceous flavor, fresh chopped parsley or rosemary can be mixed into the crumb coating. For a lower-carb version, swap out the breadcrumbs for crushed pork rinds. Finally, a squeeze of fresh lemon juice over the chicken just before serving adds a bright, zesty finish.