If you're in the mood for something fresh yet familiar, this dish really delivers. Nutty Parmesan cheese gets a flavor and texture assist from Dijon mustard and panko breadcrumbs for a crusted chicken packed with deliciousness. It's paired with a fresh arugula, shallot, and grape tomato salad with basil-balsamic vinaigrette. When comfort meets simplicity, it’s the perfect one-two punch of a weeknight meal.
Stem and mince basil (reserving a few leaves for garnish). Halve grape tomatoes. Peel and slice shallot into very thin rounds. Pat chicken breasts dry, and season both sides with a pinch of salt and pepper.
Make the Parmesan Crust
Thoroughly combine panko, Parmesan, 2 tsp. olive oil, and a pinch of salt and pepper in a mixing bowl.
Make the Balsamic Vinaigrette
In another mixing bowl, combine ⅓ the Dijon (reserve remaining for chicken), balsamic vinegar, sugar, minced basil, and a pinch of salt and pepper. Slowly whisk in 2 Tbsp. olive oil until combined.
Sear the Chicken
Heat a medium oven-safe non-stick pan over medium-high heat. Add 1 tsp. olive oil and chicken to hot pan. Cook undisturbed until browned, 2-3 minutes.
Finish the Chicken
Flip chicken, remove pan from burner, and brush tops with remaining Dijon. Top chicken with Parmesan-panko crust and place pan in oven. Bake until crust has browned and chicken reaches a minimum internal temperature of 165 degrees, 6-8 minutes. Remove from oven and rest at least 5 minutes. Be careful! Pan handle will be hot.
Plate the Dish
Toss arugula, shallot (to taste), and tomato halves in bowl with balsamic vinaigrette and divide between two plates. Serve chicken atop salad and garnish with reserved basil leaves.