There’s no need to thaw chicken breasts when you’re strapped for time. You pretty much cook them like normal but add 50% more cooking time.

Listen to learn how to make this recipe, along with some great tips from Christine:

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Scale

1/3 cup dry breadcrumbs (panko crumbs turn out way better, if you have them)
1 Tbsp. cooking oil (olive oil, vegetable oil, etc.)
1/2 tsp. salt
1/4 tsp. black pepper
1/4 tsp. garlic powder
4 frozen boneless skinless chicken breasts (5–7 ounces each) that have been frozen individually
4 tsp. mustard (yellow or dijon)

Preheat oven to 425°F. Lightly oil a baking sheet.
In a small bowl combine the breadcrumbs, oil, salt, pepper, and garlic powder. Set aside.
Put the chicken breasts on the prepared baking sheet. Spread or brush 1 teaspoon of mustard onto each breast. Sprinkle with the breadcrumbs, pushing down to help them adhere to the mustard.
Bake until chicken is 165°F according to an instant read thermometer, 30-40 minutes.

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