Description
A quick and delicious recipe featuring crispy, golden-brown chicken breasts paired with a rich and creamy Dijon mustard sauce, perfect for a comforting weeknight dinner.
Ingredients
Scale
Chicken
- 4 boneless, skinless chicken breasts
- 1/2 cup breadcrumbs (Panko recommended)
- 1/4 cup grated Parmesan cheese
- Salt and black pepper, to taste
- 1 egg, beaten
- 2 tbsp olive oil
Creamy Dijon Sauce
- 1/2 cup chicken broth
- 1/2 cup heavy cream
- 2 tbsp Dijon mustard
- 1 tbsp butter
- 1 tsp lemon juice
- Salt and black pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Prepare the Chicken: Season the chicken breasts evenly with salt and black pepper on both sides. Set aside.
- Coat the Chicken: In a shallow bowl, combine the breadcrumbs and grated Parmesan cheese. In a separate bowl, beat the egg until smooth. Dip each chicken breast into the beaten egg, then press firmly into the breadcrumb mixture until fully coated on all sides.
- Cook the Chicken: Heat the olive oil in a large skillet over medium heat. Add the coated chicken breasts and cook for approximately 4-5 minutes on each side, or until they turn golden brown and reach an internal temperature of 165°F (74°C). Remove the chicken from the skillet and keep warm.
- Make the Creamy Dijon Sauce: In the same skillet, melt the butter over medium heat. Pour in the chicken broth and bring it to a gentle simmer. Stir in the heavy cream, Dijon mustard, and lemon juice. Continue cooking while stirring frequently for 2-3 minutes until the sauce thickens slightly. Season with salt and pepper to taste.
- Serve: Slice the cooked chicken breasts and arrange them on plates. Drizzle the creamy Dijon sauce generously over the chicken. Garnish with freshly chopped parsley. Serve immediately with your preferred side dishes.
Notes
- For extra crispiness, use Panko breadcrumbs as recommended.
- Ensure the chicken is cooked to an internal temperature of 165°F for safety.
- You can substitute heavy cream with half-and-half for a lighter sauce, but it might be less rich.
- Leftover sauce can be stored in the refrigerator for up to 2 days and reheated gently.
- Pair this dish with steamed vegetables, mashed potatoes, or a fresh green salad for a complete meal.
