Description
This Crispy Chicken with Creamy Dijon Sauce is a delectable main course featuring tender, golden-brown chicken breasts coated in a crunchy panko and Parmesan crust, finished with a rich, velvety mustard cream sauce. Perfectly balanced with garlic and a hint of Worcestershire, this dish brings a comforting yet elegant flavor profile that pairs beautifully with mashed potatoes, rice, or roasted vegetables.
Ingredients
Scale
Chicken and Coating
- 4 boneless, skinless chicken breasts
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup panko breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 3 tablespoons olive oil (for frying)
Creamy Dijon Sauce
- 2 tablespoons butter
- 2 cloves garlic, minced
- 1 tablespoon all-purpose flour
- 3/4 cup chicken broth
- 1/2 cup heavy cream
- 2 tablespoons Dijon mustard
- 1 teaspoon Worcestershire sauce
- Salt and pepper to taste
- 1 tablespoon chopped fresh parsley (optional)
Instructions
- Prepare the chicken: Pound the chicken breasts to an even thickness to ensure uniform cooking. Season both sides with salt and pepper to enhance the flavor.
- Set up the breading station: Arrange three shallow bowls—place the flour in the first, the beaten eggs in the second, and in the third a mixture of panko breadcrumbs, grated Parmesan cheese, garlic powder, salt, and pepper.
- Bread the chicken: Dredge each chicken breast first in the flour, then dip into the beaten eggs, and finally coat thoroughly with the breadcrumb mixture, pressing gently to adhere.
- Cook the chicken: Heat olive oil in a large skillet over medium heat. Add the breaded chicken breasts and cook for 4 to 5 minutes on each side until golden brown and cooked through. Transfer to a warm plate and keep aside.
- Prepare the sauce: Wipe out the skillet to remove any leftover crumbs and melt butter over medium heat. Sauté the minced garlic for about 1 minute until fragrant. Stir in the flour and cook for another minute to form a roux.
- Add liquids: Gradually whisk in the chicken broth, then stir in the heavy cream, Dijon mustard, and Worcestershire sauce. Simmer the sauce for 3 to 4 minutes, stirring frequently, until it thickens to a creamy consistency. Season with salt and pepper according to taste.
- Serve: Spoon the creamy Dijon sauce generously over the crispy chicken breasts. Garnish with chopped fresh parsley if desired and serve immediately with your choice of sides like mashed potatoes, rice, or roasted vegetables.
Notes
- This dish pairs wonderfully with mashed potatoes, steamed rice, or roasted seasonal vegetables for a complete meal.
- For an extra crunchy coating, substitute panko breadcrumbs with crushed cornflakes.
- To make this dish gluten-free, swap all-purpose flour and breadcrumbs with gluten-free alternatives.
- Leftover chicken can be refrigerated and gently reheated, though crispiness is best enjoyed fresh.
