Description
This Crispy Chicken with Creamy Dijon Sauce recipe features golden, pan-fried chicken breasts coated with a crunchy Parmesan-panko crust, topped with a rich and velvety Dijon mustard cream sauce. Perfect for an elegant yet easy weeknight dinner, this dish pairs wonderfully with mashed potatoes, rice, or roasted vegetables, combining American comfort with French-inspired flavors.
Ingredients
Scale
For the Chicken:
- 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
For the 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 for uniform cooking, then season both sides with salt and pepper. Set up three shallow bowls for breading: one with flour, the second with beaten eggs, and the third with a mixture of panko breadcrumbs, Parmesan cheese, garlic powder, salt, and pepper.
- Bread the Chicken: Dredge each chicken breast first in the flour, shaking off any excess. Then dip into the beaten eggs, allowing any extra to drip off. Finally, coat thoroughly in the panko-Parmesan 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 they are golden brown and cooked through. Transfer the cooked chicken to a plate and keep warm.
- Make the Sauce: Discard any leftover crumbs from the skillet and wipe clean. Melt butter over medium heat, then add minced garlic and sauté for 1 minute until fragrant. Stir in flour and cook for another minute to form a roux. Slowly whisk in chicken broth until smooth, then gradually add heavy cream, Dijon mustard, and Worcestershire sauce. Simmer gently for 3 to 4 minutes until the sauce thickens. Season with salt and pepper to taste.
- Serve: Spoon the creamy Dijon sauce generously over the crispy chicken breasts. Garnish with chopped fresh parsley if desired and serve immediately while warm.
Notes
- This dish pairs well with mashed potatoes, rice, or roasted vegetables to round out the meal.
- For extra crunch, substitute panko breadcrumbs with crushed cornflakes.
- Ensure chicken breasts are pounded evenly to prevent uneven cooking.
- Use fresh parsley garnish to add a pop of color and freshness.
