Crispy Baked Dijon Chicken
This baked crispy baked Dijon chicken is easy enough to make on a weeknight, yet fancy enough to serve for special occasions. Plump, juicy chicken breasts coated with a delicious Dijon mustard sauce, rolled in crumbs and baked to perfection.
Equipment
- 1 Mixing bowl
- 1 frying pan
- 1 sheet pan
- 1 pastry brush
Ingredients
- 4 large chicken skinless, boneless chicken breasts
- 1 tablespoon olive oil for browning chicken
- ¼ cup butter, melted
- 1 tablespoon vegetable oil
- 3 tablespoons Dijon mustard
- ½ teaspoon ground black pepper
- 1 ½ tablespoons finally chopped onions or shallots
- ½ teaspoon dried thyme leaves
- 2 cups bread crumbs
Instructions
- Preheat oven to 350 degrees. Line a baking sheet with parchment paper and set aside.
- Heat olive oil over medium heat in frying pan; cook chicken breasts just until lightly brown, 1 to 2 minutes per side. Remove from frying pan to a plate.
- In a small bowl, whisk together vegetable oil and butter.
- In a mixing bowl, mix mustard, chopped onion, thyme, and black pepper. Whisk in half of the oil and butter mixture until well blended. Brush chicken breasts generously with mustard mixture.
- Place bread crumbs into a pie plate. Using a fork or tongs, place the mustard coated chicken pieces one at a time into the bread crumbs, turning to completely coat with crumbs. Transfer to prepared baking sheet. Continue until all chicken breasts are coated.
- Drizzle chicken with remaining oil and butter mixture. Bake in 350℉ oven for 30 to 40 minutes or until thermometer placed in thickest chicken breast reads 165℉ (74℃).
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