Ingredients
For the Chicken:
- 4 boneless, skinless chicken breasts
- 1/2 cup breadcrumbs (Panko for extra crispiness)
- 1/4 cup grated Parmesan cheese
- Salt and black pepper, to taste
- 1 egg, beaten
- 2 tbsp olive oil
For the 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)
Directions
- Prepare the Chicken:
Season the chicken breasts with salt and pepper. In a shallow bowl, combine breadcrumbs and Parmesan cheese. In another bowl, beat the egg. - Coat the Chicken:
Dip each chicken breast in the beaten egg, then press it into the breadcrumb mixture, ensuring it’s well-coated. - Cook the Chicken:
Heat olive oil in a large skillet over medium heat. Cook the chicken for 4-5 minutes per side, until golden brown and fully cooked (internal temperature should reach 165°F). Remove the chicken from the skillet and set aside. - Make the Creamy Dijon Sauce:
In the same skillet, melt the butter. Add chicken broth and bring it to a simmer. Stir in heavy cream, Dijon mustard, and lemon juice. Cook for 2-3 minutes, stirring frequently, until the sauce thickens. Season with salt and pepper to taste. - Serve:
Slice the crispy chicken and drizzle the Dijon sauce over the top. Garnish with fresh parsley and serve with your favorite sides.
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4
Calories: Approx. 450 kcal per serving
Enjoy this delicious crispy chicken dish with its creamy, tangy Dijon sauce!