Crispy Chicken with Creamy Dijon Sauce Recipe
If you’ve been searching for a truly rewarding weeknight dinner, look no further than Crispy Chicken with Creamy Dijon Sauce. Imagine golden-brown, tender chicken with a crunch that’s just unbeatable, all draped in a velvety, tangy Dijon cream sauce that perfectly balances richness and zest. This dish seriously delivers in both flavor and comfort, making it a staple you’ll want to whip up whenever you crave something delicious yet impressively simple. The best part? Every swipe through that luxurious sauce will make you believe you’re sitting in your favorite bistro—without ever leaving home.
Ingredients You’ll Need
The magic of Crispy Chicken with Creamy Dijon Sauce comes from an easy lineup of kitchen staples, each playing their own role in building layers of taste and texture. You’ll love how every component works in harmony to create that irresistible combination of juicy chicken, shatteringly crisp coating, and lush sauce.
- Chicken Breasts: Use boneless, skinless chicken breasts for even cooking and easy slicing.
- All-Purpose Flour: The first layer ensures your egg wash and breadcrumbs adhere perfectly.
- Large Eggs (beaten): Acts as a sticky bridge, helping the crispy coating stick to the chicken.
- Panko Breadcrumbs: For maximum crunch, choose panko; it’s airier and crunchier than regular breadcrumbs.
- Grated Parmesan Cheese: Adds salty richness and a subtle nuttiness to the crust.
- Garlic Powder: Infuses the coating with savory, aromatic flavor.
- Salt and Black Pepper: Essential for seasoning every layer beautifully.
- Olive Oil (for frying): Helps achieve that glorious golden-brown crust in the skillet.
- Butter: For a full-bodied, silky sauce foundation.
- Garlic (minced): Fresh cloves lend a punch of flavor to the sauce.
- All-Purpose Flour (for sauce): Ensures your Dijon sauce comes out perfectly thick and creamy.
- Chicken Broth: Adds savoriness and depth to the sauce while keeping it light.
- Heavy Cream: The key to ultra-creamy, dreamy Dijon sauce.
- Dijon Mustard: Provides tang and a signature French flair—that zing makes the sauce unforgettable!
- Worcestershire Sauce: Adds a touch of umami complexity and background acidity.
- Parsley (optional): For a pop of color and fresh, herby brightness as a finishing touch.
How to Make Crispy Chicken with Creamy Dijon Sauce
Step 1: Prep the Chicken
Start by placing your chicken breasts between two sheets of plastic wrap and gently pounding them to an even thickness. Not only does this ensure the chicken cooks uniformly, but it also keeps each bite tender and juicy. Generously season both sides of each breast with salt and pepper—this simple step sets the stage for building savory flavor throughout.
Step 2: Set Up the Breading Station
Arrange three shallow bowls in a row. Fill the first with all-purpose flour, the second with your beaten eggs, and the third with a mixture of panko breadcrumbs, grated Parmesan, garlic powder, and an extra shake of salt and black pepper. This assembly line keeps things neat and ensures the coating process goes smoothly—each layer is important for that signature crunch.
Step 3: Dredge and Coat
Working one piece at a time, dredge each chicken breast in flour, coating every nook and cranny. Next, dip the chicken into the eggs, then press both sides firmly into the breadcrumb mixture to completely cover the surface. The panko and Parmesan mixture forms a flavorful armor around the chicken, promising crispiness with every bite.
Step 4: Pan Fry Until Golden
Heat olive oil in a large skillet over medium heat. Once shimmering, add the coated chicken breasts (in batches, if needed, to avoid crowding). Cook for 4 to 5 minutes per side, flipping only once, until the coating is deeply golden and the chicken is cooked through to the center. Transfer to a plate and keep warm while you make the sauce—don’t forget, this is where the crisp meets creamy perfection!
Step 5: Make the Creamy Dijon Sauce
Give the skillet a quick wipe, then melt butter over medium heat. Sauté minced garlic until fragrant, about a minute, then sprinkle in the flour and cook for another minute to eliminate any raw flavor. Gradually whisk in chicken broth, followed by the heavy cream, Dijon mustard, and Worcestershire sauce. Let the mixture simmer gently for 3 to 4 minutes, stirring frequently, until thickened to a luscious, velvety sauce. Taste and season with salt and pepper—you want a harmonious balance of creamy, tangy, and savory.
Step 6: Combine and Serve
Arrange your crispy chicken on plates or a platter, then generously spoon that Creamy Dijon Sauce over the top, letting it pool around for good measure. Sprinkle with chopped parsley if you like a fresh finish. Your Crispy Chicken with Creamy Dijon Sauce masterpiece is now ready to steal the spotlight on your dinner table!
How to Serve Crispy Chicken with Creamy Dijon Sauce
Garnishes
A scattering of fresh chopped parsley truly makes the dish pop, both visually and in taste. If you love a citrusy lift, a quick grate of lemon zest or even a light squeeze over the chicken can add brilliant freshness, perfectly balancing the richness of the sauce.
Side Dishes
Mashed potatoes are a classic for soaking up every last drop of Creamy Dijon Sauce, but you also can’t go wrong with fluffy white rice or a pile of roasted vegetables. For a lighter touch, a simply dressed green salad works wonders, adding contrast and crunch next to your hearty main.
Creative Ways to Present
For special occasions, try slicing the crispy chicken and serving it family-style over a bed of creamy polenta or risotto, letting the sauce drizzle down the sides. Or, make mini chicken cutlet sliders drizzled with the Dijon sauce for a show-stopping party appetizer—no one will be able to resist!
Make Ahead and Storage
Storing Leftovers
If you find yourself with extra Crispy Chicken with Creamy Dijon Sauce, don’t worry—store the chicken and sauce separately in airtight containers in the fridge for up to 3 days. Doing so will help preserve the chicken’s crunch and keep the sauce nice and creamy.
Freezing
You can freeze the cooked, breaded chicken breasts (without sauce) for up to 2 months. Simply let them cool completely, then wrap tightly. For the sauce, freezing isn’t ideal as cream sauces may separate or become grainy after thawing, so it’s best to make it fresh when reheating.
Reheating
To bring back that irresistible crisp, reheat the chicken in a 350°F oven for 10 to 15 minutes. Warm the Creamy Dijon Sauce gently in a saucepan over low heat, stirring occasionally until heated through. Then, unite them once more for a delicious encore!
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Boneless, skinless chicken thighs work beautifully and bring extra juiciness. Just be sure to pound them to even thickness for uniform cooking, and follow the same breading and frying method.
Can I make Crispy Chicken with Creamy Dijon Sauce gluten-free?
Yes! Simply substitute gluten-free all-purpose flour and use gluten-free panko or crushed gluten-free cornflakes for the coating. Check that your chicken broth and Worcestershire sauce are also certified gluten-free.
What if I don’t have panko?
No panko? No problem. You can use regular breadcrumbs, crushed cornflakes, or even finely crushed crackers for the coating. Each option gives a slightly different texture, but all yield delicious results in Crispy Chicken with Creamy Dijon Sauce.
Is there a lighter alternative to heavy cream in the sauce?
You can swap the heavy cream for half-and-half or whole milk for a lighter sauce, though the result will be a bit less rich and thick. For extra creaminess, add a touch of Greek yogurt at the end, off the heat.
Can the sauce be made ahead?
The sauce is best prepared fresh for maximum silkiness, but you can make it a few hours in advance and gently reheat it over low heat, whisking constantly. Add a splash of broth if it thickens too much after chilling.
Final Thoughts
I can’t say enough good things about Crispy Chicken with Creamy Dijon Sauce—it’s a recipe that’s as impressive for guests as it is comforting for a cozy night in. With its golden crust and lick-the-plate sauce, you’ll find yourself craving it again and again. Gather your ingredients, have some fun in the kitchen, and let this dish bring a true restaurant vibe straight to your home!
Print
Crispy Chicken with Creamy Dijon Sauce Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
Indulge in the deliciousness of crispy chicken paired with a creamy Dijon sauce. This recipe combines tender chicken breasts coated in a flavorful breadcrumb mixture, pan-fried to golden perfection, and topped with a luscious sauce that brings a hint of tangy mustard to each bite.
Ingredients
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)
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 even thickness and season with salt and pepper. Set up a breading station…
- Cook the Chicken: Heat olive oil in a large skillet over medium heat. Add the chicken and cook for 4 to 5 minutes per side…
- Make the Sauce: For the sauce, wipe out the skillet and melt butter over medium heat. Add garlic and cook for 1 minute. Stir in flour…
- Assemble: Spoon the creamy Dijon sauce over the crispy chicken and garnish with parsley if desired. Serve warm.
Notes
- This dish pairs well with mashed potatoes, rice, or roasted vegetables.
- You can swap panko for crushed cornflakes for extra crunch.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American, French-Inspired
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 520
- Sugar: 2 g
- Sodium: 590 mg
- Fat: 31 g
- Saturated Fat: 12 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 21 g
- Fiber: 1 g
- Protein: 41 g
- Cholesterol: 145 mg
