Best 3 Dijon Crusted Chicken Breasts Recipes

Savor the delectable flavors of Dijon-crusted chicken breasts, a culinary journey that blends the tangy zest of Dijon mustard with the succulent tenderness of chicken. This enticing dish offers a symphony of textures and tastes, from the crispy, golden-brown crust to the juicy, flavorful chicken. Its versatility shines through as it can be paired with various side dishes, making it a perfect centerpiece for any occasion. Embark on a culinary adventure with our collection of Dijon-crusted chicken breast recipes, each promising a unique twist on this classic dish. From the simplicity of a skillet-seared chicken to the elegance of a baked Dijon-crusted chicken with a creamy sauce, these recipes cater to diverse tastes and cooking preferences. Let your taste buds dance with the tangy, aromatic goodness of Dijon mustard as you explore the culinary delights that await.

Here are our top 3 tried and tested recipes!

DIJON-CRUSTED CHICKEN BREASTS

Dijon-Crusted Chicken Breasts image

If you're craving fried chicken, this dish will hit the spot! A crisp and flavorful coating makes this easy entree feel special and indulgent. Jacqui Correa - Landing, New Jersey

Provided by Taste of Home

Categories Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 10

Ingredients

1/3 cup dry bread crumbs
1 tablespoon grated Parmesan cheese
1 teaspoon Italian seasoning
1/2 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon pepper
4 boneless skinless chicken breast halves (4 ounces each)
2 tablespoons Dijon mustard
1 teaspoon olive oil
1 teaspoon reduced-fat margarine

Steps:

Place the first six ingredients in a shallow bowl. Brush chicken with mustard; roll in crumb mixture., In a large nonstick skillet, cook chicken in oil and margarine over medium heat for 5-6 minutes on each side or until a thermometer reads 170°.

Nutrition Facts : Calories 169 calories, Fat 5g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 380mg sodium, Carbohydrate 6g carbohydrate (0 sugars, Fiber 0 fiber), Protein 24g protein. Diabetic Exchanges

PECAN CRUSTED CHICKEN BREASTS WITH HONEY-DIJON SAUCE

Pecan Crusted Chicken Breasts With Honey-Dijon Sauce image

This is one of my recipes that is a combination of several recipes I found. The pecans give the chicken a nice texture. I really love that it takes under 1/2 hour from start to finish and is a good solid main course.

Provided by Heather N.

Categories Sauces

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1/2 cup butter
3 tablespoons Dijon mustard
1 tablespoon honey
6 ounces pecans, finely ground (about 1.5 cups)
8 boneless chicken breast halves, pounded to 1/4-inch thick
1 tablespoon vegetable oil
2/3 cup sour cream
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

In saucepan, melt 6T butter.
Whisk in 2T mustard and 1T honey until blended.
Scrape into a shallow dish.
Place ground pecans in a separate shallow dish.
Dip chicken into mustard mixture 1st then dredge with pecans.
In a large frying pan, heat the remaining 2T butter & oil over medium heat
Add chicken and cook approximately 3 minutes per side, until lightly browned and tender.
Place on serving dish and cover with foil to keep warm.
Discard all but 2T of fat from pan and reduce heat to low.
Add sour cream; whisk in remaining 1T mustard, salt, & pepper. Blend well.
Cook just until heated through, do NOT boil.
Serve over chicken.
I like to serve with spinach salad with hot bacon dressing and steamed asparagus.

PECAN-CRUSTED CHICKEN BREASTS WITH MAPLE-DIJON SAUCE

Pecan-Crusted Chicken Breasts With Maple-Dijon Sauce image

From San Francisco Chronicle (2/7/07).. The author writes "This is an ideal entree for entertaining. The chicken can be sauteed several hours ahead, leaving only the baking for last minute. The recipe can easily be doubled or tripled; simply saute the chicken in batches." Note that the nutritional info takes into account the marinade, which you are not actually consuming.

Provided by Whats Cooking

Categories Chicken Breast

Time 35m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

1/2 cup olive oil, plus
3 tablespoons olive oil, divided
1/4 cup Dijon mustard, plus
4 tablespoons Dijon mustard (and more to taste)
1/4 cup dry white wine or 1/4 cup dry vermouth
1 tablespoon minced garlic
2 teaspoons finely chopped fresh sage leaves
4 boneless skinless chicken breasts (without the tenderloin attached)
7 tablespoons pure maple syrup
1 1/2 cups finely chopped pecans
1 cup all-purpose flour
1 teaspoon sea salt
1/2 teaspoon fresh ground pepper

Steps:

Whisk 1/2 cup olive oil, 1/4 cup mustard, wine, garlic and sage in a bowl. Pour into a heavy Ziploc bag. Add chicken, turning to coat all sides. Refrigerate for at least 6 hours or overnight, turning once.
To make sauce: Whisk maple syrup with 4 tablespoons Dijon. Taste and add 1 or 2 more teaspoons Dijon to taste. (Sauce may be refrigerated overnight. Bring to room temperature before serving.) Mix pecans, flour, salt and pepper on a plate. Remove chicken from marinade. Coat chicken on both sides with pecan mixture. If time permits, refrigerate at least 1 hour to help crumbs adhere.
In a large skillet, heat remaining 3 tablespoons olive oil over medium-high heat until hot. Add chicken. Cook until golden, about 3 minutes per side. Place on greased, rimmed baking sheet. (Cooled breasts may be refrigerated covered for several hours.).
Preheat oven to 425°. Bake chicken until cooked through, about 12 minutes, if at room temperature; 16-18 minutes, if chilled. Transfer to plates, drizzle with maple-mustard sauce and pass the rest.

Tips:

To achieve a crispy and flavorful crust, ensure the chicken breasts are dry before coating them in the Dijon mixture. Pat them dry with paper towels before proceeding.
For an even crust, use your hands to evenly coat the chicken breasts in the Dijon mixture, making sure to cover all sides.
If you prefer a thicker crust, consider double-coating the chicken breasts in the Dijon mixture. This will result in a more substantial and flavorful coating.
For optimal results, use a nonstick skillet or a well-seasoned cast iron skillet. This will prevent the chicken from sticking and ensure even cooking.
Cook the chicken breasts over medium heat to allow for thorough cooking without burning the crust. Be patient and resist the urge to increase the heat, as this could result in an overcooked and dry interior.
Use a meat thermometer to ensure that the chicken breasts have reached an internal temperature of 165°F (74°C) before removing them from the skillet. This will guarantee that the chicken is cooked safely and thoroughly.
Allow the chicken breasts to rest for a few minutes before slicing and serving. This will allow the juices to redistribute, resulting in a more tender and flavorful chicken.

Conclusion:

Dijon-crusted chicken breasts offer a delightful combination of flavors and textures, making them a versatile and crowd-pleasing dish. By following the tips and instructions provided in this recipe, you can create perfectly cooked chicken breasts with a crispy, flavorful crust and a tender, juicy interior. Serve them with your favorite sides, such as roasted vegetables, mashed potatoes, or a refreshing salad, for a satisfying and memorable meal.