Serves 4
35 min
Chicken Dijon
Recipe GLPRb67283de45ef06
Pan-seared boneless chicken breasts coated in a tangy Dijon mustard and herb-breadcrumb crust, finished with a bright lemon-Worcestershire glaze. This Mediterranean-inspired main course is quick, flavorful, and naturally free of dairy and eggs.
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Ingredients
4 boneless, skinless organic chicken breasts
5 tablespoons Dijon mustard
2 tablespoons Worcestershire sauce
1/2 lemon, juiced
1 1/2 cups dried breadcrumbs
1 teaspoon herbes de Provence
1/2 teaspoon freshly ground black pepper
Directions
Pat the chicken breasts dry with paper towels. Place each breast between two sheets of plastic wrap and gently pound to an even thickness of about 3/4 inch.
In a shallow bowl, combine the Dijon mustard, Worcestershire sauce, and fresh lemon juice, stirring until well blended.
In another shallow bowl, mix together the dried breadcrumbs, herbes de Provence, and ground black pepper.
Coat each chicken breast thoroughly with the mustard mixture, using your fingers or a brush to ensure even coverage on both sides.
Dredge each coated chicken breast in the breadcrumb mixture, pressing gently so the coating adheres well. Shake off any excess.
Heat a large skillet over medium-high heat. Once hot, add the breaded chicken breasts and cook for 10-12 minutes on the first side until golden brown and the internal temperature reaches 165°F when measured with a meat thermometer at the thickest part.
Carefully flip each chicken breast and cook for 8-10 minutes on the second side until the coating is golden and the internal temperature reaches 165°F.
Transfer the cooked chicken to a serving platter and serve warm. The crispy herb-Dijon crust pairs beautifully with roasted vegetables or a fresh salad.
