Poppy-Seed Crusted Chicken

Name: Poppy-Seed Crusted Chicken
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: 4 boneless, skinless chicken breasts; 4 tablespoons poppy seeds; 2 tablespoons ground flaxseed (for binding); 3 tablespoons water (to mix with flaxseed); 1 teaspoon sea salt; ½ teaspoon black pepper; 2½ tablespoons vegetable oil (for shallow frying)

Recipe GLPRea8fcbf4b16d9c

Main Course

35 min

278 cal

Servings: 4

Stovetop

SNAP eligible

Tender chicken breasts coated with a delicate poppy-seed crust and shallow-fried until golden. This elegant French-inspired main course delivers a sophisticated crunch with a moist, succulent interior. Simple yet refined, it's perfect for weeknight dinners or special occasions.

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Ingredients

4 boneless, skinless chicken breasts

4 tablespoons poppy seeds

2 tablespoons ground flaxseed (for binding)

3 tablespoons water (to mix with flaxseed)

1 teaspoon sea salt

½ teaspoon black pepper

2½ tablespoons vegetable oil (for shallow frying)

Directions

Place the chicken breasts on a cutting board and gently pound them to an even thickness of about ¾ inch, being careful not to tear the meat. This ensures even cooking.
In a small bowl, whisk together the ground flaxseed and water until well combined. Let sit for 2 minutes to thicken slightly—this mixture acts as a binding agent.
In a shallow bowl, mix together the poppy seeds, sea salt, and black pepper to create the coating.
Working with one chicken breast at a time, brush both sides generously with the flaxseed mixture, then press firmly into the poppy-seed mixture, coating both surfaces evenly. Place the coated chicken on a clean plate and repeat with the remaining breasts.
Heat the vegetable oil in a large skillet over medium-high heat. Once the oil shimmers, carefully place the poppy-seed crusted chicken breasts into the pan.
Fry for 8–10 minutes on the first side, undisturbed, until the crust turns golden brown and crispy.
Flip the chicken breasts carefully and fry for another 8–10 minutes until the second side is golden brown and the internal temperature reaches 165°F (74°C) when measured with a meat thermometer at the thickest part.
Transfer the cooked chicken to a clean plate lined with paper towels to drain any excess oil. Serve warm.

Comments

Grocery List Plus Editorial Staff4.25

This recipe works well for a Charlotte weeknight: chicken, poppy seeds, and flaxseed are all stocked at Harris Teeter, Food Lion, Kroger, and Walmart, with no special trips required. The 35-minute timer is honest for a straightforward breading-and-pan-sear job, and four servings make it family-friendly with minimal fuss. At roughly $3–4 per serving (chicken being the cost driver), it fits a modest budget. The main caveat is that reheating crusted chicken never quite recovers its crunch, so plan on a same-night meal; leftovers will be soft rather than disappointing, but they won't sing. This is a reliable rotation dish for families who don't mind trading texture for convenience on busy evenings.