Best Crispy Dijon Chicken Recipes

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CRISPY OVEN-FRIED DIJON CHICKEN BREAST



Crispy Oven-Fried Dijon Chicken Breast image

This is my own original recipe and favorite simple way to prepare baked chicken. Dredging the chicken in flour first makes it come out deliciously crispy. It is also nice to tenderize the meat, though not completely necessary. I usually serve it with rice pilaf and some vegetables, or on a sandwich with lettuce, tomato and mayonnaise.

Provided by Edana

Categories     Chicken Breast

Time 50m

Yield 6 serving(s)

Number Of Ingredients 7

6 medium chicken breasts
1 cup all-purpose flour (more if necessary)
1 large egg
1/4 cup Dijon mustard
2 tablespoons milk
1 1/2 cups Italian seasoned breadcrumbs
garlic powder (optional)

Steps:

  • Preheat oven to 350 degrees.
  • Prepare three bowls. In one, put the flour. In the next, thoroughly mix the egg, mustard and milk. In the third, place the bread crumbs.
  • Grease a large baking sheet.
  • Wash the chicken and pat it dry with a paper towel. Trim off any excess fat and tenderize if desired.
  • One piece of chicken at a time, dredge the chicken in flour until it is completely covered. Then dip in the mustard mixture. Quickly place in the bread crumbs and coat completely. Repeat with each piece of chicken, placing them immediately on the baking sheet.
  • If desired, sprinkle some garlic powder over the chicken breasts.
  • Place the baking sheet in the oven for 30-35 minutes.
  • Enjoy!

EASY CRISPY DIJON CHICKEN



Easy Crispy Dijon Chicken image

This is sooo easy to make, and everyone thinks you spent a lot of time making it. The cooking technique is what really makes this recipe work so well. You'll probably end up using this technique a lot; I sure do. (I made Kittencal's Easy and Delicious Ranch-Parmesan Chicken this way and it was amazing.) OK, back to the recipe; I use only 1/2 as much butter as the original recipe called for but I am posting it exactly as I received it. I think 2 tablespoons butter is plenty but you judge for yourself. So, keep in mind that you can cut the fat considerably by reducing the butter. I also use regular 1 or 2% milk instead of half and half when that's all I have around. It always comes out delicious. You can use this recipe for pork chops, too.

Provided by Realtor by day

Categories     Chicken Breast

Time 50m

Yield 4 serving(s)

Number Of Ingredients 6

4 boneless skinless chicken breasts
4 tablespoons butter (I use half)
1/4 cup Dijon mustard (or whatever mustard you like)
1/4 cup half-and-half (or whatever milk you have around)
1/4 cup cracker crumbs or 1/4 cup breadcrumbs, just use what you like
1/2 cup parmesan cheese or 1/2 cup romano cheese

Steps:

  • Preheat the oven to 450 degrees Fahrenheit.
  • Put the butter in a 9 or 10 inch square baking dish and put it in the oven while it is heating up.
  • Don't use a dish that is too big or the butter will end up spreading out too far from the chicken. This whole first part is very important and will help make your chicken end up crispy.
  • In one bowl, whisk together the mustard and half and half.
  • In another bowl, mix together the cracker crumbs and the cheese.
  • When the oven is completely heated up and the butter is sizzling in the baking dish, remove the pan from the oven and set it on a trivet on the counter next to your two mixtures.
  • Dip the chicken in the wet mixture; dredge in the crumb mixture.
  • This step is important. Put the chicken down in the dish and turn it over right away. The idea is to put it in the butter briefly and turn it over so the butter side is up. It makes the chicken get evenly crispy. I use this technique for all of my oven "frying" because it works so well.
  • Bake for approximately 45 minutes or so, depending on the thickness of the chicken breasts.
  • Leave them in there until the coating is browned real nicely. Mine are usually perfect at 45 minutes.

Nutrition Facts : Calories 347.8, Fat 20.6, SaturatedFat 11.3, Cholesterol 122.7, Sodium 613.4, Carbohydrate 7.8, Fiber 0.7, Sugar 0.3, Protein 31.8

CRISPY HONEY DIJON CHICKEN



Crispy Honey Dijon Chicken image

Just something I came up with as an alternative to chicken fingers with honey dijon dipping sauce. Very easy to make!

Provided by PalatablePastime

Categories     Chicken Breast

Time 45m

Yield 3-5 serving(s)

Number Of Ingredients 6

1 1/2 lbs boneless skinless chicken breasts
1/2 cup Dijon mustard
1/4 cup honey
1/2 teaspoon salt
1/4 teaspoon pepper
40 -50 Ritz crackers, crushed

Steps:

  • Preheat oven to 350°F.
  • Pound chicken breasts until they are thin.
  • Stir together mustard, honey, salt and pepper.
  • Spread or paint dijon mixture generously on chicken breasts.
  • Crush Ritz crackers into fine crumbs.
  • Press crumbs onto mustard coated chicken until chicken is thoroughly coated with crumbs.
  • Place chicken on a baking sheet or jellyroll pan and bake at 350F for 30-40 minutes or until crispy, turning chicken once during cooking, if desired.

CRISPY BAKED CHEDDAR DIJON CHICKEN TENDERS



Crispy Baked Cheddar Dijon Chicken Tenders image

Crispy honey dijon and cheddar cracker coated chicken tenders that make for one tasty chicken dinner both for the kids and adults alike!

Provided by @MakeItYours

Number Of Ingredients 11

3 tablespoons honey
1/4 cup dijon mustard
1 tablespoon grainy dijon mustard (optional)
2 tablespoons oil
2 tablespoons lemon juice (~1/2 lemon)
1 tablespoon white miso paste (optional)
1 clove garlic, minced
1 pound boneless and skinless chicken, optionally cut into strips
salt and pepper
1/2 cup flour
2 cups cheddar cheese crackers, crushed

Steps:

  • Mix the honey, mustards, oil, lemon juice, miso and garlic, season with salt and pepper and divide in half.
  • Season the chicken with salt and pepper, dredge in the flour, shake off excess, dip in half of the dressing, shake off excess, press into the cheddar cheese crackers crumbs and place on a wire cooling rack on a baking sheet.
  • Bake in a preheated 400F/200C oven until cooked (165F) and golden brown, about 15-25 minutes, depending on the size of the chicken breasts.
  • Serve straight from the oven with remaining dressing.

CRISPY ONION DIJON CHICKEN



Crispy Onion Dijon Chicken image

Not boring chicken again :) This is zesty and crispy on the outside and juicy on the inside. The french fried onions really make a wonderful coating.

Provided by Karen..

Categories     Chicken Breast

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 5

1 -1 1/2 lb boneless chicken breast
1/2 cup butter
1 tablespoon Worcestershire sauce
2 tablespoons Dijon mustard or 2 tablespoons spicy brown mustard
1 (8 ounce) can French-fried onions, crushed (Durkee)

Steps:

  • Preheat oven to 350°.
  • Just melt, don't cook, butter in small saucepan or microwave.
  • Add worcestershire sauce and mustard.
  • Dip chicken in butter mixture and coat well with crushed onions.
  • Place in baking dish and bake for 45 minutes or until juices run clear.

CRISPY DIJON CHICKEN



Crispy Dijon Chicken image

I know you'll relish this doubly delicious dish. Yogurt and mustard give golden oven-baked chicken a tangy taste, while cornflake crumbs provide plenty of crunch. -Ella West, Lake Charles, Louisiana

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 2 servings.

Number Of Ingredients 7

1/4 cup plain yogurt
1/2 teaspoon salt-free herb seasoning blend
1/2 teaspoon lemon juice
1/2 teaspoon Dijon mustard
1/2 cup cornflake crumbs
1/4 cup grated Parmesan cheese
2 bone-in chicken breast halves (8 ounces each)

Steps:

  • In a shallow bowl, combine the yogurt, seasoning blend, lemon juice and mustard. In another bowl, combine the cornflake crumbs and cheese. Roll the chicken in yogurt mixture, then in crumb mixture. , Place in a greased 8-in. square baking pan. Bake, uncovered, at 350° for 35-45 minutes or until a thermometer reads 170°.

Nutrition Facts : Calories 234 calories, Fat 6g fat (3g saturated fat), Cholesterol 57mg cholesterol, Sodium 431mg sodium, Carbohydrate 20g carbohydrate (4g sugars, Fiber 0 fiber), Protein 24g protein.

CRUNCHY CRISPY CHICKEN DIJON



Crunchy Crispy Chicken Dijon image

Make and share this Crunchy Crispy Chicken Dijon recipe from Food.com.

Provided by Sherrybeth

Categories     Chicken

Time 30m

Yield 3-4 serving(s)

Number Of Ingredients 5

1 lb boneless skinless chicken breast
2 tablespoons all-purpose flour
5 tablespoons honey dijon mustard
1/2 cup dry breadcrumbs, plain
2 tablespoons vegetable oil

Steps:

  • Rinse chicken; pat dry.
  • Coat chicken pieces with flour, shaking off excess.
  • Spread chicken with mustard, then roll in bread crumbs to coat evenly.
  • In large skillet, over medium heat, cook chicken in hot oil for 4 to 5 minutes on each side or until done.

Nutrition Facts : Calories 342, Fat 14, SaturatedFat 2.3, Cholesterol 96.8, Sodium 307.4, Carbohydrate 16.8, Fiber 0.9, Sugar 1.1, Protein 35

CRISPY HONEY DIJON CHICKEN SANDWICH



Crispy Honey Dijon Chicken Sandwich image

I wanted a chicken sandwich but didn't want to go to a fast food restaurant. Thought this up because I thought it would be flavorful and satisfy even the strongest craving.

Provided by Steven Hullinger

Categories     Chicken

Time 20m

Number Of Ingredients 4

12 chicken breast halves, skinless and boneless
2 eggs
1/2 c honey dijon mustard
3 c bread crumbs

Steps:

  • 1. Mix the honey dijon mustard together with the eggs, then add a touch of water to thin the batter a little.
  • 2. Dip the chicken pieces into the mixture then coat the chicken with bread crumbs.
  • 3. Add chicken (three at a time) into a pan of hot oil and cook for 15 minutes, turning the chicken every five. Continue this until all the chicken is cooked.
  • 4. Place chicken on a bun and put whatever toppings and condiments you desire. I chose lettuce and chipotle mayo.

TARRAGON-DIJON CRISPY OVEN CHICKEN THIGHS



Tarragon-Dijon Crispy Oven Chicken Thighs image

Made this for My Sunday dinner. A very easy, tasty chicken. Flavorful with a crispy skin. Great served with rice or potatoes.

Provided by Lisa G. Sweet Pantry Gal

Categories     Chicken

Time 1h30m

Number Of Ingredients 7

1/4 c olive oil
1/4 c dijon mustard
3 Tbsp lime juice
2 clove garlic minced
1 tsp dried tarragon
1/2 tsp pepper
6-8 chicken thighs

Steps:

  • 1. Place first 6 ingredients in a heavy ziplock bag, add chicken and seal. Refrigerate for 30mins turning a few times. Remove chicken from marninade and discard marinade.
  • 2. Pat dry chicken. Place in hot oiled skillet skin side down and cook til browned and crisp 5-7min. Turn off flame, flip chicken and place pan in a 350 degree oven till chicken is done, about 1 hour. Serve with lime slices (optional)

CRUNCHY CRISPY CHICKEN DIJON



Crunchy Crispy Chicken Dijon image

How to make Crunchy Crispy Chicken Dijon

Provided by @MakeItYours

Number Of Ingredients 5

1 lb boneless skinless chicken breast
2 tablespoons all-purpose flour
5 tablespoons honey dijon mustard
1/2 cup dry breadcrumbs, plain
2 tablespoons vegetable oil

Steps:

  • Rinse chicken; pat dry.
  • Coat chicken pieces with flour, shaking off excess.
  • Spread chicken with mustard, then roll in bread crumbs to coat evenly.
  • In large skillet, over medium heat, cook chicken in hot oil for 4 to 5 minutes on each side or until done.

CRISPY CHICKEN WITH DIJON



Crispy chicken with Dijon image

One pan oven meal makes this recipe tasty and fast to prepare. Panko breadcrumbs are the secret way to have a crispy topping with out frying.

Provided by Mary Roberts

Categories     Chicken

Time 1h25m

Number Of Ingredients 11

1 large egg yolk
1 tablespoon dijon mustard
1/2 fresh lemon, juiced
salt and pepper
1 cup olive oil
2 tablespoons thyme
1 cup panko breadcrumbs
1/2 cup grated parmigiano reggiano
1 pound green beans
8 oz. sliced mushrooms
4 bone in chicken breasts

Steps:

  • 1. Pre-heat oven to 450*. In a medium bowl,whisk egg yolk,mustard, thyme,and lemon juice;salt and pepper to taste. whisk in olive oil in a steady stream until it thickens in to Mayo.
  • 2. Stir in Italian seasoning to Mayo. Set aside. In a shallow bowl,mix the panko and cheese. Scatter the green beans, mushroom mixture in a greased baking dish. Drizzle veggies with olive oil, season with salt and pepper.
  • 3. Slather the Dijon mayo on the chicken breasts. Coat with the panko-parmigano Reggiano cheese mixture. Arrange the chicken on top of the veggies. Roast until cooked through. 25 minutes uncovered.
  • 4. You might like zucchini to replace the green beans. My husband thinks it makes a truly Italian dinner.

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