Crispy chicken with Dijon

Crispy Chicken With Dijon Recipe

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Mary Roberts


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.


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1 Hr
25 Min


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  • ·
    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

How to Make Crispy chicken with Dijon


  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.

Printable Recipe Card

About Crispy chicken with Dijon

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Italian

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