Crispy Chicken with Creamy Dijon Sauce
This dish features juicy, golden-brown chicken paired with a rich, creamy Dijon sauce that’s both tangy and smooth. The sauce is infused with garlic, lemon, and a hint of thyme — perfect for spooning over mashed potatoes, rice, or roasted vegetables. A modern Mediterranean comfort meal that balances freshness with indulgence.
Prep time: 15 minutes
Cook time: 25 minutes
Total time: 40 minutes
Ingredients
For the Crispy Chicken:
2 large chicken breasts, halved horizontally
½ cup all-purpose flour
½ tsp salt
¼ tsp black pepper
½ tsp garlic powder
½ tsp paprika
2 tbsp olive oil
For the Creamy Dijon Sauce:
1 tbsp olive oil
2 cloves garlic, minced
1 tbsp Dijon mustard
½ tbsp whole-grain mustard
½ cup chicken broth
½ cup heavy cream
1 tsp lemon juice
½ tsp fresh thyme leaves
Salt and pepper to taste
Instructions
1. Prepare the Chicken
Mix flour, salt, pepper, garlic powder, and paprika in a shallow dish.
Dredge chicken in the flour mixture, shaking off excess.
2. Pan-Sear the Chicken
Heat olive oil and butter in a large skillet over medium-high heat.
Add chicken and cook 4–5 minutes per side until golden and crispy, and cooked through (165°F / 74°C).
Transfer to a plate and keep warm.
3. Make the Creamy Dijon Sauce
In the same skillet, reduce heat to medium and add olive oil.
Saute garlic for 30 seconds until fragrant.
Stir in Dijon mustard and whole-grain mustard.
Add chicken broth and whisk, scraping up any brown bits.
Pour in cream, lemon juice, thyme, salt, and pepper.
Simmer 3–4 minutes until slightly thickened and velvety.
4. Combine and Serve
Return chicken to the skillet and spoon the sauce over the top.
Simmer 1–2 minutes to warm through.
Serve immediately with sides like mashed potatoes, lemon rice, or roasted green beans.
Garnish Ideas
Fresh thyme or parsley
Extra drizzle of Dijon cream sauce
Lemon wedges on the side
Notes & Tips
For extra crispiness, use panko breadcrumbs instead of flour.
The sauce thickens as it cools — add a splash of broth if reheating.
Substitute Greek yogurt for part of the cream for a lighter, tangier sauce.
Works beautifully with chicken thighs or turkey cutlets too.
Frequently Asked Questions
Q: Can I make this ahead of time?
Yes! You can cook the chicken and store it separately from the sauce. Reheat sauce gently and pour over warmed chicken before serving.
Q: What can I serve this with?
Try garlic mashed potatoes, buttery rice, crispy roasted broccoli, or a Mediterranean salad with lemon vinaigrette.
Q: Can I use honey mustard instead of Dijon?
Yes, but it will make the sauce sweeter — balance it with a squeeze of lemon or a pinch of salt.
Nutritional Information
Calories: 410 kcal
Protein: 36 g
Fat: 24 g
Carbs: 10 g
Fiber: 1 g