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Baked Chicken With Creamy Dijon Sauce
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- #53566
serves/makes:
ready in:
30-60 minutes
30-60 minutes
2 reviews
ingredients
4 fresh skinless chicken thighs
1 egg
1 tablespoon Dijon mustard, PLUS"PLUS" means this ingredient in addition to the one on the next line, often with divided uses
2 teaspoons Dijon mustard
1/3 cup garlic-and-herb seasoned bread crumbs
2 tablespoons flour
1 tablespoon half and half
1/4 teaspoon sugar
2 teaspoons chopped fresh parsley
directions
Preheat oven to 400 degrees F. Spray 8-inch square baking pan with nonstick cooking spray.
In shallow bowl or pie plate, blend egg and 1 tablespoon mustard. Place bread crumbs on separate plate. Coat chicken with flour. Dip in egg mixture, then dip in bread crumbs to coat.
Place coated chicken in baking pan. Spray lightly with nonstick cooking spray. Bake at 400 degrees F. 18 to 20 minutes or until internal juices of chicken run clear. (Or insert instant-read meat thermometer in thickest part of chicken. Temperature should read 180 degrees F.)
Meanwhile, in small bowl, blend remaining 2 teaspoons mustard, half-and-half, and sugar.
Drizzle mustard sauce over chicken. Top with parsley. Serve with diced tomato and mozzarella cheese and steamed French-cut green beans, if desired.
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nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
May 23, 2018
Subbed crushed pork rinds in for the bread crumbs/flour to make a keto version of this. Also used heavy cream instead of half and half. Chicken took about double the cook time to reach safe temps. Very tasty!
September 5, 2013
The chicken took longer than 20 minutes, I didn't time it how much longer but I just went by the meat thermometer. My chicken thighs might have been larger or something. The bread crumb coating was good and crunchy and the mustard sauce was creamy but not too tangy.