Parmesan and dijon-crusted chicken
Savor the flavors of our Parmesan and Dijon-Crusted Chicken recipe! Juicy chicken breasts are coated with a crispy blend of white bread, fresh parsley, and grated parmesan. Paired with a tangy mustard glaze, sautéed red onion, capers, and green beans, this dish offers a delightful mix of textures and tastes. Perfect for a quick and delicious weeknight meal!
- 01 Apr 2024
- Cook time 15 min
- Prep time 25 min
- 4 Servings
- 10 Ingredients
Parmesan and Dijon-crusted chicken is a flavorful and elegant dish that combines the savory taste of Parmesan with the tangy zest of Dijon mustard. This recipe not only adds a delightful crunch to your chicken but also ensures it's moist and tender inside. With a medley of fresh ingredients, this meal is perfect for a special dinner or whenever you want to elevate your everyday cooking.
Ingredients:
Instructions:
- Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper or lightly grease it with a bit of olive oil.
- Tear the white bread into pieces and place them in a food processor.
- Add the fresh parsley and parmesan cheese to the processor.
- Pulse until the mixture becomes fine breadcrumbs. Set aside.
- Pat the chicken breasts dry with paper towels.
- Spread the Dijon mustard evenly over each chicken breast.
- Press the mustard-coated chicken into the breadcrumb mixture, ensuring each piece is thoroughly coated.
- Heat 2 tablespoons of olive oil in a large oven-safe skillet over medium-high heat.
- Add the breaded chicken breasts to the pan and cook for 2-3 minutes on each side, or until the breadcrumbs are golden brown.
- Transfer the entire skillet to the preheated oven and bake for an additional 15-20 minutes, or until the chicken is cooked through and reaches an internal temperature of 74°C (165°F).
- While the chicken is baking, heat the remaining 1 tablespoon of olive oil in a separate skillet over medium heat.
- Add the sliced red onion and cook for 3-4 minutes, or until they start to soften.
- Add the capers and green beans to the skillet and sauté for another 5-7 minutes, or until the green beans are tender but still crisp.
- Once the chicken is cooked, remove it from the oven and let it rest for a few minutes.
- Squeeze the juice from the half lemon over the sautéed vegetables for a bright finish.
- Plate each chicken breast and serve with a side of sautéed vegetables. Enjoy your Parmesan and Dijon-crusted chicken hot.
Tips:
- Ensure the chicken breasts are pounded to an even thickness for uniform cooking.
- You can use a food processor to make bread crumbs from the slices of white bread for a finer texture.
- Toast the bread crumbs in a pan until golden before using them to add extra crunch and flavor.
- Feel free to substitute parsley with other herbs like thyme or basil for a different flavor profile.
- When applying the Parmesan-Dijon mixture, be generous to ensure a full and flavorful crust.
- Let the coated chicken rest for a few minutes before cooking to allow the crust to adhere better.
- Bake the chicken on a wire rack over a baking sheet to ensure even air circulation and crisping.
With its crispy crust and succulent interior, Parmesan and Dijon-crusted chicken is sure to become a favorite in your recipe repertoire. Serve it alongside green beans and a refreshing squeeze of lemon for a well-rounded, delicious meal. Follow the tips provided to achieve the best results and enjoy a dish that's both simple to prepare and impressive to serve.
| Nutrition Facts | |
|---|---|
| Serving Size | 190 grams |
| Energy | |
| Calories 190kcal | 8% |
| Protein | |
| Protein 18g | 12% |
| Carbohydrates | |
| Carbohydrates 20g | 6% |
| Fiber 3.24g | 9% |
| Sugar 4.51g | 5% |
| Fat | |
| Fat 14g | 16% |
| Saturated 2.57g | 9% |
| Cholesterol 45mg | - |
| Vitamins | |
| Vitamin A 50ug | 6% |
| Choline 66mg | 12% |
| Vitamin B1 0.26mg | 22% |
| Vitamin B2 0.26mg | 20% |
| Vitamin B3 7mg | 47% |
| Vitamin B6 0.62mg | 37% |
| Vitamin B9 66ug | 16% |
| Vitamin B12 0.17ug | 7% |
| Vitamin C 20mg | 23% |
| Vitamin E 0.74mg | 5% |
| Vitamin K 90ug | 73% |
| Minerals | |
| Calcium, Ca 130mg | 10% |
| Copper, Cu 0.13mg | 0% |
| Iron, Fe 2.18mg | 20% |
| Magnesium, Mg 45mg | 11% |
| Phosphorus, P 210mg | 17% |
| Potassium, K 430mg | 13% |
| Selenium, Se 22ug | 41% |
| Sodium, Na 350mg | 23% |
| Zinc, Zn 1.03mg | 9% |
| Water | |
| Water 140g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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