Crispy Dijon Herb Chicken
This Crispy Dijon Herb Chicken recipe is a delightful twist on traditional broiled chicken, bringing together the zesty flavors of Dijon mustard and fresh herbs. Inspired by a classic recipe I discovered while watching 'Martha Stewart Living,' this version uses tender boneless chicken breasts for a quick and easy meal that packs a punch of flavor. The crunchy breadcrumb coating is perfectly complemented by the aromatic thyme and subtle heat from red pepper flakes, making it a fantastic choice for weeknight dinners or entertaining guests. With just a few simple ingredients and straightforward steps, you'll achieve a dish that's not only delicious but also visually appealing. Serve it with a side of roasted vegetables or a fresh salad for a complete meal.
6
Servings
340
Calories
9
Ingredients
Ingredients
boneless chicken breasts
6 pieces (pat dry)
fine breadcrumbs
1 1/2 cups (set aside)
Dijon mustard
3 tablespoons (preferably Grey Poupon)
shallot
1 tablespoon (peeled and minced)
fresh thyme
1 tablespoon (minced)
fresh ground pepper
1/2 teaspoon (to taste)
red pepper flakes
1 pinch (to taste)
salt
1 pinch (to taste)
butter
2 tablespoons (melted)
Instructions
1
Preheat your broiler on high and position the oven rack about 6 inches from the heating element.
2
In a shallow bowl, combine Dijon mustard, minced shallot, fresh thyme, ground pepper, red pepper flakes, and a pinch of salt. Mix well to create a flavorful paste.
3
Pat the boneless chicken breasts dry with paper towels to ensure the coating sticks. Then, generously coat each breast with the mustard mixture on both sides.
4
In another dish, pour in the breadcrumbs. Roll each coated chicken breast in the breadcrumbs, pressing gently to ensure an even coating.
5
Place the breaded chicken breasts on a lightly greased cookie sheet or baking pan.
6
Broil the chicken for 3-4 minutes on one side until golden brown. Carefully flip the chicken breasts over and broil for an additional 3-4 minutes.
7
After broiling, reduce the oven temperature to 500°F (260°C). Move the cookie sheet to the bottom rack and roast the chicken for an additional 10 minutes or until the juices run clear and the internal temperature reaches 165°F (75°C).
8
Keep an eye on the chicken as cooking times may vary depending on your oven, ensuring that the chicken is cooked through without becoming dry.
Nutrition Information
13g
Fat
20g
Carbs
30g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the primary protein used in the Crispy Dijon Herb Chicken?
The primary protein used is 6 pieces of boneless chicken breasts.
What kind of mustard is recommended for this recipe?
The recipe calls for 3 tablespoons of Dijon mustard, preferably Grey Poupon.
How should I prepare the chicken breasts before coating them?
You should pat the boneless chicken breasts dry with paper towels to ensure the mustard and breadcrumb coating sticks properly.
What fresh herb is included in the mustard paste?
The recipe uses 1 tablespoon of fresh minced thyme.
How many servings does this chicken recipe provide?
This recipe makes 6 servings.
What is the calorie count per serving?
Each serving contains 340 calories.
How long should I broil the chicken on each side?
Broil the chicken for 3-4 minutes on the first side, then flip and broil for another 3-4 minutes until golden brown.
What is the roasting temperature after the initial broiling phase?
After broiling, the oven temperature should be reduced to 500°F (260°C) for the final roasting phase.
What internal temperature should the chicken reach to be considered safe?
The chicken is safe and fully cooked when the internal temperature reaches 165°F (75°C).
What are the ingredients in the mustard paste coating?
The paste consists of Dijon mustard, minced shallot, fresh thyme, ground pepper, red pepper flakes, and a pinch of salt.
Where should the oven rack be positioned for broiling?
The oven rack should be positioned about 6 inches from the heating element for the broiling process.
How much fat is in one serving of Crispy Dijon Herb Chicken?
There are 13 grams of fat per serving.
How many grams of protein are in a single serving?
Each serving contains 30 grams of protein.
What amount of breadcrumbs is required?
You will need 1 1/2 cups of fine breadcrumbs.
What provides the subtle heat in this chicken dish?
A pinch of red pepper flakes added to the mustard mixture provides the subtle heat.
Is butter used in this recipe?
Yes, the recipe includes 2 tablespoons of melted butter.
What suggested side dishes go well with this chicken?
The recipe suggests serving it with roasted vegetables or a fresh salad for a complete meal.
What was the inspiration for this specific recipe?
This recipe was inspired by a classic dish featured on 'Martha Stewart Living'.
How many total ingredients are needed for this dish?
There are a total of 9 ingredients required for this recipe.
What should the shallots be prepared like?
The 1 tablespoon of shallot should be peeled and minced.
How many carbohydrates are in a serving?
There are 20 grams of carbohydrates in each serving.
What happens in the final 10 minutes of cooking?
The chicken is moved to the bottom rack at 500°F to roast until the juices run clear.
Should the baking pan be prepared in any specific way?
Yes, you should use a lightly greased cookie sheet or baking pan to prevent sticking.
What tool should be used to apply the breadcrumbs?
You should roll the mustard-coated chicken breasts in a dish of breadcrumbs, pressing gently to ensure even coating.
Does the recipe include any sugar or fiber information?
No, the provided nutritional data lists sugar and fiber as null.
What is the recommended amount of ground pepper?
The recipe suggests 1/2 teaspoon of fresh ground pepper, or to taste.
How many pieces of chicken does the recipe call for?
The recipe uses 6 pieces of boneless chicken breasts.
What is the final step mentioned in the instructions?
The final step is to keep an eye on the chicken to ensure it is cooked through without becoming dry, as oven times vary.
How much salt is used in the mustard mixture?
The recipe calls for 1 pinch of salt, or to taste.
What texture should the chicken coating have?
The chicken should have a crispy, crunchy breadcrumb coating.