Best 19 Chicken Breasts Dijon Recipes

DIJON-CRUSTED CHICKEN BREASTS

Steps:

• Place the first six ingredients in a shallow bowl. Brush chicken with mustard; roll in crumb mixture., In a large nonstick skillet, cook chicken in oil and margarine over medium heat for 5-6 minutes on each side or until a thermometer reads 170°.

GRILLED GARLIC, ROSEMARY AND LEMON DIJON CHICKEN BREASTS

Steps:

• In a bowl, combine and mix the rosemary, garlic, lemon juice, olive oil, vinegars and mustard.
• Put the chicken breasts in a 9 x 13 glass pan (or whatever works).
• Poor the marinade all over the chicken (cover top and bottom).
• Let the chicken marinade in the mixture for 2 - 3 hours.
• Grill/barbecue the chicken and serve!

DIJON-PARMESAN CHICKEN BREASTS

Steps:

• Heat oven to 400°F. Spray 15x10x1-inch pan with cooking spray. Place cereal in resealable food-storage plastic bag; seal bag and finely crush with rolling pin or meat mallet (or finely crush in food processor).
• In shallow bowl, mix cereal, cheese, basil, garlic salt and pepper. In another shallow bowl, mix egg white and mustard until blended.
• Dip chicken into egg white mixture, then coat well with cereal mixture; place in pan. Drizzle oil over chicken.
• Bake 20 to 25 minutes or until juice of chicken is clear when center of thickest part is cut (170°F).

CHICKEN BREASTS WITH FRESH TARRAGON- DIJON MUSTARD PAN SAUCE

Steps:

• If chicken breasts are quite thick, pound them with a meat mallet or other heavy object until they are about 3/4 inch thick.
• Finely chop the tarragon leaves.
• Heat olive oil over medium-high heat in a heavy frying pan just big enough to hold all the chicken without crowding. While oil heats, season chicken with salt and pepper.
• Add the chicken and sautè until chicken is cooked through and well-browned, about 10 minutes.
• Remove chicken to a plate and tent with foil to keep warm.
• Add chicken stock to pan, scraping off any browned bits, and cook until reduced by half, about 2-3 minutes.
• Whisk in mustard, tarragon, half and half (or heavy cream) and any juices from the chicken which have accumulated on the plate.
• Cook until slightly thickened, about 2 minutes more.
• Arrange the chicken breasts on a platter and drizzle the sauce over each piece of chicken.
• Garnish with a few tarragon leaves and serve immediately.

DIJON CHICKEN BREASTS

Steps:

• Combine first 5 ingredients in heavy large skillet. Bring to gentle simmer over medium-low heat. Add chicken and season with pepper. Cover and poach until chicken is just cooked through, about 20 minutes. Transfer chicken to platter. Boil liquid in skillet until reduced to sauce consistency, about 2 minutes. Pour sauce over chicken and serve.

PECAN CRUSTED CHICKEN BREASTS WITH HONEY-DIJON SAUCE

Steps:

• In saucepan, melt 6T butter.
• Whisk in 2T mustard and 1T honey until blended.
• Scrape into a shallow dish.
• Place ground pecans in a separate shallow dish.
• Dip chicken into mustard mixture 1st then dredge with pecans.
• In a large frying pan, heat the remaining 2T butter & oil over medium heat
• Add chicken and cook approximately 3 minutes per side, until lightly browned and tender.
• Place on serving dish and cover with foil to keep warm.
• Discard all but 2T of fat from pan and reduce heat to low.
• Add sour cream; whisk in remaining 1T mustard, salt, & pepper. Blend well.
• Cook just until heated through, do NOT boil.
• Serve over chicken.
• I like to serve with spinach salad with hot bacon dressing and steamed asparagus.

PECAN-CRUSTED CHICKEN BREASTS WITH MAPLE-DIJON SAUCE

Steps:

• Whisk 1/2 cup olive oil, 1/4 cup mustard, wine, garlic and sage in a bowl. Pour into a heavy Ziploc bag. Add chicken, turning to coat all sides. Refrigerate for at least 6 hours or overnight, turning once.
• To make sauce: Whisk maple syrup with 4 tablespoons Dijon. Taste and add 1 or 2 more teaspoons Dijon to taste. (Sauce may be refrigerated overnight. Bring to room temperature before serving.) Mix pecans, flour, salt and pepper on a plate. Remove chicken from marinade. Coat chicken on both sides with pecan mixture. If time permits, refrigerate at least 1 hour to help crumbs adhere.
• In a large skillet, heat remaining 3 tablespoons olive oil over medium-high heat until hot. Add chicken. Cook until golden, about 3 minutes per side. Place on greased, rimmed baking sheet. (Cooled breasts may be refrigerated covered for several hours.).
• Preheat oven to 425°. Bake chicken until cooked through, about 12 minutes, if at room temperature; 16-18 minutes, if chilled. Transfer to plates, drizzle with maple-mustard sauce and pass the rest.

PAN FRIED PAPRIKA, GARLIC AND LEMON DIJON CHICKEN BREASTS

Steps:

• Grate the lemons and then squeeze them to extract the juice.
• Mix the lemon rind, juice, mustard, crushed garlic, salt, pepper & smoke paprika together until well blended.
• Coat the chicken breasts with the sauce - or even better, place ALL the ingredients including the chicken into a Zip Lock bag.
• Can be put in the fridge for up to 24 hours until needed OR can be frozen at this stage.
• If pan frying - heat the olive oil gently and add the chicken breasts.
• Cook on a high heat until they are browned and sealed - then cook gently for up to 20 minutes until juices run clear when pierced.
• At this stage you can add the optional creme fraiche or sour cream for a creamier sauce.
• The oven roasted cherry tomatoes can also be added to the pan to reheat them slightly.
• Sprinkle with some more smoked paprika before serving & fresh parsley. Garnish with a lemon wedge if required.
• Serve with fresh seasonal vegetables, steamed potatoes or rice & pasta.
• OVEN BAKED VERSION: Preheat oven to 200 C or 400 F; coat the oven proof pan with the olive oil and heat it up slightly beforehand.
• Place chicken breasts with all the sauce into the pan.
• Turn over once during cooking which should take 30 to 45 minutes.
• Add creme fraiche at this stage if using and scrape all the sauce from around the edges into the creamy sauce.
• Cook for a further 2-5 minutes.
• Serve as for pan-fried version.

SEARED CHICKEN BREASTS WITH APPLE-DIJON SAUCE

Steps:

• Heat oven to 325°F. Line cookie sheet with sides with foil.
• In 12-inch skillet, melt 2 tablespoons of the butter over medium-high heat. Pat chicken dry, then rub in salt. Cook in skillet 4 to 5 minutes or until browned and chicken releases easily from pan. Turn and cook 2 minutes longer. Transfer to cookie sheet. Bake 12 to 14 minutes or until juice of chicken is clear when center of thickest part is cut (at least 165°F).
• Meanwhile, melt remaining 2 tablespoons butter in skillet, then add onion. Cook 5 to 6 minutes or until onion is translucent and begins to brown. Add apple; cook 1 to 2 minutes. Add mustard and broth; cook 6 to 8 minutes, stirring occasionally, until thickened. Add spinach, and stir until wilted.
• Divide sauce among 4 plates; top each with a chicken breast.

DIJON CHICKEN BREASTS

Steps:

• Combine bread crumbs, cheese, and spices in a bowl.
• Brush both sides of chicken pieces with mustard.
• Dredge through bread crumb mixture.
• Heat oil and margarine in a nonstick skillet over medium-high heat until melted.
• Saute chicken 6-8 minutes on each side, until done.

WILLIAMS-SONOMA CHICKEN BREASTS WITH WHITE WINE DIJON SAUCE

Steps:

• Trim any fat from the chicken breasts. Rinse and pat dry with paper towels.
• One at a time, place each chicken breast between 2 sheets of waxed paper or plastic wrap and, using a rolling in, roll across the thickest part of the breast to flatten to an even thickness of about 1/2 inch (12 mm).
• In a large, preferably nonstick saute pan or frying pan over medium-high heat, melt the butter with the oil. When foaming, add the chicken breasts and sprinkle with salt and pepper to taste.
• Saute, adjusting the heat as needed to keep the breasts from releasing their juices, until golden and just tender, about 5 minutes on each side. Tip: To test for doneness, insert the tip of a sharp knife into the center of each breast; the juices should run clear and the meat should no longer be pink at the center.
• Transfer to a warmed plate and keep warm.
• Pour off any excess fat from the pan and return the pan to medium-low heat. Add the shallots and saute, stirring, until translucent, 1-2 minutes.
• Add the mustard, cream, and white wine, raise the heat to medium and stir with a wooden spoon, scraping up any browned bits stuck to the pan bottom. Cook, stirring, until thickened and blended, 2-3 minutes.
• Taste the sauce and adjust the seasonings. Return the chicken breasts to the pan and turn the breasts over several times to coat them well with the sauce and to heat them through.
• Transfer to a warmed platter or individual dishes and spoon the sauce over the breasts.
• Sprinkle with chopped parsley and serve at once.

BRIE TOPPED DIJON CHICKEN BREASTS

Steps:

• Preheat oven to 350 degrees.
• Combine Dijon mustard, lemon juice, egg and pepper.
• Brush chicken with mustard mixture.
• Coat with bread-crumbs.
• Melt butter in large frypan.
• Sauté chicken until golden on both sides.
• Place on baking sheet.
• Cut Brie cheese into thin slices.
• Place on top of chicken.
• Bake in oven for 10 minutes or until cheese is melted and chicken is cooked through.
• To serve, mix Honey Dijon Sauce and spoon over each chicken breast.

BAKED PARMESAN DIJON CHICKEN BREASTS

Steps:

• Directions: 1 Heat oven to 375°F Grease 13 X 9 inch pan. 2 Mix bread crumbs and cheese in alrge resealable plastic food storage bag. 3 Mix butter and mustard in shallow dish. 4 Dip chicken into butter mixture, then shake in bag to coat with crumb mixture. Place in pan. 5 Bake uncovered 20 to 25 minutes, turning once, until juice of chicken is no longer pink when centers of thickest pieces are cut.

CHICKEN BREASTS DIJON

Steps:

• Heat oven to 400 degrees.
• Spray a 13x9x2 inch pan with nonstick cooking spray, set aside.
• In small dish, mix the mustard, oil and wine.
• Place the chicken in pan and brush with mustard mixture.
• Sprinkle with pepper and mustard seed.
• Bake uncovered about 30 minutes or until juice of chicken is no longer pink when center of thickest pieces are cut.
• Transfer to serving dish and garnish with fresh parsley.

SOUR CREAM DIJON CHICKEN BREASTS

Steps:

• 1. USE 2 PARTS SOUR CREAM TO 1 PART OF DIJON MUSTARD, IT ALL DEPENDS HOW MANY CHICKEN BREASTS YOU ARE MAKING. MIX THE TWO TOGETHER AND SPREAD ON ONE SIDE OF THE BREAST, PLACE THAT SIDE INTO THE BREAD CRUMBS, AND ADD MORE TO THE TOP SIDE AND PLACE ON A COOKIE SHEET EITHER COVERED WITH TIN FOIL OR SPRAYED WITH PAM OR ANY COOKING SPRAY
• 2. COOK AT 350 UNTIL GOLDEN BROWN, ABOUT 30-40 MINUTES AND THE CHICKEN IS COOKED THROUGH

HERB DIJON CHICKEN BREASTS

Steps:

• Place chicken breasts in Ziploc bag. Add rosemary, tarragon, chives, onion powder, garlic, buttermilk and mustard. Freeze.
• Thaw chicken and discard marinade. Coat chicken with Panko breadcrumbs (shake chicken in bag of crumbs to coat heavily on both sides).
• Place chicken in sprayed baking dish. Spray chicken w/pan spray. Bake at 400°F for 15-20 minute.

CHICKEN BREASTS WITH ORANGE DIJON SAUCE

Steps:

• Season chicken and dredge it in the flour. Shake off excess.
• Mix the sauce ingredients in a bowl and set aside.
• In a 12" skillet heat the oil and butter. Increase the heat to medium high before adding the chicken.
• Add the chicken and cook about 4 minutes without moving the chicken. Turn over and cook another 3-4 minutes. Make sure chicken is cooked.
• Transfer to a plate and keep warm.
• Take the bowl with sauce ingredients and add them to the pan and boil stirring and scraping all the browned bits in the pan over high heat until the liquid is smooth and glossy.
• Spoon over the chicken and serve immediately.

DIJON-PARMESAN CHICKEN BREASTS

Steps:

• Heat oven to 400°F. Spray 15x10x1-inch pan with cooking spray. Place cereal in resealable food-storage plastic bag; seal bag and finely crush with rolling pin or meat mallet (or finely crush in food processor).
• In shallow bowl, mix cereal, cheese, basil, garlic salt and pepper. In another shallow bowl, mix egg white and mustard until blended.
• Dip chicken into egg white mixture, then coat well with cereal mixture; place in pan. Drizzle oil over chicken.
• Bake 20 to 25 minutes or until juice of chicken is clear when center of thickest part is cut (170°F).

CHICKEN BREASTS DIJON RECIPE - (4.5/5)

Steps:

• Heat oil in a large heavy Dutch oven over medium-high heat. Season chicken breasts with salt and pepper. Place chicken in Dutch oven and cook until brown on both sides, 12-15 minutes total. Transfer to a plate and set aside. Place leeks and onion in same pot and sauté until tender, about 8 minutes. Add garlic and sauté until tender, about 2 minutes. Stir in broth, wine, Dijon mustard, and minced thyme and bring to a simmer. Return chicken to pot. Cover and simmer over medium-low heat until chicken is cooked through, about 15 minutes. Transfer chicken to plates. Bring liquid in pot to a boil; cook until sauce is thickened and glossy, about 15 minutes. Whisk in butter and season with salt and pepper. Spoon sauce over chicken and garnish with thyme leaves.