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Golden brown herb-crusted chicken breast topped with a silky cream sauce on a white plate.

Herb-Crusted Chicken Breast with Creamy Dijon Sauce

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Calories: 485
Ingredients Method

Ingredients
  

  • 4 boneless skinless chicken breasts, approximately 6 ounces each
  • 0.5 cup panko breadcrumbs
  • 2 tablespoons fresh flat-leaf parsley, finely chopped
  • 1 tablespoon fresh thyme leaves, finely chopped
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon unsalted butter
  • 1 medium shallot , finely minced
  • 0.5 cup dry white wine
  • 0.5 cup heavy cream
  • 2 tablespoons Dijon mustard
  • 1 teaspoon fresh lemon juice
  • 0.75 teaspoon kosher salt
  • 0.5 teaspoon freshly ground black pepper

Method
 

  1. Pat the chicken breasts dry with paper towels and season both sides with 0.5 teaspoon of salt and 0.25 teaspoon of black pepper.
  2. In a shallow bowl, combine the panko breadcrumbs, parsley, and thyme. Mix thoroughly.
  3. Press the presentation side (top) of each chicken breast firmly into the herb-breadcrumb mixture to ensure a thick, even coating.
  4. Heat the olive oil in a large stainless steel or cast iron skillet over medium-high heat until shimmering.
  5. Place the chicken breasts in the skillet, herb-side down. Sear for 5 to 6 minutes without moving until a golden-brown crust forms.
  6. Carefully flip the chicken and continue cooking for 6 to 8 minutes, or until the internal temperature reaches 165°F (74°C).
  7. Transfer the chicken to a warm plate and tent loosely with aluminum foil to rest.
  8. Reduce the skillet heat to medium. Add the butter and minced shallots; sauté for 2 minutes until translucent.
  9. Pour in the white wine to deglaze the pan, scraping the bottom with a wooden spoon to incorporate the fond. Reduce the liquid by half.
  10. Whisk in the heavy cream and Dijon mustard. Simmer for 3 to 4 minutes until the sauce coats the back of a spoon.
  11. Stir in the lemon juice and the remaining salt and pepper. Adjust seasoning to taste.
  12. Serve the chicken breasts topped with a generous portion of the creamy Dijon sauce.