Herb-Crusted Chicken With Dijon Glaze Recipe

French cuisine · 430 calories

Herb-Crusted Chicken with Dijon Glaze recipe

About this recipe

Elevate your dinner game with this French-inspired Herb-Crusted Chicken with Dijon Glaze. Juicy chicken breasts are coated in a fragrant herb mixture, seared to perfection, and finished with a tangy Dijon glaze that adds a burst of flavor to every bite. This high-protein, budget-friendly dish is perfect for a fitness enthusiast looking to enjoy a hearty, satisfying meal. Easy to prepare yet elegant enough for a date night, this recipe balances bold flavors and tender textures, making it a delightful centerpiece for any dinner table. Pair it with a fresh salad or roasted vegetables for a complete meal. Make family meals stress free with AnyFeast — a family meal planner built for Indian kitchens and busy schedules.

Ingredients

  • - Chicken Breast
  • 370 G Freshos Dijon Mustard
  • 500Ml Gaia Extra Virgin Olive Oil (500ml)
  • - Thyme Leaves
  • 40G Primi Piatti Rosemary Flakes
  • 52 g Paprika Powder
  • 1 Kg Sarwarpanko Breadcrumbs
  • 100 g Unsalted Butter
  • 50 g Black Pepper
  • 100 g Salt
  • 250 ml Lemon Juice Concentrate
  • 50 g Honey

Instructions

  1. 1. Preheat your oven to 200°C (390°F). Pat the chicken breasts dry with a paper towel and season them with salt and black pepper on both sides.
  2. 2. In a small bowl, mix Dijon mustard, lemon juice, and honey to create the glaze. Set aside.
  3. 3. In another bowl, combine breadcrumbs, dried thyme, dried rosemary, and paprika to make the herb crust mixture.
  4. 4. Brush each chicken breast with the Dijon glaze, then coat them evenly with the herb crumb mixture, pressing gently to adhere.
  5. 5. Heat olive oil (or butter for extra flavor) in an oven-safe skillet over medium heat. Sear the chicken breasts for 2-3 minutes on each side until golden brown.
  6. 6. Transfer the skillet to the preheated oven and bake for 10-12 minutes, or until the chicken reaches an internal temperature of 74°C (165°F).
  7. 7. Remove the chicken from the oven and let it rest for 5 minutes. Serve warm with a drizzle of the remaining Dijon glaze for an extra burst of flavor.