Mustard and Herb Chicken Breasts Recipe
Category: Main Courses
Servings: 4
This Mustard and Herb Chicken Breasts recipe is a delightful dish that combines the tender goodness of chicken with the fresh, aromatic flavors of herbs and the tangy kick of mustard. The process begins by marinating the chicken in a zesty mixture of lemon juice, olive oil, and salt, allowing the flavors to meld beautifully. Once the chicken is pan-seared to golden perfection, a layer of Dijon mustard is spread on top, and the chicken is then coated in a crispy breadcrumb crust, adding both texture and flavor. Perfectly juicy on the inside and crispy on the outside, this dish is a crowd-pleaser and sure to become a family favorite.
Ingredients
| Ingredient | Quantity |
|---|---|
| Breadcrumbs | As needed |
| Sage | 2 leaves |
| Rosemary | 1 sprig |
| Parsley | 1 sprig |
| White pepper | To taste |
| Butter | 30g |
| Dijon mustard | 3 tablespoons |
| Chicken breasts (boneless, skinless) | 600g |
| Extra virgin olive oil | 2 tablespoons |
| Extra virgin olive oil | 3 tablespoons |
| Lemon juice | 1 lemon |
| Salt | A pinch |
Instructions
-
Prepare the Marinade:
- In a medium-sized bowl, combine the fresh lemon juice, 3 tablespoons of extra virgin olive oil, and a pinch of salt. Whisk the ingredients together until they are well incorporated.
-
Prepare the Herbs:
- Finely chop the fresh sage, rosemary, and parsley. Add half of the chopped herbs to the marinade, mixing well to combine the flavors.
-
Marinate the Chicken:
- Place the chicken breasts in a shallow dish or container. Pour the prepared marinade over the chicken, ensuring each piece is evenly coated. Let the chicken marinate for at least 30 minutes, allowing the flavors to soak in and tenderize the meat.
-
Cook the Chicken:
- Heat a large pan over medium heat. Add 1 tablespoon of extra virgin olive oil and a small portion of the marinade liquid to the pan.
- Once the oil is hot, carefully add the marinated chicken breasts to the pan, allowing them to cook for 5-7 minutes on each side. Cook until the chicken is golden brown and cooked through, reaching an internal temperature of 75°C (165°F). Once the chicken is fully cooked, remove it from the pan and set it aside.
-
Add the Mustard Coating:
- With a knife, spread a generous layer of Dijon mustard over each chicken breast. This adds a sharp, tangy flavor that pairs beautifully with the herbs.
-
Coat the Chicken in Breadcrumbs:
- After spreading the mustard, take the chicken breasts and coat them with breadcrumbs, pressing gently to ensure the breadcrumbs stick to the mustard layer. This will give the chicken a satisfying crunchy texture once cooked.
-
Final Pan-Fry:
- Return the chicken to the pan and add the butter. Let the chicken cook for another 3-5 minutes, allowing the breadcrumbs to crisp up and the mustard to infuse with the herbs.
-
Serve:
- Serve the chicken breasts immediately while they are still hot and crispy, garnished with the remaining fresh herbs for a burst of color and extra flavor.
This mustard and herb chicken is an ideal dish for a family dinner or a special occasion. The combination of mustard, fresh herbs, and the crisp breadcrumb crust makes each bite a perfect blend of flavors. Paired with a side salad or roasted vegetables, this dish is a complete meal that is both hearty and refreshing. Enjoy it with a glass of white wine for a well-rounded dining experience.
