I was watching Barefoot Contessa the other day, and Ina made this honey Dijon chicken as a twist on her usual Friday night chicken. It’s a version of your standard dip in a liquid then in breadcrumbs chicken recipe. This honey Dijon chicken will probably become a regular in our chicken recipe rotation. Aside from the fact that I massively overcooked it the first time I made it, it was really tasty.
The trick to making chicken coated in breadcrumbs is to set up a dredging station. You’ll want a separate bowl or plate for each step of the process. I personally really like to use pie plates. They’re deep enough to keep the mess controlled, and they’re wide enough to easily coat the chicken evenly. I also recommend using flour to help your Dijon mixture stick. I used standard, store-bought breadcrumbs, but you could use homemade or even Panko breadcrumbs.
The wine and mustard combine into a tangy base and really flavor the chicken. They also help keep the chicken moist while baking. Instead of eggs, you mix a non-sparkly white wine and a Dijon mustard together for the liquid. If you follow the “only cook with wine you drink” rule, grab whatever dry white wine you have in the fridge. I used a chardonnay I had on hand and a honey Dijon mustard. This recipe would also be great if you used a spicy or grainy brown mustard.
You could easily try this recipe with chicken strips or nuggets. If you’re getting crazy, you could also fry the chicken. If you don’t have a deep fryer handy, heat up some oil in a deep-sided pan or Dutch oven. Fry the chicken for a 2-3 minutes (depending on the thickness) on each side until golden brown then finish off the chicken in the oven. It will have a deliciously crispy crust, and the chicken will be tender and juicy.
This honey Dijon chicken would be great served with a salad with a creamy Italian dressing, mashed potatoes, or even a green bean salad. We eat chicken on a very regular basis, and this recipe has been a great way to mix up what we normally eat. If you happen to have any leftovers, they would be great on a salad or on a biscuit.
Honey Dijon chicken
- Total Time: 35 minutes
- Yield: 4 1x
Ingredients
- 1/4 cup of flour
- 1/2 cup of dry white wine
- 1/2 cup of Dijon mustard
- 1 cup of breadcrumbs
- 1 teaspoon of seasoned salt
- 1 teaspoon of black pepper
- 4 chicken breasts
Instructions
- Set up a dredging station with three separate bowls or plates.
- Place the flour in the first bowl.
- In the second bowl, whisk white wine and Dijon mustard together.
- Combine the breadcrumbs, seasoned salt, and black pepper in the third bowl.
- Pre-heat oven to 400 degrees.
- Lightly coat the chicken in the flour. Next, dip the chicken in the mustard mixture then coat evenly in the breadcrumbs.
- Bake for 20-25 minutes until the chicken reaches 165 degrees.
- Prep Time: 10
- Cook Time: 25
Enjoy!
I saw the same episode and this is a recipe I definitely want to try!
Sounds delicious. I’d rather have over cooked chicken any day than worry about raw meat 🙂 Looking forward to giving this a try!
YUUUMMMM!!! We make a lot f chicken, and I’m always looking for ways to change it up.