Chicken Dijonnaise is a simple stovetop-to-oven dish where sautéed chicken breasts are topped with a creamy Dijon mustard and mayonnaise coating, finished with bread crumbs and a quick 10-minute bake. It's a weeknight favorite that uses ingredients most home cooks already have on hand.
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Wash and pat dry the chicken.
Heat the butter and saute the chicken until cooked through; time depends on the thickness of the chicken breasts. Place on a baking sheet and preheat the oven to 400 Degrees F (200 Degrees C).
Combine the mayonnaise, mustard and cheese and spread thickly over the breasts. Sprinkle with bread crumbs and bake 10 minutes or until golden brown. Serve.
Refrigerate leftovers up to 3 days in an airtight container. Reheat in a 350°F oven for 8–10 minutes until warmed through.
Yes. Sauté and coat the chicken, refrigerate up to 4 hours, then bake when ready. Add 2–3 minutes to baking time if cold.
Sauté until the internal temperature reaches 165°F, or until no pink remains inside. Thickness varies, so check the thickest breast.
Yes, but increase the sauté time since thighs are thicker. Bake until the internal temperature reaches 165°F.
Whole-grain mustard works well and adds texture. Spicy brown mustard is a good substitute too; adjust to taste.
Yes. Cut the baked chicken into bite-sized pieces and serve with toothpicks as the original recipe suggests.
