Chicken and Mustard Crumble
Transform your weeknight dinner routine with this irresistible Chicken and Mustard Crumble, a comforting yet elegant dish that's sure to impress. Tender, golden-seared chicken breasts are nestled in a rich, creamy mustard sauce made with a blend of Dijon and whole-grain mustards, infused with the earthy aroma of fresh thyme. The pièce de résistance is the buttery panko-Parmesan crumble topping, baked to crispy perfection for an added layer of texture and flavor. This 55-minute recipe delivers an ideal balance of savory, tangy, and creamy, all wrapped in a golden, crunchy crust. Serve this crowd-pleasing dish with a simple side of greens or steamed vegetables for a memorable meal that's perfect for both busy weeknights and cozy gatherings.
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Recipe Information
Ingredients
- 4 pieces chicken breasts
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 2 pieces garlic cloves, minced
- 1 medium yellow onion, finely chopped
- 2 tablespoons all-purpose flour
- 1.5 cups chicken broth
- 0.5 cups heavy cream
- 2 tablespoons Dijon mustard
- 1 tablespoons whole-grain mustard
- 1 teaspoon fresh thyme leaves
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup panko breadcrumbs
- 0.5 cups shredded Parmesan cheese
- 1 tablespoon fresh parsley, chopped
Instructions
Preheat your oven to 375°F (190°C).
Season the chicken breasts with about half a teaspoon of salt and a quarter teaspoon of pepper on both sides.
In a large skillet, heat the olive oil over medium-high heat. Sear the chicken breasts until golden brown on both sides, about 4 minutes per side. Transfer them to a baking dish and set aside.
In the same skillet, reduce the heat to medium and add the butter. Once melted, stir in the minced garlic and chopped onion. Cook until softened, about 3-5 minutes.
Sprinkle the flour over the onion mixture and cook for 1-2 minutes, stirring constantly.
Gradually whisk in the chicken broth, ensuring no lumps remain. Bring the mixture to a gentle simmer and cook until slightly thickened, about 3 minutes.
Stir in the heavy cream, Dijon mustard, whole-grain mustard, thyme leaves, and the remaining salt and pepper. Mix well and cook for 2-3 minutes. Remove from heat.
Pour the mustard sauce evenly over the chicken breasts in the baking dish.
In a medium bowl, combine the panko breadcrumbs, Parmesan cheese, and parsley. Sprinkle the crumble mixture evenly over the chicken and mustard sauce.
Bake in the preheated oven for 25-30 minutes, or until the top is golden and the chicken is cooked through (internal temperature of 165°F or 74°C).
Remove from the oven and let rest for 5 minutes before serving. Garnish with additional parsley if desired.
Nutrition Facts
Calories |
2555 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 137.5 g | 176% | |
| Saturated Fat | 57.2 g | 286% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 794 mg | 265% | |
| Sodium | 5627 mg | 245% | |
| Total Carbohydrate | 66.4 g | 24% | |
| Dietary Fiber | 5.3 g | 19% | |
| Total Sugars | 9.4 g | ||
| Protein | 245.8 g | 492% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 616 mg | 47% | |
| Iron | 10.0 mg | 56% | |
| Potassium | 579 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
