Dijon Chicken Au Gratin
Elevate your dinner game with this indulgent Dijon Chicken Au Gratin, a dish that combines tender, seared chicken breasts with a luscious Dijon-infused cheese sauce and a crisp, golden breadcrumb topping. Featuring the nutty richness of Gruyère cheese and the sharpness of Parmesan, this recipe offers a symphony of creamy and savory flavors in every bite. The dish is baked until bubbly and golden, making it a perfect centerpiece for any occasion, from weeknight meals to elegant dinner parties. With simple pantry staples like Dijon mustard, milk, and panko breadcrumbs, this recipe strikes the ideal balance between gourmet appeal and effortless preparation. Serve it alongside crusty bread or steamed vegetables for a hearty and satisfying meal the whole family will adore.
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cups milk
- 0.5 cup heavy cream
- 2 tablespoons Dijon mustard
- 1.5 cups grated Gruyère cheese
- 1 cup panko breadcrumbs
- 0.5 cup grated Parmesan cheese
- 2 tablespoons fresh parsley (chopped)
Instructions
Preheat your oven to 375°F (190°C).
Season the chicken breasts with salt and black pepper on both sides.
In a large skillet, heat olive oil over medium-high heat. Sear the chicken for 3-4 minutes per side until golden brown, but not fully cooked through. Remove from the skillet and set aside.
In the same skillet, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes to create a roux.
Slowly pour in the milk and whisk constantly to avoid lumps. Stir in the heavy cream and continue whisking until the mixture thickens, about 3-4 minutes.
Stir in the Dijon mustard and 1 cup of Gruyère cheese until melted and smooth. Remove the skillet from the heat.
Arrange the seared chicken breasts in a greased 9x13-inch baking dish. Pour the Dijon cheese sauce evenly over the chicken.
In a small bowl, mix the panko breadcrumbs, Parmesan cheese, and the remaining 0.5 cup of Gruyère cheese. Sprinkle this mixture evenly over the chicken and sauce.
Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the chicken is fully cooked to an internal temperature of 165°F (74°C) and the topping is golden and crispy.
Garnish with freshly chopped parsley and serve hot. Pair with a side of steamed vegetables or crusty bread for a complete meal.
Nutrition Facts
Calories |
3455 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 201.5 g | 258% | |
| Saturated Fat | 99.5 g | 497% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 1038 mg | 346% | |
| Sodium | 3664 mg | 159% | |
| Total Carbohydrate | 76.1 g | 28% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 28.1 g | ||
| Protein | 305.3 g | 611% | |
| Vitamin D | 6.4 mcg | 32% | |
| Calcium | 2675 mg | 206% | |
| Iron | 10.7 mg | 59% | |
| Potassium | 2770 mg | 59% | |
*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.
