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Dijon Chicken

Rated as 4.3 out of 5 Stars

"Chicken breasts with a Dijon mustard/white wine sauce, coated with bread crumbs and baked to perfection - with the skins on! The French flair and flavors make this dish simply 'magnifique'!"
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Ingredients

1 h 15 m servings 689 cals
Original recipe yields 4 servings

Directions

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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Season chicken with salt. In a small skillet or saucepan, saute butter, garlic, mustard, and wine together for 3 to 4 minutes over medium low heat; spread mixture over chicken.
  3. Place bread crumbs in a shallow dish or bowl and dredge chicken in crumbs, leaving skins on. Place coated chicken pieces in a lightly greased 9x13 inch baking dish.
  4. Bake at 350 degrees F (175 degrees C) for 1 hour or until chicken is cooked through and juices run clear.

Nutrition Facts


Per Serving: 689 calories; 29.9 g fat; 44.4 g carbohydrates; 55.6 g protein; 160 mg cholesterol; 2683 mg sodium. Full nutrition

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Reviews

Read all reviews 22
  1. 30 Ratings

  2.  
    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

I changed this recipe a little by using boneless, skinless chicken breast and I used a container of all ready made up seasoned bread crumbs but I cut it down to using 1 cup of the crumbs. The c...

Most helpful critical review

wasn't very good at all! If I was doing something wrong, feel free to tell me, but I tasted no dijon when it was finished, and it was too breaded!!! I had to melt cheese on it to rescue it!

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I changed this recipe a little by using boneless, skinless chicken breast and I used a container of all ready made up seasoned bread crumbs but I cut it down to using 1 cup of the crumbs. The c...

This dijon chicken was amazing, and so easy to make! It doesn't even need the white wine. When coating with the bread crumbs, start out with half the suggested amount, as I found that the full a...

This is a favorite of ours and I make it almost once a week. I add 1/4 cup of grated parmasean cheese to the bread crumb mixture and it seems to give it a little more crunch to the breading. S...

wasn't very good at all! If I was doing something wrong, feel free to tell me, but I tasted no dijon when it was finished, and it was too breaded!!! I had to melt cheese on it to rescue it!

I used boneless skinless chicken breasts, and we loved this. I reduced the salt (I just sprinkled a little in the sauce, not directly on the chicken), and increased the sauce a little (not quit...

My husband & I enjoyed this chicken dish tonight. I took suggestions from other reviewers and left out the white wine & cut back on the bread crumbs. It was delicious. Definitely making "the ...

I substituted smashed chipotle croutons for the breadcrumbs. I think it may have been a little bland without this addition, but overall, it was delicious and very easy. The breading did stick to...

i love this recipe, although i tweak the sauce for my tastes. I use dry vermouth instead of white wine, country dijon (course mustard), add a shallot with the garlic, add a little bit of honey a...

this stuff is amazing. i turned it into cordon bleu, the most amazing stuff ive ever tasted. my family begs for me to cook this stuff, im the brother and mom offers bribes to make it lol. i slig...