This elegant dish is quick and easy to make on a weeknight but elegant enough to make your meal feel like a special occasion. The cream sauce is flavored with mustard, herbs, and wine. And the chicken is so moist with a crisp cheesy breadcrumb topping. We served this chicken over a bed of steamed spinach. We shared one chicken breast and made Risotto with the leftover chicken and sauce – it was just delicious!
- 2 (6- to 8-ounce) boneless, skinless chicken breasts, trimmed
- salt and pepper
- ½ cup panko bread crumbs
- 2 tablespoons grated Parmesan cheese
- 1½ tablespoons unsalted butter, softened, plus 1 tablespoon melted
- 1 tablespoon minced fresh parsley
- 1 teaspoon minced fresh thyme
- 1 clove garlic, minced
- ½ cup heavy cream
- ⅓ cup chicken broth
- ¼ cup dry white wine
- 1 small shallot, minced
- 1 teaspoon Dijon mustard
- Season chicken all over with ½ teaspoon salt. Cover with plastic wrap and refrigerate for 30 minutes. Adjust oven rack to middle position and heat oven to 425 degrees.
- Meanwhile, combine panko, Parmesan, softened butter, 1½ teaspoons parsley, thyme, garlic, and ¼ teaspoon pepper in bowl with fork until butter is fully incorporated into crumbs.
- Pat chicken dry with paper towels and season with pepper. Arrange chicken, skinned side up in a 13- by 9-inch baking dish side by side with narrow ends of breasts opposite each other. Brush tops of breasts with equal amount of panko mixture, pressing firmly to adhere.
- Whisk cream, broth, wine, shallot, and mustard together in 2-cup liquid measuring cup. Carefully pour cream mixture around chicken breasts, taking care not to wet crumbs. Transfer dish to oven and bake until chicken registers 160 degrees, 17 to 20 minutes.
- Using spatula, transfer chicken to platter. Return dish to oven and continue to cook until sauce is thickened slightly, 1 to 3 minutes. Season with salt and pepper to taste. Spoon sauce around chicken, sprinkle with remaining 1½ teaspoons parsley, and serve.
In a deep skillet with a lid, saute over medium heat:
2 Tablespoons Olive Oil
3 Cloves Garlic, minced
When garlic begins to brown, add 1 pound fresh Spinach.
Cover with lid for about 8 minutes to steam.
When spinach is wilted, add salt & pepper to taste.
Stir until coated with oil.
Squeeze fresh lemon juice over top.