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.

Nutriscore Rating: 64/100

Prep Time:20 mins

Cook Time:35 mins

Total Time:55 mins

Servings: 4

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

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Season the chicken breasts with about half a teaspoon of salt and a quarter teaspoon of pepper on both sides.

Step 3

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.

Step 4

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.

Step 5

Sprinkle the flour over the onion mixture and cook for 1-2 minutes, stirring constantly.

Step 6

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.

Step 7

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.

Step 8

Pour the mustard sauce evenly over the chicken breasts in the baking dish.

Step 9

In a medium bowl, combine the panko breadcrumbs, Parmesan cheese, and parsley. Sprinkle the crumble mixture evenly over the chicken and mustard sauce.

Step 10

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).

Step 11

Remove from the oven and let rest for 5 minutes before serving. Garnish with additional parsley if desired.

Nutrition Facts

Serving size	(1509.5g)

Amount per serving	% Daily Value*
Calories	2555.0

Total Fat 137.5g	0%
Saturated Fat 57.2g	0%
Polyunsaturated Fat 2.7g
Cholesterol 794.0mg	0%
Sodium 5626.6mg	0%
Total Carbohydrate 66.4g	0%
Dietary Fiber 5.3g	0%
Total Sugars 9.4g
Protein 245.8g	0%

Vitamin D 0IU	0%
Calcium 616.2mg	0%
Iron 10.0mg	0%
Potassium 579.4mg	0%

*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.

Source of Calories

Fat: 49.8%

Protein: 39.5%

Carbs: 10.7%