Crispy Chicken with Mustard Cream Sauce

Chicken is pan-fried and then baked to crispy perfection, and topped with a creamy mustard and basil sauce, for a meal that is far from boring. 
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Course: Main Course
Keyword: Chicken
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4 servings


  • 4 chicken breasts,
  • 1/2 cup buttermilk
  • 1 egg
  • 1 1/2 cups Panko bread crumbs
  • 1/2 cup flour
  • 3 Tbsp Olive Oil
  • 2 Tbsp Dijon Mustard
  • 1/2 cup white wine
  • 1 Tbsp honey
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1 tsp corn starch
  • 1/4 ciup heavy cream
  • 1/3 cup sliced fresh basil


  • Preheat oven to 375 degrees F. Spray a baking dish with cooking spray and set aside*. 
  • Mix egg and buttermilk together in a shallow dish. Add the chicken and turn to coat. 
  • Stir Panko, flour and some salt and pepper in a shallow dish.
  • Heat oil in large skillet over medium-high heat. Remove chicken from buttermilk mixture, allowing excess liquid to drop off, and dip into the Panko mixture, making sure each side is coated complete. Add to the skillet.
  • Cook for 2-3 minutes per side, or until golden brown. 
  • Meanwhile, in a small sauce pan, combine Dijon, wine, honey and some salt and pepper. Let simmer for about 5 minutes. Add heavy cream and continue simmering. 
  • Make a slurry with 1/2 tsp corn starch and 1 tablespoon of water. Then pour into saucepan and cook on low for 2 minutes. Remove sauce from heat and add sliced basil.
  • Transfer chicken to prepared baking dish and generously spoon sauce over each piece. Bake for 20 minutes, or until cooked through. Serve extra sauce on the side. 


*Alternately, you could pan-fry in an oven-safe skillet and then transfer that to the oven, to save dirtying another dish. 
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