Crunchy Dijon Baked Chicken

Crunchy Dijon Baked Chicken

I tried this recipe out for dinner the other night and it was pretty yummy. I like crunchy things I guess. ¬†The dipping the sour creamed chicken into the cornflake mixture is a total pain in the butt, but it was worth it. I fixed this with a side of Pasta Roni because I was feeling pretty lazy. ūüėõ

Crunchy Dijon Baked Chicken

The Recipe:

  • 1 cup¬†sour cream

  • 2 tablespoons¬†Dijon mustard ( I used a sweet and spicy mustard. It was all I had)

  • 2 cloves¬†garlic, minced

  • 1/2 teaspoon¬†black pepper

  • 4¬†skinless, boneless chicken breast halves

  • 1 cup¬†crushed cornflakes cereal

  • 1 (1 ounce) package¬†dry onion soup mix

  • 3 tablespoons¬†butter, melted


Preheat an oven to 400 degrees. Butter a baking dish.  Whisk the sour cream, Dijon mustard, garlic, and pepper together in a large bowl. Add the chicken and turn to assure the breasts are well coated. Refrigerate 20 to 30 minutes.Combine the cornflakes and onion soup mix in a bowl. Gently press the chicken breasts into the cornflakes mixture to coat and shake off any excess. Lie the coated breasts in the buttered baking dish. Drizzle the melted butter over the chicken.  Bake in the preheated oven until the chicken is golden brown, 20 to 25 minutes.

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