ADVERTISEMENT
Prepare the Chicken:
Season the chicken thighs with salt, pepper, garlic powder, and onion powder on both sides.
Set Up Breading Station:
In three separate shallow bowls, place the flour in the first bowl, beaten eggs in the second, and breadcrumbs in the third.
Bread the Chicken:
Dredge each chicken thigh in the flour, shaking off any excess.
Dip it into the beaten eggs, allowing any excess to drip off.
Finally, coat the chicken in breadcrumbs, pressing gently to adhere.
Cook the Chicken:
In a large skillet, heat the olive oil and butter over medium heat.
Once hot, add the breaded chicken thighs to the skillet.
Cook for about 5-7 minutes on each side, or until golden brown and cooked through (internal temperature should reach 165°F or 74°C).
Remove the chicken from the skillet and set aside on a plate lined with paper towels to absorb excess oil.
Make the Creamy Dijon Sauce:
In the same skillet, reduce the heat to low and add the heavy cream.
Stir in the Dijon mustard and cook for 2-3 minutes, allowing the sauce to thicken slightly.
Season with salt and pepper to taste.
Serve:
Place the crispy chicken on plates and drizzle the creamy Dijon sauce over the top.
Garnish with chopped parsley for a fresh touch.
Prep Time: 15 minutes | Cook Time: 15 minutes | Servings: 4
ADVERTISEMENT
