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Chicken Dijon
Chicken Dijon is a flavorful, oven-baked dish known for its rich, tangy coating made from sour cream, Dijon mustard, paprika, and garlic. This recipe reflects mid-century American cooking trends that embraced creamy, breadcrumb-coated baked chicken with a continental flair. Perfect for weeknights or small gatherings, it combines simple pantry staples with elegant flavor. The mustard and garlic infuse the chicken with savory depth, while cracker crumbs add a satisfying crunch.
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Prep Time 20 minutes
Cook Time 35 minutes
Marinating time 1 hour
Total Time 1 hour 55 minutes
Course Main Course
Cuisine American
Servings 6
Calories 300 kcal

Ingredients
  

  • 1½ lbs chicken pieces (boned, about 6 pieces)
  • ½ cup salted milk (*see tip below)
  • ½ cup sour cream
  • 1 cup Dijon-type mustard
  • 3 tsp paprika
  • 2 tsp celery salt
  • 2 tbsp Worcestershire sauce
  • 3 tsp lemon juice
  • 3 cloves garlic (minced)
  • pepper (to taste)
  • 1 cup fine cracker crumbs

Instructions
 

Step 1: Marinate the Chicken

  • Soak chicken pieces in salted milk for 1 hour.

Step 2: Make the Coating

  • In a separate bowl, mix together sour cream, Dijon mustard, paprika, celery salt, Worcestershire sauce, lemon juice, and minced garlic.

Step 3: Prep the Chicken

  • Remove chicken from milk and pat dry. Sprinkle lightly with pepper.

Step 4: Coat the Chicken

  • Heavily coat each piece of chicken with the sour cream mixture. Sprinkle with fine cracker crumbs.

Step 5: Bake

  • Place coated chicken on a greased rack set in a shallow baking pan.
  • Bake in a preheated 400°F oven for 15 minutes.
  • Reduce oven temperature to 325°F and bake an additional 20 minutes or until fully cooked.

Tips

  • Use whole bone-in chicken pieces for extra moisture and flavor.
  • Substitute Greek yogurt for the sour cream for a tangier, lighter version.
  • Add fresh herbs (thyme, tarragon) to the sour cream mixture for aromatic depth.
  • Try panko instead of cracker crumbs for a crispier coating.
  • Make it spicier by adding cayenne or hot paprika.
  • Add a splash of white wine to the sour cream mixture for a French-style twist.
  • For more browning, broil the chicken for 1 to 2 minutes at the end.
  • Replace the salted milk soak with buttermilk for added tenderness.
  • Use boneless chicken breasts or thighs for faster cooking.
  • Serve with rice, buttered noodles, or roasted potatoes.

Nutrition

Calories: 300kcalCarbohydrates: 13gProtein: 18gFat: 20gSaturated Fat: 6gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gTrans Fat: 0.2gCholesterol: 72mgSodium: 1462mgPotassium: 351mgFiber: 2gSugar: 4gVitamin A: 787IUVitamin C: 4mgCalcium: 106mgIron: 2mg
Keyword baked chicken, Chicken, comfort food, Dijon mustard, easy dinner, savory, vintage recipe
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