Crispy Chicken with Creamy Dijon Sauce
| 4 | boneless, skinless chicken thighs |
| 1 cup | all-purpose flour |
| 2 large | eggs, beaten |
| 1 cup | breadcrumbs (preferably panko for extra crunch) |
| Salt and pepper, to taste | |
| 1 tsp | garlic powder |
| 1 tsp | onion powder |
| 1 tbsp | olive oil |
| 1 tbsp | butter |
| ½ cup | heavy cream |
| 2 tbsp | Dijon mustard |
| 1 tbsp | fresh parsley, chopped (for garnish) |
| Season the Chicken |
| Season both sides of the chicken thighs with salt, pepper, garlic powder, and onion powder. |
| Set Up the Breading Station |
| In three shallow bowls, place the flour in the first, beaten eggs in the second, and breadcrumbs in the third. |
| Bread the Chicken |
| Dredge each chicken thigh in the flour, shaking off excess. |
| Dip it in the beaten eggs, letting any extra drip off. |
| Coat the chicken with breadcrumbs, pressing lightly to ensure they stick. |
| Cook the Chicken |
| Heat olive oil and butter in a large skillet over medium heat. |
| Once hot, add the breaded chicken thighs and cook for 5-7 minutes on each side, until golden brown and fully cooked (internal temperature should reach 165°F or 74°C). |
| Remove the chicken from the skillet and set aside on a paper towel-lined plate to absorb excess oil. |
| Make the Creamy Dijon Sauce |
| In the same skillet, reduce heat to low. Add heavy cream and stir in Dijon mustard. |
| Cook for 2-3 minutes, allowing the sauce to thicken slightly. |
| Season with salt and pepper to taste. |
| Serve |
| Place the crispy chicken on serving plates and drizzle with the creamy Dijon sauce. |
| Garnish with chopped fresh parsley. |
| Prep Time: 15 minutes | Cooking Time: 15 minutes | Total Time: 30 minutes |