Mustard Crusted Chicken with Dill Pickle Yogurt Sauce

Mustard Crusted Chicken with Dill Pickle Yogurt Sauce

Mustard Crusted Chicken with Dill Pickle Yogurt Sauce

Ingredients:

Mustard Crusted Chicken

• 1 1/2 lbs chicken breasts, sliced lengthwise to create thin cutlets 

• 1/2 cup dijon mustard 

• 3 tbsp milk, I used plain almond 

• 1 1/2 cups panko breadcrumbs/flakes

• 1 tsp oregano 

• 1 tsp garlic powder

• 1 tsp onion powder

• 1 tsp paprika (love smoked!)

• 1/2 tsp salt

• 1/2 tsp pepper 

Dill Pickle Yogurt Sauce

• 1 cup plain greek yogurt 

• 1/2 cup pickle juice, optional/as needed to loosen sauce

• 1/4 cup dill, chopped 

• 1/4 tsp salt

• 1/4 tsp pepper 

Directions:

1. Preheat oven to 400 degrees F and place a cooling wrack on top of a large sheet pan and spray with olive oil to prevent chicken from sticking.

2. In a shallow bowl, add mustard and milk, whisk until smooth.

3. In another shallow bowl, add panko flakes and seasonings, stirring until well combined.

4. Use one hand to dip chicken into the mustard mixture* and then your other hand to coat the chicken in the panko mixture. Place chicken on prepared cooling wrack/sheet pan and repeat with remaining chicken. *Chicken just needs to be lightly coated in mustard, dab/shake excess off so there is enough to do all of the chicken!

5. Let the chicken rest on the baking sheet for 15 minutes or longer in the fridge (this helps coating stick).

6. Oven: Bake for 15 minutes or until chicken is fully cooked and internal temperature reaches 165 degrees F. Air Fryer: Spray basket and bake at 370 degrees F for 5 minutes, flip, spray chicken, and bake for another 5 minutes or until internal temperature reaches 165 degrees F (air fryer temperatures/times may vary).

7. Will the chicken is cooking, add all of the sauce ingredients to a small bowl and whisk to combine. Taste and adjust seasoning as desired. Separation will occur after it’s been refrigerated, shake or stir prior to serving.