Prepare the chicken: Season the chicken breasts with salt and pepper. In a shallow bowl, mix breadcrumbs and Parmesan cheese. In another bowl, beat the egg.
Coat the chicken: Dip each chicken breast in the beaten egg, then press into the breadcrumb mixture until fully coated.
Cook the chicken: Heat olive oil in a large skillet over medium heat. Cook the chicken 4–5 minutes per side, until golden brown and fully cooked through (internal temperature 165°F). Remove from skillet and set aside.
Make the creamy Dijon sauce: In the same skillet, melt butter. Add chicken broth and bring to a simmer. Stir in heavy cream, Dijon mustard, and lemon juice. Cook 2–3 minutes, stirring frequently, until the sauce thickens. Season with salt and pepper to taste.
Serve: Slice the chicken and drizzle the Dijon sauce over the top. Garnish with fresh parsley and serve with your favorite sides.
Serving and Storage Tips
