Crispy Dijon Cheddar Chicken
Prep time: 
Cook time: 
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Serves: 4-6
Chicken breasts brushed with seedy whole grain mustard, covered in light cheddar cheese, Ritz crackers and then baked. The sauce is from-scratch and super simple -- this is a lightened up dinner recipe that will please your whole family!
  • For the Chicken:
  • 1.5 pounds boneless skinless chicken breasts, cut into tender-size strips
  • 2 tablespoons whole grain Dijon mustard
  • 4 ounces light cheddar cheese, shredded
  • 25 (about a sleeve) reduced fat butter crackers (such as Ritz), crushed
  • ½ teaspoon paprika
  • For the Creamy Sauce:
  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter
  • ¼ cup onion, finely minced
  • 1 cup low sodium chicken broth
  • ½ cup 2% or skim milk
  • ⅓ cup all purpose flour
  • dry or fresh parsley to garnish
  1. Preheat the oven to 400 and spray a 9 X 13 baking dish with non-stick cooking spray.
  2. Arrange the chicken pieces in a single layer in the prepared baking dish. Spoon the mustard over the chicken pieces and spread it evenly. Then sprinkle the cheese over the mustard. Top with the crushed reduced fat butter crackers and then sprinkle with the paprika.
  3. Bake for about 35 minutes, or until the chicken is cooked through.
  4. While the chicken bakes, make the sauce by heating the olive oil and butter in a medium saucepan.
  5. Add the onions and cook over medium high heat until they are a slight caramel color - about 3 - 4 minutes.
  6. Pour in the low-sodium chicken broth and bring the liquid to a simmer.
  7. Stir together the cold milk and flour (I like to measure the milk in a liquid measuring cup and then stir the flour right in) and then pour it into the simmering liquid. Bring it all to a simmer (watch it-- the milk has a tendency to make things bubble over), and then reduce the heat, stirring occasionally.
  8. The sauce will thicken as it cooks. You can set the heat to low and continue to stir from time to time so the sauce is hot when the chicken is ready.
  9. Plate up the baked chicken, spoon the sauce over it, and garnish with the parsley. Serve warm!
Recipe by Sugar Dish Me at