THE RECIPE JOURNAL · Main Course
Chicken Fillets with a Sherry-Dijon Glaze
This easy recipe combines tender chicken fillets with a rich, tangy glaze made from sherry and Dijon mustard. Perfect for a quick weeknight dinner that feels a little special without any fuss.
FROM THE KITCHEN • Chicken Fillets with a Sherry-Dijon Glaze
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by heating your oven to 500°F (260°C) and lightly oil a baking sheet. In one bowl, whisk together the egg and water, and in another, combine the bread crumbs with the Parmesan cheese.
02
Step 2
Next, melt the butter in a small saucepan over medium heat, then stir in the sherry, Worcestershire sauce, Dijon mustard, and garlic. Let it simmer for about five minutes until it thickens a bit.
03
Step 3
Dip each chicken breast into the egg mixture, then press it into the bread crumb mixture, shaking off any extra crumbs that don’t stick. Arrange the chicken on the baking sheet and drizzle the sherry-Dijon sauce over the top.
04
Step 4
Pop the chicken in the oven on a rack placed in the upper third. Bake for 5 to 7 minutes, or until the chicken is cooked through and no longer pink inside. If you have a thermometer, look for a reading of 165°F (74°C) for perfect doneness.
Why you’ll love it
This dish offers a perfect balance of rich and tangy flavors. The sherry adds a subtle sweetness while the Dijon mustard gives a gentle kick. It’s a quick and elegant meal that feels special but is easy to prepare.
How to serve
Serve with steamed green beans or roasted vegetables for a colorful plate. A side of buttery mashed potatoes or fluffy rice works well to soak up the flavorful glaze. A simple green salad can add freshness to the meal.
Storage & leftovers
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan over low heat to keep the chicken moist. Avoid microwaving too long as it can dry out the meat.
