Crispy Mustard Chicken with Buttered Green Beans
Pan-seared chicken fillets coated in a tangy mustard-yogurt crust and finished in the oven until golden, served alongside garlic-butter haricot verts and roasted butternut squash. The mustard provides sharp flavor while yogurt keeps the chicken moist under a panko coating. Perfect for weeknight dinners or meal prep, this dish balances bright flavors with comforting textures. The cooking method means minimal cleanup and the chicken stays crispy without flipping.
Ingredients
- 6 chicken filletschicken breasts6:6 halvedprotein
adjust pounding thickness
- 3 tbsp white wine mustarddijon mustard1:1condiment
sharper flavor
- 2 tbsp greek yogurt or creme fraiche
- 1 pinch sea salt
- 2 pinches black pepper, ground
- 2 cups panko breadcrumbs
- 1 bunch haricot vertsgreen beans1:1vegetable
similar cooking time
- 2 tbsp garlic, chopped
- 3 tbsp butter
- 1 tbsp olive oil
- 1 cup butternut squash, cubed
Instructions
- 1
Preheat oven to 375°F. Arrange cubed butternut squash on a baking tray.
- 2
Pound chicken fillets with a mallet to even thickness without tearing.
- 3
Mix mustard, yogurt or creme fraiche, salt and pepper. Coat chicken pieces thoroughly.
- 4
Press panko onto both sides of coated chicken, ensuring it adheres well.
- 5
Arrange coated chicken on top of butternut squash on the tray.
- 6
Bake for 20-30 minutes until chicken is golden and edges are browned.
- 7
While chicken bakes, blanch haricot verts in salted boiling water for 2 minutes, then immediately plunge into ice water to stop cooking.
- 8
Heat olive oil and fry chopped garlic until beginning to brown, then add butter.
- 9
Add drained beans to the pan and stir-fry until garlic becomes caramel colored and beans are tender. Season with salt to taste.
- 10
Assemble chicken, beans, and squash on plate. Add butter to squash, toss gently, finish with black pepper.
Tips
Pound chicken to even thickness so it cooks uniformly. Press panko firmly onto the yogurt coating so it adheres and crisps rather than flaking off during baking.
Blanch and ice the beans immediately to preserve their bright color and tender-crisp texture. This step can be done hours ahead.
Place chicken on top of squash so hot steam rises around it, keeping the panko coating crispy on all sides without requiring a flip halfway.
Good to Know
Refrigerate assembled dish up to 2 days. Store coated raw chicken separately from cooked components for up to 1 day. Reheat chicken in a 160C oven for 8-10 minutes to restore crispness.
Pound and coat chicken fillets up to 8 hours ahead, refrigerated. Blanch and ice haricot verts up to 1 day ahead. Roast butternut squash ahead and reheat gently. Cook final assembly just before serving.
Serve immediately on warm plates while chicken is still crispy and beans are warm. Provide mustard and ketchup on the side. Pairs with white wine, light lagers, or sparkling water.
Common Mistakes
Over-pound chicken to avoid it becoming tough and stringy rather than tender
Skip pressing panko firmly to avoid coating flaking off during baking
Don't skip ice bath for beans to avoid them turning olive-drab and mushy
Don't overcrowd the pan with garlic-butter beans to avoid uneven cooking and browning
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
General Alternatives
FAQ
Can I pan-fry the chicken instead of baking it?
Yes. Heat 2 tbsp oil in a skillet over medium-high heat. Cook coated fillets 4-5 minutes per side until golden and internal temp reaches 75C. The panko may brown faster than the chicken cooks through, so reduce heat if needed.
What if my panko coating falls off during cooking?
Press the panko very firmly into the yogurt mixture before baking. Ensure the yogurt is thick enough to grip the breadcrumbs. If using thin fillets, a slightly thicker yogurt coating helps adherence.
How long can I keep leftovers and can I freeze them?
Refrigerate assembled dish up to 2 days. Freezing is not recommended as the panko coating becomes soggy upon thawing. Freeze coated raw chicken up to 2 months, then bake from frozen adding 5-10 minutes to cooking time.