Baby Gouda Herb Crispy Chicken
Olga's Kitchen · Weeknight comfort
Golden chicken, a creamy herb Gouda sauce and a crisp panko topping: this skillet dinner brings three lovely textures to the table. The cheese seasons the sauce with herbs while a little mustard keeps it bright.
Serves: 2–3
Prep: 10 min · Cook: 20 min
The cheese makes it
Ingredients
For 2–3. Remove wax, rind or inedible casing before grating cheese. Cup measurements are approximate; use the weights for best consistency.
- 2 chicken breasts, about 400 g (14 oz) total
- 150 g (5.3 oz) Baby Gouda Herbs, grated and divided
- 2 tbsp panko breadcrumbs
- 1 tsp smoked paprika
- 1 garlic clove, finely chopped
- 100 ml (⅓ cup plus 1 tbsp) cooking cream
- 1 tsp Dijon mustard
- 50 g (a generous handful) baby spinach
- 1 tbsp olive oil, plus 1 tsp for the topping
- Black pepper and salt, to taste
How to make it
- Prepare the chicken. Flatten the chicken to an even thickness of about 1.5 cm (⅝ inch). Season with paprika, pepper and a little salt. Heat the broiler (grill) and use a broiler-safe skillet.
- Cook until golden. Heat 1 tbsp oil over medium heat. Cook the chicken for about 5–7 minutes per side, depending on thickness, until the centre reaches 74°C (165°F). Transfer to a plate.
- Make the herb sauce. Lower the heat, add the garlic and stir for 30 seconds. Add cream and mustard, then stir in 100 g of the cheese over low heat. Add spinach and let it wilt. If the sauce is too thick, add a splash of water.
- Add the crunch. Return the chicken to the skillet. Mix the remaining cheese with panko and 1 tsp oil, and scatter over the chicken. Broil for 3–5 minutes until golden, watching closely.
- Serve. Spoon the sauce alongside the chicken and serve with roasted potatoes, bread or a green salad.
Allergen notes: Milk, wheat and mustard.
Bring the cheese to your kitchen
Shop Baby Gouda Herbs to make this recipe at home.