Description
Honey dijon chicken turns weeknight dinners into a delightful feast your whole family will adore. Crispy, tangy, and simple to prepare, this dish brings restaurant-quality flavor straight to your table with minimal effort.
Ingredients
Scale
Main Proteins:
- 1 pound ground beef
- 1 pound ground pork
Binding and Filler Ingredients:
- 2 large egg yolks
- ½ cup Panko*
- 1 onion, diced
Seasonings and Spices:
- ¼ teaspoon ground allspice
- ¼ teaspoon ground nutmeg
- Kosher salt
- Freshly ground black pepper
Cooking Liquid:
- 2 tablespoons olive oil
Gravy Ingredients:
- ¼ cup unsalted butter
- ⅓ cup all-purpose flour
- 4 cups beef broth
- ¾ cup sour cream
Garnish:
- 2 tablespoons chopped fresh parsley leaves
Instructions
- Warm 1 tablespoon olive oil in a skillet over medium heat. Sauté the diced onion for 4-5 minutes until it becomes soft and translucent, stirring occasionally.
- In a large mixing bowl, combine 1 pound ground beef, 1 pound ground pork, ½ cup Panko, 2 egg yolks, ¼ teaspoon allspice, ¼ teaspoon nutmeg, salt, and pepper. Add the cooked onions to the meat mixture.
- Gently blend the ingredients with your hands, ensuring everything is evenly distributed without overworking the meat.
- Divide the meat mixture into 6-8 equal portions. Shape each portion into a compact patty about ¾ inch thick, creating a slight indentation in the center to help them cook evenly.
- Brush a baking sheet with the remaining 1 tablespoon olive oil. Arrange the patties on the sheet, keeping them slightly separated.
- Slide the baking sheet into a preheated 375°F oven. Bake for 25-30 minutes, until the internal temperature reaches 160°F when checked with a meat thermometer.
- While the patties cook, prepare the gravy. Melt ¼ cup unsalted butter in a saucepan over medium heat.
- Sprinkle ⅓ cup flour into the melted butter, whisking constantly for 2-3 minutes to create a golden roux.
- Gradually pour 4 cups beef broth into the roux, whisking continuously to prevent lumps. Simmer for 8-10 minutes until the sauce thickens.
- Remove gravy from heat. Stir in ¾ cup sour cream, salt, and pepper until smooth and creamy.
- Transfer the baked patties to a serving platter. Drizzle the warm gravy over the top and garnish with 2 tablespoons chopped fresh parsley.
Notes
- Check your meat mixture for consistency by gently pressing a small amount – if it feels too dry, add a splash of milk or broth to keep the patties moist.
- Avoid overworking the meat when mixing and forming patties, as this can make them tough and dense.
- Use a meat thermometer to ensure the internal temperature reaches 160°F for safe consumption of ground meats.
- For a gluten-free version, replace Panko breadcrumbs with crushed gluten-free crackers or almond flour.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Baked
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 6 to 8
- Calories: 456 kcal
- Sugar: 1 g
- Sodium: 320 mg
- Fat: 33 g
- Saturated Fat: 10 g
- Unsaturated Fat: 21 g
- Trans Fat: 0.3 g
- Carbohydrates: 10 g
- Fiber: 1 g
- Protein: 30 g
- Cholesterol: 155 mg