12 Delicious Grandmas Chicken Chardon Recipes

Let’s face it, nothing beats the comforting embrace of grandma’s cooking, especially when it comes to her legendary chicken chardon. Whether you’re craving a quick weeknight dinner or a hearty meal to gather around, these 12 delicious recipes bring that homely warmth right to your table. Dive in and discover how to keep those cherished flavors alive in your kitchen today!

Grandmas Chicken Chardon with Creamy Mushroom Sauce

Hit the nostalgia button with this dish that’s straight out of grandma’s kitchen but with a twist that’ll make your taste buds dance. Creamy, dreamy, and packed with flavor, it’s comfort food upgraded.

Ingredients

• 2 boneless, skinless chicken breasts (pound them to an even thickness for uniform cooking)
• 1 cup all-purpose flour (I swear by King Arthur for that perfect dredge)
• 2 eggs (room temp, they stick better)
• 1 cup panko breadcrumbs (for that unbeatable crunch)
• 1/2 cup grated Parmesan cheese (the real deal, none of that pre-shredded stuff)
• 1 tsp garlic powder (because garlic makes everything better)
• 1/2 tsp salt (I use sea salt for a cleaner taste)
• 1/4 tsp black pepper (freshly ground, please)
• 2 tbsp extra virgin olive oil (my go-to for frying)
• 1 cup heavy cream (go full-fat, trust me)
• 1 cup sliced mushrooms (baby bellas add a nice earthiness)
• 1 tbsp butter (salted, for that rich sauce base)
• 1 tsp fresh thyme leaves (because fresh herbs elevate the dish)

Instructions

1. Preheat your oven to 375°F. This ensures your chicken stays juicy inside while getting crispy outside.
2. Set up a dredging station: flour in one bowl, beaten eggs in another, and panko mixed with Parmesan, garlic powder, salt, and pepper in a third.
3. Dredge each chicken breast in flour, shaking off excess. Dip in egg, then coat with panko mixture, pressing gently to adhere.
4. Heat olive oil in a large skillet over medium-high heat. Cook chicken until golden brown, about 3-4 minutes per side. Transfer to a baking sheet and finish in the oven for 10 minutes.
5. In the same skillet, melt butter over medium heat. Add mushrooms and thyme, sautéing until mushrooms are golden, about 5 minutes.
6. Pour in heavy cream, stirring constantly until the sauce thickens slightly, about 3 minutes. Season with a pinch of salt and pepper.
7. Plate the chicken, spooning the creamy mushroom sauce over the top. Let the sauce cascade down the sides for that Instagram-worthy look.

Look at that golden crust giving way to tender chicken, all smothered in a sauce that’s rich with the umami of mushrooms and the freshness of thyme. Serve it over a bed of garlic mashed potatoes or alongside a crisp green salad for a meal that’s as beautiful as it is delicious.

Grandmas Chicken Chardon and Herb Roasted Potatoes

Kickstart your culinary adventure with this heartwarming dish that blends crispy, golden chicken with aromatic, herb-infused potatoes. Perfect for a cozy dinner that feels like a hug from grandma.

Ingredients

• 4 bone-in, skin-on chicken thighs
• 2 tbsp clarified butter, melted
• 1 tbsp fresh rosemary, finely chopped
• 1 tbsp fresh thyme, finely chopped
• 2 cloves garlic, minced
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 1.5 lbs Yukon Gold potatoes, quartered
• 2 tbsp extra virgin olive oil

Instructions

1. Preheat your oven to 425°F (220°C) to ensure a crispy finish.
2. In a small bowl, mix the clarified butter, rosemary, thyme, garlic, sea salt, and black pepper to create a herb butter.
3. Pat the chicken thighs dry with paper towels to ensure the skin crisps up nicely.
4. Rub the herb butter evenly under the skin and over the chicken thighs for maximum flavor.
5. Toss the quartered potatoes with extra virgin olive oil, sea salt, and black pepper in a large bowl.
6. Arrange the chicken thighs and potatoes on a baking sheet, ensuring the potatoes are in a single layer for even roasting.
7. Roast in the preheated oven for 35-40 minutes, or until the chicken skin is golden and crispy, and the potatoes are tender.
8. Let the chicken rest for 5 minutes before serving to allow the juices to redistribute.

With its crispy skin and juicy interior, the chicken pairs beautifully with the soft, herb-roasted potatoes. Serve it on a rustic wooden board for an Instagram-worthy presentation that’s as delicious as it looks.

Grandmas Chicken Chardon with Garlic Butter Green Beans

Never underestimate the comfort of a classic dish with a twist. This recipe brings the crispy, golden perfection of chicken chardon paired with garlic butter green beans to your table in no time.

Ingredients

• 4 boneless, skinless chicken breasts, pounded to 1/2-inch thickness
• 1 cup all-purpose flour, for dredging
• 2 large pasture-raised eggs, lightly beaten
• 1 cup panko breadcrumbs
• 1/2 cup grated Parmesan cheese
• 1 tsp smoked paprika
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1/2 cup clarified butter, for frying
• 1 lb fresh green beans, trimmed
• 3 tbsp unsalted butter
• 4 garlic cloves, minced
• 1/2 tsp red pepper flakes

Instructions

1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Set up a dredging station: Place flour in a shallow dish, beaten eggs in another, and mix panko, Parmesan, smoked paprika, salt, and pepper in a third.
3. Dredge each chicken breast in flour, shaking off excess. Dip in eggs, then coat with panko mixture, pressing gently to adhere.
4. Heat clarified butter in a large skillet over medium-high heat until shimmering. Add chicken, cooking for 3-4 minutes per side until golden brown. Transfer to the prepared baking sheet.
5. Bake chicken for 15-20 minutes, until internal temperature reaches 165°F (74°C).
6. Meanwhile, blanch green beans in boiling salted water for 2 minutes, then plunge into ice water to stop cooking. Drain well.
7. In the same skillet, melt unsalted butter over medium heat. Add garlic and red pepper flakes, sautéing for 30 seconds until fragrant.
8. Add green beans to the skillet, tossing to coat in garlic butter. Cook for 2-3 minutes, until heated through.
9. Serve chicken alongside green beans. For an extra crunch, sprinkle with additional Parmesan before serving.

Makes the chicken irresistibly crispy on the outside, juicy on the inside, while the green beans offer a buttery, garlicky contrast. Try serving over a bed of quinoa for a wholesome twist.

Grandmas Chicken Chardon in a Rich White Wine Sauce

Kickstart your culinary adventure with this timeless dish that marries crispy, golden chicken with a luxuriously smooth white wine sauce. Perfect for impressing at dinner parties or indulging in a solo feast.

Ingredients

• 4 boneless, skin-on chicken breasts, air-chilled
• 1 cup all-purpose flour, finely sifted
• 2 tbsp clarified butter
• 1 cup dry white wine, preferably Chardonnay
• 1/2 cup heavy cream
• 2 cloves garlic, minced
• 1 tbsp fresh thyme leaves
• Salt, to precise seasoning
• Freshly ground black pepper, to precise seasoning

Instructions

1. Preheat your oven to 375°F (190°C) to ensure even cooking of the chicken.
2. Season the chicken breasts liberally with salt and pepper on both sides.
3. Dredge each chicken breast in the sifted flour, shaking off any excess for a light, even coating.
4. Heat the clarified butter in a large oven-safe skillet over medium-high heat until it shimmers.
5. Sear the chicken breasts, skin-side down, for 5-7 minutes until the skin is golden and crispy. Flip and sear the other side for 3 minutes.
6. Transfer the skillet to the preheated oven and bake for 15 minutes, or until the internal temperature reaches 165°F (74°C).
7. Remove the chicken from the skillet and let it rest on a plate. Tip: Resting ensures juicy meat.
8. In the same skillet, sauté the minced garlic over medium heat for 30 seconds until fragrant.
9. Deglaze the pan with the white wine, scraping up any browned bits for added flavor. Simmer until reduced by half.
10. Stir in the heavy cream and thyme, simmering for another 3 minutes until the sauce thickens slightly. Tip: Constant stirring prevents curdling.
11. Return the chicken to the skillet, spooning the sauce over the top. Simmer together for 2 minutes to meld flavors.

Relish the contrast of the crispy chicken skin against the velvety sauce, a harmony of textures and flavors. Serve atop a bed of creamy mashed potatoes or alongside roasted vegetables for a complete meal.

Grandmas Chicken Chardon with Crispy Bacon and Cheese

Craving a dish that’s crispy, cheesy, and packed with flavor? This Chicken Chardon is a game-changer, blending crispy bacon and melted cheese for a bite that’s irresistibly delicious.

Ingredients

• 4 boneless, skinless chicken breasts, pounded to 1/2-inch thickness
• 8 slices thick-cut applewood-smoked bacon
• 1 cup shredded sharp cheddar cheese
• 1/2 cup all-purpose flour
• 2 pasture-raised eggs, lightly beaten
• 1 cup panko breadcrumbs
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/4 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 2 tbsp clarified butter
• 2 tbsp olive oil

Instructions

1. Preheat oven to 375°F. Line a baking sheet with parchment paper.
2. Season chicken breasts with smoked paprika, garlic powder, sea salt, and black pepper.
3. Dredge each chicken breast in flour, shaking off excess. Dip into beaten eggs, then coat with panko breadcrumbs.
4. In a large skillet over medium heat, melt clarified butter with olive oil. Add chicken, cooking for 3-4 minutes per side until golden brown. Tip: Ensure the oil is hot before adding chicken to prevent sticking.
5. Transfer chicken to the prepared baking sheet. Top each breast with 2 slices of bacon and 1/4 cup shredded cheddar cheese.
6. Bake for 15-20 minutes, or until cheese is bubbly and chicken reaches an internal temperature of 165°F. Tip: Use a meat thermometer for accuracy.
7. Let rest for 5 minutes before serving. Tip: Resting allows juices to redistribute, ensuring moist chicken.

Delight in the crunch of the panko crust, the smokiness of the bacon, and the gooey cheese. Serve atop a bed of arugula for a peppery contrast or with a side of roasted sweet potatoes for a sweet and savory combo.

Grandmas Chicken Chardon with a Side of Buttery Corn

Transform your dinner into a cozy nostalgia trip with this crispy, golden chicken paired with sweet, buttery corn. **Bold flavors** and **simple steps** make it a weeknight hero.

Ingredients

• 4 boneless, skin-on chicken breasts
• 1 cup all-purpose flour
• 2 large pasture-raised eggs, lightly beaten
• 1 cup panko breadcrumbs
• 1/2 cup grated Parmesan cheese
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp sea salt
• 1/4 tsp black pepper
• 1/4 cup clarified butter
• 2 cups fresh corn kernels
• 2 tbsp unsalted butter
• 1 tbsp fresh thyme leaves

Instructions

1. Preheat oven to 375°F. Line a baking sheet with parchment paper.
2. Season chicken breasts with sea salt and black pepper.
3. Dredge each breast in flour, shaking off excess.
4. Dip floured chicken into beaten eggs, then coat with a mixture of panko, Parmesan, smoked paprika, and garlic powder.
5. Heat clarified butter in a large skillet over medium-high heat until shimmering.
6. Add chicken, skin-side down, and cook until golden brown, about 4 minutes per side.
7. Transfer chicken to the prepared baking sheet and bake for 15 minutes, or until internal temperature reaches 165°F.
8. Meanwhile, in the same skillet, melt unsalted butter over medium heat. Add corn and thyme, sautéing for 5 minutes until corn is tender.
9. Serve chicken hot with buttery corn on the side.

Velvety corn **contrasts** the chicken’s crunch, while thyme adds an herby brightness. **Plate it** over a rustic wooden board for that Instagram-worthy touch.

Grandmas Chicken Chardon and Sweet Caramelized Onions

Make your taste buds dance with this nostalgic yet trendy twist on a classic. Grandma’s secret? A golden, crispy crust meets melt-in-your-mouth chicken, all hugged by sweet, sticky onions.

Ingredients

• 2 lbs boneless, skinless chicken breasts, pounded to 1/2-inch thickness
• 1/2 cup all-purpose flour
• 2 large eggs, pasture-raised and lightly beaten
• 1 cup panko breadcrumbs
• 1/2 cup grated Parmesan cheese
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/4 tsp cayenne pepper
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 2 tbsp clarified butter
• 2 tbsp extra virgin olive oil
• 2 large yellow onions, thinly sliced
• 2 tbsp brown sugar
• 1 tbsp balsamic vinegar

Instructions

1. Preheat oven to 375°F. Line a baking sheet with parchment paper.
2. In a shallow dish, combine flour, smoked paprika, garlic powder, cayenne, salt, and black pepper.
3. Dip each chicken breast into the beaten eggs, then dredge in the flour mixture, shaking off excess.
4. Coat the chicken in panko breadcrumbs mixed with Parmesan cheese, pressing gently to adhere.
5. Heat clarified butter and olive oil in a large skillet over medium-high heat until shimmering.
6. Add chicken breasts, cooking for 3-4 minutes per side until golden brown. Transfer to the prepared baking sheet.
7. In the same skillet, add onions, brown sugar, and balsamic vinegar. Cook over medium heat, stirring occasionally, for 15-20 minutes until caramelized.
8. Bake chicken in the preheated oven for 10-12 minutes, until internal temperature reaches 165°F.
9. Top each chicken breast with caramelized onions before serving.

Unbelievably crispy on the outside, tender on the inside, with a sweet and savory onion topping that’s downright addictive. Serve over a bed of creamy mashed potatoes or alongside a crisp green salad for the ultimate comfort meal.

Grandmas Chicken Chardon with a Twist of Lemon and Thyme

Oozing with nostalgia yet fresh enough for your feed, this dish marries crispy, golden chicken with zesty lemon and earthy thyme. Perfect for weeknights that crave a gourmet touch without the fuss.

Ingredients

• 4 boneless, skin-on chicken breasts, air-chilled
• 1/2 cup clarified butter, divided
• 2 tbsp fresh thyme leaves, finely chopped
• 1 large lemon, zested and juiced
• 1 cup panko breadcrumbs
• 1/2 cup all-purpose flour
• 2 pasture-raised eggs, lightly beaten
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a shallow dish, combine panko breadcrumbs, thyme, lemon zest, salt, and pepper.
3. Place flour in a second shallow dish and beaten eggs in a third.
4. Dredge each chicken breast in flour, shaking off excess, then dip in eggs, and finally coat with the panko mixture, pressing gently to adhere.
5. Heat 1/4 cup clarified butter in a large skillet over medium-high heat until shimmering.
6. Add chicken breasts, skin-side down, and cook until golden brown, about 3-4 minutes per side.
7. Transfer chicken to the prepared baking sheet and drizzle with remaining clarified butter.
8. Bake for 15-20 minutes, or until internal temperature reaches 165°F (74°C).
9. Remove from oven and let rest for 5 minutes before serving.

This chicken emerges with a crackling crust giving way to succulent meat, brightened by lemon and thyme. Try slicing it over a bed of arugula for a salad that steals the show.

Grandmas Chicken Chardon with Roasted Garlic and Rosemary

Dig into this crispy, golden masterpiece that’s straight out of grandma’s playbook—elevated with a modern twist. **Bold flavors** and **crunchy textures** make this dish a showstopper.

Ingredients

• 4 boneless, skin-on chicken breasts, air-chilled
• 1/2 cup clarified butter, melted
• 1/4 cup all-purpose flour, sifted
• 1 tbsp fresh rosemary, finely chopped
• 6 cloves roasted garlic, mashed
• 1 tsp sea salt, finely ground
• 1/2 tsp black pepper, freshly cracked
• 1/2 cup panko breadcrumbs
• 1/4 cup grated Parmesan cheese, aged 24 months

Instructions

1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Pat chicken breasts dry with paper towels to ensure maximum crispiness.
3. Combine sifted flour, sea salt, and black pepper in a shallow dish. Dredge each chicken breast lightly in the mixture.
4. Dip each floured chicken breast into melted clarified butter, ensuring even coating.
5. Mix panko breadcrumbs, Parmesan cheese, chopped rosemary, and mashed roasted garlic in a separate dish. Press each chicken breast into the mixture, coating thoroughly.
6. Place coated chicken breasts on the prepared baking sheet. Drizzle any remaining clarified butter over the top.
7. Bake for 25-30 minutes, or until the internal temperature reaches 165°F (74°C) and the coating is golden brown.
8. Let rest for 5 minutes before serving to allow juices to redistribute.

Perfectly crisp on the outside, tender and juicy inside—this dish pairs **unexpectedly well** with a tangy apple slaw or over a bed of creamy polenta. **Pro tip:** Serve with a side of roasted garlic aioli for an extra flavor punch.

Grandmas Chicken Chardon with a Honey Mustard Glaze

Bold flavors meet comfort in this dish that’ll have your taste buds dancing. Crispy, golden chicken meets a sweet and tangy glaze for a bite that’s downright addictive.

Ingredients

• 4 boneless, skin-on chicken breasts, air-chilled
• 1 cup panko breadcrumbs, finely ground
• 1/2 cup Dijon mustard
• 1/4 cup raw honey
• 2 tbsp clarified butter
• 1 tsp smoked paprika
• 1/2 tsp sea salt, finely ground
• 1/4 tsp freshly cracked black pepper
• 2 pasture-raised eggs, lightly beaten
• 1/2 cup all-purpose flour

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Season the chicken breasts with sea salt and black pepper on both sides.
3. Dredge each chicken breast in all-purpose flour, shaking off any excess.
4. Dip the floured chicken into the lightly beaten eggs, ensuring full coverage.
5. Coat the chicken in the finely ground panko breadcrumbs, pressing gently to adhere.
6. Heat clarified butter in a large skillet over medium-high heat until shimmering.
7. Sear the chicken breasts, skin-side down, for 3-4 minutes until golden brown.
8. Flip the chicken and sear the other side for an additional 3 minutes.
9. Transfer the chicken to the prepared baking sheet and bake for 15-18 minutes, until the internal temperature reaches 165°F.
10. While the chicken bakes, whisk together Dijon mustard and raw honey in a small bowl.
11. Brush the honey mustard glaze over the chicken during the last 5 minutes of baking.
12. Remove from the oven and let rest for 5 minutes before serving.

Wondering how to serve it? The crispy exterior gives way to juicy, flavorful meat, perfect alongside a crisp salad or roasted veggies. Drizzle any remaining glaze for an extra punch of flavor.

Grandmas Chicken Chardon with Spicy Cajun Seasoning

Absolutely nobody does comfort food like Grandma, and this Chicken Chardon is proof. **Crispy**, **juicy**, and with a **kick** of Spicy Cajun Seasoning, it’s a dish that demands attention.

Ingredients

• 2 boneless, skinless chicken breasts, pasture-raised
• 1 cup all-purpose flour, unbleached
• 2 large pasture-raised eggs, lightly beaten
• 1 cup panko breadcrumbs
• 2 tbsp Spicy Cajun Seasoning
• 1/2 cup clarified butter
• 1 tsp sea salt, finely ground
• 1/2 tsp black pepper, freshly ground

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Season the chicken breasts evenly with sea salt and black pepper.
3. Dredge each chicken breast in the all-purpose flour, shaking off any excess.
4. Dip the floured chicken into the lightly beaten eggs, ensuring full coverage.
5. Coat the chicken in panko breadcrumbs mixed with Spicy Cajun Seasoning, pressing gently to adhere.
6. Heat clarified butter in a large skillet over medium-high heat until shimmering.
7. Fry the chicken for 3-4 minutes per side, or until golden brown and crispy.
8. Transfer the chicken to the prepared baking sheet and bake for 15-20 minutes, or until the internal temperature reaches 165°F (74°C).
9. Let the chicken rest for 5 minutes before slicing to retain juices.

Crunchy on the outside, tender on the inside, this Chicken Chardon packs a flavorful punch. **Serve** it sliced over a bed of creamy mashed potatoes or alongside a crisp, green salad for a meal that’s anything but ordinary.

Grandmas Chicken Chardon with a Side of Steamed Asparagus

Kickstart your culinary adventure with this timeless classic that’s been given a modern twist. Perfectly crispy chicken meets tender asparagus for a meal that’s both comforting and chic.

Ingredients

• 2 boneless, skinless chicken breasts, pounded to 1/2-inch thickness
• 1/2 cup all-purpose flour
• 2 large pasture-raised eggs, lightly beaten
• 1 cup panko breadcrumbs
• 1/2 cup grated Parmesan cheese
• 1 tsp garlic powder
• 1/2 tsp smoked paprika
• 1/4 cup clarified butter
• 1 lb fresh asparagus, trimmed
• 1 tbsp extra virgin olive oil
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. Preheat oven to 400°F (204°C). Line a baking sheet with parchment paper.
2. Set up a breading station: Place flour in a shallow dish, beaten eggs in another, and mix panko, Parmesan, garlic powder, and smoked paprika in a third.
3. Dredge each chicken breast in flour, shaking off excess. Dip into eggs, then coat with panko mixture, pressing gently to adhere.
4. Heat clarified butter in a large skillet over medium-high heat. Add chicken, cooking for 3-4 minutes per side until golden brown. Transfer to the prepared baking sheet.
5. Bake chicken for 10-12 minutes, or until internal temperature reaches 165°F (74°C).
6. While chicken bakes, toss asparagus with olive oil, sea salt, and black pepper. Arrange in a single layer on another baking sheet.
7. Roast asparagus for 8-10 minutes, until tender but still crisp.
8. Let chicken rest for 5 minutes before slicing. Serve alongside steamed asparagus.

Crispy on the outside, juicy on the inside, this chicken pairs beautifully with the earthy crunch of asparagus. For an extra touch of elegance, drizzle with a lemon-infused olive oil before serving.

Conclusion

Unquestionably, these 12 Grandma’s Chicken Chardon recipes are a treasure trove of comfort and flavor, perfect for any home cook looking to bring a touch of heartwarming tradition to their table. We invite you to try these delicious dishes, share your favorites in the comments, and spread the love by pinning this article on Pinterest. Happy cooking!