BAKED HONEY MUSTARD CHICKEN
Quick and easy to prepare, and the kids love it too!
Provided by Mary Annthipie Bane
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Healthy
Time 1h
Yield 6
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Sprinkle chicken breasts with salt and pepper to taste, and place in a lightly greased 9x13 inch baking dish. In a small bowl, combine the honey, mustard, basil, paprika, and parsley. Mix well. Pour 1/2 of this mixture over the chicken, and brush to cover.
- Bake in the preheated oven for 30 minutes. Turn chicken pieces over and brush with the remaining 1/2 of the honey mustard mixture. Bake for an additional 10 to 15 minutes, or until chicken is no longer pink and juices run clear. Let cool 10 minutes before serving.
Nutrition Facts : Calories 232 calories, Carbohydrate 24.8 g, Cholesterol 67.1 mg, Fat 3.7 g, Fiber 1 g, Protein 25.6 g, SaturatedFat 0.9 g, Sodium 296.4 mg, Sugar 23.4 g
CRUNCHY MUSTARD CHICKEN BAKE
Provided by Valerie Bertinelli
Categories main-dish
Time 4h5m
Yield 4 to 8 servings
Number Of Ingredients 20
Steps:
- Place a 1-gallon resealable plastic bag in a large bowl, open up the bag and roll down the sides. Add the chicken thighs to the bag. Then add the garlic, shallots, vermouth, 1/2 cup olive oil, 1/4 cup of the Dijon, lemon juice, thyme, crushed red pepper and 2 teaspoons salt. Close the bag tightly, squeezing out any excess air. Use your hands (on the outside of the bag) to mix all the ingredients together, making sure to completely coat the chicken in the marinade. Place the bag back in the bowl and refrigerate for 2 hours.
- Preheat the oven to 425 degrees F. Remove the marinated chicken from the refrigerator and allow it to come to room temperature while you roast the vegetables.
- Slice the leeks into 1/2-inch rounds and place in a bowl of water to remove any dirt. Drain and dry with paper towels.
- To a 9-by-12-by-3-inch baking dish, add the cleaned leeks, potatoes, red onions, 1 tablespoon olive oil and a generous sprinkle of salt. Toss together so everything is evenly coated. Roast for 35 minutes, or until the vegetables are tender and browned in spots but the potatoes have not split. Remove from the oven and set aside until the chicken is ready to add to the baking dish.
- While the vegetables are roasting, use to tongs to remove the chicken from the marinade to a baking sheet, making sure to wipe any sliced shallots or garlic back into the marinade. Next, set a large strainer over a large bowl and strain the marinade; reserve the liquid and solids.
- Sprinkle the chicken all over with salt. Heat 1 tablespoon olive oil and 1 tablespoon of the butter in a 12-inch skillet over medium-high heat. Sear the chicken on both sides, 3 minutes per side; work in batches if necessary, adding more oil and butter as needed. Remove the chicken to a clean baking sheet and reserve. Degrease the saute pan, wiping out any dark bits, and then melt 1 tablespoon butter over medium heat. Add all the solids from the marinade; saute until the shallots have just begun to soften, 2 to 3 minutes. Stir in the flour until completely incorporated, and then stir in the reserved marinade liquid and the chicken stock. Bring to a boil and cook for 2 minutes; for food safety reasons, it is important that the mixture comes to a full boil for a couple minutes.
- Pour the sauteed shallot mixture evenly over the roasted vegetables in the baking dish. Place the chicken pieces on top and return to the oven for 10 to 15 minutes, until the chicken is almost cooked through (about 150 degrees F).
- Meanwhile, in a small bowl, mix together the breadcrumbs, tarragon, crushed sea salt and melted butter.
- Remove the chicken from the oven, slather with the remaining 1/4 cup Dijon mustard, and top with the breadcrumb mixture. Return to the oven for an additional 12 minutes, until the chicken has finished cooking and the breadcrumbs have browned on top. Serve immediately.
LAURIE COLWIN'S BAKED MUSTARD CHICKEN
This old-school chicken, Sunday-night-supper chicken, even dinner party chicken, is baked for about two hours (yes, you read that correctly: two hours) until its bread crumb-coated skin is crisp - yet the meat miraculously maintains its moisture. The recipe, adapted from the great food writer Laurie Colwin, is so simple to make that her original version was written out in a brief paragraph, casually instructing the home cook to coat the chicken with mustard, garlic, a little thyme, a pinch of cinnamon. We have adapted the recipe to include measurements and more specific direction, but that shouldn't stop you from absorbing her nonchalance and confidence as you make it, the certainty that it will turn out delicious every time. (The New York Times)
Provided by The New York Times
Categories dinner, easy, weekday, main course
Time 2h15m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Heat oven to 350 degrees. In a large mixing bowl, combine mustard, garlic, thyme, cinnamon, a pinch of salt and 1/2 teaspoon black pepper. Place bread crumbs in another large bowl.
- Working in batches, coat chicken quarters on all sides with mustard mixture. Shake off excess mustard, then coat completely with bread crumbs. Arrange in a single layer in a large, shallow baking pan.
- Dust the chicken with paprika and scatter butter pieces on top. Bake until crust is deep golden brown and crispy, about 2 hours. (Depending on the oven, the size of the pan and the size of the chickens, baking time may be as long as 2 1/2 hours.) Serve hot or at room temperature.
Nutrition Facts : @context http, Calories 772, UnsaturatedFat 28 grams, Carbohydrate 30 grams, Fat 48 grams, Fiber 4 grams, Protein 54 grams, SaturatedFat 15 grams, Sodium 1059 milligrams, Sugar 3 grams, TransFat 0 grams
BAKED MUSTARD CHICKEN
Make and share this Baked Mustard Chicken recipe from Food.com.
Provided by Mirj2338
Categories Lunch/Snacks
Time 55m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Brush chicken with mustard and dredge in bread crumbs.
- Place in a 13- x 9- x 2-inch baking dish.
- Combine margarine, lemon juice, and wine (or water); drizzle 1 tablespoon over each piece of chicken and pour remainder in dish.
- Cover and bake at 350 degrees for 45 minutes.
- Remove cover, sprinkle with paprika, and bake an additional 15 minutes.
BAKED MUSTARD-HERB CHICKEN LEGS
"A model of simplicity" is how Mark Bittman described this 2004 recipe from the San Francisco chef Gary Danko. Painted with mustard and tossed in an herbed mix of bread crumbs, they go right into an oven, to be pulled out about 30 minutes later. It's dinner party-worthy fare, made just as easily on a weeknight.
Provided by Mark Bittman
Categories dinner, easy, weekday, weeknight, main course
Time 45m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Heat oven to 400 degrees. Trim excess skin and fat from chicken. Combine bread crumbs, garlic, parsley, tarragon and salt and pepper on a plate or waxed paper. Use a pastry brush to paint mustard lightly on chicken legs. Carefully coat chicken legs with bread crumb mixture.
- Gently place chicken in a roasting pan and bake for 30 to 40 minutes, or until completely cooked. Serve hot or cold.
Nutrition Facts : @context http, Calories 370, UnsaturatedFat 10 grams, Carbohydrate 31 grams, Fat 16 grams, Fiber 3 grams, Protein 23 grams, SaturatedFat 4 grams, Sodium 609 milligrams, Sugar 3 grams, TransFat 0 grams
WHOLE ROASTED MUSTARD CHICKEN
A whole chicken is an easy, efficient weeknight meal when roasted at high heat on a bed of vegetables. Mustard adds a welcome tang to the recipe.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 1h25m
Number Of Ingredients 9
Steps:
- Preheat oven to 450 degrees. On a rimmed baking sheet, toss onion, sweet potatoes, brussels sprouts, and 3 thyme sprigs with 2 tablespoons oil. Season with salt and pepper; spread in a single layer. Season chicken cavity with salt and pepper, then stuff with lemons and remaining 6 thyme sprigs. Rub remaining 1 tablespoon oil over skin, brush with mustard, and season with salt and pepper. Tie legs with twine. Place on top of vegetables; roast 20 minutes.
- Reduce temperature to 375 degrees and roast until a thermometer inserted into thickest part of thigh (avoiding bone) registers 165 degrees, 40 to 45 minutes more. Transfer chicken to a carving board; let stand 15 minutes. Meanwhile, return vegetables to oven. Continue roasting until tender and golden brown in places, 12 to 15 minutes more. Carve chicken and serve, with vegetables and lemon wedges alongside.
MUSTARD BAKED CREME CHICKEN
Make and share this Mustard Baked Creme Chicken recipe from Food.com.
Provided by Izzy Knight
Categories Chicken Breast
Time 1h5m
Yield 3 serving(s)
Number Of Ingredients 9
Steps:
- Combine the soured cream and mustard in a small bowl.
- In a second bowl, mix the crumbed cornflakes, herbs and seasonings.
- Coat the chicken pieces with the mustard mixture.
- Roll the chicken in the crumb mixture.
- Place the chicken pieces in a single layer in a large, shallow baking dish and drizzle melted butter over each piece.
- Bake at 190°C for one hour, or until the chicken is golden brown and juices run clear when tested with a skewer.
Nutrition Facts : Calories 461.8, Fat 35.2, SaturatedFat 16.9, Cholesterol 117.3, Sodium 237.6, Carbohydrate 12.2, Fiber 2.2, Sugar 1.7, Protein 25.2
HONEY-MUSTARD BAKED CHICKEN BREASTS
These honey-mustard baked chicken breasts are super easy, delicious, and healthy! What's not to like?
Provided by Stephen Williams
Time 55m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Spray a baking dish with nonstick spray.
- Mix honey and mustard together in a bowl. Place bread crumbs in a second bowl.
- Roll chicken in honey-mustard, then roll in bread crumbs. Place in the prepared baking dish. Mix remaining honey-mustard and bread crumbs together and set aside.
- Bake in the preheated oven for 30 minutes. Spoon reserved honey-mustard-crumb mixture over the chicken breasts and bake until chicken is no longer pink in the center and the juices run clear, 10 to 15 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 400.4 calories, Carbohydrate 61.7 g, Cholesterol 64.9 mg, Fat 4.4 g, Fiber 1.6 g, Protein 27.9 g, SaturatedFat 1.2 g, Sodium 1335.6 mg, Sugar 36.5 g
More about "baked mustard chicken pieces recipes"
BAKED HONEY MUSTARD CHICKEN - TOGETHER AS FAMILY
From togetherasfamily.com
BAKED MUSTARD CHICKEN BREAST RECIPES - CREATE THE MOST AMAZING …
From recipeshappy.com
BAKED HONEY MUSTARD CHICKEN - LAUREN'S LATEST
From laurenslatest.com
BAKED MUSTARD CHICKEN - RECIPES | COOKS.COM
From cooks.com
ONE PAN BAKED HONEY MUSTARD CHICKEN - RECIPES - TEXASREALFOOD
From texasrealfood.com
COOKING CHICKEN WITH MUSTARD - THERESCIPES.INFO
From therecipes.info
DELICIOUSLY SKINNY MUSTARD CHICKEN (BAKED OR AIR-FRYER)
From skinnykitchen.com
BAKED MUSTARD CHICKEN PIECES RECIPE - CREATE THE MOST AMAZING …
From recipeshappy.com
BAKED HONEY MUSTARD CHICKEN {ONE PAN} - THE GIRL ON BLOOR
From thegirlonbloor.com
BAKED HONEY MUSTARD CHICKEN - COOKING CLASSY
From cookingclassy.com
SEASONED OVEN BAKED CHICKEN PIECES RECIPE - THE SPRUCE EATS
From thespruceeats.com
BAKED HONEY MUSTARD CHICKEN (WITH VIDEO) | HOW TO FEED A LOON
From howtofeedaloon.com
12 EASY CHICKEN PIECES RECIPES - TOP RECIPES
From topteenrecipes.com
VERSATILE BAKED CHICKEN-- HONEY MUSTARD COATED | RECIPE
10 BEST ROASTED CHICKEN PIECES RECIPES | YUMMLY
From yummly.com
MUSTARD CHICKEN BAKE - RECIPES - PAGE 2 | COOKS.COM
From cooks.com
32 BEST BAKED CHICKEN RECIPES - FOOD NETWORK
From foodnetwork.com
BAKED MUSTARD CHICKEN WITH CLEMENTINES - EATING EUROPEAN
From eatingeuropean.com
KNOCK YOUR SOCKS OFF BAKED MUSTARD CHICKEN RECIPE - FED & FIT
From fedandfit.com
30-MINUTE MUSTARD-GLAZED OVEN BAKED CHICKEN THIGHS
From unsophisticook.com
DELICIOUS MAPLE MUSTARD BAKED CHICKEN WITH POURING SAUCE
From anoregoncottage.com
BEST CRUNCHY MUSTARD CHICKEN BAKE RECIPES | VALERIE'S HOME …
From foodnetwork.ca
SWEET MUSTARD BAKED CHICKEN | MEL'S KITCHEN CAFE
From melskitchencafe.com
EASY OVEN BAKED CHICKEN BITES RECIPE - EATWELL101
From eatwell101.com
BAKED MUSTARD CHICKEN PIECES | RECIPE | RECIPES, CHICKEN PIECES …
From pinterest.com.au
HONEY MUSTARD BAKED CHICKEN DRUMSTICKS | RECIPETIN EATS
From recipetineats.com
CREAMY MUSTARD BAKED CHICKEN THIGHS - MOM ON TIMEOUT
From momontimeout.com
MUSTARD BAKED CHICKEN RECIPE | MYRECIPES
From myrecipes.com
BAKED HONEY MUSTARD CHICKEN WITH POTATOES & BACON - RECIPETIN …
From recipetineats.com
BAKED MUSTARD CHICKEN - HEPRECIPE.COM
From heprecipe.com
BAKED CHICKEN BREASTS WITH HONEY MUSTARD SAUCE - CAFE DELITES
From cafedelites.com
BAKED MUSTARD CHICKEN PIECES | RECIPE | RECIPES, CHICKEN PIECES …
From pinterest.co.uk
BAREFOOT CONTESSA | CRISPY MUSTARD-ROASTED CHICKEN | RECIPES
From barefootcontessa.com
HONEY MUSTARD CHICKEN & POTATOES (ONE PAN) - CAFE DELITES
From cafedelites.com
BAKED MUSTARD CHICKEN PIECES RECIPE - ALL INFORMATION ABOUT …
From therecipes.info
HONEY MUSTARD CHICKEN THIGHS - COOKING LSL
From cookinglsl.com
BAKED HONEY MUSTARD CHICKEN - DAMN DELICIOUS
From damndelicious.net
BAKED MUSTARD CHICKEN WITH ROOT VEGETABLES RECIPE | EAT SMARTER …
From eatsmarter.com
BAKED MUSTARD CHICKEN PIECES | RECIPE | RECIPES, ONE POT MEALS, …
From pinterest.ca
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love