Easy Dijon Chicken Recipes

CREAMY DIJON MUSTARD CHICKEN

Steps:

• Serve: Serve with egg noodles, rice, mashed potatoes, puréed celery root or parsnips, or serve alone or with vegetables for low carb version.

EASY GRILLED HONEY-DIJON CHICKEN

Steps:

• In a small bowl, add the honey, mustard, 1 tablespoon of oil and salt and pepper, to taste. Mix well and put the mixture into a large plastic resealable bag. Add the chicken, seal the bag and shake to incorporate. Refrigerate at least 2 hours.
• Preheat the grill to medium heat.
• Remove the chicken from the bag and arrange it on a well-oiled grill. Cook until a nice crust forms on both sides, about 4 to 5 minutes per side. Let the chicken rest on a serving platter for 10 minutes before serving. Serve with lime wedges.

DIJON CHICKEN

Steps:

• Heat oven to 375°F. Spray 11x7-inch glass baking dish with cooking spray. Place chicken in baking dish.
• In small bowl, mix remaining ingredients except pasta and parsley. Spread mustard mixture over chicken to coat thoroughly.
• Bake uncovered 25 to 30 minutes or until juice of chicken is no longer pink when centers of thickest pieces are cut.
• Meanwhile, cook and drain pasta as directed on package. Garnish chicken with parsley. Serve with pasta.

EASY HONEY-DIJON CHICKEN CUTLETS

Steps:

• Place the chicken on a cutting board. Holding your knife parallel to the cutting board, slice the chicken breasts in half so that one breast becomes two cutlets. (You can also ask the butcher to do that for you.) If the chicken breasts are too large, lay the chicken between two sheets of plastic wrap and pound them out with a meat mallet to ¼" thickness. Even thickness is important to this recipe, so do not skip this important step. Season the chicken breasts generously on both sides with salt and pepper.
• In a large bowl whisk together the olive oil, lemon zest, honey, Dijon mustard, paprika and coriander. Add the chicken cutlets and turn to coat well on both sides.
• Bring a large nonstick or cast iron skillet to medium-high heat. When the skillet gets hot, add some olive oil. Wait until the olive oil is hot and add the cutlets (if they do not all fit, cook them in two batches). Pour any remaining honey-Dijon mustard mixture from the bowl over the cutlets and cook for about 2-3 minutes on each side, or, until their internal temperature reaches 165°F.
• Remove the cutlets from the heat, cover them with aluminum foil for a few minutes to allow the juices to settle, and serve with the lemon wedges.

CREAMY GARLIC DIJON CHICKEN RECIPE BY TASTY

Steps:

• Season the chicken evenly on both sides with 1½ tablespoons salt. Heat 1 tablespoon olive oil in a shallow pan over medium-high heat. Add the chicken and sear for 3-4 minutes on each side. Remove chicken from the pan (it will not be fully cooked) and set aside. Wipe out the pan if it looks charred.
• Melt the butter in the pan over low heat. Add the garlic and cook, stirring, until fragrant, about 1 minute, then whisk in flour. Pour in the chicken broth, whisking, then add French's Dijon Mustard, ½ teaspoon salt, and ¼ teaspoon pepper, and whisk until smooth. Simmer sauce for 1-2 minutes, then stir in the heavy cream. Return the sauce to a simmer, place the chicken in the sauce, and cover the pan with a lid. Simmer until chicken is fully cooked through, 5-10 minutes.
• Remove chicken from the pan. Stir the minced parsley and lemon zest into the sauce, then taste for seasoning. Slice the chicken. Remove the sauce from the heat.
• Heat 1 tablespoon olive oil in a large skillet over medium heat. When the oil is hot, add the mushrooms and season with salt to taste. Saute mushrooms, stirring occasionally, until golden brown, 7-10 minutes. Remove mushrooms from the pan.
• Heat remaining 1 tablespoon olive oil in the pan. Add asparagus and sauté, stirring occasionally, until tender, about 3 minutes. Season with salt to taste. Add the peas and cook 1 minute more.
• Place the vegetables on a plate. Top with sliced chicken and drizzle with the dijon sauce. Garnish with chopped parsley.
• Enjoy!

HONEY-DIJON CHICKEN

Steps:

• Place chicken in an ungreased 11x7-in. baking dish. Combine remaining ingredients; pour over chicken. Bake, uncovered, at 350° for 35-40 minutes or until juices run clear, turning and basting with pan juices every 15 minutes.

CREAMY DIJON CHICKEN

Steps:

• Whisk together cream, mustard and brown sugar. Pound chicken breasts with a meat mallet to even thickness; sprinkle with salt and pepper., In a large skillet, heat oil and butter over medium-high heat; brown chicken on both sides. Reduce heat to medium. Add onion and cream mixture; bring to a boil. Reduce heat; simmer, covered, until a thermometer inserted in chicken reads 165°, 10-12 minutes. Sprinkle with parsley.

PARMESAN-DIJON CHICKEN

Steps:

• Heat oven to 375°F. Mix butter and mustard in shallow dish until well mixed. Mix bread crumbs and cheese in large plastic bag.
• Dip one piece of chicken at a time into butter mixture, coating all sides. Then place in bag of bread crumbs, seal bag and shake to coat with crumb mixture. Place chicken in single layer in ungreased rectangular pan, 13x9x2 inches.
• Bake uncovered 20 to 30 minutes, turning once, until juice of chicken is no longer pink when centers of thickest pieces are cut.

EASY DIJON CHICKEN

Steps:

• Whisk together milk and Dijon mustard.
• Have crumbs and tarragon mixed toegther in another bowl.
• Dip chicken pieces in milk mixture, and then dip them in crumbs.
• Place in a shallow baking dish in a single layer.
• Cover and bake in a preheated 375F oven for 30 minutes.
• Uncover and bake for a further 15 minutes, or until chicken is done as you like.

EASY CHICKEN DIJON

Steps:

• Heat oven to 375 degrees.
• Season chicken to your taste.
• In a small bowl, mix well the sour cream and Dijon mustard- set aside.
• Dip each seasoned breast in sour cream/ mustard mixture, coating well.
• Dredge each coated breast in seasoned bread crumbs.
• Arrange pieces in a a 13 x 9 baking pan.
• Bake for 50 minutes or until thickest part is no longer pink.

DIJON CHICKEN THIGHS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Combine garlic, salt, Italian seasoning, and pepper in a small bowl; sprinkle evenly over chicken thighs.
• Melt 2 tablespoons butter in a 12-inch cast iron skillet over medium heat. Add chicken thighs and cook until browned, about 5 minutes. Flip thighs over and turn heat off. Remove skillet from heat.
• Melt 1/4 cup butter for sauce over medium heat in a saucepan. Add shallot once foam subsides and sauté until soft and just golden, about 4 minutes. Remove saucepan from the heat and pour in whiskey.
• Return saucepan to heat and allow flame to burn off the alcohol. Add cream, Dijon, and maple syrup and stir to combine. Bring to a gentle boil and cook until sauce thickens slightly, 1 to 2 minutes. Season with salt and pepper. Pour 1/2 of the sauce over the chicken thighs. Reserve remaining sauce.
• Carefully transfer the cast iron skillet to the preheated oven. Bake until chicken is no longer pink in the center and the juices run clear, 20 to 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Add thyme to the reserved sauce, and spoon over chicken thighs to serve.

QUICK LEMON DIJON CHICKEN

Steps:

• Place chicken in a skillet over medium heat. Pour in lime and lemon juices, and stir in Dijon, black pepper, and Creole-seasoning. Cook, turning chicken occasionally, until the chicken pieces are done, about 15 minutes.