Mustard Baked Chicken Recipes

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BAKED HONEY MUSTARD CHICKEN



Baked Honey Mustard Chicken image

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

6 skinless, boneless chicken breast halves
salt and pepper to taste
½ cup honey
½ cup prepared mustard
1 teaspoon dried basil
1 teaspoon paprika
½ teaspoon dried parsley

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

MUSTARD CHICKEN



Mustard Chicken image

Chicken breasts coated with mustard and French fried onions, then baked. So simple, so 'magnifique'! You can vary the type of mustard to get different flavors. This goes great with rice or potatoes.

Provided by Juliet

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h15m

Yield 4

Number Of Ingredients 3

4 skinless, boneless chicken breasts
1 cup prepared mustard
1 (6 ounce) can French-fried onions

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Place mustard in a shallow dish or bowl; place onions in a second shallow dish or bowl. Dredge chicken in mustard to coat both sides, then dredge in onions. Place coated chicken in a lightly greased 9x13 inch baking dish.
  • Bake at 375 degrees F (190 degrees C) for 50 to 60 minutes or until chicken is cooked through and juices run clear.

Nutrition Facts : Calories 441.7 calories, Carbohydrate 21.3 g, Cholesterol 68.4 mg, Fat 25 g, Fiber 2.1 g, Protein 30 g, SaturatedFat 6.5 g, Sodium 1146.1 mg, Sugar 0.5 g

CRUNCHY MUSTARD CHICKEN BAKE



Crunchy Mustard Chicken Bake image

Provided by Valerie Bertinelli

Categories     main-dish

Time 4h5m

Yield 4 to 8 servings

Number Of Ingredients 20

8 chicken thighs, bone-in, skin-on (3 1/2 to 4 pounds)
4 large cloves garlic, thinly sliced
3 large shallots, thinly sliced
3/4 cup dry vermouth
Extra-virgin olive oil
1/2 cup Dijon mustard
1/4 cup lemon juice (about 2 large lemons)
2 tablespoons fresh thyme
2 teaspoons crushed red pepper
Kosher salt
3 small leeks, root and dark green top removed
1 1/2 pounds Peewee Dutch Yellow potatoes (see Cook's Note)
1 medium red onion, thinly sliced
2 tablespoons unsalted butter, plus 3 tablespoons melted butter
1 tablespoon all-purpose flour
1/2 cup chicken stock
1 1/2 cups fresh breadcrumbs, preferably from sourdough bread (see Cook's Note)
3 tablespoons chopped fresh tarragon
1 teaspoon crushed sea salt flakes
1/2 teaspoon freshly ground black pepper

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.

CRISPY MUSTARD-ROASTED CHICKEN



Crispy Mustard-Roasted Chicken image

Provided by Ina Garten

Categories     main-dish

Time 1h10m

Yield 3 servings

Number Of Ingredients 10

4 cloves garlic
1 tablespoon minced fresh thyme leaves
Kosher salt and freshly ground black pepper
2 cups panko (Japanese bread flakes)
1 tablespoon grated lemon zest (2 lemons)
2 tablespoons good olive oil
2 tablespoons unsalted butter, melted
1/2 cup Dijon mustard, such as Grey Poupon
1/2 cup dry white wine
1 (3 1/2- to 4-pound) chicken, cut in eighths

Steps:

  • Preheat the oven to 350 degrees F.
  • Place the garlic, thyme, 2 teaspoons salt, and 1 teaspoon pepper in a food processor fitted with the steel blade and process until the garlic is finely minced. Add the panko, lemon zest, olive oil, and butter and pulse a few times to moisten the bread flakes. Pour the mixture onto a large plate. In a shallow bowl, whisk together the mustard and wine.
  • Pat the chicken dry with paper towels. Sprinkle generously all over with salt and pepper. Dip each piece in the mustard mixture to coat on all sides, and then place skin-side down only into the crumb mixture, pressing gently to make the crumbs adhere. Place the chicken on a sheet pan crumb-side up. Press the remaining crumbs on the chicken pieces.
  • Bake the chicken for 40 minutes. Raise the heat to 400 degrees F and bake for another 10 minutes, until the crumbs are browned and the chicken is cooked through. Serve hot, warm, or at room temperature.

BAKED MUSTARD CHICKEN



Baked Mustard Chicken image

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

4 chicken breast halves, skinned
1/4 cup brown mustard
1/2 cup Italian breadcrumbs
1/4 cup margarine, melted
2 tablespoons lemon juice
2 tablespoons white wine (or water)
paprika

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.

HONEY-MUSTARD BAKED CHICKEN LEGS



Honey-Mustard Baked Chicken Legs image

Baked chicken legs with a sweet, strong flavor throughout. You can also use chicken thighs for this recipe.

Provided by Tarahlynn Sweitzer

Categories     Meat and Poultry Recipes     Chicken     Baked and Roasted

Time 1h25m

Yield 2

Number Of Ingredients 11

3 tablespoons canola oil
3 tablespoons honey mustard
4 teaspoons honey
2 large cloves garlic, minced
1 tablespoon paprika
2 teaspoons chopped fresh chives
1 ½ teaspoons dried basil
2 teaspoons adobo seasoning
1 teaspoon onion powder
½ teaspoon meat tenderizer
2 chicken leg quarters with skin

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Combine oil, honey mustard, and honey in a bowl until well combined. Stir in garlic, paprika, chives, basil, adobo seasoning, onion powder, and meat tenderizer. Stir until fully blended.
  • Coat the bottom of a glass baking dish with 2 to 3 tablespoons of mustard sauce mixture. Place chicken legs on top and cover with the rest of the sauce mixture. Cover dish with aluminum foil.
  • Bake in the preheated oven until chicken is no longer pink at the bone and the juices run clear, 60 to 75 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

Nutrition Facts : Calories 602.6 calories, Carbohydrate 28.7 g, Cholesterol 143.6 mg, Fat 36.4 g, Fiber 2.9 g, Protein 43.9 g, SaturatedFat 5.3 g, Sodium 456.5 mg, Sugar 20.7 g

HONEY-MUSTARD BAKED CHICKEN BREASTS



Honey-Mustard Baked Chicken Breasts image

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

nonstick cooking spray
½ cup honey
½ cup Dijon mustard
1 cup seasoned bread crumbs
4 (4 ounce) skinless, boneless chicken breast halves

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

BAKED MUSTARD GARLIC CHICKEN



Baked Mustard Garlic Chicken image

Make and share this Baked Mustard Garlic Chicken recipe from Food.com.

Provided by Rise3834

Categories     Chicken

Time 1h

Yield 4-6 chicken breasts

Number Of Ingredients 6

4 -6 boneless skinless chicken breasts
8 tablespoons Dijon mustard
10 cloves garlic
1/2 teaspoon cayenne pepper (add more if you like it spicy)
1 cup seasoned bread crumbs
salt & pepper

Steps:

  • Preheat oven to 325F degrees.
  • In a blender or food processor puree the mustard, garlic& spices.
  • Cover each piece of chicken throughly with mixture.
  • Coat each piece with bread crumbs (you may need more bread crumbs depending on the size of the chicken breasts).
  • Grease lightly or spray a casserole dish.
  • Lay chicken breasts in the casserole dish.
  • Add two tablespoons of water, cover with aluminum foil.
  • Bake covered for 20 minutes and uncovered for 30 minutes.
  • I like to serve this with new potatoes and steamed brocolli sprinkled with coarse garlic salt (Lawry's is the best).

HONEY - MUSTARD BAKED CHICKEN



Honey - Mustard Baked Chicken image

This is out of my old magazine cookbook dated in the 80's called Hot & Spicy...it say that the three pantry ingredients come together for a zesty glaze that makes the backed chicken a guaranteed winner..

Provided by teresas

Categories     Chicken

Time 50m

Yield 6 serving(s)

Number Of Ingredients 5

3 lbs chicken pieces (breasts, thighs and drumsticks)
1 tablespoon cooking oil
1/3 cup brown mustard
1 tablespoon soy sauce
1 1/2 tablespoons honey

Steps:

  • Preheat oven to 425°F.
  • Rinse chicken; pat dry.
  • Skin chicken, if desired.
  • Place chicken in a lightly greased shallow baking pan.
  • Bake in 425°F oven for 15 minutes.
  • Meanwhile, stir together mustard, soy sauce, and honey in a small bowl.
  • Turn chicken pieces over and brush mixture generously over chicken pieces.
  • Bake 20 to 25 minutes more or till chicken is tender and no longer pink, Turning pieces and brushing frequently with mustard mixture.

BAKED MUSTARD-HERB CHICKEN LEGS



Baked Mustard-Herb Chicken Legs image

"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

4 leg-thigh chicken pieces, cut in 2, or 8 thighs
1 1/2 cups coarse fresh bread crumbs
2 teaspoons minced garlic
2 tablespoons chopped parsley
1 teaspoon chopped fresh tarragon or other herb
Salt and pepper to taste
6 tablespoons Dijon mustard

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



Whole Roasted Mustard Chicken image

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

1 large onion, cut into 1/4-inch rounds
2 sweet potatoes, cut into 1/4-inch rounds
12 ounces brussels sprouts, trimmed
9 thyme sprigs
3 tablespoons extra-virgin olive oil
Coarse salt and freshly ground pepper
1 whole chicken (3 1/2 pounds), room temperature, patted dry
2 lemons, pricked all over with a fork, plus wedges for serving
1/4 cup Dijon mustard

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.

EASY HONEY-MUSTARD CHICKEN AND POTATO BAKE



Easy Honey-Mustard Chicken and Potato Bake image

This easy-to-prepare and delicious meal is both sweet and savory, with a hint of honey and mustard combining chicken thighs and potatoes.

Provided by 440DartRacer

Categories     Meat and Poultry Recipes     Chicken     Chicken Thigh Recipes

Time 1h25m

Yield 8

Number Of Ingredients 12

1 cup chicken broth
½ cup honey
¼ cup prepared yellow mustard
1 tablespoon mustard powder
1 ½ teaspoons garlic powder
1 ½ teaspoons onion powder
1 teaspoon rosemary flakes
1 teaspoon salt
1 teaspoon ground black pepper
8 chicken thighs
3 pounds red potatoes, unpeeled and diced into 3/4-inch cubes
1 large yellow onion, coarsely chopped

Steps:

  • Whisk broth, honey, yellow mustard, mustard powder, garlic powder, onion powder, rosemary, salt, and black pepper together in a large mixing bowl until well blended. Add chicken, potatoes, and onion and stir until well coated. Let mixture marinate for 20 minutes.
  • Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a 9x13-inch baking dish.
  • Transfer chicken to the prepared baking dish. Cover chicken with potatoes and pour remaining liquid on top.
  • Bake in the preheated oven until potatoes are golden brown and chicken is no longer pink at the bone and juices run clear, about 50 minutes.

Nutrition Facts : Calories 397.7 calories, Carbohydrate 48.1 g, Cholesterol 71.8 mg, Fat 12.9 g, Fiber 3.8 g, Protein 23.6 g, SaturatedFat 3.4 g, Sodium 601.4 mg, Sugar 20.4 g

LAURIE COLWIN'S BAKED MUSTARD CHICKEN



Laurie Colwin's Baked Mustard Chicken image

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

3/4 cup Dijon mustard
1 clove garlic, minced
1 teaspoon dried thyme
1/4 teaspoon ground cinnamon
Salt and black pepper
2 cups fine dry unseasoned bread crumbs
2 chickens, 2 to 3 pounds each, quartered, rinsed and dried
1 tablespoon sweet paprika, or as needed
3 tablespoons butter, cut into small pieces

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

MUSTARD-BAKED CHICKEN



Mustard-Baked Chicken image

A spicy kick to a delicious and easy baked chicken recipe. Any mustard works, but we love one available at health food stores that has apple cider vinegar in it.

Provided by Alejandro Junger

Categories     HarperCollins     Chicken     Mustard     Dinner     Fennel     Vinegar     Garlic     Wheat/Gluten-Free     Quick and Healthy

Number Of Ingredients 7

2 whole pasture-raised chicken legs, thighs, and drumsticks separated
1/4 cup extra-virgin olive oil
2 tablespoons whole-grain mustard
4 garlic cloves
1 teaspoon fennel seeds
1 teaspoon apple cider vinegar
2 teaspoons sea salt

Steps:

  • Preheat the oven to 400˚F.
  • In a large bowl, toss all the ingredients together and allow the chicken to marinate for 15 minutes in the refrigerator. Transfer the chicken to a baking dish and spoon any excess marinade over it. Bake for 20 to 30 minutes, or until a nice brown crust forms on top of the meat. Serve warm.

HONEY-MUSTARD BAKED CHICKEN



Honey-Mustard Baked Chicken image

I just love how easy this recipe is to put together! I like to bake the chicken ahead, chill it, and serve it as "finger food" for informal gatherings and picnics.

Provided by Taste of Home

Categories     Dinner

Time 1h25m

Yield 6-8 servings.

Number Of Ingredients 6

2 broiler/fryer chickens, cut up
1/2 cup butter, cubed
1/2 cup honey
1/4 cup Dijon mustard
1 teaspoon curry powder
1/2 teaspoon salt

Steps:

  • Place chicken in a large shallow baking pan. In saucepan, melt butter; stir in the remaining ingredients and heat through. Brush glaze over chicken. , Bake at 350° for 1-1/4 hours or until chicken juices run clear, basting frequently with sauce.

Nutrition Facts : Calories 359 calories, Fat 23g fat (10g saturated fat), Cholesterol 96mg cholesterol, Sodium 510mg sodium, Carbohydrate 18g carbohydrate (17g sugars, Fiber 0 fiber), Protein 21g protein.

HONEY-MUSTARD CHICKEN TENDERS



Honey-Mustard Chicken Tenders image

The combination of honey and mustard has been around since ancient Egypt and Rome, and midcentury American cooks used it in any number of dishes, from baked chicken to glazed ham. But it wasn't until the 1970s and '80s, when restaurants started pairing the zesty sauce with breaded pieces of boneless chicken, that it became wildly popular. As a coating for chicken, honey mustard not only tastes great, but the acidity in the mustard helps keep the meat juicy. For hot honey mustard chicken tenders, add 1/2 teaspoon cayenne to the honey mustard. For an even quicker dinner, do steps 1 and 2 up to a day ahead. (Refrigerate the chicken and store the toasted panko at room temperature.) Eat the tenders dipped into barbecue sauce, hot sauce, ketchup, or - you guessed it - more honey mustard.

Provided by Ali Slagle

Categories     dinner, poultry, main course

Time 45m

Yield 4 servings

Number Of Ingredients 7

2 cups panko bread crumbs
1/4 cup neutral oil (such as grapeseed or canola)
Kosher salt (such as Diamond Crystal)
3 tablespoons honey
3 tablespoons Dijon mustard
1 1/2 pounds boneless, skinless chicken breasts or tenders
Freshly ground black pepper

Steps:

  • Heat the oven to 450 degrees. Line a sheet pan with parchment paper or foil. Add the panko and oil to the sheet pan, season with 1/2 teaspoon salt, then stir with a fork until evenly moistened. Shake into an even layer. Toast in the oven, stirring with the fork halfway through, until golden brown, 3 to 5 minutes. Pick up the parchment and use it to funnel the toasted panko into a shallow bowl or pie plate. Set aside to cool. (Reserve the lined sheet pan.)
  • In a medium bowl, stir together the honey and mustard. Pat the chicken dry, then pound with a mallet or heavy skillet into an even thickness (about ⅓-inch thick). Slice lengthwise into 1-inch-thick strips. Cut any long strips in half crosswise. (If using chicken tenders, no need to pound or slice.) Season with salt and pepper, then add to the honey mustard and toss to combine.
  • Working with one strip at a time and removing dripping honey mustard, add the chicken to the panko mixture and use your fingers to pack the panko onto all sides of the chicken. (To avoid a big mess, designate one wet hand for touching the chicken and one dry hand for pressing in the panko.) Transfer to the lined sheet pan and repeat.
  • Transfer to the oven and bake, removing from the oven to flip halfway through, until the chicken is cooked through and the panko is browned, 10 to 15 minutes.

BAKED HONEY MUSTARD CHICKEN



Baked Honey Mustard Chicken image

Make and share this Baked Honey Mustard Chicken recipe from Food.com.

Provided by Parsley

Categories     Chicken

Time 1h25m

Yield 8 serving(s)

Number Of Ingredients 7

2 lbs boneless skinless chicken thighs (or breasts, or a combo)
1/3 cup honey
1/4 cup Dijon mustard
1 tablespoon lemon juice
3 tablespoons butter
1/8 teaspoon salt
1/4 teaspoon crushed rosemary

Steps:

  • Preheat oven to 325°.
  • Arrange chicken pieces in a shallow baking dish.
  • In a saucepan over med-low heat, combine remaining ingredients. Heat and stir until melted and well-blended.
  • Pour over chicken pieces.
  • Bake at 325° for about 60-75 minutes (or until done); basting chicken occasionally.

Nutrition Facts : Calories 222.1, Fat 9.1, SaturatedFat 3.9, Cholesterol 105.9, Sodium 261.1, Carbohydrate 12.2, Fiber 0.3, Sugar 11.7, Protein 22.8

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MUSTARD BAKED CHICKEN RECIPE | MYRECIPES
2014-12-01 Place chicken in a large zip-top plastic freezer bag. Stir together paprika and next 5 ingredients until well blended; rub over chicken, coating evenly. Seal and chill at least 30 …
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10 BEST BAKED CHICKEN WITH MAYONNAISE AND MUSTARD …
2022-05-05 Parmesan Baked Chicken Fingers + Sriracha Honey Mustard Sauce Little Spice Jar. buttermilk, mayonnaise, black pepper, skinless, boneless chicken breasts and 12 more.
From yummly.com


10 BEST BAKED CHICKEN DIJON MUSTARD RECIPES | YUMMLY
Honey Mustard Chicken and Potatoes BakedAmbrosia. olive oil, white wine, garlic, honey, Dijon mustard, red potatoes and 11 more.
From yummly.com


CHEESY MUSTARD BAKED CHICKEN BREASTS | FOODIECRUSH.COM
2015-10-05 Two sharp cheeses and a bite of mustard make this baked chicken breast dinner a weeknight favorite. Preheat oven to 400 degrees F. Prepare a baking dish with cooking spray and place chicken in the dish. Spread 1 tablespoon of the butter onto the chicken breasts and season with kosher salt and freshly ground black pepper.
From foodiecrush.com


HONEY MUSTARD BAKED CHICKEN DRUMSTICKS | RECIPETIN EATS
2019-02-22 Bake for 30 minutes. Turn drumsticks (not potatoes), spoon juices over drumsticks. Bake for a further 20 minutes, turn, spoon over juices. Bake for 10 - 15 minutes until sauce reduces and the drumsticks are golden and sticky. Remove from oven. Squidge the drumsticks around in what should now be a syrupy sauce.
From recipetineats.com


BAKED CHICKEN THIGHS MUSTARD SAUCE - THERESCIPES.INFO
Baked Honey Mustard Chicken Thighs - Chef Savvy trend chefsavvy.com. Add the chicken thighs to the prepared pan. Brush the honey mustard sauce on the chicken.Bake until the chicken reaches 175 degrees, 30-40 minutes. Turn the broiler on high and cook until the skin gets browned and crispy, 2-3 minutes.
From therecipes.info


BAKED HONEY MUSTARD CHICKEN - DAMN DELICIOUS
2014-09-01 Preheat oven to 400 degrees F. To make the mustard rub, combine olive oil and whole grain mustard in a small bowl; season with salt and pepper, to taste. Using your fingers or a brush, work the mustard rub onto both sides of the chicken. In a large bowl, whisk together Dijon mustard, whole grain mustard, honey and chicken stock.
From damndelicious.net


XYNGULAR MUSTARD CHICKEN AND VEGGIES RECIPE
There’s something about the crispy baked goodness of an oven-roasted vegetable recipe that really hits home. The mustard chicken and veggies recipe below combines a flavorful quick chicken marinade, with the perfect combination of roasted vegetables. It makes for a delicious dinner that is easy to make but tastes like you really know your way around the kitchen. …
From myxyngular.com


MUSTARD BAKED CHICKEN TENDERS - DIABETES STRONG
2017-10-04 Step 1: Preheat oven to 425F (220C) Step 2: Combine the mustard, tarragon, lemon juice, garlic, paprika, salt, and pepper in a large bowl and mix well. Step 3: Add the chicken and mix. You want each piece of chicken to be coated with the mustard sauce. Step 4: Transfer the chicken and sauce into a large baking dish and cover.
From diabetesstrong.com


SWISS MUSTARD BAKED CHICKEN | 12 TOMATOES
Preparation. Preheat oven to 425°F and lightly grease a baking dish with butter or non-stick spray. Mix together mustard, honey, lemon juice, and thyme. Season chicken breasts with salt and pepper and place in prepared baking dish. Spread the mustard mixture over the chicken and sprinkle grated cheese over the top.
From 12tomatoes.com


10 BEST BAKED MUSTARD CHICKEN THIGHS RECIPES | YUMMLY
2022-05-07 Pan-Roasted Chicken with Maple Bacon Sauce Tia Mowry. chicken thighs, sea salt, soy sauce, Dijon mustard, bacon, flat leaf parsley and 3 more. Apricot Marinated Chicken. Swirling Flavors.
From yummly.com


30-MINUTE MUSTARD-GLAZED OVEN BAKED CHICKEN THIGHS
2022-03-01 Preheat the oven to 425 degrees. In a small mixing bowl, whisk together the coconut oil, Dijon mustard, poultry seasoning, and salt. Arrange the chicken thighs in a 9x13” baking dish. Brush the mustard glaze mixture evenly over the top of each thigh. Add freshly ground black pepper to taste. Bake uncovered for 30 minutes or until a meat ...
From unsophisticook.com


SWEET MUSTARD BAKED CHICKEN | MEL'S KITCHEN CAFE
2021-05-20 Preheat the oven to 425 degrees F. Lightly coat a 9X13-inch pan with cooking spray. In small bowl or liquid measuring cup, whisk together the mustard, maple syrup, brown sugar and red wine vinegar. Set aside. Arrange the chicken in the prepared baking dish with the chicken pieces not touching – just a little space between each.
From melskitchencafe.com


BAKED HONEY MUSTARD CHICKEN - SUPER EASY! - RACHEL COOKS®
2022-01-17 In a small mixing bowl, whisk together whole grain mustard, Dijon mustard, honey, olive oil, crushed rosemary, garlic powder, and ¼ teaspoon salt. Sprinkle both sides of chicken with remaining ¼ teaspoon salt and pepper and place in prepared baking dish. Pour mustard mixture on top of chicken. Cover baking dish with foil.
From rachelcooks.com


MUSTARD CHICKEN RECIPE - LAVENDER & MACARONS
2022-04-29 2. In a Dutch oven or big oven-proof skillet melt butter on a medium high heat. Add chicken and brown on both sides, about 4-5 minutes per side. Transfer chicken to a plate. 3. To the same pan add shallot and onion and sauté for about 5 minutes until translucent.
From lavenderandmacarons.com


BAKED HONEY MUSTARD CHICKEN WITH POTATOES & BACON - RECIPETIN …
2015-05-11 Turn the chicken over and cook for 2 minutes, then remove chicken onto a plate. Drizzle 1 tbsp of the fat in the pan over the potatoes, then pour off and discard the rest. Return the pan to the stove. Add the garlic and onion and cook until the onion is lightly browned and translucent - about 2 minutes.
From recipetineats.com


HONEY MUSTARD CHICKEN RECIPE - SIMPLY RECIPES
2022-05-08 Let it come to room temperature for 30 minutes before reheating at 350°F until just heated through - about 20 to 30 minutes. Or, you can assemble the dish a day ahead of time. Cover and refrigerate, uncooked. Let it come to room temperature for 30 …
From simplyrecipes.com


BAKED HONEY MUSTARD CHICKEN - DIETHOOD
2019-04-26 HOW TO MAKE HONEY MUSTARD CHICKEN. Prepare the honey mustard sauce, first: combine olive oil, honey, dijon mustard, wholegrain mustard, yellow mustard, vinegar, and paprika in a mixing bowl and whisk until combined. A) Arrange the chicken breasts in a baking dish, pour the sauce over the chicken, and pop it in the oven for 35 to 40 minutes.
From diethood.com


BAKED HONEY MUSTARD CHICKEN - TOGETHER AS FAMILY
2022-03-29 Step One : Preheat oven to 375 degrees F. Spray a 9x13 baking dish with cooking spray. Step Two : Lay the raw chicken breasts in the baking pan. Step Three : Mix up the honey mustard sauce and pour it over the chicken. Turn each chicken and/or use a spoon to make sure all the chicken is coated in some sauce.
From togetherasfamily.com


BEST CRUNCHY MUSTARD CHICKEN BAKE RECIPES | VALERIE'S HOME …
2017-09-22 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.
From foodnetwork.ca


DISCOVERNET | HONEY MUSTARD CHICKEN THIGHS RECIPE
2022-05-14 1 tablespoon olive oil. Salt and pepper, to taste. Preheat the oven to 390 F. Mix the mustard, honey, and olive oil together in a small bowl. Add the chicken thighs to a baking dish and sprinkle with salt and pepper, to taste. Spoon the honey mustard sauce over the chicken. Bake for 40 minutes, or until cooked through.
From discovernet.io


BAKED HONEY MUSTARD CHICKEN - COOKING CLASSY
2015-01-27 Preheat oven to 375 degrees F. In a mixing bowl, whisk together coarse mustard, dijon mustard, yellow mustard, honey and 2 tsp olive oil. Spray a large baking dish with non-stick cooking spray (large enough to fit chicken without over crowding). In a small skillet, heat remaining 1 tsp olive oil over medium heat.
From cookingclassy.com


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