Two Mustard Chicken Recipes

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MUSTARD CHICKEN RECIPE



Mustard Chicken Recipe image

Recipe Video Above. There's a reason why this Mustard Chicken Recipe has been my READER'S FAVORITE for years. Creamy, flavorful and that mustard sauce is super addictive! The whole recipe is prepared in one pan. You're gonna ask for seconds!

Provided by Iryna

Categories     Main Course

Time 1h20m

Number Of Ingredients 13

8 chicken thighs, bone-in, skin-on (you can use chicken breast, see the tips in the post above)
6 tbsp Dijon mustard
1 tbsp whole grain Dijon mustard
2 tbsp butter
5 tbsp Crème fraîche (see my substitution tips in the post above)
1 c chicken broth
10-15 fresh thyme sprigs
1 bay leaf
1 small onion (sliced)
1 small shallot (sliced)
2 tbsp parsley (chopped)
3/4 tsp salt
1/4 tsp pepper

Steps:

  • Preheat the oven to 350 F.
  • Season chicken with salt, pepper and rub with both mustards.
  • In a Dutch oven or big oven-proof skillet melt butter on a medium high heat. Add chicken and brown from both sides, about 4-5 minutes per side. Transfer chicken to a plate.
  • To the same pan add shallot and onion and sauté for about 5 minutes until translucent.
  • Add chicken stock, scraping the brown bits off the bottom of the pan.
  • Add thyme and bay leaves and bring a mixture to a boil.
  • Stir in Crème Fraîche and return chicken back to the pan.
  • Cook uncovered in the oven for 50-60 minutes until chicken is completely cooked through and no longer pink in the middle.
  • Garnish with parsley and serve immediately!

Nutrition Facts : ServingSize 2 chicken thighs, Calories 965 kcal, Carbohydrate 6 g, Protein 60.5 g, Fat 78 g, SaturatedFat 30 g, Cholesterol 366.7 mg, Sodium 1271.5 mg, Fiber 1.7 g, Sugar 1.4 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

TWO MUSTARD CHICKEN



Two Mustard Chicken image

Dijon mustard, coarse-grained mustard and honey partner with chicken for a flavor that's a little bit sweet and a little bit feisty.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 40m

Yield 4

Number Of Ingredients 4

1/4 cup Dijon mustard
2 tablespoons coarse-grained mustard
2 tablespoons honey
4 boneless skinless chicken breasts (about 1 1/4 lb)

Steps:

  • Heat oven to 375° F. Spray 13 x 9-inch pan with cooking spray.
  • In small bowl, mix mustards and honey; spread on both sides of chicken. Place in pan.
  • Bake 25 to 35 minutes or until juice of chicken is clear when center of thickest part is cut (170° F).

Nutrition Facts : Calories 230, Carbohydrate 10 g, Cholesterol 90 mg, Fat 1/2, Fiber 0 g, Protein 33 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 530 mg, Sugar 9 g, TransFat 0 g

MUSTARD DRUMSTICKS FOR TWO



Mustard Drumsticks for Two image

I come from a large family and learned to cook when I was very young. This perfectly portioned dish comes in handy now that I'm cooking for just the two of us.

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 2 servings.

Number Of Ingredients 4

2 tablespoons each mayonnaise, canola oil and prepared mustard
1/2 cup crushed butter-flavored crackers
1 teaspoon chili powder
4 chicken legs, skin removed

Steps:

  • In a small bowl, combine mayonnaise, oil and mustard. In a plastic bag, combine crackers and chili powder. Dip chicken legs in mustard mixture, then shake in crumbs. , Place in a greased 8-in. square baking dish. Bake, uncovered at 400° for 35-40 minutes or until juices run clear.

Nutrition Facts :

DOUBLE-THE-MUSTARD CHICKEN WITH POTATOES AND GREENS



Double-the-Mustard Chicken With Potatoes and Greens image

Two kinds of mustard make all the difference in this sheet-pan dinner. Dijon mustard mixed with honey serves as a sweet-tart marinade for the chicken, while the whole seeds in old-style mustard add pops of crunch and flavor to the dressing.

Provided by Anna Stockwell

Categories     Chicken     Mustard     Honey     Olive Oil     Potato     Rosemary     Garlic     Lemon Juice     Lettuce     Salad     Parsley     Dinner     Fall     Winter     One-Pot Meal     Quick & Easy     Wheat/Gluten-Free     Dairy Free

Yield 4 servings

Number Of Ingredients 13

2 Tbsp. Dijon mustard
2 Tbsp. plus 2 tsp. honey
1/3 cup plus 3 Tbsp. extra-virgin olive oil, divided
4 whole chicken legs (thigh and drumstick; about 2 lb. total), patted dry
2 1/2 tsp. kosher salt, divided
1 tsp. freshly ground black pepper, divided
1 1/2 lb. baby Yukon Gold potatoes, halved
4 rosemary sprigs
1 garlic clove, finely grated
3 Tbsp. fresh lemon juice
4 tsp. whole grain mustard
1 small head of frisée or 1/2 small head of escarole, trimmed, torn into bite-size pieces
1/2 cup parsley leaves

Steps:

  • Place a rack in top third of oven; preheat to 375°F. Whisk Dijon mustard, 2 Tbsp. honey, and 1 Tbsp. oil in a medium bowl to combine. Season chicken on all sides with 1 tsp. salt and 1/2 tsp. pepper. Transfer to bowl with honey mustard and toss to coat.
  • Toss potatoes, 2 Tbsp. oil, 1 tsp. salt, and remaining 1/2 tsp. pepper on a rimmed baking sheet. Arrange chicken legs (skin side up) in the center of pan; discard excess marinade. Arrange potatoes around outside of pan in an even layer, then turn cut side down (this will help them brown better). Arrange rosemary over potatoes. Roast until chicken and potatoes are golden brown and an instant-read thermometer inserted into thickest part of chicken registers 165°F, 30-40 minutes.
  • Whisk garlic, lemon juice, whole grain mustard, and remaining 1/3 cup oil, 2 tsp. honey, and 1/2 tsp. salt in a small bowl. Divide chicken and potatoes among plates, then arrange frisée and parsley alongside potatoes. Drizzle dressing over chicken, potatoes, and frisée.
  • Do Ahead: Chicken can be marinated 8 hours ahead. Cover and chill.

EASY MUSTARD CHICKEN



Easy Mustard Chicken image

This is so simple and yet very tasty. Come home from work and have the chicken on the table in a few minutes. Not only that it's low Cal!

Provided by Bergy

Categories     Lunch/Snacks

Time 25m

Yield 4 serving(s)

Number Of Ingredients 4

1 lb boneless skinless chicken breast, cut into 4 pieces
1/4 cup French's mustard
1/2 cup soft breadcrumbs
salt and pepper

Steps:

  • Dry Chicken on a paper towel.
  • Paint the chicken on both side with mustard.
  • Roll in the bread crumbs that have been seasoned with salt& pepper.
  • Gently shake off surplus crumbs.
  • Place on sprayed baking sheet.
  • Bake for 20 min in 400F degrees oven.

CRUSTY MUSTARD CHICKEN



Crusty Mustard Chicken image

This chicken gets its crisp crust from a mustard-and-breadcrumb coating, which imparts tangy flavor while keeping the chicken moist and tender. Sauteed swiss chard makes a great side dish.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Time 25m

Number Of Ingredients 10

1 whole chicken (about 3 pounds), cut into 10 serving pieces
3 tablespoons Dijon mustard
1 tablespoon minced shallots
1 tablespoon fresh thyme leaves
1/2 teaspoon freshly ground black pepper
1/2 teaspoon crushed red-pepper flakes
1/2 teaspoon coarse salt
2 tablespoons unsalted butter, melted
1 1/2 teaspoons vegetable oil
1 1/2 cups fresh white breadcrumbs

Steps:

  • Preheat broiler. Place chicken pieces, skin side up, on a rimmed baking sheet, and place under the broiler. Cook 5 minutes; using tongs, turn chicken pieces, and continue broiling 3 minutes more.
  • In a small bowl, combine mustard, shallots, thyme, black pepper, red-pepper flakes, and salt. Stir in butter and oil until thoroughly combined.
  • Place breadcrumbs in a shallow dish. Brush chicken pieces on both sides with the mustard mixture, and then roll in breadcrumbs to coat completely.
  • Place coated chicken pieces on a clean baking sheet, and return to broiler. Cook until well browned all over, about 5 minutes, turning occasionally to brown evenly. Reduce oven heat to 500 degrees; continue roasting until juices run clear when chicken is pierced with the tip of a paring knife, about 10 minutes. Remove from oven, and serve hot.

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