Chicken Recipes With Mustard

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Listing Results Chicken Recipes With Mustard

6 hours ago Directions. Instructions Checklist. Step 1. Preheat oven to 375 degrees F (190 degrees C). Advertisement. Step 2. Place mustard in a shallow dish or bowl; …

Rating: 5/5(205)
Total Time: 1 hr 15 mins
Category: Meat And Poultry, Chicken, Breast
Calories: 442 per serving
1. Preheat oven to 375 degrees F (190 degrees C).
2. 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.
3. Bake at 375 degrees F (190 degrees C) for 50 to 60 minutes or until chicken is cooked through and juices run clear.

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2 hours ago Creamy Dijon Mustard Chicken Simply Recipes. chicken breast, Dijon mustard, water, chicken breasts, dry white wine and 16 more. Dijon Mustard Chicken The Brooklyn Cook. vegetable oil, skinless boneless chicken breasts, panko bread …

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4 hours ago 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 …

Rating: 4.5/5(56)
Total Time: 25 mins
Category: Lunch/Snacks
Calories: 145 per serving
1. Dry Chicken on a paper towel.
2. Paint the chicken on both side with mustard.
3. Roll in the bread crumbs that have been seasoned with salt& pepper.
4. Gently shake off surplus crumbs.

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Just Now Honey Mustard Chicken with Turmeric McCormick. plain lowfat yogurt, honey, Dijon mustard, ground turmeric, McCormick Thyme Leaves and 2 more. Guided. Sweet and Sour Meatballs Yummly. panko, ground pork, cayenne, light brown sugar, black pepper and 11 more.

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6 hours ago 1 cup chicken stock, plus more if needed. 1/4 cup Dijon mustard. 2 tablespoons sour cream. Super Buttered Noodles, recipe follows. Super Buttered …

Rating: 5/5(203)
Author: Melissa d'Arabian
Servings: 4
Category: Main-Dish
1. Preheat the oven to 350 degrees F.
2. Rinse and dry the chicken thighs and season with salt and pepper.
3. Heat 1 tablespoon olive oil in a Dutch oven over medium-high heat. Brown the thighs on both sides, working in batches if needed. Remove the chicken and set aside.
4. Add the remaining 1 tablespoon olive oil to the Dutch oven and cook the onions until soft, about 5 minutes. Add the mushrooms and continue to cook until the mushrooms have softened, 3 to 5 minutes. Stir in the garlic and cook until fragrant, about 2 minutes. Add the tomatoes and flour and cook, stirring, to remove the raw flour flavor, about 3 minutes. Stir in the tarragon. Turn up the heat and deglaze the pan with the white wine, allowing to bubble for a minute or two. Return the chicken to the Dutch oven. Add enough chicken stock to reach halfway up the sides of the chicken. Cover, place in the oven, and braise for 45 minutes, removing the lid halfway through.

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2 hours ago Put the flour into a plastic bag, add the chicken, and shake to coat. Advertisement. Step 2. Heat the oil in a deep-fryer or deep heavy skillet to 350 …

Rating: 5/5(110)
Total Time: 35 mins
Servings: 10
Calories: 400 per serving
1. Season the chicken wings on both sides by sprinkling with seasoned salt, garlic powder, onion powder, pepper, and MSG. I like to lay it all out on a big plastic bag for easier clean up. Coat each piece with a thin layer of mustard. You may use a basting brush or your fingers. Put the flour into a plastic bag, add the chicken, and shake to coat.
2. Heat the oil in a deep-fryer or deep heavy skillet to 350 degrees F (175 degrees C). When the oil is hot, add the chicken and cook for 6 minutes on each side, or until juices run clear. Drain on paper towels, and cool for 5 minutes before serving.

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6 hours ago Season chicken with salt and pepper. Add to skillet and sprinkle with herbes de Provence. Cook until chicken is golden brown, turning occasionally, about …

Rating: 3.5/5(89)
Servings: 4

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4 hours ago 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 …

Rating: 4.1/5(72)
Author: Ina Garten
Servings: 3
Category: Main-Dish
1. Preheat the oven to 350 degrees F.
2. 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.
3. 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.
4. 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.

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5 hours ago 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 …

Rating: 5/5(48)
Total Time: 55 mins
Category: Lunch/Snacks
Calories: 197 per serving
1. Brush chicken with mustard and dredge in bread crumbs.
2. Place in a 13- x 9- x 2-inch baking dish.
3. Combine margarine, lemon juice, and wine (or water); drizzle 1 tablespoon over each piece of chicken and pour remainder in dish.
4. Cover and bake at 350 degrees for 45 minutes.

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1 hours ago 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 …

Rating: 4.2/5(170)
Calories: 965 per serving
Category: Main Course
1. Preheat the oven to 350 F.
2. Season chicken with salt, pepper and rub with both mustards.
3. 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.
4. To the same pan add shallot and onion and sauté for about 5 minutes until translucent.

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4 hours ago Season both sides of the chicken with a generous pinch of salt. Then spoon the mustard over the chicken, using your fingers to rub the mustard all over the chicken (front and back). Melt …

Rating: 4.6/5(23)
Total Time: 1 hr 10 mins
Category: Main Course
Calories: 423 per serving
1. Season both sides of the chicken with a generous pinch of salt. Then spoon the mustard over the chicken, using your fingers to rub the mustard all over the chicken (front and back).
2. Melt the butter in a large, heavy bottom pot (a dutch oven is good too) over medium-high heat. Once the pot is hot, add in the chicken. Cook each side until beautifully browned; approximately 5 minutes each side. Remove the chicken from the pot and place the pieces on a plate to rest temporarily.
3. Lower the temperature to medium. To the pot, add the crispy onions and give them a quick sauté for a minute. (If you're using regular onion, add a tablespoon of flour to the pot first, and stir for a minute until a paste-like mixture forms. Then add the regular onion slices and sauté until softened and translucent; about 5 minutes.)
4. Pour in the chicken stock and wine, and bring the mixture to a boil. Cook until the aroma of alcohol is gone; about 4 to 5 minutes. The liquid should have reduced a bit as well. Pour in the milk and give it a stir.

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7 hours ago Instructions. Arrange a rack in the middle of the oven and heat the oven to 400°F. Meanwhile, sear the chicken. Heat the oil in a large cast iron or oven-safe …

Estimated Reading Time: 3 mins

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4 hours ago In this healthy, creamy mustard chicken recipe, thin-sliced chicken breasts (sometimes labeled chicken cutlets) cook quickly and are delicious smothered in a velvety, light mustard sauce …

Ratings: 18
Calories: 447 per serving
Category: Healthy Chicken Recipes
1. Bring a large saucepan of water to a boil. Add pasta and cook according to package instructions. Drain.
2. Meanwhile, sprinkle chicken with garlic powder and 1/4 teaspoon each salt and pepper. Place flour in a shallow bowl and coat both sides of the chicken, shaking off any excess. Reserve 2 teaspoons flour; discard the rest.
3. Heat 2 tablespoons oil in a large skillet over medium-high heat. Cook the chicken, turning once, until golden brown and cooked through, 3 to 4 minutes per side. Transfer to a clean plate.
4. Reduce heat to medium and add the remaining 1 tablespoon oil to the pan. Add shallot and cook, stirring, until beginning to brown, 30 seconds to 1 minute. Add wine and cook, stirring occasionally, for 1 minute. Combine water with the reserved 2 teaspoons flour. Add to the pan and cook, stirring, until thickened, about 1 minute. Remove from the heat; stir in sour cream, mustard, 2 tablespoons sage and the remaining 1/4 teaspoon each salt and pepper. Return the chicken to the pan and turn to coat with the sauce.

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6 hours ago 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 …

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Just Now In a skillet with butter, pan fry the chicken and set aside. Make the sauce. In the skillet, cook down the white wine with butter and shallots, then add in the chicken broth, mustard, heavy …

Rating: 4.7/5(45)
Calories: 394 per serving
Category: Main Course
1. Halve each chicken breast lengthwise to create 4 even-sized pieces.
2. Whisk together the flour, salt, and pepper in a shallow bowl. Dredge both sides of the chicken in the flour mixture. Set aside.
3. Melt 2 tablespoons butter in a large skillet over medium-high heat. Add in the chicken and sear on both sides until golden. Remove from the pan and set aside.
4. Add in the remaining butter and shallots. Saute until the shallots soften.

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Just Now Cover and microwave, on high for 6-8 minutes, rotating dish a half turn once. In a small microwave-safe bowl, combine the remaining ingredients. Microwave, uncovered, on high for 1 to 1 …

Rating: 4/5(1)
Total Time: 20 mins
Category: Dinner
Calories: 232 per serving
1. Arrange chicken in a 9- or 10-in. microwave-safe pie plate, with the thickest side toward the outside of the plate.
2. Sprinkle with paprika; top with lemon slices.
3. Cover and microwave, on high for 6-8 minutes, rotating dish a half turn once. , In a small microwave-safe bowl, combine the remaining ingredients.
4. Microwave, uncovered, on high for 1 to 1-1/2 minutes or until heated through; stir. , Drain chicken; top with sauce.

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4 hours ago CREAMY FRENCH MUSTARD CHICKEN. When cooked properly, mustard is an incredibly delicious addition to many recipes. Dijon allows chicken, beef or pork dishes to shine, but …

Rating: 5/5(13)
Total Time: 35 mins
Category: Dinner
Calories: 374 per serving
1. Season chicken breasts with garlic powder, salt and pepper. Dredge in flour, shaking off the excess. Set aside.
2. Heat the butter and olive oil in a large pan or skillet over medium-high heat.
3. When hot, fry chicken breasts until golden on each side and just cooked through, about 3-4 minutes each side, depending on the thickness of your chicken. Transfer to a warm plate.
4. Heat the remaining 2 tablespoons of butter in the pan. Sauté shallots until soft, about 4 minutes, then add the garlic and cook until fragrant, about 1 minute.

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5 hours ago Mix the dry mustard with the Dijon mustard and stir until smooth. Stir the mustard mixture into the sauce and heat, but do not allow the sauce to boil after the mustard

Rating: 4/5
Category: Dinner, One Pot, Main Course
Servings: 8
Total Time: 35 mins
1. Sprinkle the meat with the salt and pepper.
2. Heat the oil in a large skillet over medium-high heat. When it is hot, brown the chicken for one-and-a-half minutes on each side.
3. Mix in the onion and continue cooking for one minute.
4. Sprinkle the flour on the chicken pieces, turning them so that all the pieces are coated. Cook one minute to lightly brown the flour.

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9 hours ago Once the wine has reduced by about three-quarters, add the bay leaves and chicken stock and reduce by half. 4. Once the stock has reduced, add the cream …

Servings: 4
Estimated Reading Time: 2 mins
Category: Main

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3 hours ago Learn how to make the most amazingly delicious Creamy Mustard Chicken. This recipe ticks all the boxes with it being easy to make, cheap, and extremely tasty

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7 hours ago 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 …

Rating: 4.7/5(13)
Category: Dinner
Servings: 4
Total Time: 25 mins
1. Whisk together cream, mustard and brown sugar.
2. 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.
3. Reduce heat to medium. Add onion and cream mixture; bring to a boil.
4. Reduce heat; simmer, covered, until a thermometer inserted in chicken reads 165°, 10-12 minutes.

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6 hours ago Place chicken in a baking pan. In a large measuring cup, combine honey, oil, mustard, curry, and salt. Microwave for one minute to liquefy the mixture and make it easy to pour. Pour sauce over chicken. Place in oven, uncovered, and bake until golden, about 45 to 60 minutes, turning upside down halfway through. Freezes well.

Rating: 5/5(1)
Category: Mains
Servings: 2

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2 hours ago This quick-cooking chicken thigh recipe is perfect for weeknights. A little bit of mustard mixed with a touch of cream creates a luscious sauce for the chicken thighs. Sprinkle chicken with …

Category: Quick & Easy Low-Calorie Chicken Recipes
Calories: 302 per serving
Total Time: 20 mins
1. Sprinkle chicken with salt and pepper. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add the chicken and cook, flipping once halfway, until browned, about 6 minutes. Transfer to a clean plate.
2. Add the remaining 1 tablespoon oil and onion to the pan. Cover and cook, stirring occasionally, until golden, about 3 minutes. Stir in wine and mustard, scraping up any browned bits. Reduce heat to maintain a simmer. Stir in cream and capers. Return the chicken and any accumulated juices to the pan. Cover and simmer until an instant-read thermometer inserted into the thickest part of a thigh registers 165°F, about 4 minutes. Serve topped with parsley, if desired.

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5 hours ago Place chicken in zip lock bag with mustard sauce. Coat chicken thoroughly and refrigerate 2-3 hours. Place chicken and mustard sauce in baking dish. Bake at 375 degrees F for 35-40 minutes, until chicken is completely cooked.

Cuisine: American
Total Time: 3 hrs 55 mins
Category: Baked
Calories: 276 per serving

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7 hours ago Shows Chefs Restaurants Recipes Recipes Holiday Central Hanukkah Family Dinners Tailgating Ideas Healthy See All Recipes Recipe the Day Figgy Pudding Trending Recipes Peek Tomato Chicken Miniature Yule Log Yodels Christmas Steak Breakfast

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2 hours ago Meanwhile, brush the chicken all over with the mustard. Nestle chicken into skillet skin-side up. Transfer skillet to oven and cook, uncovered, until chicken is cooked through, …

Rating: 5/5(531)
Servings: 6
Cuisine: American
Total Time: 1 hr
1. Heat oven to 425 degrees and position a rack in the center. In a small bowl, stir together garlic, salt, coriander and pepper. Rub all over chicken, then set aside to rest at room temperature while you prepare vegetables.
2. Thinly slice the scallions. Peel carrots if you like, and cut into 1/2-inch pieces (about 1 cup).
3. Heat a 12-inch ovenproof skillet over high. When hot, add 2 tablespoons butter. When the butter is melted, place chicken skin-side down in skillet. Cook, without moving, until skin has browned, about 4 minutes. Transfer chicken, skin-side up, to a plate.
4. Reduce heat to medium-high and stir in remaining 2 tablespoons butter, along with scallions, oregano sprig and a pinch of salt. Cook until softened and lightly browned, 3 minutes, then stir in stock, wine and carrots. Bring liquid to a simmer. Cover pan and cook, 5 minutes.

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3 hours ago Stir in chicken broth, adding more if the sauce seems too thick. Taste sauce and adjust whatever you think it needs. Add chicken breasts back to the pan, nestling them into the sauce. Allow …

Servings: 8
Estimated Reading Time: 5 mins
Category: Main Dish, Poultry
Total Time: 25 mins
1. *Amount of cream and broth has slightly decreased; add more as needed.Cut the chicken breasts in half lengthwise so that you have eight smaller, thinner chicken cutlets.
2. Salt and pepper both sides.Heat oil and butter in a large skillet over medium-high heat.
3. Cook cutlets on both sides until nice and golden brown and cooked through.
4. Remove chicken from the skillet and keep on a plate.

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3 hours ago Add your mustard on top of the thawed chicken. Add hot sauce onto the chicken. Open all seasons and add them to the mixture. Garlic powder, granulated onion, black pepper, seasoning salt. Use your hands to marinate the meat. Massage the seasonings into the chicken. You can leave the chicken to marinate overnight or just throw it into the oven

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4 hours ago Instructions. Chicken Marinade: Combine the marinade ingredients in a large bowl. Toss the chicken pieces in the marinade mixture, coating well. Set aside. Heat a large skillet with a cover …

Rating: 5/5(8)
Total Time: 45 mins
Category: Dinner
Calories: 578 per serving
1. Chicken Marinade: Combine the marinade ingredients in a large bowl. Toss the chicken pieces in the marinade mixture, coating well. Set aside.
2. Heat a large skillet with a cover (or a Dutch oveover medium-high heat. Add the bacon and cook, stirring frequently, until it's just starting to brown. Remove bacon from pan in to a small bowl. Leave about 1 Tbsp. of bacon fat in the pan (or add a bit of olive oil if you used pancetta and there isn't much fat). Add the onion and cook for about 5 minutes, until soft. Stir in the thyme and let cook for a few minutes more. Remove onion to bowl with bacon.
3. Add a bit of olive oil to pan and heat. Add half the chicken to the pan (Don't over-crowd. Cooking in two batches is best). Cook over medium-high heat until browned on one side, then flip over and brown the other side. Remove to a plate and cook the second batch, adding more olive oil, as necessary. Remove this batch to a plate, as well.
4. To the hot, empty skillet, add the wine and stir/scrape well to loosen the brown bits on the bottom. Return the chicken, bacon and onions to the pan. Cover and cook over low-medium heat for about 15 minutes, turning the chicken in the sauce a few times during cooking. Test chicken for doneness and cook a few more minutes, if necessary.

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Just Now Stir in the mustard, then pour in the chicken broth. Add the remaining 2 tablespoons butter and cook, stirring, until the sauce thickens, 1 to 2 minutes. Add the herbs and season with salt …

Rating: 4/5(1)
Category: Weeknight Meals, Dinner, Main Dish, Poultry
Servings: 4-6
Total Time: 40 mins
1. Slice the chicken breasts in half horizontally so that you have 8 thinner cutlets.
2. Season both sides with salt and pepper. Heat 1 tablespoon each butter and olive oil in a large skillet over medium-high heat.
3. Add half of the cutlets and cook until golden brown and cooked through, 3 to 4 minutes per side.
4. Remove to a plate. Cook the remaining cutlets in 1 more tablespoon each butter and olive oil, then remove them to the plate.

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4 hours ago Subscribe,Share,Like and Comment I have been in the kitchen cooking since I was 9 years old with my mom our famous Lazy Mans Chicken with Rice as a young adult I started making my own recipes which includes my famous mustard fried chicken as well as mustard fried pork chops, Po man’s peach dumplings, steak meat rice with gravy and spaghetti with turkey sausages just to name a few

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1 hours ago Add vinegar and mustard; cook for 1 minute, stirring constantly. Return chicken to pan, and spoon mustard mixture over chicken. Bake at 400° for 10 minutes or until the chicken is done. …

Rating: 5/5(107)
Total Time: 25 mins
Servings: 4
Calories: 264 per serving
1. Preheat oven to 400°.
2. Heat a large ovenproof skillet over medium-high heat. Add oil; swirl to coat. Sprinkle chicken with pepper and salt. Add chicken to pan; sauté 2 minutes on each side or until browned. Remove chicken from pan. Add broth, syrup, thyme, and garlic to pan; bring to a boil, scraping pan to loosen browned bits. Cook 2 minutes, stirring frequently. Add vinegar and mustard; cook for 1 minute, stirring constantly. Return chicken to pan, and spoon mustard mixture over chicken. Bake at 400° for 10 minutes or until the chicken is done. Remove chicken from pan; let stand 5 minutes. Place pan over medium heat; cook mustard mixture 2 minutes or until liquid is syrupy, stirring frequently. Serve with chicken.

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2 hours ago Add the white wine (or chicken stock) and turn heat to high. Add the dijon mustard, and stir to combine. Cook until the sauce has reduced by half, will take about 5 minutes. Turn the heat to …

Rating: 5/5(3)
Total Time: 30 mins
Servings: 4
Calories: 339 per serving
1. Preheat a large skillet over medium high heat. Season the chicken with salt and pepper.
2. When the skillet is heated, add the olive oil, then cook the chicken about 8 minutes per side, until golden brown and the internal temperature reaches 165 degrees. Remove the chicken from the skillet and transfer to a plate, tent with aluminum foil to keep warm.
3. Cook the onions in the same skillet as you cooked the chicken. There will still be some oil left in the skillet. If necessary, you can add a little more. Season with a pinch of salt and pepper. Cook for about 4 minutes, or until the onions soften and turn translucent. Add the garlic cloves, and cook just 30 seconds, until you can smell the garlic.
4. Add the white wine (or chicken stock) and turn heat to high. Add the dijon mustard, and stir to combine. Cook until the sauce has reduced by half, will take about 5 minutes. Turn the heat to low, then add the heavy cream and butter. Whisk to combine. Add the chicken back to the skillet to warm thru. Serve the chicken warm, topped with the creamy dijon mustard sauce and chopped chives.

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9 hours ago Rinse the whole chicken under cold water and pat dry with a kitchen towel. Place chicken breast-side up in the baking dish. In a small bowl, mix mustard, butter, honey, juice from lemon and garlic. Rub mixture on the chicken outside and inside the cavity. Make sure to rub under the skin with the help of your fingers.

Rating: 5/5(1)
Total Time: 1 hr 25 mins
Category: Main Course
Calories: 653 per serving

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5 hours ago 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.

Rating: 5/5(101)
Estimated Reading Time: 4 mins
Servings: 8

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6 hours ago Add mustard, mayo, honey, white vinegar, pepper, and paprika to a bowl and whisk to combine. Add chicken and stir well to coat the chicken in the marinade. Honey Mustard Chicken and Apples Recipe Cooking, Honey Preheat oven to 400 degrees f. Honey mustard recipe chicken. Heat the olive oil in a pan over medium […]

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2 hours ago Sprinkle chicken with salt and pepper, then toss with Seasoning if using. Thickener: In a small bowl, mix together the mayonnaise and flour. Heat 1 1/2 tbsp oil …

Rating: 4.9/5(63)
Total Time: 17 mins
Category: Dinner
Calories: 453 per serving
1. Sprinkle chicken with salt and pepper, then toss with Seasoning if using.
2. Thickener: In a small bowl, mix together the mayonnaise and flour.
3. Heat 1 1/2 tbsp oil in a skillet over medium high heat. Add chicken and cook for 2 minutes on each side or until golden. Remove onto a plate.
4. Reduce heat to medium. Add remaining oil in the middle of the skillet and put garlic straight onto the puddle of oil. Sauté for 20 seconds or until golden (don't let it burn).

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7 hours ago 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. Mustard adds a welcome tang to the …

Total Time: 1 hr 25 mins
1. 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.
2. 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.

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3 hours ago Step 2. Sprinkle chicken evenly with paprika, 1/2 teaspoon pepper, and 1/4 teaspoon salt. Heat a 10-inch cast-iron skillet over high heat. Add oil to pan; swirl to coat. Add chicken, flesh …

Rating: 4.5/5(7)
Calories: 305 per serving
Servings: 4
1. Preheat oven to 450°.
2. Sprinkle chicken evenly with paprika, 1/2 teaspoon pepper, and 1/4 teaspoon salt. Heat a 10-inch cast-iron skillet over high heat. Add oil to pan; swirl to coat. Add chicken, flesh sides down; cook 5 minutes. Turn chicken over; cook 2 minutes. Place pan in oven. Bake at 450° for 20 minutes or until done. Let stand 5 minutes.
3. Melt butter in a large nonstick skillet over medium-high heat. Add onion and garlic to pan; sauté 3 minutes or until lightly browned. Add broth and sugar to pan; cook 3 minutes or until broth almost evaporates. Add greens to pan; sauté 3 minutes or until tender. Sprinkle with remaining 1/4 teaspoon pepper and remaining 1/4 teaspoon salt.

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Just Now Slow Cooker. 1. In the bowl of your slow cooker, rub the chicken with the olive oil, mustard thyme, sage, garlic, salt, and pepper. Pour over the wine, cider and lemon juice. Add the shallots. Cover and cook on low for 3- 4 hours or on high for 1-2 hours. 2. Preheat the broiler to high.

Rating: 4.2/5(507)
Total Time: 4 hrs 15 mins
Servings: 6
Calories: 442 per serving

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5 hours ago Instructions. To a medium bowl, add the honey and mustards and whisk to combine. Taste and check for flavor balance, adding more honey or mustard to taste if necessary; set aside. To a …

Rating: 4.4/5(27)
Total Time: 20 mins
Category: 30-minute Meals
Calories: 524 per serving
1. To a medium bowl, add the honey and mustards and whisk to combine. Taste and check for flavor balance, adding more honey or mustard to taste if necessary; set aside.
2. To a large skillet, add the oil and chicken, and cook over medium-high heat for about 3 to 5 minutes on the first side. Flip and cook for about 3 to 5 minutes on the second side. Cooking time will vary on the thickness of the chicken. Chicken should be about 90% cooked through.
3. Evenly drizzle the honey mustard over the chicken and flip each piece over a few times to ensure both sides are coated evenly.
4. Add the broccoli and stir to combine, making sure the broccoli gets coated with honey mustard. Cover and cook over medium-low heat allowing broccoli to steam for about 3 to 5 minutes or until broccoli is crisp-tender and chicken is cooked through. Serve immediately.

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9 hours ago Method. Heat oven to 200C/fan 180C/gas 6. Mix the cheeses and mustard together. Cut a slit into the side of each chicken breast, then stuff with the …

Cuisine: French
Total Time: 30 mins
Category: Dinner, Main Course, Supper
Calories: 367 per serving

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1 hours ago Mix 1/2 cup Dijon mustard in a bowl with the paprika, black pepper and the salt. Toss the chicken pieces in the mustard mixture, lifting the chicken skin and rubbing some of the mustard

Rating: 4.5/5(28)
Total Time: 1 hr
Category: American Recipes
Calories: 437 per serving
1. Mix 1/2 cup Dijon mustard in a bowl with the paprika, black pepper and the salt. Toss the chicken pieces in the mustard mixture, lifting the chicken skin and rubbing some of the mustard mixture beneath. Set aside.
2. Add the olive oil to the skillet and add the chicken pieces to the skillet in a single layer over medium-high heat. Brown them well on one side, then flip them over and brown them on the other side. Transfer the chicken to a platter. Discard the oil.
3. Heat a skillet with a lid or a Dutch oven over medium-high heat and add the bacon. Cook the bacon, stirring frequently until they are softened and slightly browned. Remove the bacon from the skillet and set aside. Leave about 1 tablespoon bacon fat in the skillet, discarding the rest.
4. Add the onion to the skillet and cook until soft and translucent. Stir in the thyme and cook for a couple of minutes before adding the chicken pieces. Add the wine. Cover and cook the chicken over low to medium heat, turning the chicken a few times, until the chicken is cooked through, about 20 minutes.

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Just Now STEP 1. Place two chicken breasts in a deep fill dish suitable for oven cooking. STEP 2. In a bowl mix the honey, mustard, olive oil, mixed herbs and season. STEP 3. Pour over the chicken

Rating: 3/5(1)
Servings: 2
Cuisine: English
Total Time: 30 mins
1. Place two chicken breasts in a deep fill dish suitable for oven cooking
2. In a bowl mix the honey, mustard, olive oil, mixed herbs and season
3. Pour over the chicken breasts, turn the breasts until mixture coats both sides
4. Oven roast at 180 degrees for 25-30 mins. Or until juices run clear. The mixture in the oven dish can be used as a sauce for the chicken breasts.

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4 hours ago This honey mustard chicken recipe has tender, pan-fried chicken nestled in a sweet and savory sauce. It's ready in about 30 minutes! 5 from 5 votes. Print Recipe Pin Recipe. Prep Time …

Rating: 5/5(2)
Total Time: 30 mins
Category: Main Course
Calories: 296 per serving
1. Cut the chicken breasts in half lengthwise so you've got 4 thinner cutlets. Sprinkle them with salt & pepper, the garlic powder, and then coat each piece in flour and shake off any excess.
2. Add the oil and 1 tablespoon of the butter to a skillet over medium-high heat. Let the pan get hot for a few minutes before adding the chicken.
3. Sear the chicken for about 4-5 minutes/side until golden and almost cooked through, then transfer it to a plate.
4. Add the remaining butter to the pan and let it melt, then sprinkle the flour in. Let it cook for about 30 seconds to 1 minute (stir it a couple times).

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3 hours ago Thanks for watching! In this video I'll be showing you how to cook mustard fried chicken. Quick and straight to the point video demonstration. Use this recip

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Frequently Asked Questions

How do you make mustard sauce for chicken?

Directions Preheat to 350 degrees F. Make the sauce by whisking together the the honey mustard and wine. If you don't have honey mustard, you can make it by mixing together 2 tablespoons of mild honey with 2 tablespoons of dijon mustard. Season the chicken on all sides with salt and pepper.

What are good sauces for chicken?

Get the recipe. Horseradish Cream Sauce. The sour cream in Alton's sauce balances with the spicy kick of the horseradish and the tart flavor of the white wine vinegar and Dijon mustard. Serve it with breaded chicken or chicken fingers, and store it in the fridge up to three weeks.

How do you make honey mustard chicken tenders?

Dip the chicken strips into the flour, the beaten egg and then dredge them into the seasoned panko. Fry in the hot peanut oil for 6 to 8 minutes, until golden brown, and remove to a paper towel lined sheet tray. Serve with Honey Mustard sauce. Mix all the ingredients in a small bowl and season with salt and pepper.

What is a simple chicken recipe?

Saute onion in oil until translucent. Add chicken, and brown lightly. Combine ketchup, soy sauce, sugar, lemon juice, and pepper; mix well. Pour over chicken, and bring to a boil. Cover, reduce heat, and simmer for 25 to 35 minutes.

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