Dijon Mustard Baked Chicken Recipe

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8 hours ago Applewood-Smoked Chicken with Dijon Rub IngridStevens. unsalted butter, ground black pepper, cooking spray, Dijon mustard and 4 more. Coq au vin KitchenAid Brasil. frango, tomilho fresco, bacon, cogumelo, vinho tinto seco, …

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2 hours ago Creamy Dijon Mustard Chicken Simply Recipes. curry, mustard, chicken breast, broccoli, dry white wine, olive oil and 15 more.

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8 hours ago Preheat oven to 350 degrees F. Sprinkle chicken with salt and pepper. Place in a lightly greased 9" x 13" baking dish. In a small bowl, combine other ingredients. Pour over …

Rating: 5/5(4)
Total Time: 35 mins
Category: Poultry
Calories: 286 per serving
1. Preheat oven to 350 degrees F.
2. Sprinkle chicken with salt and pepper.
3. Place in a lightly greased 9" x 13" baking dish.
4. In a small bowl, combine other ingredients.

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5 hours ago Preheat the oven to 450 degrees F. Grease a rimmed baking sheet or shallow baking dish. In a bowl, stir together the mustard, olive oil, garlic, and tarragon. …

Rating: 5/5(8)
Total Time: 20 mins
Servings: 2
Calories: 291 per serving

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4 hours ago Baked Chicken Breasts With Dijon Mustard. print recipe. email recipe. save recipe. add photo. add review #44528; Chicken breasts coated in an olive oil and dijon blend … From cdkitchen.com 5/5 (8) Total Time 20 mins Servings 2 Calories 291 per serving See details »

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6 hours ago 1. Heat oven to 375°F. Mix butter and mustard in shallow dish until well mixed. Mix bread crumbs and cheese in large plastic bag. 2. Dip one piece …

Rating: 4.5/5(360)
Category: Entree
Servings: 6
Total Time: 40 mins
1. Heat oven to 375°F. Mix butter and mustard in shallow dish until well mixed. Mix bread crumbs and cheese in large plastic bag.
2. 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.
3. Bake uncovered 20 to 30 minutes, turning once, until juice of chicken is no longer pink when centers of thickest pieces are cut.

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4 hours ago Instructions Checklist. Step 1. Mix Dijon mustard, olive oil, Worcestershire, garlic, hot sauce, and paprika together in a bowl. Add chicken

Rating: 5/5(7)
Total Time: 2 hrs 55 mins
Servings: 6
Calories: 269 per serving
1. Mix Dijon mustard, olive oil, Worcestershire, garlic, hot sauce, and paprika together in a bowl. Add chicken thighs and coat well. Cover and let sit in the refrigerator 2 hours to overnight.
2. Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a broiling pan.
3. Place chicken thighs in the prepared pan; discard excess marinade.
4. Bake in the preheated oven until chicken is no longer pink in the center and juices run clear, about 45 minutes.

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Just Now Creamy Mustard Chicken Recipe. In just 30 mins you can have this scrumptious Dijon Mustard Chicken on the table. This will become a weeknight favorite, no question! A …

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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7 hours ago 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 …

Ratings: 3K
Calories: 232 per serving
Category: Meat And Poultry, Chicken, Breast, Healthy
1. Preheat oven to 350 degrees F (175 degrees C).
2. 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.
3. 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.

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2 hours ago Remove chicken breasts from package and sprinkle with salt. Remove the tenderloin from each breast and set aside. Cut each chicken

Rating: 4.7/5(24)
Total Time: 35 mins
Category: Dinner, 1-pot, Quick And Easy
Calories: 448 per serving

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4 hours ago Chicken with Dijon mustard sauce is a recipe for all mustard lovers. With just the right amount of tang and zest chicken and Dijon mustard

Servings: 2
Total Time: 10 mins
Estimated Reading Time: 1 min

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9 hours ago 1. Heat oven to 375°F. Mix mustard, water and seasonings. 2. Place chicken in shallow pan; brush with mustard mixture. 3. Bake 20 min. or until chicken is done (165ºF).

Rating: 4.1/5(104)
Category: Home
Servings: 4
Total Time: 30 mins
1. Heat oven to 375°F. Mix mustard, water and seasonings.
2. Place chicken in shallow pan; brush with mustard mixture.
3. Bake 20 min. or until chicken is done (165ºF).

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5 hours ago In a shallow bowl, whisk the milk and mustard until blended. Dip chicken, a few pieces at a time, into milk mixture, then place in bag and shake to coat. Place chicken, bone side down, in a …

Servings: 4
Estimated Reading Time: 40 secs
Category: Dinner
Total Time: 1 hr 5 mins
1. In a large resealable plastic bag, combine bread crumbs and Parmesan cheese.
2. In a shallow bowl, whisk the milk and mustard until blended.
3. Dip chicken, a few pieces at a time, into milk mixture, then place in bag and shake to coat., Place chicken, bone side down, in a greased 13-in. x 9-in. baking dish.
4. Bake, uncovered, at 350° for 50-55 minutes or until juices run clear.

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5 hours ago Drain any excess oil/chicken grease, but leave the brown bits in the bottom of the skillet.; Add the shallot to the pan and cook for 1 minute before adding in the wine and …

Ratings: 1
Category: Dinner, Entree, Main Dish
Servings: 4
Estimated Reading Time: 5 mins
1. Preheat the oven to 425 degrees F and pat the chicken with a paper towel to absorb excess moisture. Season the chicken on both sides with salt and pepper.
2. Preheat the oil in a large cast iron or enameled oven-safe skillet over medium-high heat.
3. Place the thighs in the skillet, skin side down and cook for 4 minutes. Flip and cook for an additional 4 minutes.
4. Transfer the skillet to the oven to bake for 15 to 18 minutes until a thermometer reads 165 degrees F when inserted into the center of the chicken.

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7 hours ago Directions. 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 …

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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1 hours ago This Dijon mustard chicken recipe is easy to make and ready in just about 30 minutes. Why you will love this mustard chicken recipe . Creamy good: If you don’t love mustard stop right here and go find my other chicken recipes that are just as delcious but without all the deliciouness of intense mustard flavors. This mustard chicken is so

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1 hours ago Pat the wings dry; sprinkle with 2 teaspoons salt and 1/2 teaspoon pepper. Spread in the dishes and bake, rotating halfway through, until golden, …

Rating: 5/5(18)
Author: Food Network Kitchen
Servings: 6-8
Category: Appetizer

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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 …

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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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 …

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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9 hours ago Brush chicken with 2 tablespoons dijon mustard. In a medium bowl, combine panko, parmesan, 1/3 cup dijon mustard, melted butter and salt. Stir with fork until crumbly. …

Rating: 4.4/5(25)
Total Time: 35 mins
Category: Dinner, Main Course
Calories: 286 per serving
1. Preheat oven to 400 degrees.
2. Line baking sheet with foil or parchment for easy clean up.
3. Place chicken breasts on prepared baking sheet.
4. Brush chicken with 2 tablespoons dijon mustard

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4 hours ago Mix well. Spread the mustard evenly over all sides of the chicken. Dredge the chicken in the breadcrumb mixture, coating all sides completely. Heat the olive oil and butter in a skillet over medium-high heat. Add the chicken and cook for 6-8 minutes per side or until browned and cooked through. Serve hot.

Servings: 4
Total Time: 16 mins

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5 hours ago Stir in broth, wine, Dijon mustard, and minced thyme and bring to a simmer. Return chicken to pot. Cover and simmer over medium-low heat until chicken is cooked …

Rating: 3.5/5(684)
Servings: 4
1. Heat oil in a large heavy Dutch oven over medium-high heat. Season chicken breasts with salt and pepper. Place chicken in Dutch oven and cook until brown on both sides, 12-15 minutes total. Transfer to a plate and set aside.
2. Place leeks and onion in same pot and sauté until tender, about 8 minutes. Add garlic and sauté until tender, about 2 minutes. Stir in broth, wine, Dijon mustard, and minced thyme and bring to a simmer. Return chicken to pot. Cover and simmer over medium-low heat until chicken is cooked through, about 15 minutes.
3. Transfer chicken to plates. Bring liquid in pot to a boil; cook until sauce is thickened and glossy, about 15 minutes. Whisk in butter and season with salt and pepper. Spoon sauce over chicken and garnish with thyme leaves.

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5 hours ago I’d just like to take a moment to THANK YOU for making our dinners incredible. This easy chicken recipe is crazy good. Dijon Mustard. Dijon adds amazing flavour to a …

Rating: 4.9/5(33)
Total Time: 30 mins
Category: Dinner
Calories: 403 per serving
1. Season chicken with seasoning salt and pepper.
2. Heat 1 tablespoon of oil a large pan or skillet over medium-high heat and cook chicken until crispy and cooked through (about 8 minutes each side, depending on thickness). Transfer to a plate; set aside.
3. To the same pan or skillet, add the bacon and fry until crispy. Transfer to plate, set aside. Drain some of the bacon fat, leaving about 2 tablespoons.
4. Heat butter in the pan and sauté onion until transparent. Sauté garlic, parsley, thyme and rosemary for about 1 minute until fragrant.

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5 hours ago Preheat oven to 425 degrees F. Take chicken out of the fridge. Pat dry and season on both sides with salt. Set aside for a few minutes. Make the …

Reviews: 41
Calories: 104 per serving
Category: Entree
1. Preheat oven to 425 degrees F.
2. Take chicken out of the fridge. Pat dry and season on both sides with salt. Set aside for a few minutes.
3. Make the honey garlic Dijon sauce. In a large bowl, combine olive oil, Dijon mustard, honey, garlic, spices, and salt. Mix.
4. Add chicken to the honey garlic Dijon sauce. Coat each piece well with the sauce, then transfer chicken to a large lightly-oiled cast iron skillet (or baking sheet). Pour any Dijon sauce left in bowl on top. Add the onions.

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9 hours ago Gather the ingredients. In a small bowl, combine the chicken broth, wine, Dijon mustard, basil, tarragon, and pepper. Set aside. Spray a large skillet with nonstick cooking spray or coat with a little butter or oil. Heat skillet over medium-high heat; add chicken. Sprinkle lightly with kosher salt. Cook chicken for about 2 to 3 minutes on each

Rating: 3.9/5(20)
Total Time: 24 mins
Category: Entree, Dinner
Calories: 108 per serving

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4 hours ago I rarely make bread crumb chicken recipes — the flour-egg-coating assembly line always deters me — but this dijon mustard roasted chicken thigh recipe, from the Barefoot …

Rating: 4.7/5(14)
Category: Dinner
Cuisine: American
Total Time: 50 mins
1. Preheat the oven to 400ºF and place oven rack in the middle of the oven. In a small bowl, whisk together the mustard and buttermilk. Place the chicken in a large bowl and pour the mustard-buttermilk mixture overtop. Toss to coat.
2. Place the garlic, thyme strands (stems, if they are soft, and all), lemon zest, 1 1/2 to 2 teaspoons kosher salt (use 1.5 tsp if you are sensitive to salt), and 1 teaspoon pepper (or a few large cracks on the grinder) in a food processor fitted with the steel blade and process until the garlic is finely minced. Add the breadcrumbs and olive oil, and pulse a few times to moisten the breadcrumbs. Pour the mixture into a wide, shallow bowl or onto a large plate — something with sides is best.
3. Line a sheet pan with parchment paper (for easy clean-up — this is not necessary, but I like using parchment.) Dip each piece of chicken skin-side down only into the crumb mixture, pressing gently to make the crumbs adhere. Place the chicken on the sheet pan crumb-side up. After one or two pieces have been dipped, the crumb mixture might not adhere to the chicken as well. Just use your hands to press the remaining crumbs onto the chicken pieces.
4. Bake the chicken for 40 minutes. Check on the chicken. If necessary cook another five minutes or until the crumbs are browned. Let rest 5 to 10 minutes before serving. Serve hot, warm, or at room temperature.

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9 hours ago Arrange chicken skin-side-down and bring chicken to room temp while oven preheats. Brush chicken legs with any extra marinade left in the mixing bowl. Bake at 400˚F …

Rating: 5/5(86)
Total Time: 6 hrs 50 mins
Category: Easy
Calories: 179 per serving
1. In a small bowl, combine all of the marinade ingredients and stir or whisk together until well blended .
2. Transfer chicken legs to a large mixing bowl or a large ziploc bag. Pour the marinade over the chicken and toss with your hands to evenly coat the chicken, pushing some of the marinade under the skin of each chicken leg for richer flavor. Cover with plastic wrap and marinate 6 hours or overnight, tossing chicken once while marinating.
3. Preheat oven to 400˚F and line a rimmed baking sheet with foil or a silpat. Arrange chicken skin-side-down and bring chicken to room temp while oven preheats. Brush chicken legs with any extra marinade left in the mixing bowl. Bake at 400˚F in the center of oven for 25 minutes skin-side-down then turn the chicken legs over and bake additional 25 minutes skin-side-up. For crispier skin, broil on high heat 2 to 3 minutes or until skins have browned.*

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3 hours ago Preheat oven to 425 degrees F. Advertisement. Step 2. Mash butter with mustard, tarragon and pepper in a bowl until combined. Place chicken in a roasting pan (or large …

Rating: 5/5(1)
Total Time: 1 hr
Calories: 315 per serving
1. Preheat oven to 425 degrees F.
2. Mash butter with mustard, tarragon and pepper in a bowl until combined. Place chicken in a roasting pan (or large baking dish) and brush the tops and sides with the mustard mixture. Toss breadcrumbs and oil in a bowl. Press the breadcrumbs onto the chicken.
3. Roast the chicken until the breadcrumbs are golden brown and an instant-read thermometer inserted into the thickest part without touching bone registers 165 degrees F, 35 to 45 minutes. Serve immediately, drizzled with the cooking juices, if desired.

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7 hours ago In a medium bowl combine honey, dijon mustard, onion powder, garlic powder, paprika, salt and pepper. Add the chicken thighs to the prepared pan. Brush the honey …

Rating: 5/5(17)
Calories: 328 per serving
Category: Main Course
1. Preheat oven to 375 degrees. Grease a 9 x 13 pan with cooking spray. In a medium bowl combine honey, dijon mustard, onion powder, garlic powder, paprika, salt and pepper.
2. Add the chicken thighs to the prepared pan. Brush the honey mustard sauce on the chicken.
3. Bake until the chicken reaches 175 degrees, 30-40 minutes.
4. Turn the broiler on high and cook until the skin gets browned and crispy, 2-3 minutes. Serve immediately and enjoy!

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6 hours ago 4 boneless chicken breasts; 1/4 cup Dijon mustard; 3 tablespoons honey; 1 teaspoon lemon Juice; 1 teaspoon curry powder; Preparation. Preheat oven to 350 degrees. Place chicken in a baking dish. In a bowl mix together other ingredients. Brush both side of chicken with sauce. Bake for 30 minutes or until chicken reaches an internal temperature

Estimated Reading Time: 2 mins

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Just Now 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 throwing a good quality (inexpensive) dry white wine into the mix makes for an eloquent dinner.

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9 hours ago Dijon Chicken Atkins Low Carb Diet. 1 hours ago Heat the oil in a pan. Season the chicken thighs with salt and pepper, and place in the pan. Cook the chicken until browned and cooked through. Set the chicken aside and keep warm. Remove any excess fat from the pan, then add the onions, garlic, and thyme. Once the onions have softened, add the chicken stock and let …

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4 hours ago 10 Best Dijon Mustard Marinade For Steak Recipes Baked Chicken Breast Recipe The Rock One Pot Honey Mustard Chicken With Vegetables Dijon Chicken Linguine With Crimini Mushrooms And Toasted Almonds Honey …

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1 hours ago Dijon Chicken Thighs are marinated and baked to get crispy, yet juicy meat. This recipe is the perfect chicken recipe for the busy weeknights! It only requires 4 ingredients. It …

Rating: 3.9/5(15)
Calories: 230 per serving
Category: Dinner, Lunch, Main Course
1. Preheat the oven to 425º F.
2. In a small bowl, mix together the mustard, honey, and orange juice.
3. Place the chicken thighs in a medium bowl and season them with salt and pepper.
4. Pour the orange-mustard mixture over the chicken thighs. Wrap the chicken bowl with a silicone wrap (I like to use this reusable silicone strech lids) or a plastic wrap. Marinate at room temperature for 15 minutes*.

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7 hours ago The mustard marinade for newlyweds, old marrieds & everyone else. When we were first married, Bryan and I cooked through an early 90s Williams Sonoma grilling …

Rating: 4.7/5(20)
Total Time: 25 mins
Category: Main Course
Calories: 290 per serving
1. In a medium mixing bowl, combine the mustard, cayenne, and vinegar. Whisk together as you add oil in a thin stream.
2. Transfer the marinade to a large zip-top bag. Add the chicken pieces and seal the bag. Massage the bagged chicken well to distribute the marinade around each piece.
3. Place the bag on a tray in the fridge for several hours.
4. When ready to cook, heat an outdoor grill or stovetop grill pan. Remove the chicken from the marinade and place on the hot grates. Cook, turning once, until an internal temperature of 155 degrees is reached. Cover and let rest for ten minutes. Serve hot, cold, or at room temperature.

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9 hours ago What happens when chicken breasts, honey, Dijon and citrus juices combine in a 13x9-inch baking pan? Magic. You'll need: 4 boneless skinless chicken breasts 1/2 cup honey1/2 cup Dijon mustard2 tablespoons orange juice1 tablespoon lemon juice1 orange, sliced1 lemon, slicedHere's how to make it:

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2 hours ago 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 …

Rating: 5/5
Category: Dinner, Easy, Weekday, Weeknight, Main Course
Servings: 4
Total Time: 45 mins
1. 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.
2. Gently place chicken in a roasting pan and bake for 30 to 40 minutes, or until completely cooked. Serve hot or cold.

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8 hours ago Baked quick and easy chicken thigh recipes are my latest go-to dish to make on weeknights.. This recipe pairs the juicy poultry with a crazy-simple pantry chicken thigh …

Ratings: 67
Calories: 313 per serving
Category: Chicken
1. Preheat the oven to 425 degrees.
2. Put the chicken in a medium (about 3-quart capacity) baking dish.
3. Whisk together the mustard, tomato paste, lemon juice, olive oil, thyme, garlic, salt, pepper, and chili in a medium bowl. Pour over the chicken and turn the pieces over to coat. Bake immediately or cover and refrigerate the chicken to marinate up to 24 hours ahead.
4. Scatter the shallots over the chicken, poking them in between the thighs here and there. Some of the unexposed shallots will crisp and brown, while the covered pieces will bake and soften.

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9 hours ago Whisk mustard, maple syrup, 1 tablespoon oil, thyme, pepper and salt in a large bowl. Add chicken and turn to coat evenly. Cover and marinate in the refrigerator for at least …

Rating: 5/5(36)
Calories: 243 per serving
Total Time: 1 hr 45 mins
1. Whisk mustard, maple syrup, 1 tablespoon oil, thyme, pepper and salt in a large bowl. Add chicken and turn to coat evenly. Cover and marinate in the refrigerator for at least 30 minutes and up to 6 hours.
2. Preheat oven to 400 degrees F. Set a wire rack on a large baking sheet.
3. Combine breadcrumbs and the remaining 1 tablespoon oil on a plate. Dredge the skinned side of each chicken piece in the breadcrumbs (with drumsticks, dredge the meatier side) and arrange breaded-side up on the wire rack. Leave at least 1 inch between pieces.
4. Bake until golden brown and an instant-read thermometer inserted into the thickest part of the meat registers 165 degrees F, 35 to 40 minutes. Serve hot or let cool, refrigerate and serve chilled.

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4 hours ago Step 1. Combine mustard, 1 tablespoon parsley, 1 1/2 teaspoons thyme, and chicken in a large zip-top plastic bag; toss well to coat. Chill 8 hours or overnight. …

Rating: 4/5(20)
Calories: 244 per serving
Servings: 4
1. Combine mustard, 1 tablespoon parsley, 1 1/2 teaspoons thyme, and chicken in a large zip-top plastic bag; toss well to coat. Chill 8 hours or overnight.
2. Remove chicken from bag, and discard marinade. Sprinkle chicken with salt and black pepper. Heat olive oil in a large Dutch oven over medium-high heat. Add chicken to pan, and cook 5 minutes on each side or until browned. Remove from pan.
3. Add chopped onion to pan, and sauté 5 minutes or until tender, stirring frequently. Add garlic to pan, and sauté 1 minute, stirring constantly. Stir in wine and chicken broth, scraping pan to loosen browned bits. Stir in 1 tablespoon parsley and remaining 1 1/2 teaspoons thyme. Return chicken to pan. Cover, reduce heat, and simmer 25 minutes or until chicken is done. Remove chicken from pan with a slotted spoon. Keep warm.
4. Cook sauce, uncovered, over medium heat 4 minutes or until slightly thick. Pour sauce over chicken, and sprinkle with remaining 2 tablespoons parsley.

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8 hours ago Mustard Glaze For Oven Baked Chicken Thighs. This simple mustard glaze is SO delicious! All you need are melted coconut oil, Dijon mustard, and poultry seasoning — …

Rating: 4.6/5(61)
Total Time: 35 mins
Category: Main Dishes
Calories: 385 per serving
1. Preheat the oven to 425 degrees.
2. In a small mixing bowl, whisk together the coconut oil, Dijon mustard, poultry seasoning, and salt.
3. 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.
4. Bake uncovered for 30 minutes or until a meat thermometer reads 165 degrees when inserted into the center of one of the chicken thighs.

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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 …

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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6 hours ago Roast the Potatoes. Slice potatoes into 1/4" rounds. Place potatoes on prepared baking sheet and toss with 2 tsp. olive oil, panko, 1/4 tsp. salt, and a pinch of pepper. Massage oil, panko, salt, and pepper into potatoes. Spread into a single layer and top with cheese. Roast in hot oven until golden brown and fork-tender, 16-20 minutes.

Total Time: 45 mins
Calories: 620 per serving

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7 hours ago Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper. In a small food processor, pulse the cornflakes with the salt …

Reviews: 14
Estimated Reading Time: 4 mins
Servings: 2
Total Time: 25 mins
1. Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
2. In a small food processor, pulse the cornflakes with the salt and paprika until finely ground. Remove to a shallow bowl and drizzle in the olive oil. Whisk with a fork until the cornflake crumbs are coated and not clumping together.
3. In a second bowl, beat the eggs until smooth.
4. In a large mixing bowl, combine the Dijon and garlic. Add the chicken and toss until well coated.

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2 hours ago Next, cook the chicken in the skillet for about 4-5 minutes (it won’t be fully cooked just yet), then set it aside with the bacon. Now add the wine into the skillet, and mix in the …

Ratings: 15
Calories: 464 per serving
Category: Main Course
1. Mix 1/2 cup of the dijon, the paprika, and the salt and pepper to taste in a shallow bowl. Stir to combine.
2. Fully coat each chicken thigh in the mustard mixture. If using chicken thighs be sure to get in all the nooks and folds. Place the coated chicken in 2 large ziplock bags and place in the fridge for a minimum of 2 hours. (you can skip this step but the longer it marinates the better!)
3. When ready to cook, remove the chicken from the fridge and set aside.
4. Add the diced bacon to a large skillet over medium/high heat. Stir as it cooks, until fully crispy and done. I like mine extra crispy, but cook to your favorite level of doneness. Set aside and allow to drain on a paper towel. Leave the bacon grease in the skillet.

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3 hours ago Turn over and sear, then set aside. Fry the mushrooms, sliced, in the same pan until golden. Add the garlic and onion then cook until soft. Stir in …

Cuisine: British Recipes
Total Time: 40 mins
Category: Creamy Chicken Recipes
Calories: 384 per serving
1. In a pan, heat a glug of olive oil. Season the chicken breasts, then fry, skin-side down, until golden. Turn over and sear, then set aside.
2. Fry the mushrooms, sliced, in the same pan until golden. Add the garlic and onion then cook until soft. Stir in the mustard and tarragon. Add the white wine and a splash of brandy, then bubble for 2 minutes.
3. Add the chicken, skin-side up and simmer, uncovered, for 25 minutes stirring now and then. Stir through the cream then garnish with fresh tarragon.

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Frequently Asked Questions

What can i substitute for dijon mustard in a recipe?

Other varieties of mustard are appropriate substitutes for Dijon mustard in most recipes, but they alter the flavor profile. Yellow mustard makes the finished product more tart, while spicy mustard makes it spicier. Another option is to make a homemade Dijon-style mustard with sugar, water, mayonnaise, mustard and white wine.

Can you substitute honey mustard for dijon mustard?

If you'd prefer a sweeter substitute to spicy Dijon mustard, honey mustard will work. Honey mustard is available in most grocery stores or you can prepare it at home by mixing equal parts of honey and yellow mustard.

How do you make mustard chicken?

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. Bake in the preheated oven for 30 minutes.

What is dijon mustard made out of?

Dijon mustard, which originated in Dijon, France, is a style of mustard which uses brown and/or black mustard seeds as its primary ingredient. It is usually combined with a low-acidity liquid, most often white wine, to create a mustard which has a unique, pungent flavor profile.

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