Mustard Chicken Recipe Baked

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 …

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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Directions. Instructions Checklist. Step 1. Preheat oven to 375 degrees F (190 degrees C). Advertisement. Step 2. Place mustard in a shallow …

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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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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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. …

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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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 …

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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Working in batches, coat chicken quarters on all sides with mustard mixture. Shake off excess mustard, then coat completely with bread crumbs. Arrange in …

Rating: 5/5
Category: Dinner, Easy, Weekday, Main Course
Servings: 4-6
Total Time: 2 hrs 15 mins
1. 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.
2. 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.
3. 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.

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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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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 …

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

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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. …

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

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Remove giblets and neck, and rinse chicken with cold water; pat dry. Place chicken in a large zip-top plastic freezer bag. Stir together paprika and next 5 ingredients until …

Rating: 3.5/5(2)
Total Time: 1 hr 45 mins
Servings: 8
1. Remove giblets and neck, and rinse chicken with cold water; pat dry. 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 minutes or up to 8 hours, turning occasionally. Remove from marinade, discarding marinade. Place chicken in a roasting pan.
2. Bake at 425° for 50 minutes or until a meat thermometer inserted in thickest portion registers 170°. Let stand, covered, 15 minutes before slicing.

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Step 2. In a bowl, mix all of the remaining ingredients. Turn the chicken breast down and spread it with half of the mustard mixture. Set the chicken in a large skillet skin …

Rating: 5/5
Total Time: 1 hr
Servings: 4
1. Preheat the oven to 450°. Using poultry shears, cut along each side of the chicken backbone and remove it. Turn the chicken breast side up and press on the breast bone to flatten the chicken. Using a sharp knife, cut partway through both sides of the joint between the thighs and the drumsticks. Cut partway through the joint between the wings and the breast.
2. In a bowl, mix all of the remaining ingredients. Turn the chicken breast down and spread it with half of the mustard mixture. Set the chicken in a large skillet skin side up; spread with the remaining mixture.
3. Set the skillet over high heat and cook the chicken until it starts to brown, 5 minutes. Transfer the skillet to the oven and roast the chicken for 30 minutes, until the skin is browned and the chicken is cooked through. Let the chicken rest for 5 minutes. Transfer the chicken to a cutting board, cut it into 8 pieces and serve.

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Oven Baked Honey Mustard Chicken Recipe tastefulfood.me. 4 hours ago Add the chicken breasts and sear both sides, around 3 minutes per side. In a small bowl, combine the chicken broth, honey mustard and honey. Pour the mixture over the chicken breasts. Place the pan in the preheated oven.

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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 …

Rating: 5/5(20)
Difficulty: Intermediate
Category: Main-Dish
Steps: 9
1. 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.
2. 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.
3. 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.
4. 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.

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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 …

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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Crispy Mustard-Roasted Chicken. Preheat the oven to 350 degrees. Place the garlic, thyme, 2 teaspoons salt, and 1 teaspoon pepper in a food processor …

1. Preheat the oven to 350 degrees.
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 (as you would dip chicken in beaten eggs), 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 and bake for another 10 minutes, until the crumbs are browned and the chicken is cooked through. Serve hot, warm, or at room temperature.

See Also: Chicken Recipes Preview /  Show details

Rinse your chicken breasts and then pat dry. Sprinkle with the sea salt and cracked pepper on both sides. Apply 1 Tbl of the horseradish mustard to each side of each …

Estimated Reading Time: 3 mins
Calories: 155 per serving
Total Time: 25 mins
1. Preheat your oven to 350.
2. Line a baking sheet with aluminum foil.
3. Rinse your chicken breasts and then pat dry.
4. Sprinkle with the sea salt and cracked pepper on both sides.

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Frequently Asked Questions

Is grilled chicken healthier than baked chicken?

Chicken is a healthy protein choice, especially if you remove the skin before cooking or eating it. Both grilling and baking can produce juicy, flavorful, healthy chicken, but grilling leads to more carcinogen production during cooking, making it a less healthy choice.

What are some good spices for baked chicken?

Best Spices For Baked Chicken

  1. Parsley. Parsley is a great combination when making a baked chicken dish. ...
  2. Za'atar Spice Blend. Za'atar is a flavour packed spice blend of the Meditteranean. ...
  3. Chipotle chillies or cayenne pepper. ...
  4. Jerk Chicken Spice Blend. ...
  5. Mixed Herb Seasoning. ...

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 some good sides for baked chicken?

Oven-Cooked Sides. If you're serving oven-baked chicken with barbecue sauce, try serving an oven-baked side dish to accompany it. A classic baked potato would work, as would oven-roasted potatoes. A side dish of mixed roasted vegetables is another good choice -- try sweet potatoes or winter squash, turnips, broccoli or cauliflower.

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