This recipe cooks boneless, skinless chicken breasts with a mustard garlic coating. It is easy to make and needs little prep. The mustard keeps the chicken moist and adds a tasty crust. The steps are simple and the result is a juicy, flavorful main dish. If you want to serve something different with it, see a good combo idea like a chicken and shrimp combo for variety.
Why make this recipe
This Chicken with Mustard is quick and full of flavor. It uses a few pantry items and cooks in the oven. The mustard gives the chicken a bright, tangy taste that many people like. It pairs well with simple sides and works for a weeknight dinner or a small family meal. You can also try a different cooking method, like an air fryer for a crisp finish, for example air fryer chicken bites if you want a change.
How to make Chicken with Mustard
Follow these simple steps to make the dish.
Ingredients :
4 boneless, skinless chicken breasts, 1/4 cup Dijon mustard, 2 tablespoons olive oil, 1 garlic clove, minced, Salt and pepper, to taste, Fresh herbs (like thyme or parsley), for garnish
Directions :
- Preheat the oven to 375°F (190°C).
- In a bowl, combine the Dijon mustard, olive oil, minced garlic, salt, and pepper.
- Coat chicken breasts with the mustard mixture and place them in a baking dish.
- Bake for 25-30 minutes, or until the chicken is cooked through and no longer pink in the center.
- Garnish with fresh herbs before serving.
How to serve Chicken with Mustard
Serve the chicken hot with simple sides. Good choices are steamed vegetables, a green salad, or roasted potatoes. The mustard sauce pairs well with rice or a light pasta. For a heartier meal, serve with a casserole like chicken broccoli rice casserole. Sprinkle fresh herbs on top for color and a fresh note.
How to store Chicken with Mustard
Cool the cooked chicken to room temperature for no more than two hours. Put it in an airtight container and refrigerate. Use within 3–4 days. To freeze, place pieces in a freezer-safe bag and keep up to 2 months. Thaw in the fridge before reheating. Reheat gently in the oven or microwave until hot throughout.
Tips to make Chicken with Mustard
- Pat the chicken dry before coating. This helps the mustard stick.
- Use Dijon for a smooth, tangy flavor. Whole-grain mustard also works for texture.
- Do not overcook. Check for no pink in the center or an internal temp of 165°F (74°C).
- Let the chicken rest 5 minutes after baking to keep it juicy.
- Add a splash of lemon juice to the mustard mix for extra brightness.
Variation
- Creamy version: Stir in 1/4 cup cream or plain yogurt to the mustard mix and spoon over chicken after baking.
- Herb crust: Mix chopped fresh herbs into the mustard before coating.
- Pan-seared: Sear the chicken in a skillet for 3–4 minutes per side, then finish in the oven for a crisp outside.
- Add honey: For a sweet-tangy glaze, add 1 tablespoon honey to the mustard mix.
FAQs
Q: Can I use bone-in chicken?
A: Yes. Increase baking time and check the internal temperature until it reaches 165°F (74°C).
Q: Can I make this ahead?
A: Yes. You can prepare the mustard mix and coat the chicken, then refrigerate for a few hours before baking.
Q: Is Dijon the only mustard to use?
A: No. Dijon is smooth and tangy, but whole-grain or yellow mustard will work and change the flavor slightly.
Q: Can I grill this chicken?
A: Yes. Grill over medium heat and watch closely to avoid burning the mustard coating.
Q: How do I make a creamy sauce from the pan juices?
A: Remove cooked chicken, add a splash of stock or cream to the pan, scrape up browned bits, and simmer until slightly thickened.
Conclusion
For another mustard chicken idea with a lovely sauce, see this Lavender & Macarons mustard chicken recipe that shows a rich sauce. If you want a creamy, one-skillet version, check this Kitchn recipe for creamy French mustard chicken for a different method. For a classic French take on poulet à la moutarde, read the notes and tips at Leite’s Culinaria mustard chicken.
Chicken with Mustard
Ingredients
Main Ingredients
- 4 pieces boneless, skinless chicken breasts Pat dry before coating
- 1/4 cup Dijon mustard Smooth and tangy flavor
- 2 tablespoons olive oil
- 1 clove garlic, minced Fresh garlic adds great flavor
- to taste Salt and pepper
- to garnish Fresh herbs (like thyme or parsley) For garnish
Instructions
Preparation
- Preheat the oven to 375°F (190°C).
- In a bowl, combine the Dijon mustard, olive oil, minced garlic, salt, and pepper.
- Coat chicken breasts with the mustard mixture and place them in a baking dish.
Cooking
- Bake for 25-30 minutes, or until the chicken is cooked through and no longer pink in the center.
- Garnish with fresh herbs before serving.