Baked Mustard Chicken

Baked Mustard Chicken

  • Prep Time: 10 mins
  • Total Time: 55 mins
  • Servings: 4

    • About This Recipe

    “Something easy and delicious. You can serve it either hot or cold. Goes great in chicken salad.”

    Ingredients

  • 4chicken breast halves, skinned
  • 1/4 cupbrown mustard
  • 1/2 cupItalian breadcrumbs
  • 1/4 cupmargarine, melted
  • 2tablespoonslemon juice
  • 2tablespoonswhite wine( or water)
  • paprika

    • Directions

  • 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 piece of chicken and pour remainder in dish.
  • Cover and bake at 350 degrees for 45 minutes.
  • Remove cover, sprinkle with paprika, and bake an additional 15 minutes.

    • Reviews

  • “Truly easy, truly delicious. This made for a simple, tasty dinner tonight (with white rice and steamed green beans) that was enjoyed by the entire family. Note that the nutritional analysis is a little off, as there will be a residue of butter/margarine left in the bottom of the pan that isn’t eaten. I mixed brown mustard and dijon together, and next time I’ll likely try a spicy mustard. This is a yummy dish that will become a staple in my home.”

  • “It’s tops in my book.Simple to fix and delicous. I’m on a low sodium diet and so I used honey-mustard, olive oil instead of margine and unsalted Matzo meal instead of bread crumbs. It came out great and I plan to make it often.”

  • “I used boneless chicken breasts, half dijon and half spicy brown mustard, and chardonnay in this recipe. I kept it covered in the oven for 35 minutes, then uncovered for another 15. It was absolutely delicious, moist and flavorful. DH asked if we could give it extra stars. I halved the recipe for the 2 of us, but now I wish I had added the extra chicken, as this would be great on a salad. Thanks again, Mirjam, we’ll be keeping this recipe handy! :o)”

  • “This is a wonderful recipe. I’ve been making this for several years but don’t use any butter because hubby likes a crisper coating and it cuts down on the fat content. It is a keeper! Thanks!”

  • “Excellent recipe.Made it for my husband because he’s such a mustard lover, but everyone enjoyed it.Definitely a keeper.Thanks for posting.”

  • “This was a wonderful dish. The lemon, wine and mustard combination really is outstanding. Very tongue tingling. Easy to prepare. Directions easy to follows. Thanks for a great recipe.”

  • “Did it for the first time.It was excellent.The dictated ingredients gave it a refine tasteand the ckicken was very tender. I served it with a safran risotto. Moist.Tender & tastybravo”

  • “I made this tonight and my husband loved it. I used Dijon mustard but I think the next time I will use English mustard for a bit more flavor. I used half the butter which made the juices great for spooning over the chicken as well as the baked rice I served with it. This is a “keeper”!”

  • “OK, this is another one that deserves more than 5 stars!! DH, who cringes when I say the word chicken,(and begs for pizza) declared that this was the best chicken dish I’ve ever made. Very easy to put together and had everything on hand.Made this with the chardonnay, boneless chicken breasts and dijon. Served it with rice, steamed zukes and corn(had to stretch because DS had a guest for dinner)Another keeper!!Thanks for another marvelous recipe!! “

  • “We loved this recipe.I made it the same and used water instead of the white wine and it was great.I added some extra pepper and that was it.Definitely will make again :)”

  • “Great recipe! Only thing I tweaked was the mustard. I used the recipe for That Mustard #46463. It was wonderful. Thanks, Carole in Orlando”

  • “My whole family went crazy over this chicken.It was wonderful.I did leave out the wine though,because our town does not sell wine on Sunday and I didn’t have any.But it was still VERY good!”

  • “Simple, flavorful, fantastic!!!…even my fussy eater came back for seconds….THANK YOU, THANK YOU, THANK YOU!!!!”

  • “Loved it!Here are my variations, which I think are a little different from those already posted:To avoid the slippery/soggy crust problem suffered by a recent poster, I omitted the butter, poured the lemon/wine mixture into the baking dish instead of over the chicken, breaded the chicken only on the top side and sprayed the breaded chicken pieces generously with olive oil to aid browning.This worked great:the chicken was both poached and browned!I had no open bottle of wine, so used madeira, and my standby breading:50/50 breadcrumbs and grated parmesan, with a little garlic.Theseflavors all worked great together and my whole family enjoyed the meal.Finally, I think an hour is too long, the meat reached 165 in under 40 minutes in my oven.”

  • “This was very simple to make.I loved the flavor of the mustard. I only used 3 chicken breasts for 4 of us because they were so big.Next time I will make more to have on salad. Thanks Mirj.”

  • “Absolutely great! The meat was so tender and we loved the fine taste. I added some thinly sliced potatoes into the baking dish and it came out just wonderful. Nothing could be easier to prepare – thanks for a keeper. “

  • “My family really enjoyed this even though my DH thought there was cheese in it somewhere.Very tasty and good flavor.Made as directed but I did season my chicken before breading.I did not have a problem with browning, it turned out well. Thanks!”

  • “I loved this recipe.My boyfriend and I made it last night and it was delicious.We used spicy mustard instead of brown mustard.Really easy to make and great tasting.Thank you!!!”

  • “Very moist but on the bland side.”

  • “Wow!So outstanding!!!Very moist and very flavorful.I used 1/2 dijon and half spicy brown mustard.I think next time I will omit the butter as mine was not as crisp as I would like.Nonetheless, the flavor was incredible and loved by adults and kids alike!”

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