Putting mustard in your food is one great way of adding heat and zing to your dishes without burning the tongue of whoever eats it. Mustard does a nice trick of lifting the flavor in an otherwise rich and heavy dish so people won’t be overwhelmed by it.
Chicken breast isn’t exactly the most flavorful of chicken parts. Unlike the darker thigh meat, chicken breasts can get bland and tough if not seasoned or cooked properly. They could benefit a lot from mustard, and you can taste it for yourself when you make this baked chicken with mustard sauce.
Making this baked chicken with mustard sauce may seem complicated, but it’s really not. It’s simple and easy to prepare, though you have to wait for the chicken to cook thoroughly in the oven. You only need to season the chicken, lay it in the baking dish on a bed of sautéed onions and garlic, and then pour over the chicken the sauce made of Dijon mustard, yellow mustard, coarse mustard and honey. After some 40 minutes in the oven, you will have a deliciously zingy chicken dinner. This amazing recipe is from Jaclyn of Cooking Classy.
- 2 lbs – 2 1/4 lbs boneless skinless chicken breast halves (4 – 6 medium chicken breasts)
- 1/4 cup whole grain, coarse mustard
- 2 Tbsp dijon mustard
- 2 Tbsp yellow mustard
- 1/4 cup + 2 Tbsp honey
- 3 tsp olive oil, divided
- Salt and freshly ground black pepper
- 1/2 cup chopped yellow onion
- 2 cloves garlic, minced
- 4 small sprigs rosemary
- Preheat oven to 375 degrees. In a mixing bowl whisk together coarse mustard, dijon mustard, yellow mustard, honey and 2 tsp olive oil. Spray a large baking dish with non-stick cooking spray (large enough to fit chicken without over crowding).
- In a small skillet, heat remaining 1 tsp olive oil over medium heat. Add onion and saute 3 minutes then add garlic and saute 30 seconds longer. Pour into prepared baking dish and spread into an even layer. Season each chicken breast with salt and pepper on both sides, then set chicken over onion layer in baking dish.
- Pour mustard mixture evenly over chicken, working to cover each chicken breast entirely. Lay sprigs of rosemary between chicken breasts, then cover dish with foil. Bake in preheated oven 20 minutes then uncover and bake until chicken has cooked through, about 15 – 25 minutes longer (note that cook time will vary based on thickness of chicken breasts so just keep an eye on it. It should register 165 degrees in thickest part of breast on an instant read thermometer. It could be less or more time than that listed). Serve warm, spoon more sauce over chicken as desired.
Check out the original source for this recipe with step-by-step photographs and helpful tips as well as many other delicious recipes at: Cooking Classy.