34 Delicious Chicken Recipes Featuring Mustard

Elevate your weeknight dinners with the zesty kick of mustard! Whether you’re craving quick skillet meals, cozy comfort food, or something special for guests, these 34 chicken recipes bring bold flavor without the fuss. From tangy glazes to creamy sauces, mustard transforms simple chicken into unforgettable dishes. Ready to find your new favorite? Dive into the list and get inspired to shake up your cooking routine!

Baked Mustard Herb Chicken Breasts

Wandering through my kitchen this afternoon, I found myself drawn to the simple comfort of chicken, wanting to transform it into something that felt both nourishing and quietly special. There’s something deeply soothing about the rhythm of mixing herbs and mustard, a small ritual that turns an ordinary evening into a gentle pause. This baked mustard herb chicken is my humble offering to those quiet moments, where the oven’s warmth fills the room and the scent of rosemary feels like a soft embrace.

Ingredients

For the mustard herb coating:
– 1/4 cup Dijon mustard
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1 tablespoon fresh rosemary, finely chopped
– 1 teaspoon dried thyme
– 1/2 teaspoon black pepper
– 1/2 teaspoon salt

For the chicken:
– 4 boneless, skinless chicken breasts (about 1.5 pounds)
– Olive oil spray

Instructions

1. Preheat your oven to 375°F and lightly spray a 9×13-inch baking dish with olive oil.
2. Pat the chicken breasts completely dry with paper towels to help the coating adhere evenly.
3. In a medium bowl, whisk together the Dijon mustard, 2 tablespoons olive oil, minced garlic, chopped rosemary, dried thyme, black pepper, and salt until smooth.
4. Brush the mustard herb mixture thickly over both sides of each chicken breast, covering every surface.
5. Arrange the coated chicken breasts in the prepared baking dish in a single layer, not touching.
6. Bake at 375°F for 25-30 minutes, until the internal temperature reaches 165°F when measured with an instant-read thermometer in the thickest part.
7. Let the chicken rest in the baking dish for 5 minutes before slicing to allow the juices to redistribute.
8. Transfer to a serving platter using tongs.

Draped in its golden herb crust, the chicken emerges tender and juicy, with the mustard lending a subtle tang that doesn’t overwhelm. I love serving it sliced over a bed of creamy polenta or alongside roasted potatoes that soak up the savory pan juices. It’s the kind of meal that feels both elegant and utterly simple, perfect for a Tuesday night when you need a little comfort.

Mustard Glazed Chicken Thighs

Venturing into the kitchen on quiet afternoons often leads me to simple dishes that fill the home with warmth and comfort, like these mustard glazed chicken thighs that require little effort but reward with deep, savory flavors. There’s something grounding about the slow sizzle in the oven and the sweet, tangy aroma that drifts through the rooms, reminding me how small rituals can transform ordinary moments. This recipe, with its humble ingredients and gentle cooking process, feels like a quiet conversation with food—one that invites patience and yields tenderness.

Ingredients

For the chicken and seasoning:

• 8 bone-in, skin-on chicken thighs (about 3 pounds)
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 tablespoon olive oil

For the glaze:

• 1/4 cup Dijon mustard
• 2 tablespoons honey
• 1 tablespoon apple cider vinegar
• 2 cloves garlic, minced
• 1 teaspoon dried thyme

Instructions

1. Preheat your oven to 400°F and pat the chicken thighs dry with paper towels to ensure crispy skin.
2. Rub the chicken thighs evenly with olive oil, then sprinkle both sides with kosher salt and black pepper.
3. Arrange the chicken thighs skin-side up in a single layer in a large oven-safe skillet or baking dish.
4. Roast the chicken in the preheated oven for 25 minutes, until the skin begins to turn golden brown.
5. While the chicken roasts, whisk together the Dijon mustard, honey, apple cider vinegar, minced garlic, and dried thyme in a small bowl to create the glaze.
6. Remove the skillet from the oven and brush half of the glaze evenly over the chicken thighs, coating the skin thoroughly.
7. Return the skillet to the oven and roast for another 15 minutes, until the internal temperature of the chicken reaches 165°F when checked with a meat thermometer.
8. Brush the remaining glaze over the chicken and let it rest in the skillet for 5 minutes before serving to allow the juices to redistribute.

What emerges is chicken with crackling skin that gives way to succulent meat, each bite layered with the sharp tang of mustard and the mellow sweetness of honey. I love serving it over a bed of creamy polenta or alongside roasted root vegetables, letting the glaze mingle with other elements on the plate for a comforting, cohesive meal.

Honey Mustard Grilled Chicken Skewers

Maybe it’s the way the late afternoon light catches the grill smoke, or the quiet hum of a neighborhood settling into evening, but there’s something deeply comforting about threading chicken onto skewers—a small, mindful ritual that promises warmth and sweetness to come.

Ingredients

• For the marinade:
  • 1/4 cup honey
  • 3 tbsp Dijon mustard
  • 2 tbsp olive oil
  • 1 tbsp apple cider vinegar
  • 2 cloves garlic, minced
  • 1 tsp smoked paprika
  • 1/2 tsp salt
  • 1/4 tsp black pepper
• For the skewers:
  • 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
  • 1 large red bell pepper, cut into 1-inch pieces
  • 1 medium red onion, cut into 1-inch pieces

Instructions

1. In a medium bowl, whisk together 1/4 cup honey, 3 tbsp Dijon mustard, 2 tbsp olive oil, 1 tbsp apple cider vinegar, 2 minced garlic cloves, 1 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper until fully combined.
2. Place 1.5 lbs of cubed chicken breasts into a large resealable plastic bag.
3. Pour the marinade over the chicken in the bag.
4. Seal the bag tightly, removing as much air as possible.
5. Gently massage the bag to coat all chicken pieces evenly with the marinade.
6. Refrigerate the marinating chicken for at least 30 minutes or up to 4 hours for deeper flavor.
7. Soak 8-10 wooden skewers in water for 20 minutes to prevent burning on the grill.
8. Preheat your grill to medium-high heat, about 400°F.
9. Thread marinated chicken cubes alternately with 1-inch red bell pepper and red onion pieces onto the soaked skewers.
10. Leave a small space between each piece to ensure even cooking.
11. Place the assembled skewers on the preheated grill.
12. Grill for 5-6 minutes until grill marks appear and the bottom side is opaque.
13. Flip each skewer carefully with tongs.
14. Continue grilling for another 5-6 minutes until the chicken reaches an internal temperature of 165°F.
15. Brush any remaining marinade from the bowl onto the skewers during the last 2 minutes of grilling for extra glaze.
16. Transfer the cooked skewers to a clean platter.
17. Let the skewers rest for 3 minutes before serving to allow juices to redistribute.

But the true magic happens when you bite into that tender chicken—the sticky-sweet crust giving way to juicy interior, the sharp mustard cutting through the richness, the smoky char from the grill lingering like a good memory. Serve these skewers over a bed of fluffy quinoa with extra drizzle of sauce, or tuck them into warm pita bread with crisp lettuce for a handheld feast that tastes like golden hour feels.

Dijon Mustard Chicken with Roasted Vegetables

Cradling a warm bowl on this quiet evening, I find myself returning to this simple dish that feels like a gentle embrace after long days, the kind of meal that requires little effort but rewards with deep comfort and nourishment for both body and spirit.

Ingredients

For the chicken and marinade:
– 4 boneless, skinless chicken breasts (about 1.5 pounds total)
– 1/4 cup Dijon mustard
– 2 tablespoons olive oil
– 1 tablespoon honey
– 2 cloves garlic, minced
– 1 teaspoon dried thyme
– 1/2 teaspoon black pepper
– 1/2 teaspoon salt

For the roasted vegetables:
– 1 pound baby potatoes, halved
– 2 cups broccoli florets
– 1 large carrot, sliced into 1/2-inch rounds
– 1 tablespoon olive oil
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper

Instructions

1. Preheat your oven to 400°F and position one rack in the upper third and another in the lower third of the oven.
2. Whisk together 1/4 cup Dijon mustard, 2 tablespoons olive oil, 1 tablespoon honey, 2 minced garlic cloves, 1 teaspoon dried thyme, 1/2 teaspoon black pepper, and 1/2 teaspoon salt in a medium bowl until fully combined.
3. Place 4 chicken breasts in the bowl and coat them thoroughly with the mustard mixture using your hands or a spoon.
4. Toss 1 pound halved baby potatoes, 2 cups broccoli florets, and 1 sliced large carrot with 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper on a baking sheet.
5. Arrange the vegetables in a single layer on one baking sheet and place the marinated chicken breasts on another baking sheet, leaving space between each piece.
6. Place the vegetable baking sheet on the lower oven rack and the chicken baking sheet on the upper rack.
7. Roast for 25 minutes at 400°F, then check the chicken’s internal temperature with a meat thermometer inserted into the thickest part—it should read 165°F.
8. Rotate both baking sheets front to back and switch their rack positions to ensure even cooking.
9. Continue roasting for 5-10 more minutes until the chicken reaches 165°F internally and the vegetables are tender with golden-brown edges.
10. Remove both baking sheets from the oven and let the chicken rest for 5 minutes before slicing to allow juices to redistribute.

Flecks of golden crust cling to the tender chicken, while the roasted vegetables offer varying textures—creamy potatoes, crisp-tender broccoli, and sweet caramelized carrots. Consider serving this over creamy polenta or alongside a simple green salad to let the mustard’s gentle tang shine through the comforting warmth.

Creamy Mustard Chicken Pasta

Wandering through my kitchen this quiet afternoon, I found myself craving something comforting yet elegant, a dish that would fill the air with warmth and my heart with contentment. This creamy mustard chicken pasta emerged from that gentle longing, a simple yet deeply satisfying meal that feels like a soft embrace after a long day.

Ingredients

For the chicken and pasta:
– 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
– 8 oz fettuccine pasta
– 2 tbsp olive oil
– 1 tsp salt
– ½ tsp black pepper

For the sauce:
– 3 tbsp unsalted butter
– 3 cloves garlic, minced
– 1 cup heavy cream
– ¼ cup Dijon mustard
– ½ cup grated Parmesan cheese
– 2 tbsp fresh parsley, chopped

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add fettuccine pasta to the boiling water and cook for 8-10 minutes until al dente, stirring occasionally to prevent sticking.
3. While pasta cooks, season chicken pieces evenly with salt and black pepper.
4. Heat olive oil in a large skillet over medium-high heat until shimmering.
5. Add chicken pieces in a single layer and cook for 5-6 minutes until golden brown and internal temperature reaches 165°F.
6. Remove chicken from skillet and set aside on a clean plate.
7. Reduce heat to medium and melt butter in the same skillet.
8. Add minced garlic and cook for 1 minute until fragrant but not browned.
9. Pour heavy cream into the skillet and bring to a gentle simmer.
10. Whisk in Dijon mustard until fully incorporated and smooth.
11. Stir in grated Parmesan cheese until the sauce thickens slightly, about 2 minutes.
12. Drain cooked pasta, reserving ½ cup of pasta water.
13. Return cooked chicken to the skillet with the sauce.
14. Add drained pasta to the skillet and toss to coat evenly.
15. If sauce is too thick, gradually add reserved pasta water 2 tablespoons at a time until desired consistency is reached.
16. Stir in fresh parsley just before serving.

My favorite part is how the creamy sauce clings to each strand of pasta, creating a luxurious texture that contrasts beautifully with the tender chicken. The Dijon mustard adds a subtle tang that cuts through the richness, making each bite more complex than the last. Sometimes I like to serve it in shallow bowls with extra parsley sprinkled on top, letting the steam carry the comforting aroma through the room.

Mustard and Honey Baked Chicken Wings

Sometimes the simplest combinations create the most comforting meals, especially on days when the world feels a bit too loud. Standing in my kitchen, I found myself reaching for the honey and mustard, two humble ingredients that promise warmth and balance. This recipe for baked chicken wings came together slowly, each step a quiet meditation in preparing something nourishing and deeply satisfying.

Ingredients

For the chicken and seasoning:

• 2 lbs chicken wings, split at joints, tips removed
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper

For the glaze:

• 1/4 cup Dijon mustard
• 1/4 cup honey
• 1 tbsp soy sauce
• 1 tsp apple cider vinegar

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Pat the chicken wings completely dry with paper towels to ensure crispy skin.
3. In a large bowl, toss the wings with 1 tbsp olive oil until evenly coated.
4. Sprinkle 1 tsp garlic powder, 1 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper over the wings.
5. Toss the wings again until the seasoning is evenly distributed.
6. Arrange the wings in a single layer on the prepared baking sheet, leaving space between each piece.
7. Bake for 25 minutes at 400°F until the skin begins to turn golden brown.
8. While the wings bake, whisk together 1/4 cup Dijon mustard, 1/4 cup honey, 1 tbsp soy sauce, and 1 tsp apple cider vinegar in a small bowl.
9. Flip each wing carefully using tongs after 25 minutes of baking.
10. Brush the mustard-honey glaze generously over the top of each wing.
11. Return the wings to the oven and bake for another 15-20 minutes at 400°F until the glaze is bubbly and caramelized.
12. Check for doneness by ensuring the internal temperature reaches 165°F when measured with a meat thermometer.
13. Let the wings rest on the baking sheet for 5 minutes before serving to allow the juices to redistribute.

Heavenly scents of caramelized honey and savory mustard will fill your kitchen as these wings emerge golden and glistening. Their texture is wonderfully crisp on the outside while remaining tender and juicy inside, with the sweet-spicy glaze creating sticky, finger-licking goodness. Serve them over a bed of cool, crisp greens to balance the richness, or alongside roasted sweet potatoes for a comforting, complete meal.

Crispy Mustard Herb Chicken Tenders

Crisp autumn afternoons like this one always bring me back to the kitchen, where simple ingredients can transform into something quietly extraordinary. There’s something deeply comforting about the ritual of preparing chicken tenders, each step unfolding like a slow, deliberate meditation. Today, I’m letting mustard and herbs lead the way, creating a dish that feels both nostalgic and wonderfully new.

Ingredients

For the chicken and marinade:

– 1.5 pounds chicken tenders
– 1/4 cup Dijon mustard
– 2 tablespoons olive oil
– 1 teaspoon garlic powder
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper

For the coating:

– 1 cup panko breadcrumbs
– 1/2 cup grated Parmesan cheese
– 1 tablespoon dried parsley
– 1 teaspoon dried thyme
– 1/2 teaspoon paprika

Instructions

1. Place 1.5 pounds chicken tenders in a large bowl.
2. Add 1/4 cup Dijon mustard, 2 tablespoons olive oil, 1 teaspoon garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper to the bowl.
3. Use your hands to coat each chicken tender evenly with the mustard mixture, ensuring every piece is thoroughly covered.
4. Cover the bowl with plastic wrap and refrigerate for 30 minutes to allow the flavors to penetrate the chicken.
5. Preheat your oven to 400°F while the chicken marinates.
6. Line a baking sheet with parchment paper to prevent sticking.
7. Combine 1 cup panko breadcrumbs, 1/2 cup grated Parmesan cheese, 1 tablespoon dried parsley, 1 teaspoon dried thyme, and 1/2 teaspoon paprika in a shallow dish.
8. Remove one chicken tender from the marinade, letting excess drip back into the bowl.
9. Press the chicken tender firmly into the breadcrumb mixture, coating all sides completely.
10. Place the coated chicken tender on the prepared baking sheet, leaving space between each piece.
11. Repeat the coating process with all remaining chicken tenders.
12. Bake at 400°F for 18-20 minutes, until the coating is golden brown and crispy.
13. Flip each chicken tender carefully using tongs halfway through baking to ensure even browning.
14. Check for doneness by inserting an instant-read thermometer into the thickest part of a tender – it should read 165°F.
15. Let the chicken tenders rest on the baking sheet for 5 minutes before serving to allow juices to redistribute.

Unbelievably crisp on the outside yet remarkably tender within, these chicken tenders carry the bold tang of mustard balanced by earthy herbs. The Parmesan creates a savory depth that makes each bite more complex than you’d expect from such humble ingredients. I love serving them alongside roasted sweet potatoes or tucking them into a crusty baguette with peppery arugula for a satisfying sandwich that feels both rustic and refined.

Spicy Mustard Grilled Chicken Sandwich

Folding back the pages of my kitchen journal, I remember how this sandwich came to be—born from a quiet afternoon craving something both comforting and bold, with just enough spice to wake the senses without overwhelming them. It’s the kind of meal that feels like a warm embrace, perfect for those days when you need a little extra solace.

Ingredients

For the marinade:
– 1/4 cup Dijon mustard
– 2 tbsp honey
– 1 tbsp olive oil
– 1 tsp smoked paprika
– 1/2 tsp cayenne pepper
– 1/2 tsp garlic powder
– 1/2 tsp salt

For assembling:
– 2 boneless, skinless chicken breasts (about 6 oz each)
– 4 brioche buns
– 4 slices provolone cheese
– 1 cup arugula
– 2 tbsp mayonnaise

Instructions

1. In a medium bowl, whisk together 1/4 cup Dijon mustard, 2 tbsp honey, 1 tbsp olive oil, 1 tsp smoked paprika, 1/2 tsp cayenne pepper, 1/2 tsp garlic powder, and 1/2 tsp salt until fully combined.
2. Place 2 boneless, skinless chicken breasts in a resealable plastic bag and pour the marinade over them, ensuring they are fully coated.
3. Seal the bag and refrigerate for at least 30 minutes or up to 4 hours to allow the flavors to penetrate the chicken.
4. Preheat your grill to medium-high heat, approximately 400°F, and lightly oil the grates to prevent sticking.
5. Remove the chicken from the marinade, letting any excess drip off, and place it on the preheated grill.
6. Grill the chicken for 6-7 minutes on the first side until grill marks form and the edges appear opaque.
7. Flip the chicken and grill for another 6-7 minutes until the internal temperature reaches 165°F when checked with a meat thermometer.
8. During the last 2 minutes of grilling, place 4 slices of provolone cheese on top of each chicken breast to melt slightly.
9. While the chicken rests for 5 minutes, lightly toast 4 brioche buns on the grill for 1-2 minutes until golden.
10. Spread 2 tbsp mayonnaise evenly on the bottom halves of the toasted brioche buns.
11. Top each bottom bun with 1/4 cup arugula, then place a grilled chicken breast with melted cheese on top.
12. Cover with the top bun and serve immediately.

Hearty and satisfying, the sandwich delivers a tender, juicy bite with a subtle kick from the mustard marinade, while the melted provolone and peppery arugula add creamy and fresh contrasts. For a creative twist, serve it alongside sweet potato fries or a crisp apple slaw to balance the warmth of the spices, making it a meal that feels both nourishing and indulgent.

Mustard Marinated Chicken Kebabs

A quiet afternoon like this always makes me reach for recipes that feel like a gentle ritual, something that fills the kitchen with warmth without demanding too much hurry. These mustard marinated chicken kebabs are just that—a simple process that rewards patience with tender, flavorful bites perfect for a calm evening meal.

Ingredients

For the marinade:
– 1/4 cup Dijon mustard
– 2 tbsp olive oil
– 1 tbsp honey
– 2 cloves garlic, minced
– 1 tsp dried thyme
– 1/2 tsp salt
– 1/4 tsp black pepper
For assembly:
– 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
– 1 large red bell pepper, cut into 1-inch pieces
– 1 medium red onion, cut into 1-inch pieces
– 8 wooden skewers, soaked in water for 30 minutes

Instructions

1. In a medium bowl, whisk together the Dijon mustard, olive oil, honey, minced garlic, dried thyme, salt, and black pepper until fully combined. 2. Add the cubed chicken breasts to the marinade, stirring gently to coat each piece evenly. 3. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or up to 8 hours for deeper flavor. 4. Preheat your grill or grill pan to medium-high heat, approximately 400°F. 5. Thread the marinated chicken cubes onto the soaked wooden skewers, alternating with pieces of red bell pepper and red onion. 6. Place the assembled kebabs on the preheated grill and cook for 5 minutes. 7. Flip the kebabs using tongs and cook for another 5 minutes, or until the chicken reaches an internal temperature of 165°F. 8. Remove the kebabs from the grill and let them rest on a clean plate for 3 minutes before serving. You’ll love how the mustard marinade caramelizes into a subtle crust while keeping the chicken incredibly moist inside. Try serving these over a bed of fluffy couscous or with a simple arugula salad to let the tangy, savory notes shine through.

Maple Mustard Chicken Drumsticks

Mellow autumn afternoons always seem to call for something warm and comforting from the oven, the kind of dish that fills the kitchen with a sweet, savory aroma that lingers like a gentle hug. These maple mustard chicken drumsticks are my go-to when I want something simple yet deeply satisfying, a recipe that feels both nostalgic and perfectly suited for crisp fall days.

Ingredients

For the chicken:
– 8 chicken drumsticks (about 2 pounds)
– 1 tablespoon olive oil
– 1 teaspoon kosher salt
– ½ teaspoon black pepper

For the maple mustard glaze:
– ¼ cup pure maple syrup
– 2 tablespoons Dijon mustard
– 1 tablespoon whole grain mustard
– 2 cloves garlic, minced
– 1 teaspoon smoked paprika

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Pat the chicken drumsticks completely dry with paper towels to ensure crispy skin.
3. Drizzle the olive oil over the drumsticks, then rub it evenly over each piece.
4. Sprinkle the kosher salt and black pepper evenly over all sides of the drumsticks.
5. Arrange the drumsticks in a single layer on the prepared baking sheet, leaving space between each piece.
6. Bake for 25 minutes at 400°F until the skin begins to turn golden brown.
7. While the chicken bakes, whisk together the maple syrup, Dijon mustard, whole grain mustard, minced garlic, and smoked paprika in a small bowl until fully combined.
8. After 25 minutes, remove the baking sheet from the oven and brush each drumstick generously with the maple mustard glaze using a pastry brush.
9. Return the baking sheet to the oven and bake for another 15-20 minutes at 400°F until the internal temperature reaches 165°F when measured with an instant-read thermometer inserted into the thickest part of the meat.
10. Let the drumsticks rest on the baking sheet for 5 minutes before serving to allow the juices to redistribute.
The glaze caramelizes into a sticky, glossy coating that contrasts beautifully with the tender, falling-off-the-bone chicken underneath. I love serving these over creamy polenta to catch every last bit of the sweet-spicy sauce, or packing them cold for a picnic where the flavors seem to deepen overnight.

Lemon Mustard Baked Chicken

Wandering through my kitchen this afternoon, I found myself drawn to the simple comfort of chicken, wanting to create something that felt both nourishing and quietly celebratory. The sharp, clean scent of lemon and the earthy warmth of mustard seemed to call out from the pantry, promising a dish that would fill the house with the gentlest of aromas. It felt like the right kind of meal for a slow, thoughtful evening.

Ingredients

For the Marinade

• 1/4 cup Dijon mustard
• 2 tbsp olive oil
• 2 tbsp fresh lemon juice
• 2 cloves garlic, minced
• 1 tsp dried thyme
• 1/2 tsp salt
• 1/4 tsp black pepper

For Baking

• 4 boneless, skinless chicken breasts (about 1.5 lbs)
• 1 lemon, thinly sliced
• 2 tbsp chopped fresh parsley

Instructions

1. Preheat your oven to 375°F.
2. Pat the chicken breasts completely dry with paper towels. Tip: Drying the chicken helps the marinade cling better and promotes even browning.
3. Whisk together the Dijon mustard, olive oil, lemon juice, minced garlic, dried thyme, salt, and black pepper in a medium bowl until fully combined.
4. Place the chicken breasts in a 9×13-inch baking dish.
5. Pour the mustard-lemon marinade over the chicken, turning each piece to coat all sides evenly.
6. Arrange the thin lemon slices over the top of the chicken.
7. Cover the baking dish with aluminum foil and bake at 375°F for 25 minutes. Tip: Covering the dish initially keeps the chicken moist and allows it to cook through gently.
8. Remove the foil and continue baking for another 10-15 minutes, or until the chicken reaches an internal temperature of 165°F when checked with a meat thermometer. Tip: Using a thermometer ensures perfectly cooked chicken without guesswork.
9. Let the chicken rest in the baking dish for 5 minutes after removing it from the oven.
10. Sprinkle the chopped fresh parsley over the chicken before serving.

Resting here now, the chicken emerges tender and juicy beneath its tangy, golden glaze, the lemon slices having softened into tart, caramelized accents. I love how the mustard’s sharpness mellows into a warm, savory depth, making it wonderful served over a bed of fluffy rice to soak up the pan juices, or alongside roasted potatoes for a heartier comfort.

Mustard Herb Stuffed Chicken Breast

Wandering through the kitchen this afternoon, I found myself drawn to the simple comfort of chicken, wanting to transform it into something that feels both nourishing and special, a quiet celebration of autumn flavors that fills the home with the gentlest of aromas. With mustard and herbs waiting in the pantry, the idea for this stuffed breast slowly took shape, a dish that asks for patience and rewards it with tenderness. It’s the kind of meal that turns an ordinary evening into a softly lit ritual, where each step feels like a quiet meditation.

Ingredients

– For the filling: 1/4 cup Dijon mustard, 2 tbsp chopped fresh parsley, 1 tbsp chopped fresh thyme, 1/2 tsp garlic powder, 1/4 tsp black pepper
– For the chicken: 2 boneless, skinless chicken breasts (about 6 oz each), 1 tbsp olive oil, 1/2 tsp salt
– For baking: 1/4 cup chicken broth

Instructions

1. Preheat your oven to 375°F.
2. Pat the chicken breasts completely dry with paper towels to ensure even browning.
3. Place one chicken breast on a cutting board and carefully slice horizontally through the thickest part to create a pocket, stopping about 1/2 inch from the opposite edge.
4. Repeat with the second breast.
5. In a small bowl, combine the Dijon mustard, chopped parsley, chopped thyme, garlic powder, and black pepper.
6. Spoon half of the mustard-herb mixture into each chicken pocket, spreading it evenly inside.
7. Use toothpicks to securely seal the openings of each pocket, which helps prevent the filling from leaking during cooking.
8. Brush the outside of each chicken breast with olive oil.
9. Sprinkle the salt evenly over both sides of the chicken.
10. Heat an oven-safe skillet over medium-high heat for 2 minutes until hot.
11. Place the chicken breasts in the skillet and sear for 3 minutes until golden brown on one side.
12. Flip the chicken and sear for another 2 minutes until the second side is lightly browned.
13. Pour the chicken broth into the skillet around the chicken, not over it, to create steam for moist cooking.
14. Transfer the skillet to the preheated oven and bake for 18-20 minutes until the internal temperature reaches 165°F when measured with an instant-read thermometer.
15. Remove the skillet from the oven and let the chicken rest in the pan for 5 minutes to allow juices to redistribute.
16. Carefully remove the toothpicks before serving.
Out of the oven, the chicken emerges wonderfully juicy with a subtle crust from searing, while the mustard-herb filling melts into every bite, offering a bright, tangy contrast to the tender meat. Slicing it open reveals beautiful layers of green herbs against the golden interior, perfect alongside roasted root vegetables or a simple arugula salad for a complete, comforting plate.

Conclusion

Great news for chicken lovers! This collection proves mustard’s magic in creating everything from quick weeknight dinners to impressive meals. We hope these 34 recipes inspire your next kitchen adventure. Try your favorites, then share which ones you loved in the comments below. Don’t forget to pin this article to your Pinterest boards for easy reference!