Baked Dijon Chicken

    (29)
    1 hour 20 min

    A well-flavoured chicken dish, that will set your taste buds singing with delight. Chicken breasts are brushed with Dijon mustard, coated in breadcrumbs and baked to perfection.


    26 people made this

    Ingredients
    Serves: 4 

    • 4 bone-in, skin-on chicken breast fillets
    • 2 teaspoons salt
    • 30g butter
    • 3 cloves garlic, chopped
    • 3 tablespoons Dijon mustard
    • 2 tablespoons white wine
    • 250g seasoned dry breadcrumbs

    Method
    Prep:15min  ›  Cook:1hr5min  ›  Ready in:1hr20min 

    1. Preheat oven to 180 C / Gas 4.
    2. Season chicken with salt. In a small frying pan, saute butter, garlic, mustard and wine together for 3 to 4 minutes over medium low heat; spread mixture over chicken.
    3. Place breadcrumbs in a shallow dish or bowl and dredge chicken in breadcrumbs, leaving skins on. Place coated chicken pieces in a lightly greased 20x30cm baking dish.
    4. Bake at 180 C / Gas 4 for 1 hour or until chicken is cooked through and juices run clear.
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    Reviews & ratings
    Average global rating:
    (29)

    Reviews in English (21)

    by
    32

    I changed this recipe a little by using boneless, skinless chicken breast and I used a container of all ready made up seasoned bread crumbs but I cut it down to using 1 cup of the crumbs. The crumbs were very granulated and I didn't want to overwhelm the taste of the Dijon mustard sauce. I also added garlic powder to the sauce (1 teaspoon). After I made the sauce, I really liked the flavor and added a side dish of cooked, sliced red potatoes and drizzled the sauce over them when served. This dish was very moist after baking it uncovered for an hour and the potatoes with the sauce was excellent. This sauce will be used again on many of my recipes that calls for Dijon mustard.  -  10 Jun 2007  (Review from Allrecipes US | Canada)

    by
    12

    This dijon chicken was amazing, and so easy to make! It doesn't even need the white wine. When coating with the bread crumbs, start out with half the suggested amount, as I found that the full amount was way more than needed.  -  13 Apr 2005  (Review from Allrecipes US | Canada)

    by
    9

    This is a favorite of ours and I make it almost once a week. I add 1/4 cup of grated parmasean cheese to the bread crumb mixture and it seems to give it a little more crunch to the breading. So good and good for you.  -  26 Jan 2010  (Review from Allrecipes US | Canada)

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