Best Crusty Mustard Chicken Recipes

Crusty Mustard Chicken image

Provided by Martha Stewart

Time 25m

Number Of Ingredients 10

1 whole chicken (about 3 pounds), cut into 10 serving pieces
3 tablespoons Dijon mustard
1 tablespoon minced shallots
1 tablespoon fresh thyme leaves
1/2 teaspoon freshly ground black pepper
1/2 teaspoon crushed red-pepper flakes
1/2 teaspoon coarse salt
2 tablespoons unsalted butter, melted
1 1/2 teaspoons vegetable oil
1 1/2 cups fresh white breadcrumbs

Steps:

Preheat broiler. Place chicken pieces, skin side up, on a rimmed baking sheet, and place under the broiler. Cook 5 minutes; using tongs, turn chicken pieces, and continue broiling 3 minutes more.
In a small bowl, combine mustard, shallots, thyme, black pepper, red-pepper flakes, and salt. Stir in butter and oil until thoroughly combined.
Place breadcrumbs in a shallow dish. Brush chicken pieces on both sides with the mustard mixture, and then roll in breadcrumbs to coat completely.
Place coated chicken pieces on a clean baking sheet, and return to broiler. Cook until well browned all over, about 5 minutes, turning occasionally to brown evenly. Reduce oven heat to 500 degrees; continue roasting until juices run clear when chicken is pierced with the tip of a paring knife, about 10 minutes. Remove from oven, and serve hot.

Broiled Crusty Mustard Chicken image

Provided by Stacky5

Time 35m

Yield 6 serving(s)

Number Of Ingredients 9

6 boneless chicken breasts, broiled 3-4 minutes on each side
1 1/2 cups breadcrumbs (fine)
3 tablespoons Dijon mustard (Grey Poupon, preferably)
1 tablespoon shallot, peeled and minced
1 tablespoon fresh thyme, minced
1/2 teaspoon fresh ground pepper
1 pinch red pepper flakes
1 pinch salt
2 tablespoons butter, melted

Steps:

Mix ingredients #3 to #9 in a shallow bowl or dish.
Coat (or brush) chicken breasts with the wet ingredient mixture on both sides.
Roll coated chicken breasts generously in bread crumbs.
Place each breast on a cookie sheet (sprayed with Pam).
Broil again for 3-4 minutes. Then reduce heat in oven to 500 deg., move cookie sheet to bottom rack and roast for 10 more minutes.
Watch when you broil, because all ovens are different -- don't overcook, but make sure the chicken is done and the juices run clear when tested with a knife!

Nutrition Facts : Calories 397.2, Fat 18.9, SaturatedFat 6.6, Cholesterol 103, Sodium 426.4, Carbohydrate 20.6, Fiber 1.6, Sugar 1.9, Protein 34.3

CRUSTY MUSTARD CHICKEN image

Categories Chicken Bake

Number Of Ingredients 10

1 whole chicken, (about 3 pounds), cut into 10 serving pieces
3 tablespoons Dijon mustard
1 tablespoon minced shallots
1 tablespoon fresh thyme leaves
1/2 teaspoon freshly ground black pepper
1/2 teaspoon crushed red-pepper flakes
1/2 teaspoon coarse salt
2 tablespoons unsalted butter, melted
1 1/2 teaspoons vegetable oil
1 1/2 cups fresh white breadcrumbs

Steps:

Preheat broiler. Place chicken pieces, skin side up, on a rimmed baking sheet, and place under the broiler. Cook 5 minutes; using tongs, turn chicken pieces, and continue broiling 3 minutes more. In a small bowl, combine mustard, shallots, thyme, black pepper, red-pepper flakes, and salt. Stir in butter and oil until thoroughly combined. Place breadcrumbs in a shallow dish. Brush chicken pieces on both sides with the mustard mixture, and then roll in breadcrumbs to coat completely. Place coated chicken pieces on a clean baking sheet, and return to broiler. Cook until well browned all over, about 5 minutes, turning occasionally to brown evenly. Reduce oven heat to 500 degrees. continue roasting until juices run clear when chicken is pierced with the tip of a paring knife, about 10 minutes. Remove from oven, and serve hot.