Best Mustard Basil Baked Chicken Recipes

BAKED HONEY MUSTARD CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Sprinkle chicken breasts with salt and pepper to taste, and place in a lightly greased 9x13 inch baking dish. In a small bowl, combine the honey, mustard, basil, paprika, and parsley. Mix well. Pour 1/2 of this mixture over the chicken, and brush to cover.
• Bake in the preheated oven for 30 minutes. Turn chicken pieces over and brush with the remaining 1/2 of the honey mustard mixture. Bake for an additional 10 to 15 minutes, or until chicken is no longer pink and juices run clear. Let cool 10 minutes before serving.

DUMP-AND-BAKE BASIL CHICKEN BREASTS

Steps:

• Preheat oven to 425 degrees F. Spray an 11 x 7-inch baking dish (or any similar size that accommodates your chicken in a single layer) with cooking spray and set aside.
• In a small bowl, whisk together wine, olive oil, Dijon mustard, basil, garlic, honey, Italian seasoning, and salt.
• Season chicken on both sides with salt and pepper. Place chicken in the prepared baking dish.
• Pour sauce over the chicken and toss to make sure that each piece of chicken is well coated.
• Bake, uncovered, for 30-40 minutes, or until meat thermometer reads 165 degrees F. Baste with pan sauce periodically while the chicken is cooking.
• Be sure to spoon plenty of the sauce over the chicken before serving! Garnish with additional fresh herbs, if desired.

LAURIE COLWIN'S BAKED MUSTARD CHICKEN

Steps:

• Heat oven to 350 degrees. In a large mixing bowl, combine mustard, garlic, thyme, cinnamon, a pinch of salt and 1/2 teaspoon black pepper. Place bread crumbs in another large bowl.
• Working in batches, coat chicken quarters on all sides with mustard mixture. Shake off excess mustard, then coat completely with bread crumbs. Arrange in a single layer in a large, shallow baking pan.
• Dust the chicken with paprika and scatter butter pieces on top. Bake until crust is deep golden brown and crispy, about 2 hours. (Depending on the oven, the size of the pan and the size of the chickens, baking time may be as long as 2 1/2 hours.) Serve hot or at room temperature.

MUSTARD BASIL BAKED CHICKEN

Steps:

• Place chicken in a glass 13 x 9 baking dish.
• In a bowl, whisk together all remaining ingredients; pour over the chicken. Turn to coat.
• Cover and refrigerate for at least 8 hours, turning chicken again at least once.
• Uncover and bake at 375 for about 30-35 minutes (depending on the sizes of your chicken pieces), or until juices run clear.

DIJON CHICKEN THIGHS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Combine garlic, salt, Italian seasoning, and pepper in a small bowl; sprinkle evenly over chicken thighs.
• Melt 2 tablespoons butter in a 12-inch cast iron skillet over medium heat. Add chicken thighs and cook until browned, about 5 minutes. Flip thighs over and turn heat off. Remove skillet from heat.
• Melt 1/4 cup butter for sauce over medium heat in a saucepan. Add shallot once foam subsides and sauté until soft and just golden, about 4 minutes. Remove saucepan from the heat and pour in whiskey.
• Return saucepan to heat and allow flame to burn off the alcohol. Add cream, Dijon, and maple syrup and stir to combine. Bring to a gentle boil and cook until sauce thickens slightly, 1 to 2 minutes. Season with salt and pepper. Pour 1/2 of the sauce over the chicken thighs. Reserve remaining sauce.
• Carefully transfer the cast iron skillet to the preheated oven. Bake until chicken is no longer pink in the center and the juices run clear, 20 to 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Add thyme to the reserved sauce, and spoon over chicken thighs to serve.

CHICKEN WITH BASIL AND MUSTARD SAUCE

Steps:

• Stir flour, salt and pepper together. Dredge chicken in this mixture and set aside.
• In a bowl, add broth, wine and dijon mustard.
• In a pan, heat olive oil and fry chicken for 2 minutes per side. Remove and set aside.
• Heat more oil in the pan and fry shallots for 30 seconds. Add in your wine/broth/mustard mix and bring to a boil.
• Add chicken in and cook another 2 mins per side.
• Serve with crusty bread.

HONEY-MUSTARD BAKED CHICKEN LEGS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Combine oil, honey mustard, and honey in a bowl until well combined. Stir in garlic, paprika, chives, basil, adobo seasoning, onion powder, and meat tenderizer. Stir until fully blended.
• Coat the bottom of a glass baking dish with 2 to 3 tablespoons of mustard sauce mixture. Place chicken legs on top and cover with the rest of the sauce mixture. Cover dish with aluminum foil.
• Bake in the preheated oven until chicken is no longer pink at the bone and the juices run clear, 60 to 75 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

BAKED MUSTARD-HERB CHICKEN LEGS

Steps:

• Heat oven to 400 degrees. Trim excess skin and fat from chicken. Combine bread crumbs, garlic, parsley, tarragon and salt and pepper on a plate or waxed paper. Use a pastry brush to paint mustard lightly on chicken legs. Carefully coat chicken legs with bread crumb mixture.
• Gently place chicken in a roasting pan and bake for 30 to 40 minutes, or until completely cooked. Serve hot or cold.

BAKED MUSTARD CHICKEN

Steps:

• 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.