Best 11 Chicken And Mustard Crumble Recipes

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Chicken and mustard crumble is a classic dish that combines the comforting flavors of chicken, mustard, and a crunchy breadcrumb topping. This dish is perfect for a weeknight meal or a special occasion. The tender chicken is cooked in a creamy mustard sauce and topped with a crispy breadcrumb mixture, creating a delightful combination of textures and flavors. With its ease of preparation and delicious taste, chicken and mustard crumble is sure to become a favorite in your household.

Here are our top 11 tried and tested recipes!

MUSTARD CHICKEN



Mustard Chicken image

Chicken breasts coated with mustard and French fried onions, then baked. So simple, so 'magnifique'! You can vary the type of mustard to get different flavors. This goes great with rice or potatoes.

Provided by Juliet

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h15m

Yield 4

Number Of Ingredients 3

4 skinless, boneless chicken breasts
1 cup prepared mustard
1 (6 ounce) can French-fried onions

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Place mustard in a shallow dish or bowl; place onions in a second shallow dish or bowl. Dredge chicken in mustard to coat both sides, then dredge in onions. Place coated chicken in a lightly greased 9x13 inch baking dish.
  • Bake at 375 degrees F (190 degrees C) for 50 to 60 minutes or until chicken is cooked through and juices run clear.

Nutrition Facts : Calories 441.7 calories, Carbohydrate 21.3 g, Cholesterol 68.4 mg, Fat 25 g, Fiber 2.1 g, Protein 30 g, SaturatedFat 6.5 g, Sodium 1146.1 mg, Sugar 0.5 g

MUSTARD-CRUMB CHICKEN BREASTS



Mustard-Crumb Chicken Breasts image

For the mustard-lovers out there, this recipe uses 2 kinds. This savory chicken is good enough to serve to guests, along with a nice rice pilaf and some pan-steamed broccoli. From Good Food Magazine, September 1986.

Provided by JackieOhNo

Categories     Chicken Breast

Time 1h25m

Yield 6 serving(s)

Number Of Ingredients 14

3 tablespoons grainy mustard
2 teaspoons Dijon mustard
1/2 cup plain breadcrumbs
1/2 teaspoon salt
fresh ground pepper
3 large boneless skinless chicken breasts (12-16 oz. each, making 6 halves)
1 -2 tablespoon olive oil
1 tablespoon butter
2 cups thickly sliced mushrooms (about 6 oz.)
3 scallions, thinly sliced
1/2 cup dry white wine
1/2 cup chicken broth
1/2 cup heavy cream
3 drops fresh lemon juice

Steps:

  • Mix 2 T. grainy mustard and the Dijon mustard together in small bowl. Mix bread crumbs, salt, and pepper to taste in shallow bowl. Brush mustard evenly over both sides of chicken breats and coat with crumbs. Place in single layer on plate, cover lightly with plastic wrap, and refrigerate 30 minutes.
  • Heat oven to 375 degrees. Heat 1 T. oil and the butter in large skillet over medium-high heat. When foam subsides, add as many pieces chicken as will fit in single layer; saute, turning once, until golden, about 4 minutes. Transfer to baking sheet. Repeat with remaining chicken, adding more oil if needed.
  • Bake until chicken is cooked through (centers will be firm when pressed with finger), about 15 minutes.
  • While chicken is baking, add mushrooms and all but 1 T. scallions to skillet. Saute over medium heat until golden, about 3 minutes. Pour in wine and broth and simmer, scraping loose browned bits on bottom of pan, until reduced by half. Stir in heavy cream and simmer until slightly thickened. Stir in remaining 1 T. mustard. Increase heat to high and boil until thick, 3-4 minutes. Add lemon juice, then taste and adjust seasonings.
  • Transfer to serving platter. Pour sauce over c hicken and sprinkle with remaining scallions. Serve hot.

CHICKEN AND MUSTARD CRUMBLE



Chicken and Mustard Crumble image

Make and share this Chicken and Mustard Crumble recipe from Food.com.

Provided by Evie3234

Categories     Chicken

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

500 g chicken meat, chopped into bite size pieces (I use thigh meat)
1 medium onion, sliced
1 garlic clove, crushed
1 cup sliced mushrooms
1 cup cooked pasta
salt and pepper
1 1/2 cups 2% low-fat milk
4 teaspoons cornstarch
1 tablespoon Dijon mustard
2 slices bread, crumbed
50 g grated cheese
1 cup chopped parsley

Steps:

  • Preheat oven to 200°C degrees.
  • Heat a non stick pan and sauté chicken, onion and garlic until cooked through.
  • Add mushrooms, pasta and salt and pepper.
  • Mix milk, cornstarch and mustard together.
  • Add to pan and stir until sauce has thickened.
  • Spoon chicken mixture into an ovenproof dish and sprinkle with combined cheese, breadcrumbs and parsley.
  • Bake at 200°C degrees for about 15 minutes or until crumbs are crispy and golden.

CHICKEN IN MUSTARD



Chicken in Mustard image

Provided by Melissa d'Arabian : Food Network

Categories     main-dish

Time 1h50m

Yield 4 servings

Number Of Ingredients 20

1 1/2 to 2 pounds chicken thighs, skin removed
Kosher salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil, divided
1 onion, chopped
1/4 pound white button mushrooms, quartered
3 cloves garlic, minced
1 tomato, chopped
1 tablespoon flour
1 teaspoon dried tarragon
1/2 cup white wine
1 cup chicken stock, plus more if needed
1/4 cup Dijon mustard
2 tablespoons sour cream
Super Buttered Noodles, recipe follows
2 chicken bouillon cubes
1 pound egg noodles
3 tablespoons butter, softened
1 tablespoon sour cream
Chopped fresh parsley, for garnish
Kosher salt and freshly ground black pepper

Steps:

  • Preheat the oven to 350 degrees F.
  • Rinse and dry the chicken thighs and season with salt and pepper.
  • Heat 1 tablespoon olive oil in a Dutch oven over medium-high heat. Brown the thighs on both sides, working in batches if needed. Remove the chicken and set aside.
  • Add the remaining 1 tablespoon olive oil to the Dutch oven and cook the onions until soft, about 5 minutes. Add the mushrooms and continue to cook until the mushrooms have softened, 3 to 5 minutes. Stir in the garlic and cook until fragrant, about 2 minutes. Add the tomatoes and flour and cook, stirring, to remove the raw flour flavor, about 3 minutes. Stir in the tarragon. Turn up the heat and deglaze the pan with the white wine, allowing to bubble for a minute or two. Return the chicken to the Dutch oven. Add enough chicken stock to reach halfway up the sides of the chicken. Cover, place in the oven, and braise for 45 minutes, removing the lid halfway through.
  • When finished, remove the chicken from the Dutch oven and set aside. Add the mustard and sour cream and whisk to blend well. Return the chicken to the pan and allow the flavors to meld before serving, about 5 minutes. Serve over Super Buttered Noodles.
  • In a large pot filled with boiling water, dissolve the bouillon cubes and cook the noodles according to package directions. Drain the noodles in a colander and then nestle the colander into the pot so some of the pasta water goes into the pot as the pasta continues to drain. Remove the colander and stir the butter and sour cream into the pot until the butter melts. Add the parsley and the noodles. Season with salt and pepper. Toss to combine well. Pour into a serving bowl and serve.

ONE-PAN HONEY MUSTARD CHICKEN THIGHS



One-Pan Honey Mustard Chicken Thighs image

Provided by Valerie Bertinelli

Categories     main-dish

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 11

6 bone-in skin-on chicken thighs
Kosher salt and freshly ground black pepper
2 tablespoons vegetable oil
1/2 cup white wine, such as Pinot Grigio
One 14-ounce bag frozen pearl onions
4 cloves garlic, thinly sliced
1/4 cup low-sodium chicken stock
3 tablespoons honey mustard
8 ounces baby bella mushrooms, quartered
1 tablespoon fresh thyme leaves
1 cup frozen petite peas

Steps:

  • Preheat the oven to 400 degrees F.
  • Pat the chicken thighs dry and sprinkle the skin side generously with salt and pepper.
  • Add 1 tablespoon oil to a large, high-sided ovenproof skillet and heat over medium-high heat. When the oil is shimmering, add the chicken thighs, skin-side down. (This may have to be done in batches, depending on the size on your chicken thighs, to avoid overcrowding the skillet.) Sprinkle the underside of the chicken generously with salt and pepper. Cook until the chicken skin is golden brown, crispy and easily releases from the pan, 4 to 5 minutes. Flip the chicken and continue to cook for an additional 2 minutes. Remove the chicken to a plate and set aside.
  • Turn the heat down to medium-low and add the white wine. Cook, scraping up any brown bits from the bottom of the skillet, until the harsh alcohol smells burns off and the wine has slightly reduced, about 1 minute. Add the frozen onions and garlic. Cook until fragrant, about 2 minutes. Add the chicken stock and 2 tablespoons honey mustard. Stir the mixture until well combined and emulsified. Add the mushrooms and thyme leaves to the skillet and stir to coat the mushrooms in the mixture.
  • Turn the heat off. Nestle the chicken into the vegetable mixture. Add the remaining tablespoon honey mustard and tablespoon oil to a small bowl. Whisk to combine. Brush the tops of the chicken thighs with the honey mustard mixture.
  • Transfer the chicken to the oven and cook until the vegetables are browned and the chicken is 165 degrees F, 35 to 40 minutes.
  • Turn the oven off. Remove the chicken from the oven and add the frozen peas. Stir slightly to submerge them in the sauce. Return the skillet to the oven until the peas are heated through, 2 to 3 minutes.
  • To serve, plate the chicken and vegetables and top with the pan sauce.

CRISPY MUSTARD-ROASTED CHICKEN



Crispy Mustard-Roasted Chicken image

Provided by Ina Garten

Categories     main-dish

Time 1h10m

Yield 3 servings

Number Of Ingredients 10

4 cloves garlic
1 tablespoon minced fresh thyme leaves
Kosher salt and freshly ground black pepper
2 cups panko (Japanese bread flakes)
1 tablespoon grated lemon zest (2 lemons)
2 tablespoons good olive oil
2 tablespoons unsalted butter, melted
1/2 cup Dijon mustard, such as Grey Poupon
1/2 cup dry white wine
1 (3 1/2- to 4-pound) chicken, cut in eighths

Steps:

  • Preheat the oven to 350 degrees F.
  • Place the garlic, thyme, 2 teaspoons salt, and 1 teaspoon pepper in a food processor fitted with the steel blade and process until the garlic is finely minced. Add the panko, lemon zest, olive oil, and butter and pulse a few times to moisten the bread flakes. Pour the mixture onto a large plate. In a shallow bowl, whisk together the mustard and wine.
  • Pat the chicken dry with paper towels. Sprinkle generously all over with salt and pepper. Dip each piece in the mustard mixture to coat on all sides, and then place skin-side down only into the crumb mixture, pressing gently to make the crumbs adhere. Place the chicken on a sheet pan crumb-side up. Press the remaining crumbs on the chicken pieces.
  • Bake the chicken for 40 minutes. Raise the heat to 400 degrees F and bake for another 10 minutes, until the crumbs are browned and the chicken is cooked through. Serve hot, warm, or at room temperature.

HONEY-MUSTARD BREADED CHICKEN



Honey-Mustard Breaded Chicken image

I get bored with the same old breaded chicken, so I came up with this simple recipe. The coating adds fast flavor to tender chicken cooked on the stovetop. -Laura Theofilis, Leonardtown, Maryland

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 5

4 boneless skinless chicken breast halves (4 ounces each)
1 cup dry bread crumbs
1 teaspoon plus 2 tablespoons Dijon mustard, divided
3 tablespoons honey
2 tablespoons butter

Steps:

  • Flatten chicken to 1/4-in. thickness. In a shallow bowl, combine bread crumbs and 1 teaspoon of mustard. In another shallow bowl, combine honey and remaining mustard. Dip chicken in honey-mustard mixture, then coat with crumbs. , In a nonstick skillet, cook chicken over medium heat in butter for 4-6 minutes on each side or until chicken juices run clear.

Nutrition Facts : Calories 338 calories, Fat 9g fat (0 saturated fat), Cholesterol 73mg cholesterol, Sodium 583mg sodium, Carbohydrate 34g carbohydrate (0 sugars, Fiber 1g fiber), Protein 31g protein. Diabetic Exchanges

CRISP MUSTARD-GLAZED CHICKEN BREASTS



Crisp Mustard-Glazed Chicken Breasts image

Chicken breasts are givencontrasting flavor and texturewith the addition of a tangy mustard sauce and a crisp breadcrumbcoating.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Number Of Ingredients 9

4 boneless chicken breasts, skin on
2 tablespoons olive oil, plus more for breasts
Coarse salt and freshly ground pepper
4 tablespoons unsalted butter, softened
2 1/2 tablespoons Dijon mustard
3/4 cup coarse breadcrumbs
2 tablespoons chopped fresh thyme, plus more for garnish
3/4 cup homemade or low-sodium canned chicken stock
1/2 cup heavy cream

Steps:

  • Preheat oven to 375 degrees. Rub chicken breasts lightly with olive oil, and season with salt and pepper.
  • Combine 2 tablespoons butter with the mustard; reserve 2 teaspoons for sauce. Melt remaining 2 tablespoons butter; mix with breadcrumbs and thyme, and season with salt and pepper.
  • In a large skillet, heat oil over medium-high heat. Sear chicken skin side down until crispy, about 5 minutes. Remove from heat. Smear with mustard mixture, and sprinkle with breadcrumbs. Turn skin side up; apply mustard mixture and breadcrumbs.
  • Transfer skillet to oven, and roast until chicken is cooked through and top is golden brown, 15 to 20 minutes.
  • Transfer chicken to serving platter. Add stock and cream to skillet over medium heat, and stir with wooden spoon until creamy and reduced to 3/4 cup, about 3 minutes. Remove from heat, and stir in reserved mustard mixture. Strain through a fine sieve, and serve with chicken. Garnish with thyme.

DIJON CRUMB CHICKEN



Dijon Crumb Chicken image

Bold flavored ingredients make this meal one to remember, and one to crave later! It's delightfully crunchy and hints lightly of Dijon mustard and Parmesan cheese. Ann Wilson - Holland, Michigan

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 8

2 eggs
2 tablespoons Dijon mustard
1 cup seasoned bread crumbs
1/2 cup grated Parmesan cheese
1-1/2 teaspoons onion powder
1-1/2 teaspoons garlic powder
4 boneless skinless chicken breast halves (4 ounces each)
3 tablespoons vegetable oil

Steps:

  • In a shallow bowl, beat eggs and mustard. In another shallow bowl, combine the bread crumbs, Parmesan cheese, onion powder and garlic powder. Flatten chicken to 1/4-in. thickness. Dip chicken in egg mixture, then coat with crumb mixture. , In a large skillet, cook chicken in oil over medium heat for 15-20 minutes or until juices run clear and chicken is golden brown, turning once.

Nutrition Facts : Calories 414 calories, Fat 20g fat (5g saturated fat), Cholesterol 177mg cholesterol, Sodium 853mg sodium, Carbohydrate 23g carbohydrate (2g sugars, Fiber 1g fiber), Protein 34g protein.

MUSTARD-CRUSTED CRISPY CHICKEN THIGHS



Mustard-Crusted Crispy Chicken Thighs image

These super tasty chicken thighs are another easy, breezy meal that can be made in no time at all. Good enough to use as a stand alone dish, in a sandwich, or so many other possibilities! Enjoy with an oaky Chardonnay or a crisp Pinot Grigio!

Provided by Mandbsfablives

Time 40m

Yield 4

Number Of Ingredients 9

4 (4 ounce) boneless, skinless chicken thighs
½ teaspoon light adobo seasoning
ground black pepper to taste
1 cup Dijon mustard
¼ cup salted butter, melted
1 cup dry bread crumbs, or as needed
¼ cup grated Parmesan cheese
nonstick cooking spray
1 teaspoon minced fresh parsley, or to taste

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Place a rack on a rimmed baking sheet.
  • Trim any fat off of chicken thighs and season with a light coating of adobo and pepper.
  • Stir Dijon and melted butter together in a shallow bowl until you have a glossy, buttery mixture. Combine bread crumbs and Parmesan cheese in another bowl.
  • Dip chicken thighs in the Dijon mixture until evenly coated, then dredge in the bread crumb mixture. Transfer thighs to the prepared baking sheet and spray the tops with cooking spray.
  • Bake in the preheated oven without flipping until no longer pink in the centers, 30 to 35 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
  • Garnish with parsley to serve.

Nutrition Facts : Calories 446.7 calories, Carbohydrate 32.2 g, Cholesterol 105 mg, Fat 22.4 g, Fiber 1.2 g, Protein 24.8 g, SaturatedFat 10.7 g, Sodium 2005.9 mg, Sugar 1.7 g

CRUSTY MUSTARD CHICKEN



Crusty Mustard Chicken image

This chicken gets its crisp crust from a mustard-and-breadcrumb coating, which imparts tangy flavor while keeping the chicken moist and tender. Sauteed swiss chard makes a great side dish.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

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.

Tips:

  • For the best results, use a good quality chicken stock. You can make your own or use a store-bought brand.
  • If you don't have any Dijon mustard, you can use yellow mustard instead. However, Dijon mustard has a sharper flavor, so you may want to use a little less of it.
  • If you don't have any fresh thyme, you can use dried thyme instead. However, fresh thyme has a more delicate flavor, so you may want to use a little less of it.
  • If you don't have any panko breadcrumbs, you can use regular breadcrumbs instead. However, panko breadcrumbs are lighter and crispier, so they will give the crumble a better texture.
  • Be sure to cook the chicken until it is cooked through. You can check this by inserting a meat thermometer into the thickest part of the chicken. The internal temperature should be 165 degrees Fahrenheit.

Conclusion:

Chicken and mustard crumble is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is also a great way to use up leftover chicken. The chicken is tender and juicy, the mustard sauce is creamy and flavorful, and the crumble topping is crispy and golden brown. This dish is sure to be a hit with your family and friends.

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