Embark on a culinary journey to tantalize your taste buds with the delectable flavors of lemon mustard chicken. This dish offers a perfect balance of tangy citrus and zesty mustard, creating a symphony of flavors that will leave you craving more. Whether you prefer crispy skin or tender, fall-off-the-bone meat, this versatile recipe can be customized to suit your preferences. With minimal ingredients and simple steps, you can create a restaurant-quality meal from the comfort of your own kitchen. So gather your ingredients, prepare your taste buds, and let's dive into the delightful world of lemon mustard chicken.
Check out the recipes below so you can choose the best recipe for yourself!
LEMON-MUSTARD CHICKEN WITH CHIVE MASHED POTATOES
Provided by Food Network Kitchen
Time 50m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 450 degrees F. Put the potatoes in a saucepan and cover with cold water; season with salt. Bring to a boil, then reduce the heat to medium and simmer until tender, 15 minutes. Reserve 1/4 cup cooking water, then drain the potatoes; return to the pot. Add the sour cream, butter and reserved cooking water and mash with a masher or fork. Stir in the chives and season with salt and pepper. Cover to keep warm.
- Meanwhile, place the chicken skin-side up on a rimmed baking sheet; season with salt and pepper. Bake 20 minutes; remove from the oven.
- Mix the mustard, lemon juice, garlic, 2 teaspoons olive oil and the thyme; brush on the chicken and push to the sides of the pan. Toss the broccolini with the remaining 1 teaspoon olive oil in the middle of the pan; season with salt and pepper. Bake until the chicken is cooked through and the broccolini is tender, 10 minutes. Serve with the potatoes.
CHICKEN WITH LEMON, MUSTARD AND TARRAGON
Chicken is great at soaking up the flavours in this dish and the mustard gives it an extra punch. Good served with rice and steamed green beans.
Provided by English_Rose
Categories Chicken Breast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat the oil and butter in a heavy based frying pan over a medium-high heat. Sauté the chicken breasts for 2-3 mins on each side or until golden brown. Transfer to a plate.
- In the same pan in the remaining butter mixture, gently fry the onion and garlic over a medium heat until really soft, about 10 minutes.
- Add the wine and simmer for a few minutes Then add the broth, bring to the boil and simmer for a minute before whisking in the cream, lemon juice, mustard and half of the fresh tarragon.
- Bring back to the boil and whisk thoroughly.
- Return the chicken breasts to the pan, cook for 7-10 mins or until cooked through. Scatter over the remaining tarragon and season to taste.
- Serve the chicken with the sauce and rice and steamed green beans.
Nutrition Facts : Calories 535.8, Fat 37.4, SaturatedFat 16.7, Cholesterol 161.6, Sodium 452.6, Carbohydrate 10.3, Fiber 1.3, Sugar 2.1, Protein 34.8
OVEN-BAKED CHICKEN BREASTS WITH LEMON-MUSTARD ARUGULA SALAD
Provided by Jeanne Thiel Kelley
Categories Chicken Mustard Bake Marinate Kid-Friendly Quick & Easy Dinner Lemon Arugula Bon Appétit Small Plates
Yield Makes 6 servings
Number Of Ingredients 30
Steps:
- For marinade:
- Whisk first 7 ingredients in large bowl. Add chicken; turn to coat. Cover and chill overnight, turning occasionally.
- For coating:
- Mix first 10 ingredients in another large bowl. Place 1 wire rack on each of 2 rimmed baking sheets. Remove 1 chicken breast from bowl. Turn chicken breast in coating mixture. Transfer to rack, skin side up. Repeat with remaining chicken breasts, arranging 3 breasts on each rack. Let stand 30 minutes.
- Position 1 rack in top third and 1 rack in bottom third of oven; preheat to 450°F. Drizzle 1/2 tablespoon melted butter over each breast. Place 1 baking sheet on top rack and second sheet on bottom rack.
- Bake chicken 20 minutes. Reverse baking sheets. Bake until coating is browned and instant-read thermometer registers 160°F when inserted into thickest part of breast, about 20 minutes longer.
- For salad:
- Meanwhile, whisk first 5 ingredients in small bowl. Gradually whisk in oil. Season dressing to taste with pepper.
- Place arugula and Parmesan in large bowl. Add some of dressing; toss to coat. Season to taste with salt and pepper.
- Place 1 chicken breast on each plate. Divide salad among plates and serve.
PAN ROASTED CHICKEN WITH LEMON AND WHOLE GRAIN MUSTARD
This is my secret for success with a small roasted chicken. It's skin will be mahogany brown and crackling, while all of it's meat, white and dark alike, will be moist and flavorful. You can butterfly the chicken yourself if you don't have a butcher that will do it for you. It's easy with poultry shears. Working slowly and deliberately, use the shears to cut along each side of the backbone from neck to tail and remove it. Turn the bird breast-up, spread it open, and flatten it with a firm blow from the heel of your hand. Easy Peasy, and mighty delicious!
Provided by MarieRynr
Categories Whole Chicken
Time 50m
Yield 2-4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 450*F.
- Prepare the chicken by gently easing your fingertips between the skin and the meat at the neck opening, to loosen the skin all over the breast, taking care not to tear the skin.
- Insert the parsley sprig, basil or rosemary under the skin.
- Season the chicken generously on both sides with salt and pepper.
- Heat an oven-proof skillet large enough to hold the chicken over high heat.
- Add the olive oil and swirl it in the skillet.
- As soon as you begin to see slight wisps of smoke, carefully place the chicken skin side down in the skillet.
- Sear the chicken, undisturbed, while reducing the heat little by little to medium, until it's skin has turned golden brown and crisp, 5 to 7 minutes.
- Carefully turn the chicken skin side up.
- Put the skillet with the chicken into the preheated oven and cook until the chicken is deep golden brown and the juices run clear when the thickest part of the thigh meat is pierced with a thin skewer, 10 to 15 minutes more, depending on it's size.
- When the chicken is done, remove it from the skillet with tongs and transfer it to a cutting board.
- Pour off all but a thin glaze of fat from the skillet.
- Return the skillet to high heat, add the chicken stock and the lemon juice, stirring and scraping with a wooden spoon to deglaze the pan.
- Boil the liquid down until it has reduced by half it's volume, 3 to 4 minutes.
- Turn down the heat and add the mustard, stirring briskly with a wire whisk.
- Add the butter a piece at a time to make a creamy sauce, making sure each piece has been incorporated completely before adding the next.
- Season to taste with salt and pepper and stir in half of the parsley or basil.
- To serve, spoon the sauce into the centers of two to four heated plates.
- With a large sharp knife, cut the chicken into two halves or four equal pieces.
- Place the chicken on the plates, sprinkle with the remaining parsley or basil and serve.
CHICKEN FRICASSéE WITH LEMON MUSTARD SAUCE
There may be more sauce than you need to serve with the chicken. Use the leftovers on mashed potatoes or simply freeze for another time.
Categories Milk/Cream Chicken Mustard Poultry Braise Roast Sauté Quick & Easy Dinner Lemon White Wine Winter Simmer Gourmet Peanut Free Tree Nut Free Soy Free
Yield 4-6 servings
Number Of Ingredients 16
Steps:
- Put oven rack in middle position and preheat oven to 500°F.
- Heat oil in a 12-inch heavy skillet over moderate heat until hot but not smoking. While oil is heating, sprinkle chicken with 1 teaspoon salt and 1/2 teaspoon pepper, then dredge, 1 piece at a time, in 3/4 cup flour (total), knocking off excess. Brown in 4 batches, turning over occasionally, until golden, 5 to 6 minutes per batch. Transfer to a platter as browned.
- Stir together carrots, onions, garlic, cream, wine, lemon juice, mustard, thyme, bay leaf, and remaining teaspoon salt and 1/2 teaspoon pepper in a 5- to 6-quart heavy pot, then bring to a gentle boil over moderate heat, stirring occasionally. Add chicken (chicken will not be completely submerged) and partially cover pot, then braise in oven 25 minutes.
- Reduce oven temperature to 350°F and braise 20 minutes more. Transfer chicken to a clean platter and keep warm, loosely covered with foil.
- Pour cooking liquid through a sieve into a bowl, discarding solids, then stir in water. Melt butter in a 2 1/2- to 3-quart heavy saucepan over moderately low heat, then whisk in remaining 2 tablespoons flour and cook roux, whisking constantly, 3 minutes. Add cooking liquid in a fast stream, whisking vigorously, then cook at a bare simmer, whisking constantly, 5 minutes.
- Serve chicken with sauce.
MUSTARD LEMON CHICKEN
Make and share this Mustard Lemon Chicken recipe from Food.com.
Provided by Pismo
Categories Chicken Breast
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Combine lemon juice, oil, mustard, sugar, salt and pepper.
- Place chicken in single layer in non-aluminum baking dish. Pour lemon-mustard marinade over chicken. Turn to coat.
- Refrigerate, covered 30-45 minutes, turning once.
- Broil chicken on broiler pan with oven rack 5 inches from heat for 25-30 minutes or until no longer pink.
- Turn and baste every 5 minutes while cooking.
GRILLED LEMON MUSTARD-RUBBED CHICKEN
Steps:
- Combine the mustard, rosemary, red pepper flakes, lemon juice and lemon zest in a small bowl. Add the olive oil to the mustard mixture to loosen it. Paint this mixture generously all over the chicken and let sit for up to 2 hours at room temperature or overnight in the refrigerator. If you have any of the mustard mixture left over, save it for repainting while the chicken is cooking.
- Preheat the grill to medium (you want the chicken to cook on the grill as long as possible without burning to develop lovely crispy, tasty skin). Brush off any crud on the grill with a wire grill brush and run an oiled towel over the grill to pick up any bits of loosened crud. Season the chicken lightly with salt and arrange gently on the grill, skin-side down, and cook until the skin has started to brown and crisp, 5 to 6 minutes. If the chicken flares up, move it to a cooler part of the grill; you don't want sooty film on the chicken (it won't taste good).
- Once the chicken has started to brown and crisp, it's a good idea to close the grill to allow the heat to cook the chicken from all directions. You want to cook the chicken skin-side down for a total of 10 to 12 minutes, then turn it over and cook it until an instant-read thermometer registers 165 degrees F, another 10 to 12 minutes. If you're using a grill pan, you can transfer the chicken to a 375 degree F oven when it's ready to flip so it can finish cooking. If there is leftover mustard mixture, use it to paint the skin of the chicken, up to 5 minutes before the end of cooking.
- When the chicken is nearly done, place the lemon halves on the grill cut-side down and leave them alone until brown and caramelized, 5 to 6 minutes. (These will smell great while they're grilling!)
- Remove the chicken from the heat. Serve with the grilled lemon for extra lemony goodness and the Grilled Corn Salad.
- Heat a grill or grill pan to medium-high. Grill the corn on all sides until grill marks appear, about 10 minutes. Remove from the heat and allow to cool until manageable. Slice the kernels off the cob and add to a medium bowl. Add the tomatoes, cucumber, cotija and red onion. Stir gently until just combined. Add the cilantro, olive oil, red wine vinegar and lime juice. Stir to combine. Taste and season with salt as needed.
LEMON MUSTARD CHICKEN
The chicken is brushed with a lemon and mustard sauce, rolled in bread crumbs, and baked. Serve on a warm platter with sliced lemons and limes and chopped parsley for an elegant presentation.
Provided by CHRISTYJ
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Yield 6
Number Of Ingredients 13
Steps:
- Combine lemon and lime juices with the prepared mustard. Brush over chicken. Set aside.
- Combine bread crumbs, salt, pepper, curry powder, oregano, and grated lemon peel. Roll chicken in crumb mix, coating well.
- In a heavy baking pan or iron skillet, melt butter or margarine over medium heat. Place chicken in pan, skin side down.
- Place in a preheated 350 degree F (175 degree C) oven. Bake, uncovered, for 20 minutes. Turn chicken and bake until tender, about 30 more minutes. Serve on a warm platter with sliced lemons and chopped parsley, if desired.
Nutrition Facts : Calories 389.7 calories, Carbohydrate 18 g, Cholesterol 109.5 mg, Fat 27.3 g, Fiber 2.3 g, Protein 19.6 g, SaturatedFat 11.6 g, Sodium 693.8 mg, Sugar 1.8 g
GEORGE FOREMAN'S MUSTARD LEMON CHICKEN
Make and share this George Foreman's Mustard Lemon Chicken recipe from Food.com.
Provided by Mandy
Categories Chicken Breast
Time 9m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Mix 1st five ingredients and marinade chicken in mixture for approx 30 minutes.
- Cook on your pre-heated grill machine or BBQ & cook for approx 3 mins each side until cooked.
CHICKEN FRICASSEE WITH LEMON MUSTARD SAUCE
Make and share this Chicken Fricassee With Lemon Mustard Sauce recipe from Food.com.
Provided by MarraMamba
Categories Chicken
Time 1h30m
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- Put oven rack in middle position and preheat oven to 500°F.
- Heat oil in a 12-inch heavy skillet over moderate heat until hot but not smoking. While oil is heating, sprinkle chicken with 1 teaspoon salt and 1/2 teaspoon pepper, then dredge, 1 piece at a time, in 3/4 cup flour (total), knocking off excess. Brown in 4 batches, turning over occasionally, until golden, 5 to 6 minutes per batch. Transfer to a platter as browned.
- Stir together carrots, onions, garlic, cream, wine, lemon juice, mustard, thyme, bay leaf, and remaining teaspoon salt and 1/2 teaspoon pepper in a 5- to 6-quart heavy pot, then bring to a gentle boil over moderate heat, stirring occasionally. Add chicken (chicken will not be completely submerged) and partially cover pot, then braise in oven 25 minutes.
- Reduce oven temperature to 350°F and braise 20 minutes more. Transfer chicken to a clean platter and keep warm, loosely covered with foil.
- Pour cooking liquid through a sieve into a bowl, discarding solids, then stir in water. Melt butter in a 2 1/2- to 3-quart heavy saucepan over moderately low heat, then whisk in remaining 2 tablespoons flour and cook roux, whisking constantly, 3 minutes. Add cooking liquid in a fast stream, whisking vigorously, then cook at a bare simmer, whisking constantly, 5 minutes.
- Serve chicken with sauce.
GRILLED CHICKEN WITH LEMON, ROSEMARY AND MUSTARD
Steps:
- 1.In small bowl, whisk together 1/4 cup lemon juice, 4 T mustard and black pepper. Place chicken in large zip-lock bag. Pour marinade over chicken and zip the bag close. Massage the chicken in the bag to ensure all pieces are covered with the marinade. Place bag in refrigerator. 2.Chill at least 2 hours and up to 4 hours, turning occasionally. 3. Melt butter in heavy small saucepan over medium heat. Add rosemary, garlic and remaining 1/4 cup lemon juice and 2 T mustard. Simmer basting sauce 5 minutes, whisking occasionally. (Can be made 4 hours ahead. Let stand at room temperature.). 4. Prepare barbecue (medium heat). Rewarm basting sauce. Place chicken on rack. Cover barbecue and grill 2 minutes. Uncover and grill until cooked through, basting occasionally with sauce from pan, about 5 minutes per side. Transfer chicken to platter and serve. Read more: http://www.food.com/recipe/grilled-chicken-with-lemon-rosemary-and-mustard-363977#ixzz1YujfSEWd
CHICKEN BREAST STUFFED WITH LEMON RICE AND MUSHROOMS AND A DIJON MUSTARD SAUCE
Steps:
- In medium saucepan, melt butter or margarine over medium heat. Add onion and mushrooms and cook for five minutes, stirring frequently. Add thyme and lemon zest and cook for 2 minutes, stirring frequently. Add lemon juice, water, rice and contents of seasoning packet and bring to a boil. Reduce heat to low boil, cover, and cook for 25 minutes. Remove from heat and let cool for 15 minutes. Mix in feta cheese. While rice is cooling, preheat oven to 375°. Grease a 9" x 13" baking pan with non-stick spray. Make a small slit in the side of each chicken breast to form a pocket. Stuff chicken with rice mixture. Use a toothpick to hold the stuffing in. Place chicken in prepared pan and season with salt and pepper. Bake for 30-35 minutes until done. About 10 minutes before chicken is done, melt butter for sauce in small saucepan over low heat. Stir in flour and cook for 3 minutes, stirring constantly. Add chicken broth and cream. Cook until thickened. Remove from heat. Stir in mustard and season with salt and pepper. Place stuffed chicken breasts on platter and pour sauce over top or serve on the side.
INSTANT POT® HONEY-MUSTARD CHICKEN WITH POTATOES AND LEMON
This quick and easy recipe is a great alternative to regular old grilled or fried chicken. The lemon and honey are wonderfully complemented by the earthy mustard and herb scents. Try using a combination of lemon and lime for extra citrus zing. If preferred, use thighs only with bone-in or deboned.
Provided by FredMal
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 45m
Yield 4
Number Of Ingredients 13
Steps:
- Season the chicken pieces with salt and black pepper and add to a multi-functional pressure cooker (such as Instant Pot®). Add quartered red potatoes.
- Mix together chicken stock, olive oil, honey, Dijon mustard, rosemary, thyme, oregano, garlic, lemon juice, and lemon zest in a bowl. Pour mixture over chicken and potatoes in the cooker; stir to combine.
- Close and lock the lid. Select Manual setting and high pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Taste dish and season with salt and pepper if desired.
Nutrition Facts : Calories 558.3 calories, Carbohydrate 41.8 g, Cholesterol 126 mg, Fat 26 g, Fiber 4.6 g, Protein 41 g, SaturatedFat 5.7 g, Sodium 477.5 mg, Sugar 10.4 g
LEMON & HONEY ROASTED CHICKEN, WHOLEGRAIN MUSTARD SAUCE
Steps:
- Heat a large frying pan with a little butter. Season the chicken breasts with a little salt and cayenne pepper (which will give the chicken an added kick) and quickly brown them on both sides and then reduce the heat slightly. Pour in the honey, lemon zest & juice and the boiling water together with the sprigs of thyme. Preheat the oven to 180C/350F/Gas Mark 4. Transfer the chicken with the glaze into the oven and cook for a furthur 15-20 minutes until fully cooked through. It is nice to turn and baste the chicken whilst it is in the oven. Allow the chicken to rest for a few minutes when it comes out of the oven. Return the pan to the heat and allow the lemon and honey mixture to reheat gently. Whisk in the wholegrain mustard and pour in the cream and simmer the sauce for 4-5 minutes. Add in the finely diced spring onions, correct the seasoning of the sauce and serve immediately. Serve: Serve the chicken with some creamy mashed potato and green vegetables. Drizzle a little of the sauce over the plate
GRILLED CHICKEN WITH LEMON, ROSEMARY, AND MUSTARD
Steps:
- Place chicken on 13x9x2-inch glass baking dish. Whisk 1/4 cup lemon juice, 4 tablespoons mustard, and black pepper in small bowl to blend. Pour over chicken; turn to coat. Cover; chill at least 2 hours and up to 4 hours, turning occasionally. Melt butter in heavy small saucepan over medium heat. Add rosemary, garlic, and remaining 1/4 cup lemon juice and 2 tablespoons mustard. Simmer basting sauce 5 minutes, whisking occasionally. (Can be made 4 hours ahead. Let stand at room temperature.) Prepare barbecue (medium heat). Rewarm basting sauce; spoon 3 tablespoonfuls into small bowl and reserve. Place chicken on rack. Cover barbecue and grill 2 minutes. Uncover and grill until cooked through, basting occasionally with sauce from pan, about 5 minutes per side. Transfer chicken to platter. Brush with reserved 3 tablespoons sauce.
LEMON-MUSTARD CHICKEN
Make and share this Lemon-Mustard Chicken recipe from Food.com.
Provided by Jens Kitchen
Categories Chicken Breast
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Place chicken pieces on an unheated broiler pan, broil 4 inches from heat for 15 minutes, until light golden brown.
- While broiling -- in a bowl stir together oil mustard lemon juice lemon pepper oregano red pepper salt & pepper.
- Brush mustard mixture onto chicken turn chicken brush with remaining mixture.
- Broil for 5-10 minutes longer, until chicken is no longer pink.
- EDITED to changed red peppers to red pepper flakes.
PAN-ROASTED CHICKEN WITH LEMON AND MUSTARD
Steps:
- Preheat the oven to 450 degrees F. Meanwhile, prepare the chicken. From the neck opening, gently ease your fingertips between the skin and the meat to loosen the skin all over the breast, taking care not to tear the skin. Insert the parsley sprig, basil leaves, or rosemary sprig under the skin. Season the chicken generously on all sides with salt and pepper. Heat an ovenproof skillet large enough to hold the chicken over high heat. Add the olive oil and swirl it in the skillet. As soon as you begin to see slight wisps of smoke, carefully place the chicken skin side down in the skillet. Sear the chicken, undisturbed, while reducing the heat little by little to medium, until its skin has turned golden brown and crisp, 5 to 7 minutes. With tongs, carefully turn the chicken skin side up. Put the skillet with the chicken into the preheated oven and cook until the chicken is deep golden brown and the juices run clear when the thickest part of the thigh meat is pierced with a thin skewer, 10 to 15 minutes more depending on its size. When the chicken is done, remove it from the skillet with tongs and transfer it to a cutting board. Pour off all but a thin glaze of fat from the skillet. Return the skillet to high heat, add the chicken stock and the lemon juice, stir and scrape with a wooden spoon to deglaze the pan deposits, and boil the liquid until it has reduced by half its volume, 3 to 4 minutes. Turn down the heat, add the mustard, and, stirring briskly with a wire whisk, add the remaining butter a piece at a time, to make a creamy sauce. Make sure each piece has been incorporated completely before adding the next. Season the sauce to taste with salt and pepper and stir in half of the parsley or basil. To serve, spoon the sauce into the centers of two to four heated serving plates. With a large, sharp knife, cut the chicken into two halves or four equal pieces. Place the chicken on the plates, sprinkle with the remaining parsley or basil, and serve.
Tips:
- To achieve a crispy chicken exterior, ensure that the chicken is patted dry before coating it in the flour mixture.
- Use a combination of sweet and spicy mustard to create a balanced flavor profile. Dijon mustard adds a tangy kick, while honey mustard provides a touch of sweetness.
- Add a squeeze of lemon juice to the mustard mixture to brighten up the flavors and balance the richness of the mayonnaise.
- For a healthier version, use Greek yogurt instead of mayonnaise. It provides a creamy texture while reducing the overall fat content.
- Serve the chicken with a variety of dipping sauces, such as honey mustard, barbecue sauce, or ranch dressing, to cater to different preferences.
- Garnish the chicken with chopped parsley or chives for an extra pop of color and freshness.
Conclusion:
Lemon mustard chicken is a versatile and flavorful dish that can be easily customized to suit your taste preferences. Whether you prefer a crispy or tender chicken exterior, a tangy or mild mustard sauce, or a variety of dipping options, this recipe provides a flexible framework for creating a delicious and satisfying meal. Experiment with different mustard varieties and add-ins to create your own unique version of this classic dish.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#weeknight #time-to-make #course #main-ingredient #preparation #lunch #main-dish #poultry #chicken #dietary #meat #4-hours-or-less
You'll also love