Dijon Mustard Chicken


10 Tips for when cooking this dish

  1. Use high-quality Dijon mustard for the best flavor.
  2. Honey can be substituted with maple syrup for a different sweetness.
  3. Fresh herbs provide the best flavor, but dried can be used in a pinch.
  4. Marinate the chicken for a few hours for deeper flavor.
  5. Make sure the chicken breasts are of even thickness to ensure even cooking.
  6. Use a meat thermometer to check doneness to avoid overcooking.
  7. Let the chicken rest for a few minutes after baking to retain juices.
  8. Add a splash of white wine to the mustard mixture for extra depth.
  9. Garnish with fresh lemon slices for a bright, citrusy contrast.
  10. Serve with a side of roasted vegetables or a simple green salad to complement the dish.

Serve it with suggestions

  • Side Salad: A crisp green salad with mixed greens, cherry tomatoes, cucumber, and a light vinaigrette.
  • Roasted Vegetables: Carrots, broccoli, and cauliflower roasted with olive oil and herbs.
  • Garlic Bread: Warm, crusty garlic bread to soak up the delicious mustard sauce.
  • Mashed Potatoes: Creamy mashed potatoes to balance the savory chicken.
  • Quinoa: Fluffy quinoa with herbs as a nutritious side.
  • Steamed Asparagus: Lightly steamed asparagus spears with a squeeze of lemon.
  • Rice Pilaf: A simple rice pilaf with herbs and a touch of butter.


Q: Can I make Dijon Mustard Chicken ahead of time?
A: Yes, you can prepare the mustard mixture and marinate the chicken in the refrigerator for a few hours before baking.

Q: Can I freeze Dijon Mustard Chicken?
A: Yes, you can freeze the cooked chicken. Let it cool completely, then store in a freezer-safe container for up to 3 months. Thaw in the refrigerator before reheating.

Q: Can I use chicken thighs instead of breasts?
A: Absolutely! Chicken thighs can be used and may offer a juicier result. Adjust the baking time as needed.

Q: Is there a vegan alternative for this recipe?
A: You can use tofu or tempeh as a substitute for chicken. Adjust cooking times accordingly and ensure the mustard mixture is fully absorbed.

Q: How do I prevent the chicken from drying out?
A: Ensure you do not overcook the chicken. Using a meat thermometer to check for an internal temperature of 165°F (74°C) can help.

Q: Can I add vegetables to the baking dish?
A: Yes, you can add vegetables like potatoes, carrots, or green beans to the dish for a complete meal.

Q: What type of mustard should I use?
A: Dijon mustard is recommended for its smooth texture and sharp flavor, but whole grain mustard can also be used for added texture.

Q: Can I use this recipe for grilling?
A: Yes, you can grill the marinated chicken. Cook over medium-high heat until the internal temperature reaches 165°F (74°C).

Q: What can I use if I don’t have fresh herbs?
A: Dried herbs can be used in place of fresh. Use about one-third the amount of dried herbs as fresh.

Q: How do I make the sauce thicker?
A: You can reduce the sauce on the stovetop after baking or add a little cornstarch slurry to thicken it.

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