Garlic and Mustard Chicken
Elevate your weeknight dinners with this irresistible Garlic and Mustard Chicken recipe, a flavorful fusion of bold Dijon and whole grain mustard, aromatic garlic, and vibrant seasonings. Perfectly marinated for a juicy and tender bite, these chicken breasts are seared to golden perfection before being baked for a moist and flavorful finish. A hint of lemon juice and honey adds a touch of brightness and balance, while dried thyme and paprika bring depth to every bite. Ready in just 40 minutes, this protein-packed dish is an ideal centerpiece for any meal, pairing beautifully with roasted vegetables or a crisp green salad. Easy to prepare and bursting with gourmet flavors, this restaurant-quality garlic mustard chicken will quickly become a household favorite!
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Recipe Information
Ingredients
- 4 pieces skinless, boneless chicken breasts
- 2 tablespoons Dijon mustard
- 1 tablespoon whole grain mustard
- 4 pieces garlic cloves, minced
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 teaspoon honey
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup chicken stock or water
- 2 tablespoons fresh parsley, chopped (optional for garnish)
Instructions
In a small bowl, whisk together Dijon mustard, whole grain mustard, minced garlic, olive oil, lemon juice, honey, dried thyme, paprika, salt, and black pepper to create the marinade.
Place the chicken breasts in a shallow dish or a resealable plastic bag and pour the marinade over them. Ensure the chicken is well-coated. Cover and refrigerate for at least 30 minutes, or up to 4 hours for maximum flavor.
Preheat your oven to 375°F (190°C).
Heat a large oven-safe skillet over medium heat. Add a drizzle of olive oil to the skillet, then sear the marinated chicken breasts for 2-3 minutes on each side until golden brown. Be careful not to overcrowd the pan; sear in batches if needed.
Once all the chicken breasts are seared, return them to the skillet (if seared in batches) or transfer them to a baking dish. Add the chicken stock or water to the skillet or dish to keep the chicken moist during baking.
Transfer the skillet or baking dish to the preheated oven and bake for 15-20 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
Remove the chicken from the oven and let it rest for 5 minutes to allow the juices to redistribute.
Sprinkle fresh parsley on top, if desired, and serve. Pair with roasted vegetables, mashed potatoes, or a crisp green salad for a complete meal.
Nutrition Facts
Calories |
1680 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 75.2 g | 96% | |
| Saturated Fat | 13.6 g | 68% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 592 mg | 197% | |
| Sodium | 333791 mg | 14513% | |
| Total Carbohydrate | 15.3 g | 6% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 7.0 g | ||
| Protein | 217.8 g | 436% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 136 mg | 10% | |
| Iron | 8.7 mg | 48% | |
| Potassium | 2023 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
