Best 4 Mustard Herb Crusted Chicken Breasts Recipes
**Mustard-Herb Crusted Chicken Breasts: A Culinary Symphony of Flavors**
Prepare to embark on a culinary journey with our tantalizing recipe for Mustard-Herb Crusted Chicken Breasts. This delectable dish is a symphony of flavors that will delight your taste buds and leave you craving more. The succulent chicken breasts are coated in a flavorful crust made from a harmonious blend of zesty mustard, aromatic herbs, and a hint of tangy lemon zest. Roasted to perfection, the chicken emerges from the oven with a golden-brown crust that encases the tender and juicy meat within. Accompanying the chicken are three equally enticing sauces: a creamy Dijon mustard sauce, a luscious herb butter, and a tangy lemon caper sauce. Each sauce adds a distinct layer of flavor to the chicken, elevating the dish to a new level of culinary excellence. Whether you prefer the bold tang of the Dijon mustard sauce, the savory richness of the herb butter, or the vibrant acidity of the lemon caper sauce, you'll find a perfect match for your taste preferences.
MUSTARD-HERB CHICKEN BREASTS
The Dijon mayonnaise makes this grilled chicken moist and flavorful. Even though I learned to cook when I was young, and helped make supper for our family, I didn't really enjoy it until now. My husband appreciates my new interest in finding and trying new recipes!
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a large resealable plastic bag, combine the first seven ingredients; add chicken. Seal bag and turn to coat. Refrigerate for 2 hours, turning once. , Grill chicken, covered, over medium heat for 6-8 minutes on each side or until a thermometer reads 170°.
Nutrition Facts : Calories 163 calories, Fat 3g fat (1g saturated fat), Cholesterol 73mg cholesterol, Sodium 720mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 27g protein. Diabetic Exchanges
MUSTARD HERB CHICKEN CUTLETS AND GARLIC SPINACH
Provided by Ree Drummond : Food Network
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Slice the chicken breasts in half horizontally so that you have 8 thinner chicken breast cutlets. Sprinkle both sides of each cutlet with salt and pepper.
- Heat 2 tablespoons butter and 1 tablespoon olive oil in a large skillet over medium-high heat until hot. Add half the chicken cutlets and cook until golden brown and completely cooked through, 3 to 4 minutes per side. Remove the cutlets to a plate and set aside. Cook the remaining cutlets in the same manner.
- Reduce the heat to medium. Add the garlic to the skillet and stir until golden brown, about 1 minute. Carefully pour in the wine and allow it to simmer and reduce by half, 1 to 2 more minutes.
- Stir in the mustard, followed by the chicken broth. Add the remaining 2 tablespoons butter and stir until the sauce begins to thicken, 1 to 2 minutes. Season the pan sauce with salt and pepper. Add the herbs and stir.
- Return the chicken cutlets to the skillet, turning them in the sauce to coat and to rewarm them. Serve on top of the Garlic Spinach. Spoon more sauce from the skillet over them and garnish each plate with more fresh herbs.
- Heat the olive oil in a large, high-sided skillet over medium-high heat until hot, then add the garlic and give it a quick stir. Add the spinach and let it cook down, turning often to bring the wilted pieces to the top, until softened, a minute or two.
- Cook until completely wilted, a minute or two more, then season the spinach with salt and pepper, as well as the lemon juice. Toss to evenly combine everything.
PISTACHIO-CRUSTED CHICKEN WITH HERBS AND MUSTARD CREAM SAUCE
Steps:
- Preheat oven to 400°F. Finely grind nuts in processor. Add panko and blend, using on/off turns. Transfer to shallow baking dish. Mix mustard, basil, dill and rosemary in medium bowl. Spread mustard mixture over both sides of each chicken breast. Dip chicken breasts into nut mixture, coating completely. Sprinkle with salt and pepper.
- Heat 2 tablespoons oil in heavy large skillet over medium heat. Add 2 chicken breasts to skillet and cook until golden brown, about 2 minutes per side. Transfer chicken to baking sheet. Remove any leftover nuts from skillet. Repeat with remaining 2 chicken breasts, adding more oil to skillet as necessary. Bake chicken until cooked through, about 7 minutes. Spoon Mustard-Cream Sauce over chicken and serve immediately.
HERB-MUSTARD CHICKEN
I like to keep dinner interesting at our house. So I'm constantly trying new recipes and asking the family to vote on them. One bite and you'll see why this was a "keeper".
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a large resealable plastic bag, combine the first nine ingredients. Set aside 1/2 cup for basting; cover and refrigerate. Add chicken; seal bag and turn to coat. Refrigerate for at least 4 hours. , Drain and discard marinade. Grill, covered, over medium-low heat for 40-50 minutes or until juices run clear, turning and basting with reserved marinade every 15 minutes.
Nutrition Facts :
Tips:
- To ensure even cooking, use a meat mallet to pound the chicken breasts to an even thickness.
- For a crispier crust, use a combination of panko breadcrumbs and grated Parmesan cheese.
- Add a teaspoon of Dijon mustard to the mayonnaise mixture for an extra boost of flavor.
- Use fresh herbs for the best flavor. If you don't have fresh herbs on hand, you can use dried herbs, but use half the amount.
- Serve the chicken breasts with your favorite sides, such as mashed potatoes, roasted vegetables, or a simple green salad.
Conclusion:
Mustard-herb crusted chicken breasts are a delicious and easy-to-make weeknight meal. The chicken is juicy and flavorful, and the crust is crispy and golden brown. This dish is sure to please the whole family.
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