Lemon Mustard Chicken Recipes
LEMON-DIJON CHICKEN SKILLET
This tender chicken in a luscious lemon-Dijon sauce might look like it came from a nice restaurant, but it's a dish you can cook up in your own kitchen, while staying within budget (and under 400 calories!). The trick is using the cooking juices as the base of the rich-tasting sauce and upping its flavor further with a couple of impactful ingredients, like Dijon, rosemary and lemon. While we often like cooking with boneless chicken thighs for the sake of convenience, bone-in chicken ensures extra flavor in this recipe. Remember to remove the chicken from the pan, so it doesn't overcook while you finish the sauce. Keep the chicken warm, and then plate it all up beautifully. When you serve up this meal, your dinner companions will be impressed, and you can congratulate yourself on pulling off such a nice meal without any extra fuss.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 45m
Yield 6
Number Of Ingredients 13
Steps:
- In small bowl, mix 2 teaspoons of the mustard, the chopped rosemary, garlic and 1 teaspoon of the lemon juice. Rub mixture all over chicken thighs; season with salt.
- In 12-inch nonstick skillet, heat oil over medium heat. Add thighs; cook 4 minutes on each side until brown. Add onion; cook 2 to 3 minutes or until just softened. Add white wine; stir to deglaze bottom of pan. Add broth and sprigs of rosemary; increase heat to medium-high; heat to simmering. Reduce heat to medium-low; cover and simmer 10 to 13 minutes or until juice of chicken is clear when thickest part is cut to bone (at least 165°F). Remove chicken to plate, and keep warm.
- Strain cooking liquid; discard solids. Heat butter in same skillet over medium heat. Stir in flour until smooth; cook 1 minute, stirring constantly, until mixture is lightly browned and bubbling. Slowly add cooking liquid; beat with whisk to combine. Add remaining 1 teaspoon mustard and remaining 1 teaspoon lemon juice; cook 1 to 2 minutes or until slightly thickened. Spoon some of sauce over chicken; top with parsley. Serve remaining sauce on the side.
Nutrition Facts : Calories 150, Carbohydrate 3 g, Cholesterol 80 mg, Fiber 0 g, Protein 16 g, SaturatedFat 2 1/2 g, ServingSize 1 Thigh and 1/4 Cup Sauce, Sodium 360 mg, Sugar 0 g, TransFat 0 g
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.
LEMON-MUSTARD ROASTED CHICKEN
Brush chicken with a mixture of Dijon mustard, lemon juice and olive oil for Lemon-Mustard Roasted Chicken. You're in for one easy, delicious entrée with Lemon-Mustard Roasted Chicken.
Provided by My Food and Family
Categories Recipes
Time 50m
Yield 6 servings
Number Of Ingredients 5
Steps:
- Heat oven to 425°F.
- Mix mustard, lemon juice and oil until blended.
- Place chicken on rack of broiler pan; brush with mustard mixture. Season with pepper.
- Bake 40 min. or until chicken is done (165°F).
Nutrition Facts : Calories 200, Fat 9 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 75 mg, Sodium 310 mg, Carbohydrate 1 g, Fiber 0 g, Sugar 0 g, Protein 25 g
EASY NO-FAIL LEMON CHICKEN MARINADE
This just might be the best chicken marinade, ever. It's incredibly versatile. Use for marinating chicken, turkey, pork, fish, shrimp, tofu or vegetables. When marinating meats and poultry, marinate at least 1 hour or overnight. When marinating something more delicate like fish, you only need to marinate 1 to 2 hours. You can also use this to baste while cooking or grilling, if you plan to do this, simply set a portion of the prepared marinade aside for basting. **This makes enough to marinate 2 to 2 ½ pounds of chicken.
Provided by Adam and Joanne Gallagher
Categories Dinner
Time 10m
Yield Makes approximately 1/2 cup
Number Of Ingredients 9
Steps:
- Whisk lemon juice, olive oil, mustard, salt, red pepper flakes and black pepper together until the salt has dissolved. Stir in the garlic, lemon zest and herbs (if using). Refrigerate and use within 1 to 2 hours.
- To marinate chicken, add the marinade and chicken to a resealable food-safe bag or container and marinate in the refrigerator. Since this is so flavorful, even 20 minutes will work wonders. We don't recommend marinating more than a day in advance since the lemon in the marinade can cause the chicken to toughen.
Nutrition Facts : ServingSize 1/4 cup, Calories 138, Protein 1 g, Carbohydrate 4 g, Fiber 0 g, Sugar 1 g, Fat 14 g, SaturatedFat 2 g, Cholesterol 0 mg
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
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.
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 CHICKEN
A "no oil" marinade turns out a delicious, moist and tender chicken.
Provided by RecipeGirl.com Adapted from The Cuisine of California (FYI- I love this cookbook!)
Categories Main Course
Time 2h27m
Number Of Ingredients 8
Steps:
- Combine marinade ingredients in a large freezer zip baggie, mixing well.
- Add chicken breasts to baggie and marinate in the refrigerator for 2 to 4 hours.
- Preheat grill to medium high heat. Remove chicken from marinade and grill 3 inches from heat for 6 to 8 minutes on each side.
- Place on individual plates or on a platter surrounded by parsley sprigs, lemon slices and fresh herb leaves.
Nutrition Facts : ServingSize 1 serving, Calories 212 kcal, Carbohydrate 3 g, Protein 37 g, Fat 5 g, SaturatedFat 1 g, TransFat 0.02 g, Cholesterol 109 mg, Sodium 807 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 3 g
More about "lemon mustard chicken recipes"
CREAMY LEMON CHICKEN BREAST | RECIPETIN EATS
From recipetineats.com
Estimated Reading Time 4 mins
- Slice chicken breast horizontally to create two thin steaks (so you end up with 4 thin steaks in total).
BAKED LEMON HONEY MUSTARD CHICKEN RECIPE - I HEART EATING
From ihearteating.com
Estimated Reading Time 2 mins
- Combine 1/3 cup olive oil, fresh lemon juice, rosemary, and salt and pepper in a large resealable plastic bag.
BAKED HONEY MUSTARD CHICKEN BREAST WITH LEMON - MY ...
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MUSTARD AND LEMON CHICKEN — CO-OP - CO-OP RECIPES
From coop.co.uk
- 1. Put the chicken breasts in a dish and season, then add the oil, mustard, thyme, rosemary, lemon zest and half the juice
- 3. Melt the butter in a pan and cook the chicken breasts for 8-10 mins on each side, until golden and cooked through, then remove from the pan and keep warm while you make the sauce
- 4. Add the garlic to the pan and fry in the chicken juices for 2 mins, then pour in the chicken stock, turn the heat up and bubble for 5 mins, until slightly reduced
LEMON MUSTARD CHICKEN - BETR HEALTH
From betrhealth.com
Estimated Reading Time 1 min
- Combine marinade ingredients(everything but the chicken and lemon slices/wedges) in a large freezer zip baggie. Mix well.
- Add chicken to baggie, massaging to evenly coat with marinade, and place in the refrigerator for at least 1 hour, best overnight!
- Line a rimmed baking sheet with aluminum foil (dull side up) or parchment paper, skewer the chicken, and arrange skewers on the pan.
LEMON-MUSTARD CHICKEN | BETTER HOMES & GARDENS
From bhg.com
5/5 (9)Total Time 30 mins
- Skin chicken. Place chicken pieces, bone side up, on the unheated rack of a broiler pan. Broil 4 to 5 inches from the heat for 15 to 20 minutes or until light brown.
- Meanwhile, in a bowl stir together oil, mustard, lemon juice, lemon-pepper seasoning, oregano, and cayenne pepper. Brush mustard mixture on chicken. Turn chicken; brush with remaining mixture. Broil for 5 to 15 minutes more or until chicken is no longer pink (170 degrees F for breasts; 180 degrees F for thighs and drumsticks). Makes 6 servings.
CREAMY LEMON MUSTARD CHICKEN (WITHOUT CREAM) - GO HEALTHY ...
From gohealthyeverafter.com
Estimated Reading Time 5 mins
- Chop the chicken breast into 2-inch pieces and season with 1/2 teaspoon salt, pepper, and 1 teaspoon lemon juice. Leave it to marinate until you get the sauce ready.
- Roughly chop the onions, garlic, yellow pepper, and chili pepper. Place them in a food processor or blender jar along with Dijon mustard, lemon zest and rest of the salt and lemon juice. Blend until you get a smooth, bright yellow paste.
- Heat oil in a frying pan and add the marinated chicken pieces. Cook covered on medium heat, stirring occasionally, for 5 to 10 minutes until all the chicken pieces turn white.
- Remove the chicken pieces and melt butter in the same pan. Stir in the sauce and simmer over low heat for 15 minutes or until the sauce begins to thicken. Add the chicken pieces and yogurt and cook for another 10 minutes on low heat, until the sauce reaches the desired consistency. Garnish with cilantro and serve.
BAKED LEMON MUSTARD CHICKEN - NUM'S THE WORD | EASY RECIPES
From numstheword.com
Estimated Reading Time 7 mins
MUSTARD LEMON CHICKEN AND POTATOES - THE LEMON BOWL®
From thelemonbowl.com
Estimated Reading Time 1 min
- Slice potatoes and put in a baking dish. Drizzle olive oil over the potatoes, and sprinkle salt and pepper on top.
- Sprinkle the chicken with a little salt, and then squeeze half the lemon over the chicken breasts. Spread the stone ground mustard on the chicken and then bake for 25 minutes, remove from oven and stir the potatoes around a bit, and then bake for another 20 minutes. Remove from oven, allow to cool for a few minutes and enjoy!
DUTCH OVEN LEMON-MUSTARD ROAST CHICKEN - A MEAL IN MIND
From amealinmind.com
Estimated Reading Time 7 mins
- Layer the vegetables In the Dutch oven, add the veggies - carrots, celery, shallots, and garlic halves.
LEMON DIJON CHICKEN SKILLET (20 MINUTES!) - AVERIE COOKS
From averiecooks.com
- To a large skillet, add the olive oil, pounded chicken, evenly season with 21 Salute, salt, pepper, and cook over medium-high heat for 5 minutes. Do not touch, move, or disturb the chicken while it is searing. After 5 minutes, flip chicken over. It should have a medium golden color. For thicker/bigger chicken breasts, sear for 6-7 minutes.
- Allow chicken to cook on the second side for about 5 minutes, or until done and cooked through. Again, do not disturb the chicken while it's searing.
- Using caution, deglaze your skillet by adding wine (or broth) and allow the liquid to bubble up and steam violently for a few seconds.
LEMON-MUSTARD CHICKEN WINGS RECIPE - TODD PORTER AND DIANE ...
From foodandwine.com
- Heat a saucepan over medium heat. Melt the butter, and then stir in the garlic. Cook for 1 to 2 minutes, or until the garlic is lightly browned.
- Add mustard, honey, lemon zest, lemon pepper, and lemon juice. Reduce heat to low and simmer the sauce for about 3 to 5 minutes or until thickened. Set aside.
- Rinse the chicken wings and pat them dry. Generously season the chicken with salt and black pepper. Dredge the wings in flour, shaking off any excess flour, and set aside.
- In a large saucepan or deep fryer, heat the oil to about 375°. Fry the chicken wings in small batches until golden brown, 8 to 10 minutes. Shake off any excess oil and place on paper towels to drain. Continue frying the chicken in batches until all of the wings are cooked.
INSTANT POT CHICKEN RECIPE: LEMON MUSTARD WITH POTATOES
From mommysmemorandum.com
- Prepare Chicken: Salt and pepper chicken thighs add to Instant Pot. Add chicken to Instant Pot with Oil and brown for 2 minutes on each side.
- Make Sauce. In a medium mixing bowl, combine chicken broth, lemon juice, and Dijon mustard, mix well and pour over chicken.
- Prepare Potatoes. Sprinkle Italian Seasoning over quartered potatoes and add to the chicken and sauce.
LEMON MUSTARD CHICKEN DUMP RECIPE - FREEZER MEALS 101
From freezermeals101.com
- To assemble this meal, open a large resealable bag, fold down the top and prop the bottom so that it stays upright on the counter.
- Melt the honey. Place the chicken pieces in each bag. Dump in the rest of the ingredients including the melted honey.
- Squish everything together to combine. Remove the excess air from the bag(s). Seal, lay flat, and freeze.
LEMON MUSTARD CHICKEN RECIPE - RECIPEZAZZ.COM
From recipezazz.com
- Meanwhile, combine lemon juice, mustard, honey and rosemary in a jug and season with salt and pepper and transfer half to a large bowl and add the chicken and toss to coat, reserving remaining lemon mixture.
- Heat a lightly oiled, large, non-stick frying pan over a medium to low heat and add chicken in two batches and cook, for about 3 to 4 minutes on each side, or until browned and cooked through.
- Remove and transfer chicken to a platter and drizzle with reserved lemon mixture and serve with sweet potato chips and salad leaves.
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Estimated Reading Time 4 mins
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