Mustard Devilled Chicken Recipes

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RACH'S DEVILED SLASHED CHICKEN & CHEESY TWICE-BAKED BUTTERNUT SQUASH



Rach's Deviled Slashed Chicken & Cheesy Twice-Baked Butternut Squash image

Slashing chicken is an easy way to get big flavor-perfect with Rach's twice-baked cheesy butternut squash.

Provided by Rachael Ray

Number Of Ingredients 26

½ cup prepared mustard
brown or yellow ballpark-style
2 tablespoon cayenne pepper sauce (Rach's go-to is Frank's RedHot)
2 tablespoons Worcestershire sauce
2 cloves garlic
crushed and chopped
1 bone-in
skin-on chicken
quartered into 2 breasts and 2 whole legs
Salt and pepper
2 teaspoons granulated onion
Chopped celery tops
parsley
and scallions
to serve (optional)
Celery and carrot sticks
to serve (optional)
2½ to 3 pounds butternut squash
Non-aerosol oil spray
Salt
pepper
grated nutmeg and smoked sweet paprika
½ cup sour cream (1 tablespoon per serving of squash)
2 to 3 tablespoons finely chopped chives
plus more to serve
2 cups shredded sharp or mild orange cheddar

Steps:

  • For the chicken, preheat oven to 450˚F
  • Combine mustard, hot sauce, Worcestershire and garlic and slash meat 1 inch apart on thighs and legs and across breasts
  • Season chicken with salt, pepper and granulated onion
  • Rub the paste into and evenly over chicken and roast on a parchment-lined baking sheet for 25 minutes or so to 170˚F to 175˚F
  • Top with chopped celery tops, parsley and scallions
  • Serve with celery and carrot sticks
  • For the squash, lower the oven to 425˚F
  • Cut and seed squash and cut into 4 portions
  • Spray with oil and season with salt, pepper, nutmeg and sweet smoked paprika, then roast cut-side down to tender, 30 to 35 minutes
  • Cool and scoop out flesh, keeping shell and thin layer of flesh intact
  • Combine the flesh with sour cream, chives and cheese, reserving about ¼ of the cheese to top
  • Mash and mix together to combine
  • Preheat broiler
  • Stuff the flesh back into squash shells and top with remaining cheese, then brown under broiler and top with chives

DEVILED CHICKEN THIGHS



Deviled Chicken Thighs image

These easy chicken thighs get a crisp coating with panko and devilish heat from Dijon mustard, paprika and cayenne pepper.

Provided by Food Network Kitchen

Categories     main-dish

Time 55m

Yield 4 servings

Number Of Ingredients 11

Vegetable oil, for the baking sheet
2 tablespoons unsalted butter
2 cloves garlic, chopped
1 cup Dijon mustard
1/2 teaspoon cayenne pepper
1 1/2 cups panko
3/4 cup freshly grated Parmesan
1/4 cup chopped fresh chives (or parsley)
2 teaspoons paprika
8 small bone-in chicken thighs (about 2 1/2 pounds), skin removed
Kosher salt

Steps:

  • Position a rack in the center of the oven; preheat to 425 degrees F. Lightly oil a rimmed baking sheet.
  • Combine the butter and garlic in a large microwave-safe bowl. Cover with plastic wrap and microwave to melt the butter, about 1 minute. Whisk in the Dijon and 1/4 teaspoon of the cayenne.
  • In another large bowl, combine the panko, Parmesan, chives, paprika and the remaining 1/4 teaspoon cayenne. Sprinkle the chicken thighs with 1/2 teaspoon salt. Dip the chicken in the mustard mixture to coat and roll in the panko on all sides. Arrange on the prepared baking sheet so the pieces do not touch.
  • Bake on the center oven rack until the coating is browned and crispy and the chicken is no longer pink near the bone, about 40 minutes.
  • Transfer to a large platter and serve.

DEVILED CHICKEN



Deviled Chicken image

My family has always loved this flavorful golden brown chicken. I watch for frequent sales on leg quarters to keep the cost per serving low. -Linda Trammell, Kingston, Missouri

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 6 servings.

Number Of Ingredients 7

6 chicken leg quarters
1/4 cup butter, melted
1 tablespoon lemon juice
1 tablespoon prepared mustard
1 teaspoon salt
1 teaspoon paprika
1/4 teaspoon pepper

Steps:

  • Preheat oven to 375°. Place chicken in a 15x10x1-in. baking pan. In a small bowl, combine remaining ingredients. Pour over chicken., Bake, uncovered, 50-60 minutes or until a thermometer reads 170°-175°, basting occasionally with pan juices.

Nutrition Facts : Calories 345 calories, Fat 24g fat (9g saturated fat), Cholesterol 125mg cholesterol, Sodium 567mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 30g protein.

DEVILED CHICKEN



Deviled Chicken image

An Australian dish from the 1970's that has disappeared from the dinner table. This is a dish to impress the ladies.

Provided by yukigumo719

Categories     Australian

Time 1h45m

Yield 6 serving(s)

Number Of Ingredients 15

1 1/2 kg chicken pieces
2 tablespoons oil
1 large onion
2 garlic cloves
1 teaspoon oil, Extra
2 tablespoons lemon juice
1 tablespoon grated lemon rind
1 cup tomato sauce
1 tablespoon brown sugar
1 teaspoon mustard powder
1 teaspoon curry powder
2 tablespoons vinegar
1 teaspoon soy sauce
salt
cracked pepper

Steps:

  • Heat a large frying pan with oil, sauté chicken until golden, remove from pan, drain, place in long flat baking dish.
  • Sauté chopped onion & crushed garlic in saucepan in extra oil until transparent, add lemon juice, lemon rind, tomato sauce, brown sugar, mustard, curry powder, vinegar, soy sauce, salt and pepper. Cover, bring to boil, remove from heat, and pour over chicken pieces.
  • Cover and bake in the oven at 180°C for between 1 to 1 1/4 hours or until chicken is tender.
  • Serve with steamed Rice.

EASY DEVILED CHICKEN



Easy Deviled Chicken image

This crunchy, yummy recipe requires very little preparation so you can spend more time with your family and less time in the kitchen!

Provided by Monica Wyrick

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Yield 8

Number Of Ingredients 6

⅛ cup butter
½ cup mayonnaise
2 tablespoons prepared mustard
8 skinless, boneless chicken breast halves
salt and pepper to taste
1 (16 ounce) package herb-seasoned dry bread stuffing mix

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Melt butter/margarine and mix in a small bowl with mayonnaise and mustard. Pour mixture into a shallow bowl or plate.
  • Season chicken with salt and pepper to taste. Roll seasoned chicken breasts in mayonnaise mixture, then dip in mixed herbs and place in a lightly greased 9x13 inch baking dish. Bake in the preheated oven for 1 1/2 hours.

Nutrition Facts : Calories 472.7 calories, Carbohydrate 43.3 g, Cholesterol 81.9 mg, Fat 17.3 g, Fiber 1.9 g, Protein 33.7 g, SaturatedFat 4.3 g, Sodium 1109.4 mg, Sugar 4.8 g

DEVILED CHICKEN DRUMSTICKS



Deviled Chicken Drumsticks image

Provided by Ian Knauer

Categories     Chicken     Roast     Super Bowl     Quick & Easy     Father's Day     Back to School     Dinner     Lunch     Tailgating     Poker/Game Night     Gourmet     Sugar Conscious

Yield Makes 6 (main course) servings

Number Of Ingredients 6

12 chicken drumsticks (2 1/2 to 3 pounds total)
1/2 cup Dijon mustard
3/4 cup panko (Japanese bread crumbs)
3/4 cup grated Parmigiano-Reggiano (1 1/2 ounces)
3/4 teaspoon cayenne
3 tablespoons unsalted butter, melted

Steps:

  • Preheat oven to 450°F with rack in upper third.
  • Pat chicken dry, then toss with mustard until evenly coated.
  • Stir together panko, cheese, cayenne, and 1/2 teaspoon each of salt and pepper. Drizzle with butter and toss.
  • Dredge each drumstick in crumb mixture to coat, then arrange, without crowding, in a buttered large 4-sided sheet pan. Roast until chicken is browned and cooked through, about 30 minutes. Serve warm or at room temperature.

DEVILED CHICKEN BREASTS



Deviled Chicken Breasts image

Quick and easy, this is an excellent mid-week dish.

Provided by Velva Knapp

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Skillet

Yield 4

Number Of Ingredients 9

⅛ cup Italian-style dried bread crumbs
4 skinless, boneless chicken breasts
1 tablespoon olive oil
½ cup dry white wine
½ teaspoon ground savory
¼ teaspoon salt
1 (4.5 ounce) can sliced mushrooms
1 tablespoon lemon juice
1 tablespoon honey mustard

Steps:

  • Place breadcrumbs in a large, resealable plastic bag. Add chicken, seal bag, and shake to coat chicken with breadcrumbs.
  • Heat oil in a large, nonstick skillet over medium heat. Add chicken. Cook 3 minutes on each side, or until browned. Add wine, savory, salt, and mushrooms to the chicken. Cover, and reduce heat. Simmer for 15 minutes, or until chicken is done. Remove chicken and mushrooms with slotted spoon, and place on serving plate.
  • Add lemon juice and mustard to skillet, and stir well. Heat through. Serve sauce with chicken.

Nutrition Facts : Calories 217.2 calories, Carbohydrate 7.2 g, Cholesterol 68.6 mg, Fat 5.4 g, Fiber 1.1 g, Protein 28.6 g, SaturatedFat 1 g, Sodium 454.2 mg, Sugar 2.4 g

DEVILED CHICKEN



Deviled Chicken image

My mum has made this for years - I think it comes from a Family Circle box of recipes on individual cards that she has had for as long as I can remember. I love it as it reminds me of home!

Provided by Sarah Klass

Categories     Chicken

Time 1h45m

Yield 4 serving(s)

Number Of Ingredients 14

3 lbs chicken pieces, skin on
2 tablespoons oil
1 large onion, chopped
2 garlic cloves, crushed
1 teaspoon oil, extra
2 tablespoons lemon juice
1 tablespoon grated fresh lemon rind
1 cup tomato sauce
1 tablespoon brown sugar
1 teaspoon dry mustard
1 teaspoon curry powder
2 tablespoons vinegar
1 teaspoon soy sauce
salt, pepper

Steps:

  • Cook chicken in hot oil until golden, then remove from heat, drain and place in casserole or baking dish.
  • Cook onion and garlic in extra oil until transparent, add lemon juice, lemon rind, tomato sauce, brown sugar, mustard, curry powder, vinegar, soy sauce, salt and pepper.
  • Cover and bring to boil, then remove from heat and pour over chicken pieces.
  • Bake, covered in a moderate oven 1 to 1 and a quarter hours or until chicken is tender.

Nutrition Facts : Calories 576, Fat 39.6, SaturatedFat 10, Cholesterol 155.2, Sodium 553, Carbohydrate 13.7, Fiber 2, Sugar 7.9, Protein 40.2

DEVILED CHICKEN



Deviled Chicken image

With a little practice and a little added flavor, a humble chicken breast can be anything you want.

Provided by Mark Bittman

Categories     dinner, easy, quick, main course

Time 20m

Yield 2 servings

Number Of Ingredients 5

Chicken breasts
Dijon or coarse mustard
Shallots
Cayenne
Parsley

Steps:

  • Heat oven to 425. Combine 1/3 cup Dijon or coarse mustard, 1/3 cup chopped shallot and 1/4 teaspoon cayenne.
  • Spread this mixture over the top of the chicken before putting it in the pan.
  • Use any extra mustard mixture to baste the breasts; roast 10 to 15 minutes, or until just cooked through.
  • Garnish: Chopped parsley.

HONEY-MUSTARD BREADED CHICKEN



Honey-Mustard Breaded Chicken image

I get bored with the same old breaded chicken, so I came up with this simple recipe. The coating adds fast flavor to tender chicken cooked on the stovetop. -Laura Theofilis, Leonardtown, Maryland

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 5

4 boneless skinless chicken breast halves (4 ounces each)
1 cup dry bread crumbs
1 teaspoon plus 2 tablespoons Dijon mustard, divided
3 tablespoons honey
2 tablespoons butter

Steps:

  • Flatten chicken to 1/4-in. thickness. In a shallow bowl, combine bread crumbs and 1 teaspoon of mustard. In another shallow bowl, combine honey and remaining mustard. Dip chicken in honey-mustard mixture, then coat with crumbs. , In a nonstick skillet, cook chicken over medium heat in butter for 4-6 minutes on each side or until chicken juices run clear.

Nutrition Facts : Calories 338 calories, Fat 9g fat (0 saturated fat), Cholesterol 73mg cholesterol, Sodium 583mg sodium, Carbohydrate 34g carbohydrate (0 sugars, Fiber 1g fiber), Protein 31g protein. Diabetic Exchanges

DEVILED CHICKEN



DEVILED CHICKEN image

Categories     Chicken     Bake     Quick & Easy

Yield 4

Number Of Ingredients 5

4 Boneless Skinless Chicken Breasts
1/2 Cup Mayo
1/4 Cup Spicy Mustard
3 Tbs Worchestershire Sauce
1 1/2 Cup Italian Bread Crumbs

Steps:

  • Preheat oven to 425 degrees F. Combine Mayo, Mustard and Worchestershire sauce in bowl. Dip chicken in mixture. Dredge in Bread crumbs and place on sheet pan. Cook for 25 mins.

MUSTARD DEVILLED CHICKEN



Mustard Devilled Chicken image

Provided by Food Network

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 7

8 ounces butter
1 teaspoon dry mustard
1 dash hot pepper sauce or pinch cayenne pepper
1 tablespoon Worcestershire sauce
Salt and freshly ground black pepper
4 petit poussins, spatchocked (butterflied) and flattened
1/2 small loaf bread, crust removed, broken into small pieces

Steps:

  • Take two-thirds of the butter and allow it to soften, then mix in the mustard, hot pepper sauce, or cayenne pepper, Worcestershire and salt and pepper. Rub this mixture thoroughly over the spatchocked poussins. Lay them in a large oven dish and cover with the bread pieces. Dot the remaining butter over the bread pieces.
  • Roast in a preheated 350 degree oven at for 40 minutes. If the bread pieces start to burn, cover the dish with foil.

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