Baked Mustard Chicken
This Baked Mustard Chicken is an easy weeknight dinner … very little prep work and lots of flavor!
Servings: 10 servings
Ingredients
For the Baked Mustard Chicken
- ¼ cup grainy Dijon mustard
- 1 clove garlic crushed
- 2 tablespoons lemon juice
- ¾ cup plain breadcrumbs
- 3 tablespoons butter
- ½ tablespoon lemon zest
- ½ tablespoon dried oregano
- ½ tablespoon dried basil
- 6 chicken thighs
- Salt and pepper
For the Lemon Caper Rice
- 1 cup rice
- 2 ¼ cups water
- 2 tablespoons butter
- 1 clove garlic minced
- 2 cups white wine
- 2 tablespoons capers drained
- ¼ cup lemon juice freshly squeezed
- 2 tablespoons parsley chopped
Instructions
For Baked Mustard Chicken:
- Preheat your oven to 450 degrees.
- In one bowl, mix the mustard, crushed garlic and lemon juice.
- In another bowl, mix the breadcrumbs, melted butter, lemon zest, dried oregano and dried basil.
- Season chicken thighs with salt and pepper, then dip in mustard mixture. Then place mustard coated chicken thighs in the bread crumb mixture and coat the chicken. Place breaded chicken thighs on a wire rack placed on a baking sheet with a rim.
- Bake for 30 minutes, until chicken is cooked all the way through. The bread crumbs will be a golden brown.
Rice with Lemon Caper Sauce:
- Cook rice according to package directions.
- In a separate saucepan, melt your butter. Add your garlic. Once your garlic starts to sizzle, add the white wine and bring it to a boil. Lower the heat, add your capers, and cook until sauce is reduced by about half.
- Remove the wine sauce from heat, add the lemon juice and parsley and stir to mix.
- Spoon your lemon caper sauce over the rice and chicken.
Notes
- If you aren't a fan of capers, try olives!
Nutrition
Calories: 316kcal | Carbohydrates: 23g | Protein: 14g | Fat: 18g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 81mg | Sodium: 278mg | Potassium: 232mg | Fiber: 1g | Sugar: 1g | Vitamin A: 308IU | Vitamin C: 6mg | Calcium: 48mg | Iron: 2mg
