Sweet Mustard Chicken Bake Recipes

Steps:

• Preheat the oven to 375 degrees. Grease a shallow baking dish.
• In a small bowl, stir together the honey, dijon mustard, melted butter, and pepper. Place chicken in the greased baking dish, and pour the honey mustard sauce over it.
• Bake for 45 minutes in the preheated oven, basting frequently with the sauce, until chicken is firm and juices run clear.

Steps:

• Brush chicken with mustard and dredge in bread crumbs.
• Place in a 13- x 9- x 2-inch baking dish.
• Combine margarine, lemon juice, and wine (or water); drizzle 1 tablespoon over each piece of chicken and pour remainder in dish.
• Cover and bake at 350 degrees for 45 minutes.
• Remove cover, sprinkle with paprika, and bake an additional 15 minutes.

Steps:

• Preheat the oven to 500 degrees.
• In a small bowl, mix the bread crumbs, light brown sugar, tarragon or basil, kosher salt, and pepper.
• Spread the mustard all over the chicken breast and sprinkle with the crumb mixture.
• Set the breasts, skin side up, in a 9 x 13-inch glass or ceramic baking dish and roast in the upper third of the oven for about 25 minutes, or until they are cooked through and crisp.
• Serve the chicken breasts hot, with lemon wedges.

Steps:

• Make 2 slashes crosswise into the skin and meat of each chicken thigh with a sharp knife, cutting to the bone. Cuts should be about 1 inch apart. Transfer thighs into a heavy resealable plastic bag.
• Whisk Dijon mustard, brown sugar, red wine vinegar, mustard powder, salt, black pepper, ground chipotle pepper, and cayenne pepper in a bowl until smooth. Whisk garlic into marinade.
• Pour marinade into bag over chicken thighs and massage marinade into chicken, coating each thigh thoroughly and working the marinade into the cuts. Seal bag and refrigerate at least 4 hours (or overnight for best flavor).
• Move a rack to the center position in oven. Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil and lightly oil the foil.
• Scatter onion rings onto prepared baking sheet. Place chicken thighs on top of onion rings. Spray or brush thighs with vegetable oil; sprinkle thighs with additional salt and cayenne pepper if desired.
• Roast chicken in preheated oven until the skin is browned, meat is tender, and the juices run clear, 35 to 45 minutes.
• Transfer chicken and onions onto a serving platter. Pour pan drippings into a saucepan, bring to a boil, and continue boiling, stirring often, until drippings are reduced by half, 3 to 4 minutes. Skim excess fat from pan sauce.
• Spoon reduced pan sauce over each chicken thigh and serve.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Sprinkle chicken breasts with salt and pepper to taste, and place in a lightly greased 9x13 inch baking dish. In a small bowl, combine the honey, mustard, basil, paprika, and parsley. Mix well. Pour 1/2 of this mixture over the chicken, and brush to cover.
• Bake in the preheated oven for 30 minutes. Turn chicken pieces over and brush with the remaining 1/2 of the honey mustard mixture. Bake for an additional 10 to 15 minutes, or until chicken is no longer pink and juices run clear. Let cool 10 minutes before serving.

Steps:

• Preheat oven to 375.
• Lighty sprinkle both sides of chicken with salt and pepper; place in a baking pan.
• Mix together brown mustard, brown sugar and wine; pour over chicken and turn to evenly coat.
• Bake at 375 for about 40 minutes or until done.

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil; coat the aluminum foil with cooking spray.
• Arrange the wings on the prepared baking sheet so they do not touch; season with salt.
• Bake in the preheated oven until browned and crispy on top, about 20 minutes. Flip the wings with tongs and cook until no longer pink in the center and the juices run clear, about 20 minutes more.
• Stir together the Dijon mustard, yellow mustard, honey, cider vinegar, salt, pepper, and hot sauce in large mixing bowl. Add the wings to the bowl and toss with a spatula to coat evenly. Allow to sit for about five minutes and toss again to re-coat. Transfer to a plate to serve.

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Pour olive oil into a bowl. Brush desired amount of olive oil on both sides of each chicken breast; set aside. Pour remaining oil into a 9x13-inch oven-safe glass baking dish. Mix in 2 tablespoons sweet hot mustard.
• Brush 1 tablespoon sweet hot mustard on 1 side of each breast and season with garlic and herb seasoning and pepper. Transfer to the prepared baking dish, placing the seasoned and mustard-lathered sides down. Repeat to season bare sides. Portion onion and garlic around chicken and put leftover pieces on top.
• Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Cover with aluminum foil and let sit for 10 minutes before serving.

Steps:

• preheat oven to 375.
• mix together dijon mustard and honey in a bowl.
• dip chicken breasts in mixture, then dredge in breadcrumbs.
• top chicken with a little garlic powder and pepper
• place in a casserole dish.
• bake for 25-30 mins.
• enjoy! (I like this dish with a side of broccoli).