If you’re looking for a flavorful yet easy dinner recipe, these Baked Chicken Breasts with Dijon Mustard and Herbs are the perfect choice. Juicy, tender, and packed with a savory herbaceous kick, this dish will quickly become a family favorite. Perfect for weeknight dinners or entertaining guests, it’s a must-try recipe that’s as simple as it is delicious.
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Ingredient Tips & Equipment Information
- Ingredients:
- Use high-quality Dijon mustard for the best flavor—look for a smooth, creamy texture with a hint of tanginess.
- Choose fresh herbs like thyme, rosemary, and parsley for vibrant flavors. Dried herbs can be used as a substitute, but fresh herbs take this dish to the next level.
- Opt for boneless, skinless chicken breasts that are uniform in size to ensure even cooking.
- Equipment:
- A sturdy baking dish or sheet pan lined with parchment paper.
- A mixing bowl for the mustard-herb marinade.
- Measuring cups and spoons for accurate ingredient proportions.
- Tips for Success:
- Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F (75°C).
- Pat the chicken breasts dry with paper towels before applying the marinade to help the flavors adhere.
How to Make Baked Chicken Breasts with Dijon Mustard and Herbs
- Preheat Oven: Preheat your oven to 400°F (200°C) and prepare a baking dish.
- Make the Marinade: In a mixing bowl, whisk together Dijon mustard, olive oil, minced garlic, and your chosen herbs.
- Prepare the Chicken: Season the chicken breasts with salt and pepper, then coat them generously with the mustard-herb mixture.
- Bake: Arrange the chicken in the baking dish and bake for 25-30 minutes, or until fully cooked.
- Garnish & Serve: Sprinkle fresh parsley on top and serve with your favorite sides.
FAQs
1. Can I use a different cut of chicken?
Yes, you can use chicken thighs or drumsticks. Adjust the cooking time as needed.
2. Can I make this recipe dairy-free?
Absolutely! This recipe is naturally dairy-free since it doesn’t include butter or cheese.
3. How do I store leftovers?
Store in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave.
4. Can I prepare the marinade in advance?
Yes, the marinade can be made up to 2 days ahead and stored in the fridge.
5. What herbs work best for this recipe?
Thyme, rosemary, and parsley are excellent choices, but you can also experiment with basil or oregano.
More Tips for Making Baked Chicken Breasts with Dijon Mustard and Herbs
- Food Pairings: Serve with roasted vegetables, mashed potatoes, or a fresh garden salad. Pair with a crisp white wine like Sauvignon Blanc.
- Recipe Variations: Add a sprinkle of Parmesan cheese before baking for a golden crust. For a spicy kick, mix a dash of cayenne pepper into the marinade.
- Shortcuts: Use a store-bought herb blend to save prep time.
Troubleshooting
- Chicken is Dry: Make sure not to overcook. Use a meat thermometer to check doneness.
- Uneven Cooking: Pound chicken breasts to an even thickness before marinating.
- Marinade Doesn’t Stick: Pat chicken dry and don’t skip the olive oil in the marinade.
More Chicken Recipes
- Chicken Marsala with Rich Wine Sauce and Mushrooms
- Easy Chicken Parmesan Recipe
- Pan-Seared Chicken Breasts with Mushrooms and Cream Sauce
Baked Chicken Breasts with Dijon Mustard and Herbs Recipe
Ingredients
- 4 boneless skinless chicken breasts
- 3 tablespoons Dijon mustard
- 2 tablespoons olive oil
- 3 cloves garlic minced
- 1 teaspoon fresh thyme chopped
- 1 teaspoon fresh rosemary chopped
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Preheat the oven to 400°F (200°C) and line a baking dish with parchment paper.
- In a mixing bowl, whisk together Dijon mustard, olive oil, garlic, thyme, and rosemary.
- Season the chicken breasts with salt and pepper, then coat them with the mustard-herb mixture.
- Place the chicken in the prepared baking dish and bake for 25-30 minutes, or until the internal temperature reaches 165°F (75°C).
- Remove from the oven, garnish with parsley, and serve warm.
Notes
- For extra flavor, marinate the chicken for up to 2 hours before baking.
- Let the chicken rest for 5 minutes after baking to retain juices.
