Mustard Chicken is a delicious main dish that is made with a handful of pantry ingredients. This easy recipe can be baked in the oven or grilled making it perfect all year long!
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Most weeks I am really good about meal planning and making a grocery list of every single item I need for the week. Other weeks, not so much.
The weeks that I’m too busy to meal plan usually end up with me at the grocery store kind of lost. I will typically buy a variety of meats and vegetables and then figure it all out later.
Chicken is a great meat to work with during these times. Some of my favorite chicken recipes are made with pantry staples that I almost always have on hand. Easy Garlic Chicken is one of my go-to recipes and now I’ve added this Mustard Chicken to the list. It’s such an easy recipe for when time is not on your side!
Why This Recipe Works
- Made with pantry staples, this is a great recipe for when you haven’t planned out what’s for dinner.
- It’s ready in just 30 minutes.
- This recipe can be baked in the oven or grilled.
How to Make Mustard Chicken in the Oven
Prep!
There really isn’t any prep work to do for this recipe. Preheat your oven to 350°F.
Create!
Pat the chicken dry with a paper towel and season with the seasoned salt and black pepper. Set aside.
Add the olive oil to a large skillet over medium-high heat. Place the chicken in the hot skillet and sear for 2-3 minutes per side, until golden brown.
Meanwhile, whisk together the mustard, garlic, brown sugar, Worcestershire sauce, and apple cider vinegar. Set aside 1/4 cup of the sauce.
Tip: you can use a brown sugar substitute to keep this recipe keto-friendly.
Place the seared chicken in a baking dish or on a broiler pan.
Brush the tops of the chicken with the mustard sauce, then flip and brush the opposite side.
Cook for 10 minutes, then re-apply the mustard sauce to both sides of the chicken.
Cook another 10 minutes or until no longer pink in the center with an internal temperature of 165°F.
Present!
Serve the chicken, whole or sliced, with the reserved sauce warmed and on the side.
How to Make Grilled Mustard Chicken
Prepare the chicken and the mustard sauce as stated in the directions above.
Set your grill to medium-high heat. Brush the mustard sauce onto one side of the chicken and place it on the grill, sauce side down. Then, brush the top with sauce as well.
Grill for 5-7 minutes, then reapply the mustard sauce. Flip the chicken and brush the top with sauce.
Continue to grill another 5-7 minutes or until the chicken is no longer pink in the center and the internal temperature has reached 165°F.
Tips and Techniques for the Best Mustard Chicken
- The mustard sauce can be made ahead of time and stored in the refrigerator until needed.
- Warm the extra sauce to serve on the side, if desired.
- Store any leftovers in an air-tight container in the refrigerator. Use within 3-4 days.
FAQ’s
- How do you know when chicken is fully cooked? Chicken is fully cooked when it is no longer pink in the center and the internal temperature has reached 165°F.
Other Recipes to Try
Chicken with Creamy Dijon Mustard Sauce
Ingredients
- 1 1/2 pounds boneless, skinless chicken breasts (small or thin cut breasts)
- salt
- pepper
- 2 tablespoons butter (divided)
- 2 cloves garlic (minced)
- 1 shallot (minced)
- 1/2 cup white wine
- 1/2 cup heavy cream
- 2 tablespoons Dijon mustard
- 1 tablespoon fresh thyme leaves
Instructions
- Pat the chicken dry with paper towels and season with salt and pepper.1 1/2 pounds boneless, skinless chicken breasts, salt, pepper
- Melt 1 tablespoon of the butter in a large, deep skillet over medium-high heat.2 tablespoons butter
- Add the chicken and cook for 3-4 minutes, or until golden brown. Flip and cook until the chicken is done through. Chicken needs to reach 165°F on a meat thermometer inserted into the center of the thickest portion.
- Remove the chicken to a plate and tent with foil to keep warm.
- Lower the heat to medium and add the remaining 1 tablespoon of butter. Stir in the garlic and shallots. Cook for 1-2 minutes to soften.2 tablespoons butter, 2 cloves garlic, 1 shallot
- Carefully pour in the white wine and scrape any bits up off the bottom of the pan with a spatula.1/2 cup white wine
- Whisk in the heavy cream and Dijon mustard. Cook until well blended and starting to thicken. Stir in the thyme.1/2 cup heavy cream, 2 tablespoons Dijon mustard, 1 tablespoon fresh thyme leaves
- Add the chicken back to the pan and spoon sauce over the top. Garnish with additional fresh thyme, if desired.
Notes
Tips and Techniques
- Use small or thin cut chicken breasts so that they will fully cook on the stove top. If all you have are larger chicken breast, you can cut them in half or pound them thinner.
- Chicken stock can be used if you prefer not to cook with wine. The overall flavor of the finished dish will be slightly different.
- Store leftovers in an airtight container in the refrigerator. Consume within 3 days.