Crisp Mustard Glazed Chicken Breasts Recipe

Back to Crisp Mustard-Glazed Chicken Breasts All Reviews for Crisp Mustard-Glazed Chicken Breasts - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Gallery Crisp Mustard-Glazed Chicken Breasts Credit: SANG AN Recipe Summary Servings: 4

Ingredients Ingredient Checklist 4 boneless chicken breasts, skin on 2 tablespoons olive oil, plus more for breasts Coarse salt and freshly ground pepper 4 tablespoons unsalted butter, softened 2 1/2 tablespoons Dijon mustard 3/4 cup coarse breadcrumbs 2 tablespoons chopped fresh thyme, plus more for garnish 3/4 cup homemade or low-sodium canned chicken stock 1/2 cup heavy cream

Gallery Crisp Mustard-Glazed Chicken Breasts Credit: SANG AN

Recipe Summary Servings: 4

Gallery

Crisp Mustard-Glazed Chicken Breasts      Credit: SANG AN  

Crisp Mustard-Glazed Chicken Breasts

Credit: SANG AN

Crisp Mustard-Glazed Chicken Breasts

Recipe Summary Servings: 4

Recipe Summary

Servings: 4

Servings: 4

4

Ingredients

Ingredients

• 4 boneless chicken breasts, skin on 2 tablespoons olive oil, plus more for breasts Coarse salt and freshly ground pepper 4 tablespoons unsalted butter, softened 2 1/2 tablespoons Dijon mustard 3/4 cup coarse breadcrumbs 2 tablespoons chopped fresh thyme, plus more for garnish 3/4 cup homemade or low-sodium canned chicken stock 1/2 cup heavy cream

Directions

Preheat oven to 375 degrees. Rub chicken breasts lightly with olive oil, and season with salt and pepper.

Combine 2 tablespoons butter with the mustard; reserve 2 teaspoons for sauce. Melt remaining 2 tablespoons butter; mix with breadcrumbs and thyme, and season with salt and pepper.

In a large skillet, heat oil over medium-high heat. Sear chicken skin side down until crispy, about 5 minutes. Remove from heat. Smear with mustard mixture, and sprinkle with breadcrumbs. Turn skin side up; apply mustard mixture and breadcrumbs.

Transfer skillet to oven, and roast until chicken is cooked through and top is golden brown, 15 to 20 minutes.

Transfer chicken to serving platter. Add stock and cream to skillet over medium heat, and stir with wooden spoon until creamy and reduced to 3/4 cup, about 3 minutes. Remove from heat, and stir in reserved mustard mixture. Strain through a fine sieve, and serve with chicken. Garnish with thyme.

Reviews (5)

 Add Rating & Review     103 Ratings   5 star values:        26    4 star values:        22    3 star values:        31    2 star values:        19    1 star values:        4        

Reviews (5)

Add Rating & Review     103 Ratings   5 star values:        26    4 star values:        22    3 star values:        31    2 star values:        19    1 star values:        4       

Add Rating & Review

103 Ratings 5 star values: 26 4 star values: 22 3 star values: 31 2 star values: 19 1 star values: 4

103 Ratings 5 star values: 26 4 star values: 22 3 star values: 31 2 star values: 19 1 star values: 4

103 Ratings 5 star values: 26 4 star values: 22 3 star values: 31 2 star values: 19 1 star values: 4

• 5 star values: 26 4 star values: 22 3 star values: 31 2 star values: 19 1 star values: 4

  Martha Stewart Member     Rating: 5.0 stars       11/19/2020   Great recipe! I often use chicken thighs with or without the bone and it turns out great. The sauce is delicious and simple to make. serve with roasted potatoes and salad for a perfect dinner  
  
  Martha Stewart Member     Rating: 4 stars       02/14/2014   I've been making this recipe for years and it has become a family favorite and go-to recipe for company. I use panko crumbs, substitute olive oil for butter, and omit the sauce. The chicken is always moist and juicy, so it doesn't need the sauce (and I don't need the calories!)  
  
  Martha Stewart Member     Rating: Unrated       06/11/2012   love it:)  
  
  Martha Stewart Member     Rating: Unrated       04/14/2011   I love this chicken recipe & have made it many times. Works find with skinless breasts as well. Don't bother with the sauce, chicken has enough flavour on its own.  
  
  Martha Stewart Member     Rating: Unrated       10/21/2010   This recipe is super good and easy to do my family and friends loved it!!  
  

  Martha Stewart Member

  Rating: 5.0 stars 11/19/2020

Great recipe! I often use chicken thighs with or without the bone and it turns out great. The sauce is delicious and simple to make. serve with roasted potatoes and salad for a perfect dinner

Rating: 5.0 stars

Rating: 4 stars 02/14/2014

I’ve been making this recipe for years and it has become a family favorite and go-to recipe for company. I use panko crumbs, substitute olive oil for butter, and omit the sauce. The chicken is always moist and juicy, so it doesn’t need the sauce (and I don’t need the calories!)

Rating: 4 stars

Rating: Unrated 06/11/2012

love it:)

Rating: Unrated

Rating: Unrated 04/14/2011

I love this chicken recipe & have made it many times. Works find with skinless breasts as well. Don’t bother with the sauce, chicken has enough flavour on its own.

Rating: Unrated 10/21/2010

This recipe is super good and easy to do my family and friends loved it!!

All Reviews for Crisp Mustard-Glazed Chicken Breasts

• of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Crisp Mustard-Glazed Chicken Breasts

• of Reviews

  Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

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