Garlic And Mustard Crumbed Chicken
Garlic and mustard-crusted chicken offers a flavorful, crispy coating with zesty mustard and fresh herbs, perfect for a satisfying family dinner or entertaining guests.
Ingredients
Instructions
- Heat oven to 400°F (200°C).
- Tear bread into small pieces and process in a food processor until crumbs form.
- Wipe any bread crumbs from the processor and add vinegar or lemon juice, parsley, Dijon mustard, and garlic; process until all are finely chopped.
- Season the mixture with salt and freshly ground pepper to taste.
- Place chicken pieces in a baking pan and pour the vinegar mixture over, rubbing onto both sides.
- Pat a thick coating of crumbs onto both sides of each chicken piece.
- Bake uncovered for about 1 hour until the juices run clear when pierced.
Tips & Substitutions
For a crunchier topping, consider adding some grated Parmesan cheese to the breadcrumb mixture. If you don't have Dijon mustard, you can substitute with whole grain mustard for a different flavor profile. Fresh herbs like thyme or rosemary can also enhance the taste. Make sure to let the bread crumbs dry out slightly before processing for the best texture.
Serving Suggestions
Serve the chicken hot, garnished with extra parsley for color. This dish pairs beautifully with Homemade Rice Pilaf and a side salad for a complete meal. You can also enjoy it alongside roasted vegetables or mashed potatoes for a comforting dinner. Don't forget to drizzle any leftover vinegar mixture over the sides for added flavor.
Storage & Reheating
Store any leftover Garlic And Mustard Crumbed Chicken in an airtight container in the refrigerator for up to 3 days. To reheat, place the chicken in a preheated oven at 350°F (175°C) for about 15-20 minutes until heated through. This helps maintain the crispiness of the crumb coating.
Nutrition & Diet Analysis (per serving)
Each serving of Garlic And Mustard Crumbed Chicken contains roughly 263 calories, with 14g protein, 41g carbohydrates, and 6g fat. It is an excellent source of iron (100% of the Daily Value), vitamin C (50% of the Daily Value), and potassium (43% of the Daily Value). Note that it is relatively high in sodium, at 999mg per serving (43% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other types of chicken for this recipe?
Yes, you can use chicken thighs or drumsticks instead of breasts. Adjust the cooking time accordingly, as dark meat may require a bit longer to cook through. Just ensure the internal temperature reaches 165°F (74°C) for safe consumption.
What can I do if I don't have fresh parsley?
If fresh parsley isn't available, you can use dried parsley as a substitute, but use about one-third of the amount. Alternatively, other fresh herbs like cilantro or basil can add unique flavors to the dish. Just chop them finely before mixing.
Can this recipe be made ahead of time?
Absolutely! You can prepare the chicken and crumb mixture in advance, then store them separately in the refrigerator. When you're ready to bake, simply coat the chicken and bake as directed. This is a great way to save time on busy weeknights.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).