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Breaded Honey Mustard Chicken
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Description
Over Christmas, I baked a honey mustard roast duck, following a recipe from my aunt in Germany. I didn’t have duck at home, so this is a variation on that recipe, using small pieces of chicken and with an added breading coating since there is no skin to get crispy.
Don’t be scared of the mustard—once it’s cooked, the bite mellows out and is nicely balanced by the sweet honey.
Ingredients
- 2 Tablespoons Dijon Mustard
- 2 Tablespoons Honey
- 6 whole Boneless Skinless Chicken Thighs Or Breasts
- ½ cups Breadcrumbs
- 1 teaspoon Paprika
- 1 teaspoon Garlic Powder
- 1 teaspoon Dried Parsley
- ½ teaspoons Ground Pepper
- ½ teaspoons Salt
Preparation
1. Preheat oven to 400ºF.
2. In a medium bowl, mix together Dijon mustard and honey. Add chicken pieces and stir to coat. Set aside while you mix the breading. (Alternatively, you can cover the bowl and place it in the fridge to marinate for a few hours. If doing so, do not preheat oven until ready to bake.)
3. For the breading, combine breadcrumbs, paprika, garlic powder, dried parsley, pepper, and salt in a shallow dish or plate.
4. Take chicken pieces and cover in breadcrumbs. Place in a shallow baking dish.
5. Bake chicken for 20–25 minutes, or until juices run clear.
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