Dijonnaise Chicken Recipe - Allrecipes.com
Dijonnaise Chicken Recipe
  • READY IN 45 mins

Dijonnaise Chicken

Recipe by  

"This is a baked chicken breast with a great mustard taste that you can bake alone or in a casserole dish with prepared wild rice."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    15 mins
  • COOK

    30 mins

    45 mins


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Place chicken in a 9x13 inch baking dish. In a medium bowl, mix the mustard-mayonnaise blend, olive oil, lemon juice, lemon pepper, salt, and bouillon. Pour the mixture over the chicken.
  3. Bake 30 minutes in the preheated oven, or until chicken is no longer pink and juices run clear.
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Reviews More Reviews

Most Helpful Positive Review
Dec 29, 2005

I mixed a couple of teaspoons of light mayo in with the Dijonnaise (to cut the mustard flavor for my kids), used plain black pepper (all I had) and reduced the oil (only had a couple of teaspoons left in the bottle). This was SHOCKINGLY good. I am a notorious chicken over-cooker, and the texture of this ended up like an excellent rotisserie chicken. Flavor was great, a really unexpected "zesty" balance of the mustard and lemon. Couldn't be easier either! Served it with a prewashed, bagged salad and store-bought crusty whole grain bread. Everyone loved it! My husband, kids, and I say THANK YOU TERI for taking the time to submit this recipe.

Most Helpful Critical Review
Dec 17, 2002

Very easy to prepare. I used some italian spices instead of the chicken seasoning and it was good, but not fantastic.

Aug 25, 2003

This was very good. Only next time I make it, I would decrease the amount of olive oil. The oil separated from the sauce making it a bit greasy. The flavor of the chicken was great and came out very tender.

Jan 24, 2003

This chicken was delicious! A little tang from the mustard made it original. I would make this again and again!

Jan 22, 2006

This was much better than I expected! I cook 'from scratch' a lot, and I was sceptical of baking chicken in a mixture of mayonnaise and oil! I did halve the amount of oil, and used light mayonnaise to cut down on the fat, but it was very tasty and good. The chicken was really succulent, and the mustard flavour just right. I don't much like the lemon pepper that I have available - it tastes somewhat synthetic, which was noticeable in the final dish. In future, I will use regular black pepper and maybe a dash more lemon juice to balance it. I think that that will push it up to four stars, for us.

Aug 11, 2004

A very tasty dish. I didn't add the chicken stock cube as I felt that would have made it too salty but I did add some honey. I also cut the chicken into pieces rather than breast halves so it would cook quicker. The sauce started off really thick but by the end of cooking was a thinner consistancy - perfect for spooning over rice.

Nov 18, 2010

This chicken is great! I love the sauce too. This will stay in my collection for sure.

Feb 21, 2006

I didn't care for this recipe at all. The sauce doesn't seem to cook into the chicken enough. It might work better if it's marinated in it. But I wasn't crazy about the taste, so it's not worth trying to me.


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  • Calories
  • 263 kcal
  • 13%
  • Carbohydrates
  • 1.5 g
  • < 1%
  • Cholesterol
  • 67 mg
  • 22%
  • Fat
  • 17.4 g
  • 27%
  • Fiber
  • 0 g
  • < 1%
  • Protein
  • 24.6 g
  • 49%
  • Sodium
  • 910 mg
  • 36%

* Percent Daily Values are based on a 2,000 calorie diet.

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