Lemon Mustard Chicken Recipe - Allrecipes.com
Lemon Mustard Chicken Recipe

Lemon Mustard Chicken

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"The chicken is brushed with a lemon and mustard sauce, rolled in bread crumbs, and baked. Serve on a warm platter with sliced lemons and limes and chopped parsley for an elegant presentation."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings


  1. Combine lemon and lime juices with the prepared mustard. Brush over chicken. Set aside.
  2. Combine bread crumbs, salt, pepper, curry powder, oregano, and grated lemon peel. Roll chicken in crumb mix, coating well.
  3. In a heavy baking pan or iron skillet, melt butter or margarine over medium heat. Place chicken in pan, skin side down.
  4. Place in a preheated 350 degree F (175 degree C) oven. Bake, uncovered, for 20 minutes. Turn chicken and bake until tender, about 30 more minutes. Serve on a warm platter with sliced lemons and chopped parsley, if desired.
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Reviews More Reviews

Most Helpful Positive Review
Jul 23, 2003

Great taste. I used boneless chicken breasts and after reading the reviews, I marinated the chicken in the lemon & mustard sauce for an hour. Next time I might try cooking the chicken with the sauce and spices and leave off the bread crumbs to see if it has even more of the tangy flavor.

Most Helpful Critical Review
Jan 31, 2011

I tried this following the directions as given. The taste was good, but I was disappointed that the chicken didn't brown and have a nice crispy crust; it looked rather bland and didn't make a great presentation. I think the next time, if I ever make it again, I'll use my standard chicken coating method (dredge in flour, dip in egg/milk mixture and then coat in the bread crumb mixture, which, of course, would include the herbs and lemon and lime zest from the original recipe and then pour the mustard/lime juice in the baking pan. I think I'd keep the chicken pieces on a rack in the baking pan so they wouldn't get soggy. We ended up using the leftover chicken in a "make it up as you go along" chicken casserole, that was very good, the next day.

Jun 22, 2003

This was sooo tasty. I agree with another reviewer who said it would be even better to marinate the chicken for awhile longer.. next time I will try that. Nice and easy, quick and light.. I was able to reduce the amount of butter in this by 1/3 w/o any negative effects on the meal. I will keep this in my recipe box

Jan 13, 2005

I made this suculant chicken dish last night. Wolfgang gave it a 5 stars and ate 3 peices. I thought it was the most flavorful chicken I have ever had. I made it with skinless chicken breasts and it turned out mouth watering! Afterward during our post dinner activities, Wolfgang screamed out "lemmon zest!" .... so all in all, I'd say the chicken was a hit"

Aug 29, 2004

With a little modification, this was great! I replaced one tablespoon of the mustard with wasabi mustard, marinated for two hours, and doubled the bread crumbs -- so when I turned it over, I recoated the soggy side with more. This was so fab! Definately a new family favorite.

Mar 15, 2004

I used English mustard for a hotter taste,& marinated the chicken for 2 hours in the lemon/lime/mustard. I sprayed the pan with oil instead of using all that butter. The taste was scrumptious, although I did find the coating alittle soggy. With work, this could become a favourite.

Jun 09, 2004

This was awesome! I marinated overnight and added a cup of coconut shavings to the bread crumb mixture.

Nov 18, 2003

This was AWESOME! I marinated my chicken in the lemon,lime mustard sauce for two hours and it tasted fabulous!I also used the leftover marinade right in the pan with the chicken after I coated it with the bread crumb mixture.It went perfectly with garlic mashed potatoes and french green beans.I will definitely keep this in my recipe box!


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  • Calories
  • 390 kcal
  • 19%
  • Carbohydrates
  • 18 g
  • 6%
  • Cholesterol
  • 109 mg
  • 36%
  • Fat
  • 27.3 g
  • 42%
  • Fiber
  • 2.3 g
  • 9%
  • Protein
  • 19.6 g
  • 39%
  • Sodium
  • 694 mg
  • 28%

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

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