Mustard Chicken Recipe -
Mustard Chicken Recipe
  • READY IN hrs

Mustard Chicken

Recipe by  

"Chicken breasts coated with mustard and French fried onions, then baked. So simple, so 'magnifique'! You can vary the type of mustard to get different flavors. This goes great with rice or potatoes."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    15 mins
  • COOK

    1 hr

    1 hr 15 mins


  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Place mustard in a shallow dish or bowl; place onions in a second shallow dish or bowl. Dredge chicken in mustard to coat both sides, then dredge in onions. Place coated chicken in a lightly greased 9x13 inch baking dish.
  3. Bake at 375 degrees F (190 degrees C) for 50 to 60 minutes or until chicken is cooked through and juices run clear.
Kitchen-Friendly View


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
Oct 20, 2004

yum!! i have a recipe very similar to this and it is FANTASTIC & has been requested by many! in mine, you use 1/4 c "sweet & tangy" honey mustard (good for a dipping sauce too!), and a lot more french-fried onions - i got a big can and used about 2/3 of it - you smash the onion rings up as much as you can so they'll stick better. i cut my chicken breasts into 3-4 pieces each, just b/c i don't like big thick pieces of chicken. i baked at 400 for 25 mins. it is so delicious-looking & tasting! so crispy! i also found that getting it dipped/coated then refrigerating it for a 1/2 hour or so makes the coating stick better when finished. it ties with chicken marsala I (on this site) as the best chicken dish i've ever made!

Most Helpful Critical Review
Apr 23, 2011

Who knew plain old mustard could be good on baked chicken?

Jul 23, 2003

This was good! I skinned my chicken pieces and seasoned the dijon mustard I used, with cayenne, garlic and onion powders and a little olive oil. I cooked the chicken on a rack to keep the bottom crispier. Quick and easy Juliet!

Aug 20, 2008

I left the skin on the chicken and seasoned it with a little salt, pepper, and garlic powder before coating with honey dijon mustard. This recipe was so delicious. My Mom and I really enjoyed it. The crispness of the onion coating was great. Served this with a salad and mashed potatoes. I will be making this one again.

Dec 21, 2010

This is one of those recipes that looks too simple to be any good, but it's delicious! My 2 year old kept asking for more chicken, my mom loved it, and my husband said he'd like to eat this at least every month! I crumbled the onions so they would stick better and be easier to eat, and I used chicken cutlets so they only needed to bake for about 25 minutes at 375. I served this with brown rice and green beans. Great meal!

Jun 29, 2011

French-fried onions like to hide in the grocery store. You can usually find them in the aisle with the canned green beans.

Jul 09, 2010

For a cheap and EASY recipe I think it is great. I served with a salad and biscuits and fed my family for $1.50/person. would definately make again since it is just pantry staple items. Can't beat that. I did season the chicken with s&p before dredging and then once on the baking sheet I got a little nervous about the simplicity of it all and sprinkled the chicken with seasoned salt, paprika and garlic powder. It didn't have an overwhelming mustard flavor like I expected-which was nice. My crew was pleasantly surprised by this dish!

May 05, 2007

Very good!!! Something different to add to our same old dishes. I have also tried this recipe with BBQ sauce, rather than mustard and it is very good as well.


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  • Calories
  • 442 kcal
  • 22%
  • Carbohydrates
  • 21.3 g
  • 7%
  • Cholesterol
  • 68 mg
  • 23%
  • Fat
  • 25 g
  • 38%
  • Fiber
  • 2.1 g
  • 8%
  • Protein
  • 30 g
  • 60%
  • Sodium
  • 1146 mg
  • 46%

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

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