Spicy Brown Mustard Chicken Recipe - Allrecipes.com
Spicy Brown Mustard Chicken Recipe
  • READY IN hrs

Spicy Brown Mustard Chicken

Recipe by  

"Chicken breasts are coated with spicy mustard and seasoned bread crumbs to seal in the juices, then baked in lemon butter for a burst of flavor."

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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 350 degrees F (175 degrees C). Lightly grease a baking dish.
  2. Brush the chicken breast halves on all sides with the mustard. Place the bread crumbs in a shallow dish. Press the chicken into the bread crumbs to evenly coat. Arrange the chicken breasts in the prepared baking dish.
  3. In a bowl, mix the butter, lemon juice, and water. Drizzle about 1 tablespoon of the mixture over each chicken breast. Pour the remaining mixture around the breasts in the dish.
  4. Cover, and bake 45 minutes in the preheated oven. Uncover, season with paprika, and continue baking 15 minutes.
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 19, 2007

I love this recipe and so does my picky boyfriend. I add some honey to the mustard mix to add a bit of sweetness. I have also used both stone ground and Dijon and it works well either way. For the bread crumbs I always used ritz type crackers and add classic Italian herbs and grated Parmesan. Which I believe make the best coating. The last suggestion I have is to make cuts into the chicken, just over half way through the breast, and add minced garlic into the slices. It add a nice flavor and keeps the chicken incredibly moist. Oh yeah, and I also leave out the lemon juice because I rarely like the flavor.

Most Helpful Critical Review
Aug 04, 2005

Chicken with mustard & bread crumbs. :l It looked better than it tasted. I scraped off the coating & used the chicken for something else.

Nov 21, 2005

The first time I made this it was with a generic 'spicy brown mustard,' and I was disappointed with the lack of flavor. Then I made it again using prepared Coleman's English mustard and, boy, did it make a difference! Really tangy and delicious! The only change I make is to add a little finely-grated Parmesan to the bread crumbs. I would also consider mixing a tbsp of honey with the mustard. Great recipe. Thanks!

Jul 27, 2010

This was so good! I pretty much stuck to the recipe with the exception of the following: Used unseasoned panko crumbs, Olivio instead of butter, and I baked it for 30 minutes on 425 degrees. I also removed the foil for the last 7 minutes of cooking to crisp it up. Topped with a pinch of locatelli romano, which I also mixed about 2 tablespoons in with the panko. It was so delicious, I will be making this again. Low calorie too! Served with roasted asparagus spears, and brown n' serve rolls for the man in the house. Excellent! In a later version of this, I put fresh mushrooms in the dish and let them bake with the chicken. Oh my! This recipe is now a weekly favorite at mi casa!

Nov 20, 2005

I had never baked chicken before and this turned out great! I used german mustard with about 1.5 lbs. of free-range chicken filets. It was really easy too (though be prepared to get your hands messy!)

Aug 08, 2006

Fantastic recipe! It was quick and easy and tasted great. We loved the spicy mustard flavor. Everyone enjoyed it, I served it with mashed potatoes with onoin and chive cream cheese mixed in and carrots and gravy. YUM YUM!!!

Nov 23, 2010

Pretty good overall but here are a few suggestions: I used a Dijon mustard=very good! But go easy on the lemon/water drizzle because the chicken was swimming in greasy water to the point where the crumbs didn't stick. Broil the chicken for the last couple minutes to keep it crispy.

Apr 02, 2009

This was really good with a few modifications. I added a dash of worcestershire sauce and used panko style bread crumbs along with a shake of parmesan cheese on top before baking. I thought it was baking up kind of dry even with the butter so I poured a small amount of chicken broth in the pan to moisten them up. The end result was a moister more flavorful chicken breast. I would make this again with my same revisions. I also used 2 kinds of mustard. Half stone ground and half Golden's spicy brown.


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  • Calories
  • 324 kcal
  • 16%
  • Carbohydrates
  • 13.5 g
  • 4%
  • Cholesterol
  • 98 mg
  • 33%
  • Fat
  • 17.2 g
  • 27%
  • Fiber
  • 1.4 g
  • 6%
  • Protein
  • 28.8 g
  • 58%
  • Sodium
  • 794 mg
  • 32%

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

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