This is one of the simplest recipes I know, and, quite honestly, it is also one of the best. As kids who hated mustard, Mustard Chicken was one of our absolute favorite meals – creamy mustard sauce covers the chicken and holds in moisture for a perfectly moist, delicious piece of chicken every time you make it.
Now that I have adapted it for my own kitchen, I make it with breasts, thighs, or drumsticks. Basically, it is one of my go-to “after a long day of work” meals because it is so simple and pairs perfectly with salad, mashed or roasted potatoes, rice, or any side. We have been known to just eat the chicken and go to bed. It takes about 10 minutes to make and 25 minutes to cook, and uses only a few dishes. Make it on a cookie sheet, broiling pan, or (my favorite) in a cast iron skillet.
Prep time: 10 minutes
Cook time: 25 minutes
Serves: 3-4, however, you can just double recipe as needed for more chicken
1/3 cup mayonnaise
1/3 cup mustard (Any preferred mustard works)
Chicken - 4-6 breasts, 6-8 thighs, or 6-8 drumsticks
-Preheat oven to 425F.
-If using a cookie sheet or broiling pan, use non-stick cooking spray to coat pan. If using a cast iron skillet (I use a 12-inch skillet), grease the bottom of the cool pan with cooking oil or lard.
-Arrange raw chicken on cool cooking pan/skillet.
-In a bowl, stir together mustard and mayonnaise.
-Using a spoon, put a dollop of the mayonnaise and mustard mixture on top of each individual piece of chicken.
-Spread mixture evenly over the top of each piece, until all of the chicken is covered.
-Place in oven on middle rack and bake at 425F for 25 minutes or until mustard is dark brown on top (See picture for reference).
-Remove from oven and enjoy!