Prep 50 mins
Cook 0 mins
This is a super easy recipe I got from the Philadelphia Inquirer years ago. Chicken cooks up really moist. This is simple and leaves room for variations, like marinating the chicken, adding vegetables under the potatoes, etc. I have used the marinade from Pan Fried Paprika, Garlic and Lemon Dijon Chicken Breasts and it worked nicely; I also added some shredded carrots in with the chicken.
- 3 -4 boneless skinless chicken breasts
- 2 cups frozen hash browns, thawed
- 1 tablespoon olive oil
- 2 tablespoons good prepared mustard (I like country dijon)
- Mix mustard and olive oil with thawed hash browns. Add salt and pepper to taste.
- Place chicken breasts in baking dish.
- Cover with mustard potato mixture.
- Bake 40 minutes at 375 or till chicken is done.
My family came over and I needed something to make fast...found this recipe! There were fifteen of us...and we all thought it was delicious......I did not add anything......just chicken, oil, spicy brown mustard, hash browns, salt and pepper... we had some veggies on the side...and wow!! Kids and adults alike will love this. Beyond easy !
I assumed the cooking temperature should be 350F, as that will cook boneless chicken breasts in 40 minutes. The chicken was perfectly cooked at this temperature, moist and just cooked through, but the potatoes didn't really brown, which I think they should have. I used a nice dijon mustard as suggested, but the topping either needed to be thicker or needed something more to boost the flavor--maybe some herbs or a spicier mustard. It wasn't bland, but there wasn't enough of it to overcome the blandness of the chicken. But it was a super easy recipe as promised, and I'm sure it could be improved to be a winner. Definitely has potential.