Mustard Baked Chicken

READY IN: 55mins
Recipe by Irmgard

Another winner from the folks at Canadian Living. Easy to prepare and very elegant. I made this with boneless chicken breasts and it came out perfect but it would be really good with chicken legs also.

Top Review by katie_sharon

Very good! I used chicken breasts instead of bone-in chicken pieces. Next time I think I need to cut the cook time down about 5-10 min per side because it was a little dry. Also used the oven's remaining warmth to keep chicken warm while I made the sauce which dried it out a little. But other than than...very delicious!!

Ingredients Nutrition


  1. In a lightly greased, flameproof 9" x 13" baking dish, arrange the chicken pieces skin side down in a single layer.
  2. Combine the mustard and jam; brush half of the mixture over the chicken.
  3. Bake at 375 degrees F for 20 minutes.
  4. Turn the chicken pieces over; brush with the remaining mustard mixture.
  5. Bake for 20 minutes longer or until golden and the juices run clear when the chicken is pierced.
  6. Transfer to a serving plate and keep warm.
  7. Pour off the excess fat from the baking dish.
  8. Add the wine; bring to a boil over medium-high heat, stirring to scrape up any browned bits.
  9. Transfer to a small saucepan; cook for 5 minutes or until reduced by half.
  10. Add the cream and cook, stirring, for 4 to 5 minutes or until thick enough to coat the back of a spoon.
  11. Season with salt and pepper to taste.
  12. Pour the sauce over the chicken; sprinkle with parsley.
  13. Garnish with the lemon slices.

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