Mustard Baked Creme Chicken

Total Time
1hr 5mins
Prep 5 mins
Cook 1 hr

Your kids will head straight for the kitchen with these babies baking in the oven. Guranteed!

Ingredients Nutrition


  1. Combine the soured cream and mustard in a small bowl.
  2. In a second bowl, mix the crumbed cornflakes, herbs and seasonings.
  3. Coat the chicken pieces with the mustard mixture.
  4. Roll the chicken in the crumb mixture.
  5. Place the chicken pieces in a single layer in a large, shallow baking dish and drizzle melted butter over each piece.
  6. Bake at 190°C for one hour, or until the chicken is golden brown and juices run clear when tested with a skewer.


Most Helpful

Very tasty chicken. I used skinless breasts and left out the butter and just sprayed with olive oil instead. This turned out fine and everyone liked it.

dale! March 27, 2002

So... good. I didn't know what english mustard was, so I used some dijon and some french's mustard. No fresh thyme, so I substituted ground. Very very good, this will certainly be a keeper. Thanks for sharing. Maryanne

BakinBaby March 28, 2005

We left the butter off too. I also used parmesan cheese in place of half the corn flake crumbs to cut down on the carbs. We enjoyed this. Good crispy coating and a moist inside. Only needed to bake mine about 45 minutes.

riffraff January 20, 2005

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