Chicken Breasts Dijon

"Who says dinner has to be a hassle. This chicken is wonderful and ready to serve in 30 minutes. Serve with rice and side salad."
photo by loof751 photo by loof751
photo by loof751
photo by Redsie photo by Redsie
photo by CandyTX photo by CandyTX
photo by Parsley photo by Parsley
photo by justcallmetoni photo by justcallmetoni
Ready In:




  • Heat oven to 400 degrees.
  • Spray a 13x9x2 inch pan with nonstick cooking spray, set aside.
  • In small dish, mix the mustard, oil and wine.
  • Place the chicken in pan and brush with mustard mixture.
  • Sprinkle with pepper and mustard seed.
  • Bake uncovered about 30 minutes or until juice of chicken is no longer pink when center of thickest pieces are cut.
  • Transfer to serving dish and garnish with fresh parsley.

Questions & Replies

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  1. Coraniaid
    I enjoyed this but my husband did not. It was a little on the bitter side for him, I think. The crunch of the mustard seed was nice. Maybe I'll try it with a sweeter mustard next time or mix in some sweet pickle brine instead of broth/wine.
  2. LifeIsGood
    Boy, did I ever appreciate the hands-off ease of this reicpe tonight. I had very little energy after work and this recipe was a life-saver. The flavor is great, too. I really loved the mustard seed topping!! Loved the crunch and was surprised it wasn't too powerful of a flavor. It was great. Thanks!
  3. loof751
    This is a wonderful way to prepare chicken! The mustard topping was so flavorful and the chicken cooked up moist and tender. Really loved this easy and healthy chicken - thanks for sharing the recipe!
  4. Gerry
    We enjoyed this easy to make chicken. Made a scaled down version - using a smaller pan. Made as posted. The ingredients came together to make for well flavored moist chicken. Served with a green salad this made for a lovely lunch. Thank you Paula - for another of your recipes that made it to my keepers.
  5. Redsie
    This was oh so good!! Used old-fashioned Dijon Mustard with grains and did add the mustard seeds anyway as I love Dijon mustard!!! Didn't have any white wine, so used red instead. Thanks Paula for a great tasty chicken recipe!! :)



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