Deviled Chicken

"We eat a lot of chicken. This is another recipe my doctor gave me when I started eating low carb. I have made this in the oven and on the grill."
photo by Charlotte J photo by Charlotte J
photo by Charlotte J
photo by IngridH photo by IngridH
Ready In:
1hr 5mins




  • Preheat oven to 375.
  • Place chicken in a baking pan.
  • Mix the remaining ingredients in a bowl and pour over chicken.
  • Bake, uncovered, for 50-60 minutes or until juices run clear, basting occasionally with pan juices.

Questions & Replies

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  1. kathymcsmith
    I added a little flour to the sauce and doubled the sauce ingredients. It was very moist and flavorful.
  2. saharann
    it was very good. The whole family enjoyed it. I skinned my chicken and used double the sauce. The flavor was great.
  3. chefmick
    not bad but as was already noted the flavor was very mild and mostly in the skin. I think this would do better if I made a mustard based sauce to use when serving. Needs to bit a bit more spicy.
  4. evewitch
    This is good, but very, very basic in flavor. I might have needed to baste it more. The flavor really ended up more in the skin. No one complained about it, and it was good in a pinch. I served this with Recipe #221551 and Stove Top stuffing for the carbivores.
  5. jim_bellon
    Wow, very good recipe! I used ground mustard and the sauce was a bit thicker than I would have liked (didn't realized I didn't have prepared mustard). I also added a bit of cayenne pepper to it, and used a bit more ground black pepper just because we love kick!<br/><br/>Thanks for the recipe!!


  1. Sydney Mike
    Made this recipe with my pretty standard chicken breasts (4 large ones) &, as with other reviewers, baked the dish for about half the indicated time! I also used a honey Dijon mustard & also substituted lemon pepper for the called-for salt & pepper! Made for a great tasting chicken dinner & a keeper of a recipe! [Tagged, made & reviewed in 1-2-3 Hit Wonders tag]


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