Name: Garlic Dijon Dump Chicken
Prep time: 5 min
Cook time: 45 min
Total time: 50 min
Yield: 4-6 serving(s)
Ingredients: 2 garlic cloves, minced; 4 tablespoons Dijon mustard; 2 tablespoons lime juice; 1 1/2 lbs chicken pieces (I usually use 5-6 pieces, depending on size)

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Recipe by Halcyon Eve

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I found this recipe online. It's one of our favorite dump chicken recipes. The idea of dump chicken is that you put the chicken and the sauce ingredients into a freezer bag, freeze it, and then just thaw and dump into a baking dish to cook. This is also good with stone-ground mustard instead of Dijon.

Ready In:: 50mins
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ingredients

2 garlic cloves, minced
4 tablespoons Dijon mustard
2 tablespoons lime juice
1 ¹⁄₂ lbs chicken pieces (I usually use 5-6 pieces, depending on size)

directions

For immediate cooking: Preheat oven to 350°F Place all ingredients into a large baking dish, turn chicken to coat. Bake until chicken juices run clear (45-60 minutes for chicken pieces, or 20-30 minutes for chicken breasts).
For freezing: Place all ingredients into a 1-gallon freezer bag. Lay flat in freezer.
To thaw and cook: Thaw completely. Preheat the oven to 350°F Empty the contents of the bag into a large baking dish and bake until the juices run clear (45-60 minutes for chicken pieces, or 20-30 minutes for chicken breasts).

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RECIPE MADE WITH LOVE BY

@Halcyon Eve

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@Halcyon Eve

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"I found this recipe online. It's one of our favorite dump chicken recipes. The idea of dump chicken is that you put the chicken and the sauce ingredients into a freezer bag, freeze it, and then just thaw and dump into a baking dish to cook. This is also good with stone-ground mustard instead of Dijon."

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review by ratwoman

1/7/2013

Ok. Not great.

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review by RSL5709

8/3/2010

Just ok for us, not bad but not great. The dijon was overpowering for us and we couldn't taste the garlic at all. I'd definitely eat this again if served to me, but I probably won't make it again.

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review by JensKitchen

6/23/2010

definitely one of the better dijon chickens that I've made and it's super easy.

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review by sylvia winston

10/9/2009

This was very easy and very tasty. I made it early in the day and put it in refrigerator in zip lock bag. Time to cook just dumped it in baking dish. I used boneless, skinless chicken breasts. Very low calorie also.

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review by allisonrettman

4/8/2009

Made this tonight after a long tough day at work. I made it with mostly stone ground mustard with just a shot of dijon, had previously dumped it and froze it. It was ok - wasn't great, but was certainly acceptable. Put some baby red potatoes in with it and steamed some broccoli. Fifteen year old said he'd eat it again, but didn't rave about it like he did the Honey Dump Chicken.

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