Mustard Chicken

Mustard Chicken

Juliet 0

"Chicken breasts coated with mustard and French fried onions, then baked. So simple, so 'magnifique'! You can vary the type of mustard to get different flavors. This goes great with rice or potatoes."

Ingredients 1 h 15 m {{adjustedServings}} servings 442 cals

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 442 kcal
  • 22%
  • Fat:
  • 25 g
  • 38%
  • Carbs:
  • 21.3g
  • 7%
  • Protein:
  • 30 g
  • 60%
  • Cholesterol:
  • 68 mg
  • 23%
  • Sodium:
  • 1146 mg
  • 46%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Place mustard in a shallow dish or bowl; place onions in a second shallow dish or bowl. Dredge chicken in mustard to coat both sides, then dredge in onions. Place coated chicken in a lightly greased 9x13 inch baking dish.
  3. Bake at 375 degrees F (190 degrees C) for 50 to 60 minutes or until chicken is cooked through and juices run clear.
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Reviews 133

  1. 191 Ratings


yum!! i have a recipe very similar to this and it is FANTASTIC & has been requested by many! in mine, you use 1/4 c "sweet & tangy" honey mustard (good for a dipping sauce too!), and a lot more french-fried onions - i got a big can and used about 2/3 of it - you smash the onion rings up as much as you can so they'll stick better. i cut my chicken breasts into 3-4 pieces each, just b/c i don't like big thick pieces of chicken. i baked at 400 for 25 mins. it is so delicious-looking & tasting! so crispy! i also found that getting it dipped/coated then refrigerating it for a 1/2 hour or so makes the coating stick better when finished. it ties with chicken marsala I (on this site) as the best chicken dish i've ever made!


This was good! I skinned my chicken pieces and seasoned the dijon mustard I used, with cayenne, garlic and onion powders and a little olive oil. I cooked the chicken on a rack to keep the bottom crispier. Quick and easy Juliet!


I left the skin on the chicken and seasoned it with a little salt, pepper, and garlic powder before coating with honey dijon mustard. This recipe was so delicious. My Mom and I really enjoyed it. The crispness of the onion coating was great. Served this with a salad and mashed potatoes. I will be making this one again.