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Dijonnaise Chicken

Dijonnaise Chicken

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This is a baked chicken breast with a great mustard taste that you can bake alone or in a casserole dish with prepared wild rice.

Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 263 kcal
  • 13%
  • Fat:
  • 17.4 g
  • 27%
  • Carbs:
  • 1.5g
  • < 1%
  • Protein:
  • 24.6 g
  • 49%
  • Cholesterol:
  • 67 mg
  • 22%
  • Sodium:
  • 910 mg
  • 36%

Based on a 2,000 calorie diet


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Place chicken in a 9x13 inch baking dish. In a medium bowl, mix the mustard-mayonnaise blend, olive oil, lemon juice, lemon pepper, salt, and bouillon. Pour the mixture over the chicken.
  3. Bake 30 minutes in the preheated oven, or until chicken is no longer pink and juices run clear.
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Very easy to prepare. I used some italian spices instead of the chicken seasoning and it was good, but not fantastic.


I mixed a couple of teaspoons of light mayo in with the Dijonnaise (to cut the mustard flavor for my kids), used plain black pepper (all I had) and reduced the oil (only had a couple of teaspoons left in the bottle). This was SHOCKINGLY good. I am a notorious chicken over-cooker, and the texture of this ended up like an excellent rotisserie chicken. Flavor was great, a really unexpected "zesty" balance of the mustard and lemon. Couldn't be easier either! Served it with a prewashed, bagged salad and store-bought crusty whole grain bread. Everyone loved it! My husband, kids, and I say THANK YOU TERI for taking the time to submit this recipe.


This was very good. Only next time I make it, I would decrease the amount of olive oil. The oil separated from the sauce making it a bit greasy. The flavor of the chicken was great and came out very tender.