Search thousands of recipes reviewed by home cooks like you.

Mustard Cream BBQ Chicken

Mustard Cream BBQ Chicken

  • Prep

    10 m
  • Cook

    35 m
  • Ready In

    1 h 50 m
joechip

joechip

Hints of rosemary permeate this BBQ chicken dish with a wonderful mix of Dijon mustard and cream. Serve on warm plates with a side of rice or fusilli pasta and hot vegetables. Make this with a large whole chicken breast (2 breast halves).

Save to Recipe Box

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 4 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 200 kcal
  • 10%
  • Fat:
  • 9.6 g
  • 15%
  • Carbs:
  • 7.4g
  • 2%
  • Protein:
  • 14.4 g
  • 29%
  • Cholesterol:
  • 49 mg
  • 16%
  • Sodium:
  • 1074 mg
  • 43%

Based on a 2,000 calorie diet

Directions

  1. Whisk olive oil, onion powder, sea salt, paprika, garlic powder, and black pepper together in a bowl to make the marinade.
  2. Place chicken in a large bowl. Pour marinade over the chicken. Marinate in refrigerator at least 1 hour.
  3. Preheat oven to 400 degrees F (200 degrees C).
  4. Whisk Dijon mustard, heavy cream, barbeque sauce, rosemary, and garlic together in a bowl.
  5. Heat a large skillet over medium-high heat. Cook the bacon in the pan until browned, about 2 minutes per side. Remove bacon to a paper towel-lined plate, reserving bacon drippings in the skillet.
  6. Remove chicken from marinade, shaking to remove any excess moisture. Discard marinade.
  7. Cook the chicken in the bacon drippings until browned, about 3 minutes per side. Brush the mustard sauce over both sides of the chicken; cook another 2 minutes per side. Pour about half the white wine over the chicken; allow the mixture to simmer until the wine reduces, about 10 minutes.
  8. Remove chicken to a baking dish; top with the bacon and remaining white wine.
  9. Bake in preheated oven until no longer pink in the center and the juices run clear, about 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from oven and allow to rest about 5 minutes before slicing to serve.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

cathartus
2

cathartus

5/28/2012

Had a very smokey taste and I would recommend making a little extra sauce to use for dipping.

StephHanson1
1

StephHanson1

5/1/2014

Followed the recipes closely except substituted chicken broth for the wine and garlic powder for the onion powder. Overall the recipe was delicious and my family loved it!

meloney1313
1

meloney1313

1/5/2014

Wow! What amazing flavor here! I added an additional T. of olive oil to the marinade. It was more like a rub consistency with the added tablespoon. I also took the advice of the first reviewer and made extra sauce, tripled it actually. Some extra for coating the chicken while cooking it and then some to use as a dip with the meal. My husband and I loved the results!

Similar recipes

ADVERTISEMENT