Spicy Brown Mustard Chicken

Spicy Brown Mustard Chicken

ShadowB 0

"Chicken breasts are coated with spicy mustard and seasoned bread crumbs to seal in the juices, then baked in lemon butter for a burst of flavor."

Ingredients 1 h 15 m {{adjustedServings}} servings 324 cals

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 324 kcal
  • 16%
  • Fat:
  • 17.2 g
  • 27%
  • Carbs:
  • 13.5g
  • 4%
  • Protein:
  • 28.8 g
  • 58%
  • Cholesterol:
  • 98 mg
  • 33%
  • Sodium:
  • 794 mg
  • 32%

Based on a 2,000 calorie diet

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  • Prep

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  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking dish.
  2. Brush the chicken breast halves on all sides with the mustard. Place the bread crumbs in a shallow dish. Press the chicken into the bread crumbs to evenly coat. Arrange the chicken breasts in the prepared baking dish.
  3. In a bowl, mix the butter, lemon juice, and water. Drizzle about 1 tablespoon of the mixture over each chicken breast. Pour the remaining mixture around the breasts in the dish.
  4. Cover, and bake 45 minutes in the preheated oven. Uncover, season with paprika, and continue baking 15 minutes.
Tips & Tricks
Sweet, Sticky and Spicy Chicken

Strips of chicken breast simmer in a sweet, spicy, gingery sauce.

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Pan-fried chicken topped with a fresh avocado and red onion salsa.

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Reviews 61

  1. 80 Ratings


I love this recipe and so does my picky boyfriend. I add some honey to the mustard mix to add a bit of sweetness. I have also used both stone ground and Dijon and it works well either way. For the bread crumbs I always used ritz type crackers and add classic Italian herbs and grated Parmesan. Which I believe make the best coating. The last suggestion I have is to make cuts into the chicken, just over half way through the breast, and add minced garlic into the slices. It add a nice flavor and keeps the chicken incredibly moist. Oh yeah, and I also leave out the lemon juice because I rarely like the flavor.

Caroline C

The first time I made this it was with a generic 'spicy brown mustard,' and I was disappointed with the lack of flavor. Then I made it again using prepared Coleman's English mustard and, boy, did it make a difference! Really tangy and delicious! The only change I make is to add a little finely-grated Parmesan to the bread crumbs. I would also consider mixing a tbsp of honey with the mustard. Great recipe. Thanks!

Nette F

This was so good! I pretty much stuck to the recipe with the exception of the following: Used unseasoned panko crumbs, Olivio instead of butter, and I baked it for 30 minutes on 425 degrees. I also removed the foil for the last 7 minutes of cooking to crisp it up. Topped with a pinch of locatelli romano, which I also mixed about 2 tablespoons in with the panko. It was so delicious, I will be making this again. Low calorie too! Served with roasted asparagus spears, and brown n' serve rolls for the man in the house. Excellent! In a later version of this, I put fresh mushrooms in the dish and let them bake with the chicken. Oh my! This recipe is now a weekly favorite at mi casa!