This easy Barefoot Contessa Crispy Mustard Chicken is a delicious and quick meal that’s perfect for any night of the week. With a crispy mustard croûte and juicy chicken, it’s simple to make using common ingredients. Enjoy a flavorful, satisfying dish that’s both crunchy and tender!
Ingredients Needed
- 4 garlic cloves
- 15g minced fresh thyme leaves
- Kosher salt and freshly ground black pepper
- 200g panko (Japanese breadcrumbs)
- 6g grated lemon zest (from 2 lemons)
- 30ml good olive oil
- 30g unsalted butter, melted
- 120g Dijon mustard (such as Grey Poupon)
- 120ml dry white wine
- 1.6kg – 1.8kg chicken, cut into eighths
How To Make Crispy Mustard Chicken
- Preheat the oven: Preheat your oven to 180°C (350°F).
- Prepare the garlic mixture: Place the garlic, thyme, 2 teaspoons salt, and 1 teaspoon pepper into a food processor and pulse until finely minced.
- Add the breadcrumbs: Add the panko, lemon zest, olive oil, and melted butter to the food processor. Pulse a few times until the breadcrumbs are moistened. Pour this mixture onto a large plate.
- Prepare the mustard mixture: In a shallow bowl, whisk together the Dijon mustard and white wine.
- Season the chicken: Pat the chicken dry with paper towels. Sprinkle generously with salt and pepper all over.
- Coat the chicken: Dip each chicken piece into the mustard mixture, ensuring it’s coated on all sides. Then, place it skin-side down into the breadcrumb mixture, pressing gently to ensure the crumbs stick.
- Arrange on the baking tray: Place the chicken pieces on a baking tray, crumb-side up, and press any remaining breadcrumbs onto the chicken.
- Bake the chicken: Bake for 40 minutes, then increase the oven temperature to 200°C (400°F) and bake for an additional 10 minutes until the breadcrumbs are golden brown and the chicken is fully cooked.
- Serve: Serve the crispy mustard chicken hot, warm, or at room temperature.
Recipe Tips
- Pat the chicken dry: Before coating the chicken, make sure it’s dry to ensure the breadcrumbs stick properly.
- Use fresh thyme: Fresh thyme gives the dish a more vibrant flavor compared to dried thyme.
- Don’t overcrowd the pan: Spread the chicken pieces evenly on the baking sheet to allow proper air circulation for crispy breadcrumbs.
- Adjust seasoning to taste: Taste the mustard and wine mixture before dipping the chicken to adjust the seasoning if needed.
- Let the chicken rest: After baking, allow the chicken to rest for a few minutes to lock in the juices.
How To Store & Reheat Leftovers
- Refrigerate: Store leftover crispy mustard chicken in an airtight container in the fridge for up to 3 days.
- Freeze: Leftover crispy mustard chicken can be frozen for up to 3 months. After freezing, thaw it in the fridge overnight before reheating.
- Reheating: Reheat leftover crispy mustard chickenin the oven at 350°F for about 10-15 minutes to crisp up the breadcrumbs and heat the chicken through.
Nutrition Facts
Serving Size: 1 serving (approximately 1/8th of the recipe)
- Calories: 400
- Total Fat: 20g
- Saturated Fat: 4g
- Cholesterol: 80mg
- Sodium: 600mg
- Potassium: 500mg
- Total Carbohydrate: 20g
- Dietary Fiber: 2g
- Sugars: 2g
- Protein: 40g
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Barefoot Contessa Crispy Mustard Chicken
Description
This easy Barefoot Contessa Crispy Mustard Chicken is a delicious and quick meal that’s perfect for any night of the week. With a crispy mustard croûte and juicy chicken, it’s simple to make using common ingredients. Enjoy a flavorful, satisfying dish that’s both crunchy and tender!
Ingredients
Instructions
- Preheat the oven: Preheat your oven to 180°C (350°F).
- Prepare the garlic mixture: Place the garlic, thyme, 2 teaspoons salt, and 1 teaspoon pepper into a food processor and pulse until finely minced.
- Add the breadcrumbs: Add the panko, lemon zest, olive oil, and melted butter to the food processor. Pulse a few times until the breadcrumbs are moistened. Pour this mixture onto a large plate.
- Prepare the mustard mixture: In a shallow bowl, whisk together the Dijon mustard and white wine.
- Season the chicken: Pat the chicken dry with paper towels. Sprinkle generously with salt and pepper all over.
- Coat the chicken: Dip each chicken piece into the mustard mixture, ensuring it’s coated on all sides. Then, place it skin-side down into the breadcrumb mixture, pressing gently to ensure the crumbs stick.
- Arrange on the baking tray: Place the chicken pieces on a baking tray, crumb-side up, and press any remaining breadcrumbs onto the chicken.
- Bake the chicken: Bake for 40 minutes, then increase the oven temperature to 200°C (400°F) and bake for an additional 10 minutes until the breadcrumbs are golden brown and the chicken is fully cooked.
- Serve: Serve the crispy mustard chicken hot, warm, or at room temperature.
Notes
- Pat the chicken dry: Before coating the chicken, make sure it’s dry to ensure the breadcrumbs stick properly.
- Use fresh thyme: Fresh thyme gives the dish a more vibrant flavor compared to dried thyme.
- Don’t overcrowd the pan: Spread the chicken pieces evenly on the baking sheet to allow proper air circulation for crispy breadcrumbs.
- Adjust seasoning to taste: Taste the mustard and wine mixture before dipping the chicken to adjust the seasoning if needed.
- Let the chicken rest: After baking, allow the chicken to rest for a few minutes to lock in the juices.
Barefoot Contessa Crispy Mustard Chicken