Mustard-and-Herb Chicken Recipe

Name: Mustard-and-Herb Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Two 1-inch slices of country bread, crusts removed, bread torn; 2 garlic cloves, minced; 1 teaspoon finely chopped rosemary; 1/4 cup finely grated Parmesan cheese; Salt and freshly ground pepper; 1/4 cup extra-virgin olive oil; 4 boneless skin-on chicken thighs (about 6 ounces each); 2 tablespoons Dijon mustard; 2 tablespoons unsalted butter; 1 small onion, thinly sliced lengthwise; Pinch of sugar; 1 tablespoon fresh lemon juice

Servings: persons

Two 1-inch slices of country bread, crusts removed, bread torn
2 garlic cloves, minced
1 teaspoon finely chopped rosemary
1/4 cup finely grated Parmesan cheese
Salt and freshly ground pepper
1/4 cup extra-virgin olive oil
4 boneless skin-on chicken thighs (about 6 ounces each)
2 tablespoons Dijon mustard
2 tablespoons unsalted butter
1 small onion, thinly sliced lengthwise
Pinch of sugar
1 tablespoon fresh lemon juice

1
Preheat the oven to 400.
2
In a food processor, pulse the bread until finely shredded.
3
Add the garlic, rosemary and Parmesan, season with salt and pepper and pulse until combined.
4
Add 2 tablespoons of the olive oil and pulse just until the crumbs are evenly moistened.
5
Transfer to a small bowl.
6
In a medium, ovenproof skillet, heat the remaining 2 tablespoons of olive oil until shimmering.
7
Season the chicken thighs with salt and pepper and add them to the skillet, skin side down.
8
Cook over moderately high heat until golden, about 6 minutes.
9
Turn the chicken and spread the skin with the mustard.
10
Carefully spoon the bread crumbs onto the chicken, patting them on with the back of the spoon.
11
Transfer the skillet to the oven and roast the chicken for about 15 minutes, until the crumbs are golden and crisp and the chicken is cooked through.
12
Meanwhile, in a medium saucepan, melt the butter.
13
Add the onion and sugar, season with salt and pepper and cook over moderate heat until softened, 6 to 7 minutes.
14
Add the lemon juice and cook until the liquid has evaporated, 2 minutes longer.
15
Spoon the onion mixture onto 2 plates, top with the chicken and serve.

475

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: Two 1-inch slices of country bread, crusts removed, bread torn, 2 garlic cloves, minced, 1 teaspoon finely chopped rosemary, 1/4 cup finely grated Parmesan cheese, and more.

Yes, Mustard-and-Herb Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Mustard-and-Herb Chicken

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions