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Baked Lemon Mustard Chicken

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This Lemon Mustard Chicken is an easy 7 ingredient recipe that can be made ahead of time! Packed with flavor and easy to make this baked chicken comes out tender and flavorful! Served over noodles, this is a meal both kids and adults like!

 

I don’t know what it is, but dinners always sneak up on me.

I get so busy with the kids and activities and chores that somehow before I know it 4:30 pm and the idea of dinner hasn’t crossed my mind.

Generally speaking, I have good weeks and bad weeks. The good weeks I’ve got a half sketched menu with an idea of what I want to make that week. The bad weeks are filled with treats and sides and breads and everything except main dishes.

 

 

I get so distracted with life that I sometimes completely forget about cooking for my family. Those are the weeks we eat chicken nuggets, sandwiches, pizza and classic spaghetti! You get the idea.

It’s also one of the reasons I’m so glad I have Num’s the Word to motivate me to be better and try harder! I’m also grateful that it’s full of quick EASY meals that in a pinch I can quickly look up and toss together. Being awesome at dinner on the table at a certain time every night has never been my strong point. However that is something I am working on!

 

 

Isn’t that one of the greatest aspects of life? We have the opportunity to self evaluate and adjust our behaviors every single day. Slowly building upon our good qualities to become great qualities and bad qualities to become good.

So if you are like me, and dinner is a struggle for you every night then you really should try this Baked Lemon Mustard Chicken! This Lemon Mustard Chicken is a perfect go to recipe when you are busy! It takes only a matter of minutes to prepare this dish.

This is also a great dish to make ahead, and have ready in the fridge for when you get home from work. All you’ve got to do is turn on the oven and toss it in!  SO EASY!

 

 

As a quick side note: If you do plan on making these baked lemon mustard chicken breasts ahead, then cover with foil or a casserole lid until you are ready to bake or your chicken will begin to dry out.

I found this recipe in my all time favorite church cookbook that the ladies I grew up with put together. It was on a day that as described earlier, I had spaced on time and realized I really needed to toss something together but didn’t know what.

Lucky for me I had chicken breasts in the fridge and all the ingredients on hand. So I whipped up this Dijon Mustard Lemon Chicken recipe, and we really liked it. It had a great flavor and the chicken was very moist.

 

 

I’ve found that my family likes this best the tangy mustard sauce thickened and poured over the chicken.  My kids love it when we serve egg noodles and the sauce goes perfectly with the egg noodles.

However if you don’t want to take the time to thicken the sauce you don’t have to.  The Lemon Mustard Sauce for chicken as it is tastes GREAT. However it’s as thin as melted butter.  Thickening it is not at all required but definitely recommended.

With only 7 ingredients which you probably have on hand, I highly recommend you give this Lemon Mustard Chicken recipe a try. We really enjoyed the flavors and how easy it was to prepare!

 

 

HOW DO YOU KEEP CHICKEN BREASTS FROM DRYING OUT?

Have you ever made chicken and it came out really dry?  So dry you’ve had to toss it out?  If this has ever happened to you, then you’ve most likely asked yourself why.  The reason your chicken is dry is because it’s overcooked. 

Baked Chicken Breasts, when over cooked, loses it’s moisture and dries out.  Making it almost impossible to chew and swallow.  The best way to keep chicken from drying out is to have a digital meat thermometer on hand when cooking.  The cooking method you choose doesn’t matter.  You can grill, bake, pan fry or air fry your chicken.  However if the internal temperature of your chicken is too high, your meat will become dry.

So when cooking chicken keep a digital meat thermometer on hand and check it to ensure that the thickest part of the breast reaches a temperature of 165*F.  

 

 

HOW DO YOU MAKE DRY MEAT MOIST AGAIN?

Dried out chicken is terrible to suffer through.  It seems like nothing you do will make that chicken moist again.  And to some degree this is true.  Once a chicken is dry, it’s dry.  However there are a few tips for helping to add a little moisture to your chicken.  

  1.  Cut up chicken breasts into small strips or chunks.  Then reheat cold chicken in a pot of chicken broth slowly.  Do not rush the process.  A medium low temperature should do fine.  This will help add a little moisture to your dry chicken.  Though it wont be as moist as a properly cooked chicken breast would.
  2. Shred your chicken and add your favorite barbecue sauce.  The barbecue sauce will help hide how dry your chicken is and help it slide down your throat a little easier.
  3. Cut up the chicken and add it to a soup, stew or chili.  The bites are so small and combined with a wet soup that your guests wont notice you over cooked your chicken.

 

 

CAN YOU COOK A RAW CHICKEN IN SAUCE?

Of course you can!  That is what this Lemon Mustard Chicken Recipes is all about!  Raw chicken breasts baked in the oven in a lemon mustard sauce.  Once the chicken is cooked to 165*F then you’ll thicken the sauce to serve over your chicken.  There is no need to toss your delicious sauce.  Save it and serve over your chicken and noodles!  Yum Yum!

If you love chicken, check out these other tasty chicken recipes:

 

Yield: 6 Servings

Lemon Mustard Chicken

Lemon Mustard Chicken - chicken breast on top of noodles, covered in sauce with broccoli on plate

This Lemon Mustard Chicken is an easy 7 ingredient recipe that can be made ahead of time!

Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes

Ingredients

  • 3 large or 6 small boneless, skinless chicken breasts
  • 1/4 cup butter, melted
  • 3 Tablespoons Dijon Mustard
  • 3 Tablespoons fresh lemon juice
  • 1 Tablespoons tarragon
  • 1/2 teaspoon salt
  • 1 teaspoon corn starch (optional)

Instructions

  1. Preheat oven to 350*F
  2. Place chicken in a large heavy bottom skillet or casserole dish.
  3. In a bowl add melted butter, mustard, lemon juice, tarragon and salt. Mix well.
  4. Pour mixture over chicken.
  5. Bake uncovered for 30 - 40 minutes or until internal temperature of chicken reaches 165*F
  6. Baste chicken 1/2 way through.
  7. Baste chicken when you remove it from oven.
  8. If using a large skillet to cook chicken, remove chicken and leave liquids in skillet. If using a casserole dish, remove chicken and pour liquid into a pot. Set casserole dish aside.
  9. In a small bowl mix 1 teaspoon cornstarch and 2 teaspoons water. Pour into lemon mustard sauce.
  10. Bring to a boil and cook until mixture thickens. Put chicken back into skillet and baste with thickened sauce or add chicken back into casserole dish and pour sauce over chicken.
  11. Serve immediately with rice, noodles or your favorite vegetables.

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 275Total Fat: 12gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 122mgSodium: 529mgCarbohydrates: 2gFiber: 0gSugar: 0gProtein: 38g
Recipe by: Sue Raynes

Originally Posted: June 7, 2018

Photos & Text Updated: April 29, 2019

 

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