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Mustard Chicken Breasts

 Mustard Chicken Breasts
Curry powder, lemon juice, honey and mustard make a lip-smacking sauce for paprika-sprinkled chicken that is cooked in the microwave. The made-in minutes main dish is a favorite with my family, and I'm sure it will be with yours, too. -Tina Footen, Nampa, Idaho
4 ServingsPrep/Total Time: 20 min.


  • 4 bone-in chicken breast halves (6 ounces each), skin removed
  • 1 teaspoon paprika
  • 1 medium lemon, thinly sliced
  • 1/3 cup spicy brown mustard
  • 1/3 cup honey
  • 1 teaspoon dried minced onion
  • 1/2 teaspoon curry powder
  • 1/2 teaspoon lemon juice


  • Arrange chicken in a 9-in. or 10-in. microwave-safe pie plate, with
  • the thickest side toward the outside of the plate. Sprinkle with
  • paprika; top with lemon slices. Cover and microwave, on high for 6-8
  • minutes, rotating dish a half turn once.
  • In a small microwave-safe bowl, combine the remaining ingredients.
  • Microwave, uncovered, on high for 1 to 1-1/2 minutes or until heated
  • through; stir.
  • Drain chicken; top with sauce. Cover and cook on high for 1-1/2
  • minutes until a meat thermometer reads 170°. Yield: 4 servings.
Nutritional Facts: One serving equals 232 calories, 3 g fat (1 g saturated fat), 63 mg cholesterol, 332 mg sodium, 28 g carbohydrate, 2 g fiber,

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Mustard Chicken Breasts (continued)

Nutritional Facts: 27 g protein. Diabetic Exchanges: 2-1/2 lean meat, 1-1/2 fruit.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.