Dijon Thyme Chicken Recipe

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Dijon Thyme Chicken Recipe

Read Reviews
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Publisher Photo
"Dijon mustard and thyme give breaded chicken a tasty new twist," says Galen Stanley of St. Charles, Missouri. "The meat is moist and tender."
MAKES:
4 servings
TOTAL TIME:
Prep: 10 min. Bake: 30 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 10 min. Bake: 30 min.

Ingredients

  • 1/2 cup butter, melted
  • 3 to 4 tablespoons Dijon mustard
  • 1 small onion, chopped
  • 2 garlic cloves, minced
  • 1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
  • 1/2 teaspoon crushed red pepper flakes
  • 4 boneless skinless chicken breast halves
  • 1 cup dry bread crumbs

Directions

In a bowl, combine the butter, mustard, onion, garlic, thyme and pepper flakes. Dip chicken in butter mixture, then coat with bread crumbs. Place in a greased 11x7-in. baking dish. Bake, uncovered, at 350° for 30-35 minutes or until chicken juices run clear. Yield: 4 servings.
Originally published as Dijon Thyme Chicken in Taste of Home February/March 2001, p41

Nutritional Facts

1 each: 474 calories, 28g fat (15g saturated fat), 134mg cholesterol, 813mg sodium, 23g carbohydrate (2g sugars, 1g fiber), 31g protein.

  • 1/2 cup butter, melted
  • 3 to 4 tablespoons Dijon mustard
  • 1 small onion, chopped
  • 2 garlic cloves, minced
  • 1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
  • 1/2 teaspoon crushed red pepper flakes
  • 4 boneless skinless chicken breast halves
  • 1 cup dry bread crumbs
  1. In a bowl, combine the butter, mustard, onion, garlic, thyme and pepper flakes. Dip chicken in butter mixture, then coat with bread crumbs. Place in a greased 11x7-in. baking dish. Bake, uncovered, at 350° for 30-35 minutes or until chicken juices run clear. Yield: 4 servings.
Originally published as Dijon Thyme Chicken in Taste of Home February/March 2001, p41

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Reviews forDijon Thyme Chicken

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MY REVIEW
delowenstein User ID: 3766053 232127
Reviewed Sep. 1, 2015

"I recall making this recipe when it was first featured in Taste of Home. What I'd done as an adjustment was to use 1 cup Progresso OR other brand of Italian bread crumbs to coat the chicken. I had baked the chicken at 350o F. for at least 1-1/2 hours or until poultry tested tender when I pricked it with a fork. I'd found this to be a very tasty dish! Thank you for sharing this with Taste of Home!

delowenstein"

MY REVIEW
mamamowe15 User ID: 4646310 204119
Reviewed Oct. 20, 2011

"Really good and really easy. My kids even liked it and asked for more :) it's a keeper!"

MY REVIEW
angelaray User ID: 5650951 34894
Reviewed Dec. 8, 2010

"i love how soft the chicken comes out"

MY REVIEW
katlaydee3 User ID: 3741999 84887
Reviewed Aug. 27, 2010

"Excellent chicken, very moist and tender just like it says."

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