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I enjoy cooking,eating food, being creative with food, and like to try new things. I try to avoid pre-packaged foods as much as I can.

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Aug 20, 2011

Mustard Chicken: This allows a bit of freedom

So, today was another chaotic day, especially since I move in tomorrow! :O Hopefully everything will go smooth when I wake up at 6 am. *twitch* Early mornings bite. Anyway, today was crazy shopping day and crazy packing day, so I am all tuckered out. However, this recipe is easy to make either in advance or just a few minutes before you pop it into the oven. But, the flavors do sink into the chicken when it is marinated more.

Mustard Chicken


  • 1 - 2 lbs of chicken, cut into pieces
  • A couple types of mustard (I used honey dijon, spicy brown, and regular mustard)
  • 4 TBSP water 
  • Honey
  1. Preheat the oven to 400 degrees F.
  2. Mix the mustards together, tasting as you go. If you need a bit of sweetness, add the honey. Dilute the mixture a bit so it isn't so thick. However, just use a bit of water, stir it in, and then add more if necessary. Try to keep it at 4 Tablespoons of water max, especially since you don't want to rid the mix of flavor!
  3. Put the chicken in a gallon sized baggie or your marinating box (if you are marinating it) and let it sit in the fridge for up to 2 days (I recommend marinating the chicken at least for a couple of hours). If you are not marinating the chicken, then put the chicken and the mustard mix in a baking pan. 
  4. Cook for about 20 - 30 minutes or until the chicken is cooked through. 
  5. Serve with a nice salad or side dish of your choice. 
Really the exact mix of everything is up to you! I hope you all enjoy and as always...

Bon app├ętit!


  1. What kind of chicken do u use? Chicken breast? ;

  2. Yes. I cut up some boneless skinless chicken breasts and put them in the mustard mixture. This could easily be used on bone in chicken as well, but it would take a bit longer to cook. I hope you try it out. :)