Sweet and Tangy Mustard Baked Chicken

If you had asked me a few years ago if I would be interested in a recipe where the key ingredient is mustard, I would have said no way. Neither Ryan or I were ever big mustard fans until suddenly one day we discovered we loved it. We began replacing the ketchup on our burgers with this heavenly condiment and I began incorporating it into sauces for flavor. It is especially good in your cheese sauce for mac n cheese! We have 10 different flavors of mustard in our fridge right now and I have been wanting to find some recipes to begin using these bottles up.

Have you seen the Honey Mustard Chicken recipe floating around the Internet? I have seen it in at least 5 different places this week and became intrigued. I don’t actually like honey mustard and I certainly don’t think I would like it baked over chicken, but with so many people sharing the recipe, I decided to entertain the idea of a baked chicken with mustard sauce recipe.

I never actually clicked on the famed honey mustard recipe, so I am not sure exactly what went into it, but after pondering it for a little, I decided on sweetening up some Dijon mustard and then diluting it with oil and broth. I added a little herbes de provence to the mixture and we ended up with an excellent dinner.

I recommend serving this over rice to soak up the delicious sauce!

Sweet and Tangy Mustard Baked Chicken

Adapted from: Le Creme de La Crumb

Ingredients:

• 2 chicken breasts or 5 chicken tenders
• 1/3 cup dijon mustard
• 3 tsp. agave nectar or honey
• 1/2 tbsp. brown sugar
• 1 tbsp. olive oil
• 3 tbsp. chicken broth
• 1 tsp. herbes de provence, rosemary, or thyme
• salt and pepper

Instructions:

1. Preheat your oven to 400 degrees.
2. In a small bowl, whisk together the mustard, agave nectar, and brown sugar. Taste and add more sugar if you want a sweeter sauce.
3. Whisk in the olive oil until smooth. Sprinkle in your herbs.
4. Season your chicken breasts with salt and pepper on both sides and then dip both sides of the chicken into the mustard mixture.
5. Lay your chicken breasts into a casserole dish.
6. Add the chicken broth to the remaining mustard mixture and whisk until your sauce is thin enough to pour.
7. Pour the sauce over the chicken and cover with foil.
8. Bake for 20 minutes covered, and then 5 minutes uncovered, or until the chicken is cooked through.

Serve immediately. Enjoy!