Lemon mustard chicken is the perfect combination of tangy and savory flavors. Whether you're having a dinner party or just a casual night in, this dish is sure to impress your taste buds. The crispy exterior of the chicken paired with the zesty taste of the lemon and the bold kick of the mustard will have you going back for seconds. Plus, it's super easy to make! Serve it up with your favorite sides like roasted vegetables or a crisp salad, and you've got yourself a delicious meal that's sure to be a crowd-pleaser. There's no better way to mix up your dinner routine than by trying this mouth-watering dish!
Lemon Mustard Chicken
Lemon Mustard Chicken
4
5 minutes
20 minutes
Main Dish
Lemon mustard chicken is the perfect combination of tangy and savory flavors. Whether you're having a dinner party or just a casual night in, this dish is sure to impress your taste buds. The crispy exterior of the chicken paired with the zesty taste of the lemon and the bold kick of the mustard will have you going back for seconds. Plus, it's super easy to make! Serve it up with your favorite sides like roasted vegetables or a crisp salad, and you've got yourself a delicious meal that's sure to be a crowd-pleaser. There's no better way to mix up your dinner routine than by trying this mouth-watering dish!
Ingredients
4 large organic boneless, skinless chicken breasts (cut into bite sized pieces)
2 lemons (1 zested and juiced, 1 sliced or cut into 1/4 wedges)
¼ cup dijon mustard
2 tbsp fresh parsley, finely chopped
2 tbsp fresh basil, finely chopped
¾ tsp Himalayan pink salt
¼ cayenne powder
¼ ground black pepper
Directions
Combine marinade ingredients (everything but the chicken and lemon slices/wedges) in a large freezer ziplock bag. Mix well
Add chicken to the bag, massaging to coat with marinade evenly, and place in the refrigerator for at least 1 hour, best overnight
Preheat oven to 400° F. Line a rimmed baking sheet with aluminum foil (dull side up) or parchment paper, skewer the chicken, and arrange skewers on the pan
Bake 10 - 15 minutes or until a meat thermometer reads 160-170 ° F
Serve garnished with lemon slices/wedges and fresh herbs
2 comments
I wound up having to bake it longer than stated in order to cook the chicken all the way through, which made it dry. Do you have any suggestions on how to keep my chicken from doing out?
Delicious! Doesn’t look like the picture as they tell you to cut it into bite size pieces and skewer it – I cooked the skewers on my BBQ and made extra so I would have cooked chicken available for my salads this week.
The marinade was great – I recommend prepping the night before so all those flavors can soak in – very flavorful chicken with a little spice!