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Crisp Mustard-Glazed Chicken Breasts

  • servings: 4




  • 4 boneless chicken breasts, skin on
  • 2 tablespoons olive oil, plus more for breasts
  • Coarse salt and freshly ground pepper
  • 4 tablespoons unsalted butter, softened
  • 2 1/2 tablespoons Dijon mustard
  • 3/4 cup coarse breadcrumbs
  • 2 tablespoons chopped fresh thyme, plus more for garnish
  • 3/4 cup homemade or low-sodium canned chicken stock
  • 1/2 cup heavy cream


  1. Step 1

    Preheat oven to 375 degrees. Rub chicken breasts lightly with olive oil, and season with salt and pepper.

  2. Step 2

    Combine 2 tablespoons butter with the mustard; reserve 2 teaspoons for sauce. Melt remaining 2 tablespoons butter; mix with breadcrumbs and thyme, and season with salt and pepper.

  3. Step 3

    In a large skillet, heat oil over medium-high heat. Sear chicken skin side down until crispy, about 5 minutes. Remove from heat. Smear with mustard mixture, and sprinkle with breadcrumbs. Turn skin side up; apply mustard mixture and breadcrumbs.

  4. Step 4

    Transfer skillet to oven, and roast until chicken is cooked through and top is golden brown, 15 to 20 minutes.

  5. Step 5

    Transfer chicken to serving platter. Add stock and cream to skillet over medium heat, and stir with wooden spoon until creamy and reduced to 3/4 cup, about 3 minutes. Remove from heat, and stir in reserved mustard mixture. Strain through a fine sieve, and serve with chicken. Garnish with thyme.

Martha Stewart Living, February 2002



Reviews (4)

  • jmswenson 14 Feb, 2014

    I've been making this recipe for years and it has become a family favorite and go-to recipe for company. I use panko crumbs, substitute olive oil for butter, and omit the sauce. The chicken is always moist and juicy, so it doesn't need the sauce (and I don't need the calories!)

  • Catalina Vulturu 11 Jun, 2012

    love it:)

  • NeaG 14 Apr, 2011

    I love this chicken recipe & have made it many times. Works find with skinless breasts as well. Don't bother with the sauce, chicken has enough flavour on its own.

  • CiMeGa 21 Oct, 2010

    This recipe is super good and easy to do my family and friends loved it!!