Name: The Absolute Best Crispy Mustard Chicken in 45 Minutes
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 40 min
Ingredients: 4 Boneless, Skinless Chicken Breasts; 2 Tbsp. Mayonnaise; 2 Tbsp. Prepared Mustard; 1/2 Cup Breadcrumbs; 1/2 Tsp. Ground Thyme; 1/4 Tsp. Salt; 14 Tsp. Pepper

Crispy Mustard Chicken

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Looking for something new to inspire your dinner choice? You have found the right page to make this amazing Crispy Mustard Chicken! You will be surprised at how easy this recipe is to make, and how great it turns out.

I’m not going to lie; I was skeptical about using mustard on chicken. Then I remembered that one time I had Barbecue chicken from South Carolina. That state is known for their famous Mustard based BBQ sauce.

I gave it a try and adjusted the thyme to suit my taste. Thyme tends to be a little strong for my liking, so I always go light when I measure. That’s just my preference, you can always add more if you like.

Gather Supplies and Get Started

You will be needing two small bowls and a baking dish. That’s it, pretty easy, isn’t it?

Mix your two tablespoons each of mayonnaise and mustard in one bowl, breadcrumbs, thyme and salt and pepper in the other. Dip the chicken into the mayo mixture, then into the breadcrumbs.

Place the chicken into your baking dish and pop it in the oven. Bake it at 350 for about 40-45 minutes until chicken has reached an internal temperature of 165 degrees.

Rave Reviews for Crispy Mustard Chicken

The kids really liked this one. You can always tell when they take one bite and ask when I am going to make it again. That’s my favorite, and I know we will be making it again someday.

It’s so satisfying when you can create a hearty meal that the kids immediately ask you to make again. We never have leftovers when this one comes out of the oven! I sometimes add an extra chicken thigh to the mix so I can take lunch to work the next day because the pan will empty out fast.

This chicken pairs nicely with steamed broccoli or zucchini. Pasta or rice sides make a great companion with it as well. It really just is the star of the show, so it doesn’t matter what you serve it with.