Sometimes, I just buy chicken breasts without a plan.
I’ve had to extend a BUNCH of grace to myself in the kitchen (read here). Unpredictable pain and the fatigue that settles in afterwards will do that. I am getting better on that front – read about that here – but it’s still something heavily managed. Girlfriend’s gotta have major flexibility in what she’s planning. (Haha… there’s a pun there… if you’re looking for it and you’re up-to-date on the health issues in the previous post!)
This means, many times, I cook up a storm in the kitchen. I’ll make a bunch of things at once to carry us over in the event my health issues or our schedules don’t align. So, yeah. Buying chicken breasts without a plan.
This recipe is EASY for those nights without a plan. Aside from the fact it’s crazy easy to prepare, it never takes long to cook.
Confession: this is based on a recipe that once existed – where? I do not know. I know I scoured my pinterest boards, googled, and everything… and I ended up making my own recipe for this over the last few years since I can’t seem to locate the original. So while I cannot take credit for the creative idea for this dish, I can for instructions, measurements and pictures – that is all my own.
4 cuts of boneless (here is 1 breast cut to tenderloin and 3 thighs)
1/2 c whole grain mustard (dijon will work ok, too)
salt & pepper
Preheat your oven to 425 degrees.
Grease your pan. If you use well-season stoneware, you won’t need much. Otherwise, do it well. Or grab some parchment paper. I usually drizzle, then use my hand to finish spreading. (Olive oil is a great moisturizer! And it now means other stuff won’t stick to my hands as I continue to work with the chicken.)
I found this awesome mustard at Aldi’s. Man, I love that store. You can find neat stuff there. (Read my ramble on good finds at Aldi’s, here.)
Use a spoon, spatula, and probably a finger or two to smear the mustard all over both sides of the cut of chicken.
Note about the cuts: I’ve never tried drumsticks, but I gotta imagine you’d have to lower the temperature and cook for much longer – bones do that, ya know.
Salt and pepper the chicken.
I wish it looked as good as it tasted.
Cook in oven at 425 degrees for a total of 15 minutes – I recommend flipping the cuts at about 10 minutes.
The mustard does something wonderful about keeping the moisture in, I love it. They also come out nice and golden.
I served this with roasted potatoes (recipe soon!) and green beans cooked with bacon. (You can do those green beans up with a easy step, here! Veggies never go wrong with bacon!)
All of these three items cook simultaneously in about the same time – aside from preheat, I don’t think I spend more than 15 minutes active cooking all of this and voila! Masterpiece!
Perfect… and simple.
Simple Mustard Chicken.