Mustard-Garlic Chicken

Six ingredients and one casserole dish stand between you and a chicken dinner with serious flavor. Dijon mustard, four cloves of garlic, and a dash of cayenne get blended into a smooth paste and brushed over skinless chicken breasts. A coating of wheat germ goes on top, creating a nutty, golden crust as it bakes.

Blending the mustard and garlic together in a food processor is key. It creates a smooth, spreadable paste rather than chunky bits that fall off the chicken. The cayenne adds a gentle warmth that builds behind the mustard’s sharpness.

Wheat germ is an unexpected but brilliant breading substitute. It crisps up in the oven, adds a toasty, nutty flavor, and packs more nutrients than traditional breadcrumbs.

Pro Tips

• Brush the paste on the underside of the chicken too, not just the top. Flavor on all sides makes a huge difference.
• Don’t skip the wheat germ coating. Without it, the mustard paste just slides off during baking and you lose the crust.
• Bake uncovered so the wheat germ crisps up. Covering traps steam and turns it soggy.
• Check for doneness at 40 minutes. Thin breasts cook faster and dry out if left too long.

Variations

• Honey mustard version: Mix a tablespoon of honey into the mustard paste for a sweeter, more caramelized crust.
• Panko crusted: Use panko breadcrumbs instead of wheat germ for an extra-crunchy coating.
• Thigh upgrade: Use boneless chicken thighs instead of breasts for juicier, more forgiving meat.