183 chicken mustard sauce recipes

This recipe impressed me, turned out delicious! The chicken breasts were just perfectly cooked and very succulent, the mustard sauce added the extra yumminess. Will be making it again for sure.

Roast Chicken with Curried Honey Mustard Sauce recipe

Ground chicken and veal patties loaded with sautéed mushrooms and herbs, pan-fried and oven-crisped, then served with a punchy Dijon and English mustard sauce. Bistro-style burgers for eight.

Pan-seared chicken simmered in dry white wine with shallots and leeks, finished with Dijon mustard and cream. A French-inspired one-pan dinner ready in 30 minutes.

A juicy tender saucy baked chicken main dish. The wild rice gives it a sophisticated feel.

Pan-seared chicken breasts get draped in a tangy mustard sauce with dry sherry and a creamy ricotta-yogurt finish. All the richness of a cream sauce with half the guilt.

Crispy baked Creole chicken wings rubbed with garlic, paprika, cayenne, and thyme, served with a sweet-tangy peach mustard dipping sauce. Game day gold.

Chicken breasts dipped in mustard butter, pressed with ground pecans, and pan-seared until golden. Finished with a tangy sour cream and mustard pan sauce poured over the top.

Tender chicken breasts cooked atop sautéed mushrooms, sliced and draped in a rich Dijon cream sauce studded with sweet halved grapes. An elegant 45-minute dinner that looks like it came from a French bistro.

Grilled chicken and fruit kabobs with bananas, peaches, and plums dusted in curry powder, served with a tangy Dijon mustard-leek sauce. A low-calorie summer dinner with bold sweet-savory contrast.

Broiled Chicken Breast with Honey Mustard Sauce recipe

.

An easy way to roast a whole chicken, and it comes out tender, moist and delicious. The leftovers can be put into salads or wraps or sandwiches to make a few more simply delicious meals.

Start your summer off with a bang by trying this succulent dish that is sure to satisfy your tastebuds.

Barbecued chicken legs slathered in a homemade sauce of tomato, chutney, Worcestershire, mustard, paprika, and lemon. Cut, marinate, then grill or broil with frequent basting for layered flavor.

Sometimes I also add a pinch of crushed red pepper flakes for a little more kick.