70 mustard chicken recipes

Stir up a storm of savory goodness with this delicious stew made with a variety of meats and spices.

Goan chicken curry with dry-roasted whole spices, toasted fresh coconut, garlic-ginger paste, and green chilies. An authentic West Indian recipe with layered, aromatic flavors.

Balsamic-rosemary chicken cutlets sliced over fresh spinach with crispy bacon, mushrooms, radishes, and a warm shallot-mustard vinaigrette. A low-calorie dinner salad that's filling enough to be the whole meal.

Turkey breast strips simmered with mushrooms, carrots, and onion in a tangy sour cream sauce with dry sherry and Dijon mustard. A lighter, vegetable-loaded stroganoff served over egg noodles in 45 minutes.

Spice-rubbed chicken thighs browned and simmered with collard greens, mushrooms, bell peppers, and tomatoes in a rich, gravy-like broth. Serve over rice for a soul-warming one-pot dinner.

Mediterranean grilled chicken salad with broiled chicken, potatoes, mushrooms, and green beans, all marinated in a tarragon-Dijon vinaigrette and arranged as a composed plate.

Classic Cobb salad with homemade French dressing: finely chopped greens arranged in tidy rows of chicken, bacon, avocado, egg, tomato, and Roquefort. The original composed salad, tossed tableside.

Rich cheese soup loaded with sharp aged cheddar, tender vegetables, and optional ham. Creamy Wisconsin-style soup with carrots, celery, mushrooms, and spicy kick.

Quick stir-fried chicken with angel hair pasta in a sweet-savory peach wine and apricot preserve sauce. Colorful vegetables and Dijon mustard create elegant weeknight dining.

A hearty healthy barley risotto is cooked with winter vegetables and fresh greens, definitely will bring some refreshing taste into your Thanksgiving dinner and a good appetizer for a start.

Goan-style chicken with dry-roasted spices, toasted fresh coconut, and a garlic-ginger-chili paste. An aromatic, no-cream Indian curry with deep, layered spice flavors.

Goan shakoothi chicken with dry-roasted whole spices, toasted coconut, and a garlic-ginger-green chili paste. An authentic West Indian curry built entirely from scratch.

Buttermilk-marinated chicken strips get coated in sesame-studded breadcrumbs and baked until golden, served with tangy plum preserves sauce spiked with horseradish and mustard.

This is a great dinner side dish to accompany almost any kind of meat, poultry, or fish. Or serve for lunch with a salad.

Overnight-marinated chicken broiled and braised in a spiced tomato sauce with apple juice, orange juice, and a 13-spice seasoning blend. Deeply layered Cajun-inspired flavors over rice.

This dish is very, very hot. It may not seem so at first, but the spices have a cumulative effect that builds up over the course of the meal.