Mustard Crusted Chicken Recipe

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For the simple mustard sauce for chicken: Garlic – Freshly minced or jarred garlic will work. Chicken broth – Use low-sodium chicken

Rating: 5/5(32)
Calories: 378 per servingCategory: Main Course1. Season the chicken breasts on both sides with sea salt and black pepper.
2. Heat a tablespoon of oil in a cast iron skillet over medium-high heat. Add the chicken and saute for 4-8 minutes on each side, until golden brown and cooked through. Transfer to a plate and cover to keep warm.
3. Add the remaining tablespoon of oil to the pan, along with the garlic. Saute for about 1 minute, until fragrant.
4. Add the chicken broth. Stir to remove any bits stuck to the bottom of the pan. Increase heat and simmer for 3-5 minutes, until the liquid is reduced by half.

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4 boneless skinless chicken breasts (about 1 ½ pounds) 1 cup Keto Honey Mustard Dressing, divided ( get the recipe here) 2 tablespoons …

Rating: 4/5(1)
Total Time: 35 minsServings: 4Calories: 242 per serving1. Combine the chicken and 1/2 cup of the honey mustard dressing in a bowl and toss the chicken, coating it in the dressing. Let marinate in the refrigerator for one hour, or up to 24 hours.
2. Preheat the oven to 350°F.
3. Heat the olive oil in a large oven-proof skillet over medium-high heat. Once the pan is hot, add the chicken, and pan-sear, browning on both sides. About 3 to 4 minutes on each side.
4. Pour the remaining honey mustard dressing over the chicken. Transfer the skillet to the oven and bake for 20 minutes or until the chicken is cooked all the way through.

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Spray uncooked crumbed chicken all over with olive oil spray. Place two chicken breasts in air fryer basket in a single layer. Cook for 7 …

Rating: 5/5(9)
Total Time: 18 minsCategory: DinnerCalories: 364 per serving1. Slice each chicken breast in half horizontally to make 4 fillets. Generously season with Italian seasoning, onion powder, salt and pepper. Set aside.
2. In a shallow bowl, whisk together eggs, garlic and Italian seasoning. Season with a pinch of salt and pepper. Place chicken in the egg wash and set aside to let marinate.*
3. Combine the parmesan cheese and almond flour in a separate shallow bowl.
4. Using a fork or tongs, pick up one of the chicken breast pieces and allow excess egg wash to drip off. Dredge in the parmesan mixture, pressing chicken lightly into the coating with the back of the fork, then turn and repeat. Shake off excess coating and repeat with remaining chicken pieces.

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1 pound chicken breasts 2-3 chicken breasts 1 teaspoon Italian seasoning or seasoning of choice 1/2 teaspoon garlic powder Pinch of salt …

Rating: 4.9/5(32)
Total Time: 15 minsCategory: DinnerCalories: 364 per serving1. Lay the chicken breasts out on a cutting board and cut in half horizontally. Generously season with Italian seasoning (or seasoning of choice), garlic powder, salt, and pepper; Set aside.
2. Combine the parmesan cheese and almond flour in a medium shallow bowl. In another bowl, whisk the eggs.
3. Dip the chicken breasts into the egg mixture then into the parmesan mixture. shake off the excess breading. Repeat until all the chicken cutlets are covered.
4. Heat oil or butter in a large NON-STICK heavy duty pan. Add chicken cutlets in a single layer and cook for 5-6 minutes on each side, until golden and crispy. Be sure not to flip until the parmesan is golden on the first side or it will slide off. Repeat with remaining chicken cutlets.

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Preheat oven broiler (grill) to 400°F (200°C). Lightly grease a baking dish with non stick cooking oil spray. Spread half of the marinara over the base of a lightly greased baking dish. Sprinkle with red chili flakes (if using) …

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Whisk together the mustard, mayonnaise, honey, and vinegar in a large bowl. Transfer half of the honey-mustard sauce to a small bowl, cover, and place in the refrigerator until you're ready to serve. Stir together the ground …

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Preheat oven to 400. Line a baking sheet with parchment paper. In a shallow dish mix the coconut flour, garlic, onion, and salt. Put the beaten eggs in a second dish. Put the chopped pecans in a third dish. Coat one of the …

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Method. Preheat oven to 375 degrees Fahrenheit. In a food processor, combine almonds, 2 tsp Italian seasoning, paprika, and salt. Pulse until almonds are chopped into small …

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How to make Low Carb Almond Crusted Chicken We are going to start this recipe by making a dredging station. I recommend using two bowls that are shallow and large such as pasta bowls. Also, line a baking sheet with …

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Instructions. 1. Preheat the oven to 375. Line a baking sheet with aluminum foil and place a wire rack on top. 2. Mix together the almond meal, paprika, garlic powder, onion powder, salt, pepper, and cumin. Whisk together the egg and …

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4 tablespoons Dijon mustard 1 teaspoon garlic powder ½ teaspoon dried thyme ¼ teaspoon cayenne pepper 1 cup almond meal (4 oz. Or use breadcrumbs if you don't mind the …

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Directions. Step 1. Mash blackberries (or raspberries), mustard and honey in a small bowl until it looks like a chunky sauce. Advertisement. Step 2. Sprinkle chicken tenders with salt and …

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1 (12 oz) boneless, skinless chicken breast ~ sea salt ~ freshly ground pepper 1/2 lb asparagus, woody ends trimmed 2 Tbsp olive oil 2 Tbsp dijon mustard, divided 4 Tbsp heavy cream 1 tsp …

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How to make the chicken mayo parmesan keto recipe Preheat oven to 350 ° F (180°C) Wash chicken breast under cold running water and pat dry with a paper towel. …

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Chicken Fingers Preheat oven to 400F/200C degrees. Place a wire rack over a baking sheet, and spray lightly with oil. Cut the chicken breasts into tenders (long strips), …

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Pour in honey and mustard and coat the chicken. Place the finely-crushed pecans on a plate. One chicken tender at a time, roll the tenders into the crushed pecans until both …

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Directions. Mix mayo and mustard together in a pie pan or flat dish. Mix parmesan and spices in another pie pan. Coat chicken breasts with mayo mixture, then dredge in parmesan. Place on …

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