Mustard Sage Chicken always reminds me of the holidays. The smell of sage, parsley, and thyme fills the house as the chicken bakes and creates a mouthwatering aroma. This chicken is a huge hit in my family. My daughter asks me to make it regularly. I hope you enjoy it as much as we do!
Ingredients:
For the Chicken:
- 4 boneless, skinless chicken breasts
- 2 tablespoons yellow mustard
- 2 teaspoons of dried thyme
- Salt and pepper
For the Gluten Free Bread Topping:
- 1 1/2 cups gluten free bread crumbs, or Chex rice cereal crushed
- 2 teaspoon dried sage
- 1/4 cup fresh parsley, chopped
- 2 tablespoons olive oil
- 1/2 teaspoon Salt and pepper, or to taste
Instructions:
- Preheat Oven: Preheat your oven to 425°F (218°C).
- Prepare the Chicken: Butterfly your chicken breasts and place the chicken breasts on a lightly oiled, or parchment lined baking pan. In a small bowl, mix the yellow mustard, thyme, salt, and pepper. Spread a thin layer of this mixture over the top of each chicken breast.
- Prepare the Bread Topping: Add the gluten free bread crumbs or crushed Chex cereal, dried sage, fresh parsley, olive oil, salt, and pepper to a bowl. Mix well until the bread crumbs are coated with the oil and herbs. If you can’t find gluten free bread crumbs in your grocery store, make your own by placing 3 – 4 pieces of gluten free bread in a food processor and process until crumbly or use the Chex cereal which is a delicious alternative.
- Top the Chicken: Press the gluten free bread crumb mixture evenly over the top of each chicken breast, patting it down slightly.
- Bake: Place the baking pan in the preheated oven and bake for about 20-22 minutes, or until the chicken is cooked through and the bread topping is golden brown and crispy.
- Serve: Once the chicken is cooked, remove it from the oven and let it rest for a few minutes before serving.
- Suggested side dish: Serve the Mustard Sage Chicken alongside these Gluten Free Scalloped Potatoes for a flavorful and satisfying meal.
Frequently Asked Questions:
1. Can I use fresh sage instead of dried sage in this recipe?
Absolutely! You can substitute dried sage for fresh sage in this recipe. Use approximately 1/4 cup of fresh sage as a replacement.
2. Is it okay to use Dijon mustard instead of yellow mustard?
Yes, you can! Dijon mustard will add a unique tangy flavor to this dish and will compliments the herbs used in this recipe.
3. Can I skip the bread crumbs for a low-carb version?
Yes, you can definitely omit the bread crumbs if you’re looking for a low-carb version. Instead, consider using almond flour as a breadcrumb replacement. The flavor and texture will be a bit different, so keep that in mind when making substitutions.
4. Can I use a different type of meat instead of chicken breasts?
Certainly! The Mustard and Sage topping works well with other meats like boneless chicken thighs or pork chops. Adjust the cooking time accordingly based on the type of meat you choose.
5. How do I prevent the chicken from drying out during baking?
To prevent dryness, make sure not to overcook the chicken. Follow the recommended baking time in the recipe, and consider using a meat thermometer to ensure the internal temperature of the chicken reaches 165°F (74°C).
6. Can I prepare the chicken ahead of time?
While the chicken is best enjoyed fresh out of the oven, you can partially prepare the mustard and sage mixture and store it separately. When ready to bake, spread the mixture over the chicken and proceed with the recipe.
7. What side dishes pair well with Mustard Sage Chicken?
The Mustard Sage Chicken pairs beautifully with a variety of sides, such as roasted vegetables, quinoa salad, mashed potatoes, or a simple green salad. It would also go wonderfully with this Gluten Free Scalloped Potatoes recipe.
8. Can I freeze leftover Mustard and Sage Baked Chicken?
No, I wouldn’t recommend freezing this chicken recipe. The breadcrumb topping will lose it’s crispness and become moist and soggy.