Baked Mustard Chicken With Lemon Caper Rice - Eat Healthy 2016


Serving 6 people


45 min



Ingredients

  • This Baked Mustard Chicken is an easy weeknight dinner … very little prep work and lots of flavor!
  • Baked Mustard Chicken
  • 3/4 cup plain breadcrumbs
  • 2 tablespoons butter
  • 3 tablespoons butter
  • 2 tablespoons capers, drained
  • Place breaded chicken thighs on a wire rack placed on a baking sheet with a rim. Bake for 30 minutes, until chicken is cooked all the way through. The bread crumbs will be a golden brown.
  • 6 chicken thighs
  • Michelle @ A Dish of Daily Life
  • 1/4 cup grainy Dijon mustard
  • 1/2 tablespoon dried basil
  • 1 clove garlic, minced
  • 1 garlic clove, crushed
  • 1/4 cup lemon juice, freshly squeezed
  • 2 tablespoons lemon juice
  • 1/2 tablespoon lemon zest
  • Preheat your oven to 450 degrees. In one bowl, mix the mustard, crushed garlic and lemon juice. In another bowl, mix the breadcrumbs, melted butter, lemon zest, dried oregano and dried basil.
  • 1/2 tablespoon dried oregano
  • 2 tablespoons parsley, chopped
  • 1 cup rice
  • Rice with Lemon Caper Sauce
  • Salt and pepper
  • 2 1/4 cups water
  • 2 cups white wine
  • Disclaimer: Blendtec provided blenders for the giveaway and the three hostesses for review purposes. No other compensation was received, and, as always, all opinions are my own.
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How to make it

  1. This
  2. Baked Mustard Chicken is an easy weeknight dinner very little prep work and lots of flavor!Welcome to #EatHealthy16 where over 30 bloggers are coming together to share recipes to help you with your start 2016 off on the right track with food that is nutritious and delicious. Brianne ofCupcakes & Kale Chipswill have healthy snacks, Jamie ofLove
  3. Bakes Good Cakeswill have healthy meals, and Jenny ofThe Melrose Familywill have healthy desserts, so make sure you follow the #EatHealthy16 hashtag throughout the month of January for tons of inspiration!We are also excited to be giving all of our readers a chance to win a Blendtec 725 blender and Twister Jar, an over $750 value. Be sure to head over toA Dish of Daily Lifetoenter! You havethrough
  4. February 5, 2016, to enter. Giveaway is open to U.S. residents 18 years of age and older. Winner must respond via email with a valid shipping address within 48 hours of being contacted or another winner will be selected. Good luck!Disclaimer:Blendtec provided blenders for the giveaway and the three hostesses for review purposes. No other compensation was received, and, as always, all opinions are my own.Today, I am welcoming Michelle from A Dish of Daily Life to share a recipe for #EatHealthy1
  5. After you grab the recipe, be sure tohead over to her blog and enter the awesome Blendtec giveawayfor a chance to win! :)Hi, this is Michelle from A Dish of Daily Life, here to share with you a family favorite with a new twist. I typically pan fry my chicken for this dish, but in this case, I oven baked my chicken for a healthier version.I used chicken thighs for this dish, but you could use any chicken breasts or drumsticks as well. Youll be coating the chicken in the mustard mixture, then dredging them in a breadcrumb mixture before baking. I serve this chicken with a rice topped with a lemon caper sauce that I make all the time (and we spoon it over the chicken too!). This chicken dish is easy, healthy, delicious, and kid-friendly.Enjoy!
  6. Baked Mustard Chicken
  7. Michelle @ A Dish of Daily Life
  8. For the
  9. Baked Mustard Chicken:1/4 cup grainy Dijon mustard1 garlic clove, crushed2 tablespoons lemon juice3/4 cup plain breadcrumbs3 tablespoons butter1/2 tablespoon lemon zest1/2 tablespoon dried oregano1/2 tablespoon dried basil6 chicken thighs
  10. Salt and pepper
  11. For the Lemon Caper Rice:1 cup rice2 1/4 cups water2 tablespoons butter1 clove garlic, minced2 cups white wine2 tablespoons capers, drained1/4 cup lemon juice, freshly squeezed2 tablespoons parsley, chopped
  12. For
  13. Baked Mustard Chicken:Preheat your oven to 450 degrees. In one bowl, mix the mustard, crushed garlic and lemon juice. In another bowl, mix the breadcrumbs, melted butter, lemon zest, dried oregano and dried basil.Season chicken thighs with salt and pepper, then dip in mustard mixture. Then place mustard coated chicken thighs in the bread crumb mixture and coat the chicken.
  14. Place breaded chicken thighs on a wire rack placed on a baking sheet with a rim.
  15. Bake for 30 minutes, until chicken is cooked all the way through. The bread crumbs will be a golden brown.Rice with Lemon Caper Sauce
  16. Cook rice according to package directions.In a separate saucepan, melt your butter.
  17. Add your garlic. Once your garlic starts to sizzle, add the white wine and bring it to a boil. Lower the heat, add your capers, and cook until sauce is reduced by about half.
  18. Remove the wine sauce from heat, add the lemon juice and parsley and stir to mix.Spoon your lemon caper sauce over the rice and chicken.More healthy recipes from A Dish of Daily Life
  19. Easy Vegetable Risotto
  20. Lemon Chicken Orzo Soup
  21. Middle Eastern Yogurt Chicken
  22. White Bean Chicken Chili
  23. Salmon in Zucchini and Corn Cream Sauce
  24. Visit Michelle:Facebook
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  26. Pinterest
  27. Instagram
  28. Don't forget to head over and enter for a chance to win inthe Blendtec giveaway!Other Posts You May Enjoy:Red Curry Eggplant and Kale over
  29. Cauliflowered
  30. RiceHealthier Version Chicken ParmigianaI hope you enjoy! Shared atthesefun parties!