Chicken With Mustard-Herb Topping
This broiled Dijon tarragon chicken recipe is a delightful blend of tangy mustard, fragrant garlic, and fresh herbs, resulting in juicy and flavorful chicken breasts that are perfect for a satisfying dinner. The crispy golden brown skin adds a lovely texture to this dish, making it a mouthwatering delight that is sure to impress your family and guests. Enjoy this easy-to-make and delicious recipe that will elevate your weeknight meals with its simple yet elegant flavors.
— Constant Cookbook
Ingredients
- Canola oil as needed
- 6 bone-in, skin-on chicken breast halves, each about 1/2 lb.
- 1/2 tsp. kosher salt
- 5 Tbs. Dijon mustard
- 2 garlic cloves, minced
- 4 tsp. chopped fresh tarragon
- 1 Tbs. snipped fresh chives
Instructions
- Preheat a broiler for 10 to 15 minutes. Have ready a 2-piece broiler pan and coat the rack well with canola oil.
- Pat the chicken breasts dry with paper towels and sprinkle on both sides with the salt. In a small bowl, stir together the mustard, garlic, tarragon and chives until well blended.
- Place the chicken, skin side down, on the prepared broiler rack. Broil until the exposed flesh of the breasts is golden brown, about 10 minutes.
- Remove the broiler pan and place it on the stovetop. Using tongs, turn the chicken skin side up. Spread the mustard mixture evenly over the chicken skin. Return the chicken to the broiler and broil until the coating is deep golden brown and an instant-read thermometer inserted into the thickest part of a chicken breast, away from the bone, registers 160°F, 5 to 10 minutes more.
- Transfer the chicken to a warmed platter and let stand for 5 minutes before serving. Serves 6.
- Adapted from Williams-Sonoma <i>Chicken for Dinner</i> (Weldon Owen, 2009).
Yield
Serves 6.
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