Friday, June 17, 2011

Baked Chicken with Dijon and Lime

Original Photo from using Chicken Thighs
In this week's menu, I had Baked Chicken with Dijon and Lime on the list.  We made it yesterday evening served along with Oven Fries and it was really good!  It was a hit with the entire family including a six year old and fourteen year old!

The original recipe calls for chicken thighs, but I used boneless skinless chicken breast instead since that is what we normally purchase from the store.  I adapted a few things in the recipe since I used chicken breast and it all worked great together!

3-4 Boneless Skinless Chicken Breast
3 TBSP Dijon mustard
1 TBSP light mayonnaise
1/8 tsp garlic powder
1 lime, squeezed (about 1 TBSP)
3/4 tsp pepper
dried parsley

Preheat oven to 400 degrees.  Rinse the chicken and remove all fat.  I cut the chicken breast in half, length wise to help it cook faster.  Pat dry; place in a large bowl and season with salt.  In a small bowl, combine Dijon mustard, mayonnaise, lime juice, garlic, and pepper.  Mix well.  Pour over chicken, tossing well to coat.

Line a pan with foil (I personally love the non-stick version) or spray with a non-stick spray.  Place chicken to fit in a single layer.  Top the chicken with dried parsley.  Bake until cooked through, about 20-25 minutes.  Finish the chicken under the broiler until it is golden brown.  I cooked mine for 20 minutes at 400 degrees and then 5 minutes under the broiler.  Serve chicken with the pan juices drizzled on top.

Recipe adapted from


  1. Hey Lisa - that looks fabulous -- but did you use boneless chicken breast? Thanks!

  2. I totally forgot to mention they were boneless skinless chicken breast! I'll update the post. Thanks for catching that Sarah.

  3. Totally going to try this! Thanks!


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