Deviled Chicken

By Mark Bittman

Deviled Chicken
Yunhee Kim for The New York Times. Food stylist: Maggie Ruggiero. Prop stylist: Megan Hedgpeth.
Total Time
20 minutes
Rating
4(422)
Comments
Read comments

With a little practice and a little added flavor, a humble chicken breast can be anything you want.

Featured in: Simple Chicken Recipes

  • or to save this recipe.

  • Subscriber benefit: give recipes to anyone
    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
    Subscribe

  • Print Options

Advertisement

Ingredients

Yield:2 servings
  • Chicken breasts
  • Dijon or coarse mustard
  • Shallots
  • Cayenne
  • Parsley
Ingredient Substitution Guide
Cooking Newsletter illustration

Opt out or contact us anytime. See our Privacy Policy.

Opt out or contact us anytime. See our Privacy Policy.

Preparation

  1. Step 1

    Heat oven to 425. Combine ⅓ cup Dijon or coarse mustard, ⅓ cup chopped shallot and ¼ teaspoon cayenne.

  2. Step 2

    Spread this mixture over the top of the chicken before putting it in the pan.

  3. Step 3

    Use any extra mustard mixture to baste the breasts; roast 10 to 15 minutes, or until just cooked through.

  4. Step 4

    Garnish: Chopped parsley.

Ratings

4 out of 5
422 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Private Notes

Leave a Private Comment on this recipe and see it here.

Comments

Virginia

I split a large breast horizontally, otherwise followed directions. It took 30 minutes to roast until done. Too mustardy for our taste. I think using half mustard, half mayonnaise would be better.

patricia

Followed your lead on the mayo and mustard, as well as splitting horizontally, and it was delicious. Very helpful comment, Gengen.

from others:

I split a large breast horizontally, otherwise followed directions. It took 30 minutes to roast until done. Too mustardy for our taste. I think using half mustard, half mayonnaise would be better. Reply8 This is helpful patricia6 months ago Followed your lead on the mayo and mustard, as well as splitting horizontally, and it was delicious. Very helpful comment, Gengen.

Bethany

Wondered about the 10 to 15 min cooking time. Why would you even suggest chicken would be done that quickly? Easily a 25 to 30 minute roast. I love dijon, so not too mustard-y for me. In a pinch it’s an easy dish to throw together.

Evamarie

This is delicious! So easy yet the taste is such that this is a company-worthy dish. I followed the advice of other cooks and used half the amount of Dijon with half of mayonnaise (I use Kewpie) and it was plenty mustardy. I also used Tabasco as I had no powered cayenne; probably used a scant half teaspoon. I used boneless skinless chicken breasts, pounded them out to about a half-inch thick for even cooking. Served with a nice green vegetable medley from Trader Joe’s and quinoa/brown rice mix.

Shannon

Heck I wish I had read the notes everyone posted about splitting the breast. I am 40 minutes in on the cook and it is still not done.

Private comments are only visible to you.

Recipe Tags

Advertisement

or to save this recipe.