Mom’s Dijon Chicken a Dinner Classic in Under 30-Minutes
David Scott Allen · Main Course · Poultry · Provencal Recipes · TasteEvery cook needs to have a few “go-to” recipes tucked in their apron. These recipes are the ones that you can make without checking to see if you have the ingredients, you know are delicious, and never fail to impress your guests.
For me, my mother’s Dijon Chicken, a simple baked poultry dish that is ready in under 30-minutes, is a go-to combination. This oven-baked chicken is part of a collection of her personal favourites that I included in “From Mom’s Kitchen” a cookbook, which I made for my family to preserve her memory and her recipes.
Side Dishes à la Provencal
Provencal Ratatouille the French Laundry Way
Tomato and Potato Side Dish Gratins
Provencal Classic – Artichokes Barigoule

Mom's Dijon Chicken
This poultry dish is a no-fail, quick dinner that your guests will love every time.
Ingredients
- 4 halves chicken breast skinless, boneless, about 4-6 ounces each
- freshly ground black pepper
- 5 tbsp butter melted
- ¼ cup Dijon mustard
- 2 tbsp shallot(s) minced
Instructions
- Preheat oven to 375°F.
- Place trimmed breasts, skinned-side up, in greased baking dish and season with freshly ground black pepper.
- Mix butter, mustard and shallots and spoon over breasts, spreading evenly.
- Bake for 20-25 minutes, depending on thickness of the chicken.
- Serve with any side dishes that suit your tastes.
Notes
Note: The potatoes featured ) are from a recipe by my friend Mimi, who writes the Chef Mimi Blog - her Fondant Potatoes.
Tried this recipe?Let us know how it was!
Legal
All rights reserved. Perfectly Provence articles and other content may not be published, broadcast, rewritten (including translations into other languages) or redistributed without written permission. For usage information, please contact us.
Syndication InformationAffiliate Information
As an Amazon Associate, this website earns from qualifying purchases. Some recipes, posts and pages may have affiliate links. If you purchase via these links, we receive a small commission that does not impact your price. Thank you in advance for supporting our work to maintain Perfectly Provence.
Related Provence Articles
A Perfectly French Lunch Tarte aux Tomates
June 30, 2017
Celebrate summer with this light and savoury tart, highlighting the season’s best tomatoes. David made the Tarte aux Tomates to celebrate a summer lunch on July 14th – Bastille Day. Once you have tasted this perfect combination of summer produce with mustard and cheese, you will want to make it repeatedly. This tomato tart is very …
Provencal Braised Chicken with Cannellini Beans and Chard
November 13, 2017
David to turn on his oven to make this Provencal Braised Chicken. The chard and cannellini beans alongside the chicken make for a colourful dish that will have your tastebuds thinking of Tuscany or Provence.…
Chicken with Saffron and Quince a Fall Recipe
October 6, 2023
Qunice, or coing in French, is a lemon-yellow coloured fruit that looks like a lumpy pear. Although it is a genetic relative to apples and pears, the only way to eat quince is to cook it. One popular preparation is membrillo (pate de coing), a dense, sweet, sliceable paste often served with cheeses in Spain, …
Roasted Chicken Ottolenghi Style with Fennel and Clementines
January 17, 2018
When I was growing up, I didn’t know that our style of serving meals growing up had a name. I know it as family style now but then, it was just how Mom and Dad did it. It wasn’t necessarily a daily thing, but I know it was served that way every Sunday evening. This …
No Comment