Mustard Chicken Breasts with Ginger & Tangerine Dinner Recipe
This mustard chicken recipe elevates your dinner with a bold blend of whole-grain mustard, fresh ginger, and tangerine juice. Perfect for weeknight dinners, it delivers sophisticated flavors in a quick and easy preparation that pairs beautifully with roasted vegetables or a simple green salad.
Equipment
- Mallet or rolling pin
- Parchment paper or plastic wrap
- Large mixing bowl
- Rimmed baking sheet
- Aluminum foil
Ingredients
- 4 boneless,skinless chicken breasts (6 to 8 ounces each)
- 2 tablespoons whole-grain mustard
- 2 tablespoons chopped fresh thyme leaves
- 4 garlic cloves crushed
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- Grated zest and juice of 1 tangerine plus more zest for garnish, optional
- 1 teaspoon grated peeled fresh ginger
- 2 tablespoons extra-virgin olive oil plus more for drizzling
- Chopped fresh parsley for garnish
- Flaky sea salt to taste
Instructions
- Flatten the Chicken: Place each chicken breast between two sheets of parchment paper or plastic wrap. Using a rolling pin or mallet, pound the chicken to an even thickness of about ½ inch. Be careful not to make them too thin, as this can lead to dryness.
- Create the Marinade: In a large mixing bowl, combine the whole-grain mustard, chopped thyme, crushed garlic, kosher salt, black pepper, grated tangerine zest and juice, and fresh ginger. Add the chicken breasts to the bowl and toss to evenly coat them in the mixture. Drizzle with olive oil. Cover the bowl and refrigerate the chicken for 1 to 2 hours for the best flavor, or leave it at room temperature for a quicker marination of 10 to 30 minutes.
- Preheat the Broiler: Position a rack in the oven as close as possible to the heat source. Preheat the broiler to ensure it’s ready when the chicken is placed inside.
- Prepare the Baking Sheet: Line a rimmed baking sheet with aluminum foil to make cleanup easier. Arrange the chicken breasts in a single layer on the sheet, ensuring they don’t overlap.
- Cook the Chicken: Broil the chicken for about 2 to 3 minutes, or until the tops begin to brown slightly. Flip each piece and broil for an additional 2 to 3 minutes, or until the chicken is fully cooked through. Depending on the strength of your broiler, you might see minimal browning—focus on cooking the chicken through without overcooking it.
- Finish and Serve: Transfer the chicken breasts to a serving platter. Garnish with fresh tangerine zest, a drizzle of olive oil, a sprinkle of flaky sea salt, and chopped parsley. Serve immediately while warm.
Notes
- For a darker, more robust flavor, boneless chicken thighs can be substituted. Increase the cooking time by a few minutes.
- Pairs well with roasted sweet potatoes, regular potatoes, or a simple green salad.
- To maximize tangerine flavor, consider using a microplane to grate additional zest for garnish.
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