Tuga Pops − Monday, April 14, 2025, 1 Year ago in Chicken Recipes

5 out of 5 with 1 ratings

Lemon Roast Chicken with Mustard Sauce Recipe

Name: Lemon Roast Chicken with Mustard Sauce Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 1 h 15 min
Yield: 4 Servings
Cuisine: Portuguese
Ingredients: For the Chicken:; 3 boneless chicken breasts, halved (to make 6 pieces); 3 garlic cloves, crushed; Salt and black pepper, to taste; Zest and juice of 1/2 small lemon; 1 small chili pepper, sliced (optional); All-purpose flour, as needed (for dusting); 1 sprig of rosemary; Olive oil, as needed (for frying); Lemon slices (for garnish); Fresh basil, to taste (for garnish); For the Sauce:; 2 tablespoons Dijon mustard; 1 teaspoon honey; Salt and black pepper, to taste; 1/2 cup heavy cream; 1 tablespoon lemon juice

Enjoy juicy Lemon Roast Chicken drizzled with creamy mustard sauce for a tasty dinner that’s sure to impress!

1 h 15 min 4 servings Easy Prep time 15 min Cooking Time 30 min

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Why you will love this Lemon Roast Chicken with Mustard Sauce Recipe

Get ready to enjoy Lemon Roast Chicken with Mustard Sauce! This dish features juicy, golden chicken paired with a creamy, tangy sauce that packs a punch. With zesty lemon and fragrant garlic in every bite, it’s perfect for a cozy dinner or to wow your guests. Top it off with fresh basil and serve it with rice for a meal that’s simply irresistible!

Ingredients

For the Chicken:3 boneless chicken breasts, halved (to make 6 pieces)3 garlic cloves, crushedSalt and black pepper, to tasteZest and juice of 1/2 small lemon1 small chili pepper, sliced (optional)All-purpose flour, as needed (for dusting)1 sprig of rosemaryOlive oil, as needed (for frying)Lemon slices (for garnish)Fresh basil, to taste (for garnish)For the Sauce:2 tablespoons Dijon mustard1 teaspoon honeySalt and black pepper, to taste1/2 cup heavy cream1 tablespoon lemon juice

Equipment:

SkilletBaking dishMixing bowlMeasuring spoonsMeasuring cupsWhiskGarlic pressSharp knifeCutting board

With all your ingredients and equipment gathered, you are ready to get started!

Directions

Cook Mode (Keep screen awake)

Season the chicken with the crushed garlic, lemon zest and juice, sliced chili pepper (if using), salt, pepper, and rosemary.
Let it marinate for at least 30 minutes (longer if possible) to absorb the flavors.
Dredge the marinated chicken pieces in flour, shaking off the excess.
In a skillet, heat some olive oil and sear the chicken on both sides until golden (about 10 minutes).
Preheat the oven to 375°F (190°C).
Transfer the chicken to a baking dish and bake until fully cooked through, about 15 minutes depending on thickness.

Sauce:

While the chicken bakes, mix the mustard, honey, salt, and pepper in a bowl.
Gradually add the cream, stirring until smooth.
Finish with the lemon juice and stir well.

Final Step:

When the chicken is nearly done, pour the sauce over it and return it to the oven for another 5 minutes.
Garnish with lemon slices and fresh basil and serve with a side of rice.

Recipe Tips

•

Ensure the chicken breasts are patted dry before dusting with flour; this will help achieve a better sear and prevent the flour from clumping.

•

To enhance the flavor, marinate the chicken in the lemon juice, zest, garlic, salt, and pepper for at least 30 minutes before cooking; this will infuse the chicken with more depth.

•

When making the sauce, add the heavy cream slowly and whisk continuously to prevent curdling; also, taste and adjust the seasoning after adding the cream to balance the flavors.

Adapted from a Recipe by: Receitas Faceis

Nutritional Facts (Per Serving)

Calories

410 kcal

Fat

25 g

Carbs

10 g

Protein

35 g

Frequently Asked Questions

What can I substitute for Dijon mustard in the sauce?

You can use yellow mustard, whole grain mustard, or even a mix of honey and a splash of vinegar if you're out of Dijon mustard. Each will slightly alter the flavor but will still provide a delicious sauce.

How should I store leftovers from the Lemon Roast Chicken?

Place the leftover chicken and sauce in an airtight container and refrigerate for up to 3 days. To reheat, it's best to warm it in the oven at a low temperature to avoid drying out the chicken.

What should I do if my chicken is overcooked and dry?

If your chicken turns out dry, try serving it with additional sauce to add moisture. You can also shred the chicken and mix it into a salad or pasta dish, which can help mask the dryness.

Recommended Drink Pairings

Wine

Portuguese: Vinho Verde - This light and crisp white wine complements the citrus notes of the lemon roast chicken beautifully.

General: Sauvignon Blanc - The bright acidity and herbal characteristics of Sauvignon Blanc enhance the flavors of lemon and mustard in the dish.

Beer

Portuguese: Super Bock - This popular Portuguese lager offers a refreshing crispness that balances the rich flavors of the mustard sauce.

General: Pilsner - A good pilsner provides a clean, refreshing taste that works well with the savory elements of the chicken and sauce.

Other Beverages

Lemonade: The bright and tangy flavor of lemonade enhances the citrus elements of the dish while providing a refreshing contrast.

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