We tried to recreate a sublime mustard chicken dish my MIL made for us. Here are her instructions:
Preheat oven to 350 degrees
Arrange 2.5 lb boneless, skinless chicken thighs (about 10) in a baking dish. Sprinkle tops with paprika (we used 1/8 tsp smoked paprika).
Melt 8 oz. (1 cup) butter (we used 1/2 cup, or 8 Tbsp unsalted butter plus 1/2 cup olive oil). Add 5 or 6 Tbsp mustard (we used 5 Tbsp Dijon mustard plus 1 Tbsp whole grain mustard) and the juice of 1 lemon (we used 2.5 limes) and mix thoroughly.
Pour over thighs.
Sprinkle with herbs, spices of your choice and lightly salt. (We used 1/8 tsp ground cumin, 1/8 tsp ground coriander, 1/16 tsp ground cloves, and a dash of kosher salt).
Bake for 45 minutes or until easily pierced with fork. Serve with barley or rice.
Note: Instead of a baking dish, we used an Ultimate Pan. Perhaps due to both our decision to sub in olive oil and to the depth of the pan, our chicken did not get browned as much as expected. We ended up placing the chicken thighs on a foiled-lined baking sheet and broiling until browned, while concurrently reducing the mustard sauce at high heat on the stovetop. (May 2026)
Cooking Adventures 