Mustard Tarragon Chicken
I usually prepare this chicken in the morning, refrigerate it the rest of the day and then just pop it into the oven right before mealtime.
I usually prepare this chicken in the morning, refrigerate it the rest of the day and then just pop it into the oven right before mealtime.
- Carbohydrate 9.83925716367771 g
- Cholesterol 105.630833385156 mg
- Fat 18.6117330810526 g
- Fiber 0.646847836781804 g
- Protein 25.0205997052541 g
- Saturated Fat 9.88330443880081 g
- Serving Size 1 1 (145g)
- Sodium 376.125343171091 mg
- Sugar 9.1924093268959 g
- Trans Fat 3.71509739571508 g
- Calories 300 calories
Step-by-step
- Combine the butter, mustard and garlic salt in a shallow bowl.
- Combine the bread crumbs, tarragon and pepper in another shallow bowl.
- Dip chicken into butter mixture, then coat with crumb mixture.
- Place in an ungreased 13-in. x 9-in. baking dish.
- Bake, uncovered, at 375° for 20-25 minutes or until a thermometer reads 170°.
Removing the chicken from the oven precisely when an instant-read thermometer registers 170 degrees Fahrenheit prevents the lean breast meat from drying out during the residual carryover cooking phase. Boneless skinless chicken breasts lack the protective fat cap and bone structure found in whole-bird cuts, meaning they transition from juicy to fibrous in a matter of minutes if left unattended in a 375 degree oven. Dredging requires a two-step station where melted butter serves as the fat binder for the dry ingredients, but excess liquid must drip off the meat before it enters the breadcrumbs to prevent the coating from turning into a gummy paste instead of a crisp crust. Cooks managing dairy sensitivities can substitute the melted butter with an equal volume of neutral oil, though the flavor profile will shift away from rich dairy notes toward a cleaner, more neutral taste that lets the dried tarragon and ground mustard dominate the palate. Dried tarragon requires activation through gentle heat, so ensuring the breadcrumb mixture is evenly distributed across the top surface guarantees the botanical oils release properly during the twenty to twenty-five minute baking window. Leftovers stored properly in an airtight container within the refrigerator maintain their structural integrity for up to three days, though the breadcrumbs will soften significantly and benefit from a brief reheat in a hot oven rather than a microwave to restore exterior crispness.
