As you know from Paleo Week, I’ve been experimenting with cooking meat again. My memories of baked chicken are dry, dry, dry. So my goal when baking chicken is to find a way to make it as moist as possible. This Baked Dijon Dill Chicken with Mushrooms is a winner! Not only is the meat moist, but it is full of flavor.
It is delicious with a cup of Butternut Squash and Apple Soup created by a cookbook author that I will be sharing with you soon. But this chicken would be delicious with quinoa, brown rice, or sweet potato sides too.
The rich flavor comes from dijon mustard and mushrooms. You can use any kind of mushrooms you’d like, but the ones that look like they were actually hand-picked always seem to have the best flavor.
Baked Dijon Dill Chicken with Mushrooms
- 4 boneless skinless chicken breasts
- 1 1/2 c. mushrooms
- 1/2 c. fresh lemon juice
- 1/2 c. fresh dill, chopped
- 2-3 garlic cloves
- 1/4 c. dijon mustard
- 1 T. olive oil
- 1/2 T. paprika
- 1/2 tsp. sea salt
- 1/4 tsp. pepper
1. Clean chicken breasts and place them in a 9×13 glass baking dish.
2. Wash and slice mushrooms and place them in a small bowl.
3. Combine all other ingredients in a food processor. Pulse until combined to make the marinade.
4. Pour marinade into the bowl of mushrooms and toss to coat.
5. Pour mushroom and marinade mixture over the chicken breasts, cover, and refrigerate for at least 30 minutes.
6. Bake uncovered at 350 for 30-45 minutes depending on the thickness of your chicken breasts.
What’s your secret for moist baked chicken?
This recipe will be shared with:
- Gluten-Free Monday hosted by Heidi of One Creative Mommy
- Fat Tuesday hosted by Jill of Real Food Forager
- Slightly Indulgent Tuesday hosted by Amy of Simply Sugar and Gluten-Free
- Gluten-Free Wednesdays hosted by Linda of The Gluten-Free Homemaker
- Allergy Free Wednesdays hosted by Tessa the Domestic Diva , Amber of The Tasty Alternative, and friends.
- Keep it Real Thursdays hosted by France of Beyond the Peel
- Meal Plan Mondays hosted by Jill at Modern Alternative Kitchen