Mustard-Baked Chicken

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1 1⁄2 hours 6 Servings Print RecipeEmail Recipe


1⁄2cupsour cream
1⁄4cupcreole mustard
3cupcornbread (finely crumbled)
1⁄2teaspoondried thyme (or 1-1/2 tsp fresh)
1⁄4teaspoonblack pepper
5poundchicken (cut into serving pieces - using two small chickens is ideal)
1⁄3cupbutter (melted)


In a small bowl, combine sour cream and mustard. In another small bowl, mix together the cornbread crumbs and seasonings.

Spread the mustard mixture over the chicken pieces, then roll the chicken in the crumb mixture. Arrange the chicken in a single layer in a large, shallow baking dish and drizzle with melted butter. Bake at 375F until the chicken is golden brown and the juices run clear if tested with the tip of a knife, about 1 hour.

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