Using both dijon and seeded mustard blends perfectly with rosemary to create succulent chicken breast with a delicious sauce.

 Prep Time 10 minutes
 Cook Time 30 minutes
 Total Time 40 minutes
 Servings 2
 Calories 336 kcal


  • 2 chicken breasts evenly sized
  • 1/2 tablespoon garlic paste
  • 3 tablespoons dijon mustard
  • 1 tablespoon seeded mustard
  • 2 tablespoons lemon juice
  • 2 tablespoons olive oil
  • 1.5 tablespoons dried rosemary
  • 1 tablespoon butter


  1. Preheat the oven to 200 degrees C and grease a small baking tray.

  2. Pat dry the chicken breast and put in the baking tray. Combine all ingredients except the butter and whisk together in a small bowl.

  3. Pour the sauce over the chicken and turn to coat evenly.

  4. Place in the oven for 25 – 30 minutes, checking with a meat thermometer after 25 minutes. Remove once they reach 70 degrees C and let rest for 3 – 4 minutes.

  5. While resting, put the 1 tablespoon of butter into the pan juices and whisk to combine.

  6. Serve sliced chicken breast topped with mustard sauce, and accompanied by cauliflower mash or steamed broccoli tossed in butter.



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