Deviled chicken is one of our favorite ways to sass up an ordinary chicken dinner. There are all kinds of ways to make deviled chicken, and the general idea is that you are going to spice it up with a generous amount of mustard in some way, shape or form, using enough of the mustard to give the usually well-behaved chicken a decidedly naughty bite. I’m currently obsessed with sheet pan suppers at the moment, so my version of deviled chicken involves slathering nice thick boneless chicken breasts in a mixture of grainy mustard, chopped shallots and cumin, popping it on a sheet pan and roasting it up. Tender on the inside, sassy on the outside, delicious all the way around. Let’s make it!
Because this was a sheet pan dinner, I added some thin asparagus to the pan, because we are happily smack in the middle of spring asparagus season. Between the deviled chicken and the roasted asparagus, it was basically Dante’s Inferno in my kitchen for about 15 minutes or so. Yep, 15 minutes. That’s how long it takes to go from oven to sitting there devilishly on your plate.
That other greenery on the plate is a pile of pea shoots, which are also in season right now. They basically taste like a mouthful of spring, and I am sprinkling them over pretty much everything we have for breakfast, lunch and dinner before they disappear for another year. One other note about the deviled chicken…while you don’t HAVE to, I like to slice up the chicken into thick slices when I serve it up. There’s something about doing this one little thing that just makes everything look a little fancier.
So while the devilish one in our household is usually this character…
…and yes I know, she looks like a total angel there, but that’s all part of her strategy…while she’s usually the little devil in our house, every once in a while she needs to move over a little bit to make way for this, yep, devilishly good deviled chicken. Yes, I had to go there, didn’t I? Here the recipe!Print
- 4 thick, boneless chicken breast halves
- 4 tablespoons olive oil
- 1/3 cup grainy mustard
- 1 chopped shallot
- 1 teaspoon cumin
- Preheat oven to 425 and line a rimmed baking sheet with foil. Spread the olive oil on the foil.
- Combine the mustard, shallot and cumin. Slather it on both sides of the chicken breasts and place the chicken breasts on the pan.
- Roast for 15 minutes or until the internal temperature of the chicken reaches 165. Slice into thick pieces and serve.
Hi there! I’m Kate, and I’m a recipe writer, food photographer and devoted bacon lover. I started Framed Cooks in 2009, and my mission is to create and share family-friendly recipes that make cooking both easy and fun…yes, I said FUN! My kitchen is my happy place, and I want yours to be that place too. Let’s cook together!