Baked Cicken with mayo mustard and tarragon

Meg Terhar Hill


I was looking for a chicken recipe tonight and found something that caught my eye, mayo and mustard coated I let my imagination run wild and this is what I came up was very good and so moist and the panko on top just took it to the top. I hope you like it too!!!

This is a recipe for 2 people, just double it for 4 etc....


★★★★★ 2 votes

10 Min
40 Min


  • 2 Tbsp
  • 2 tsp
    brown mustard or dijon
  • 1/2 tsp
    garlic from a jar
  • 1 tsp
  • ·
  • ·
    parmesan cheese
  • 2 Tbsp
    butter, melted
  • ·
    salt and pepper to taste
  • 2
    chicken breasts, boneless and skinless

How to Make Baked Cicken with mayo mustard and tarragon


  1. I always start with frozen chicken breast, skinless and defrost
  2. In a small bowl combine 2 T of Mayo, I use Hellmans and always will, 2 teaspoons of mustard, dijon or brown, garlic and tarragon
  3. Preheat the oven to 350, I use a convection toaster oven because I can't trust my real oven
  4. Spray your baking dish with butter Pam and pat dry your chicken, I cut up my breasts sometimes because they are too big sometimes and I want some left over for lunch anyway. Place the chicken in the dish.
  5. take the mayo mixture and spread on top of the chicken.
  6. Take spoon fulls of the Panko and sprinkle over the chicken use enough to coat
  7. Then drizzle melted butter over the Panko, that's it.
    Put in oven and bake for 30-40 min in a convection might take 40-50 minutes in a regular oven
  8. I served this with canned corn seasoned with tarragon, salt, pepper and butter...salad and fresh baked bread.
  9. My wine pairing was a Chardonnay, 14 Hands, a Washington State Wine, I'm a Wine Manager for a Texas Liquor Store so I'm always pairing wines with food....Enjoy

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About Baked Cicken with mayo mustard and tarragon

Course/Dish: Chicken
Other Tag: Quick & Easy

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